Turkish · Lunch
Cured Beef Slices Board
Thinly sliced pastirma-style cured beef fanned on a small board with crumbled tulum cheese, walnuts, dried figs, and green olives, finished with a drizzle of olive oil and fresh thyme. The Turkish cured beef delivers a garlicky, fenugreek-forward hit balanced by sweet fruit and briny olives, served with warm flatbread.
$6
12 minsPrep
3 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
538Calories
31.5gProtein
37.2gFat
24.8gCarbs
10.1gSugar
3.8gFiber
2156mgSodium
80mgChol
10.2gSat Fat
524mgPotassium
232mgCalcium
4.1mgIron
2.1mcgVitamin B12
2.3mgVitamin C
low-cholesterol
mediterranean
all-time-classics
quick-lunch
gluten-free
Instructions
1
Prep
Lay pastirma-style cured beef slices on a board. Arrange cheese, walnuts, fig quarters, and olives into small clusters alongside.
2
Toast
Warm pita bread in a dry skillet over medium heat for 1 minute per side until lightly charred and pliable. Tear into rough pieces.
3
Build
Fan the cured beef across the board, scatter cheese, walnuts, figs, and olives around it. Drizzle olive oil over beef and cheese.
4
Plate
Dust with dried thyme and fresh thyme sprigs. Serve the board immediately with warm pita alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g pastirma-style cured beef
- 2 oz56g tulum or feta cheese, crumbled
- 1 oz14g, about 6 halves walnut halves
- 22 dried fig, quartered
- 1212 green olives
- 1 oz28g pita bread
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp dried thyme
- a few fresh thyme sprigs, for garnish
