On the Trail of a Traditional Flavour: Pastırma and Its Use in Professional Kitchens

The aim of this research is to evaluate the use of pastrma, a traditional product of Turkish cuisine, in professional kitchens.The study adopts a qualitative research method and is designed as a case study.Focus group interviews were conducted with 24 chefs from across Trkiye, selected through maximum variation sampling, and the data were analyzed using content analysis.The findings indicate that pastrma holds an important place in traditional cuisine and is creatively utilized by chefs in a variety of dishes.It is shown that pastrma is not limited to traditional meals but can also be integrated into modern and international recipes.The study concludes that pastrma plays a vital role in preserving cultural identity, has innovative potential in professional kitchens, and requires stronger international promotion through marketing activities.