The Levantine dried, cured beef dish seasoned with fenugreek is called basturma.
Basturma, also spelled pastirma or pastırma, is a strongly seasoned, air-dried cured meat. Beef is traditionally pressed and dried, then coated with a paste called çemen. This coating commonly contains fenugreek, garlic, paprika, and other spices, giving the meat its distinctive aroma and red-brown exterior.
The food is associated with Ottoman culinary history and is eaten across Turkey, Armenia, the Arab Levant, and other neighboring regions. Names and recipes vary by community, and the meat may be sliced thinly for breakfast, sandwiches, mezze plates, or cooked dishes.
Basturma is different from fresh spiced sausages such as sucuk and from shawarma, which is roasted on a vertical spit. The curing process is central: the meat is salted, pressed, dried, and protected by its spice coating. Because it is concentrated and salty, it is generally served in thin slices rather than large portions.