Armenian basturma:
The Armenian introduced pastırma(basturma) to Syria and Lebanon in great quantities, and it is usually served as a mezze in thin slices, usually uncooked, but sometimes lightly grilled or added to eggs for breakfast. It may be added to different dishes, the most famous of which is a bean dish, and various pies. The traditional Armenian pastirma (basturma) strictly uses beef as the meat and this remains as the most common usage. You can eat it with Beer.
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