Ankara Erkeç Pastrami is a centuries-old culinary treasure from Ankara, crafted using the meat of castrated male Ankara goats (Capra hircus angorensis). This artisanal cured meat is coated with a flavorful mixture of crushed garlic and fenugreek seeds, then dried under the sun to achieve its distinctive taste and aroma. Known for its rich flavor and unique preparation, Ankara Erkeç Pastrami is a hallmark of the region’s culinary and cultural heritage, with historical mentions dating back to Evliya Çelebi’s Seyahatname.

Distinctive Features

Exclusively Sourced Meat
The meat for Ankara Erkeç Pastrami comes solely from Ankara goats raised in the region. These goats are known for their high-quality mohair and are a vital part of the local economy and culture. They graze on Ankara’s diverse flora, which includes over 200 plant species, imbuing the meat with a unique flavor profile. Castrated male goats aged four years or older are selected for their tender and flavorful meat. The castration process eliminates testosterone production, ensuring the meat is free from any “buck odor.”

Flavorful Coating
The meat is coated in a blend of crushed garlic and ground fenugreek seeds (Trigonella foenum-graecum), locally known as "çemen." This coating not only preserves the meat but also imparts its signature aroma and spicy undertones. The fenugreek used in Ankara Erkeç Pastrami is often sourced from the Ayaş district and its surroundings, where the seeds are known for their high quality and intense flavor.

Sun-Drying Process
After coating, the meat is dried under the sun in carefully controlled conditions. This natural drying process enhances the meat’s texture, flavor, and shelf life, creating a robust and richly flavored product. The dry Ankara climate provides the perfect environment for this traditional curing method.

Historical and Cultural Roots
Ankara Erkeç Pastrami has been produced in the region for centuries. Its origins are tied to the traditional lifestyles of Ankara’s rural communities, where the abundant flora and favorable climate supported goat herding. The product’s historical significance is evident in Evliya Çelebi’s 17th-century Seyahatname, which mentions the unique flavor of goat pastrami from Ankara.

Culinary Excellence
This pastrami is a versatile ingredient in Turkish cuisine, enjoyed on its own or used to enhance traditional dishes. Its bold flavor and aromatic qualities make it a standout addition to any meal. The careful balance of garlic, fenugreek, and sun-dried meat results in a product that is both savory and satisfying.

Why Ankara Erkeç Pastrami is Unique

• Exclusive to Ankara Goats: Made from the meat of castrated male goats that graze on the diverse flora of Ankara’s pastures, which gives the meat its distinctive flavor.
• Fenugreek Coating: The use of locally grown fenugreek seeds, primarily from Ayaş, imparts a unique aroma and spicy undertones.
• Natural Sun-Drying: The traditional sun-drying method ensures a robust flavor and perfect texture.
• Cultural Heritage: A product with deep historical roots, representing the culinary traditions of Ankara.
• Artisanal Craftsmanship: Every step of the preparation, from meat selection to drying, is done with precision and care.

A Symbol of Ankara’s Culinary Heritage
Ankara Erkeç Pastrami is more than just a delicacy; it is a testament to the region’s rich history and artisanal skills. It showcases the ingenuity of local producers who have perfected the balance between traditional techniques and the natural resources of Ankara.

A Must-Try Regional Specialty

For visitors exploring Ankara, Erkeç Pastrami offers a taste of the region’s unique flavors and cultural identity. Whether enjoyed as a standalone treat or incorporated into traditional dishes, its robust flavor and rich history make it a culinary experience not to be missed.