Pastirma as well as basterma, is a highly seasoned, air-dried cured beef that is part of the cuisines of a number of countries. Pastırma can be eaten as a breakfast dish and it is a commonly ingredient for omelettes, menemen or a variation of eggs benedict. Pastırma can be used as a topping for pide bread, hamburgers, and hummus. It may be combined with potato to make a filling for traditional bureks as well. It is also a common addition to many of the traditional vegetable dishes, especially the tomato and fava bean stew called kuru fasulye, but also cabbage (pastırmalı lahana), chickpeas (pastırmalı nohut), asparagus (pastırmalı kuşkonmaz) and spinach (pastırmalı ıspanak).[ It can also be used to make cheesy pull-apart bread.