This spread combines finely chopped pastirma with homemade fenugreek paste and butter. Making the paste from scratch instead of using a ready-made version takes care and attention. Layers of garlic, heat, and deep spices make this a bold appetizer.
Gradually mix the fenugreek powder with the lukewarm water to make a smooth, lump-free paste. Add the crushed garlic, Turkish red pepper flakes, and ground red pepper, then stir well.
Mix the finely chopped pastirma with the melted butter, then work in the fenugreek paste until combined.
Spread the mixture in a thin layer on a flat plate, cut into slices, and serve.
When making the fenugreek paste, gradually whisk the powder into the water to prevent lumps and keep it smooth. Do not mash the pastirma too much as you mix it with the melted butter; keeping some texture preserves its fibrous appearance. Contains dairy (butter).
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