Finely chopped pastırma is folded into a homemade fenugreek paste and blended with butter to make this spread, which takes real skill when the fenugreek paste is made from scratch rather than bought ready-made. Its garlicky, spicy, deeply layered flavour makes it the boldest meze on the table.
Loosen the fenugreek powder with the lukewarm water a little at a time until you have a smooth, lump-free paste, then stir in the crushed garlic, pepper flakes and red pepper powder.
Mix the finely chopped pastırma with the melted butter, then work it into the fenugreek paste you prepared.
Spread the mixture in a thin layer on a flat plate, then cut it into slices to serve.
Loosen the fenugreek powder with water a little at a time, or it will clump instead of turning smooth. Do not overwork the pastırma when mixing it with the melted butter, or you will lose the fibrous texture that gives it character. Allergens: contains dairy (butter).
If you want to use ready-made fenugreek paste, skip the paste-making step and go straight to 3 tablespoons of it; you may need to cut back on salt, since store-bought versions are often already salty.
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