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Pastırma or basturma, also called pastourma bastırma, as well as basterma, is a highly seasoned, air-dried cured beef that is part of the cuisines of a number of countries.

Pastırma is usually made from water buffalo or beef, but other meats can also be used. In Egypt pastırma is made not only with beef, but with lamb, water buffalo, goat and camel as well. Some pastırmas are made with horsemeat. Different cuts of meat may be used; a single cow can produce 26 different "types" of pastırma. Fillet, shank, leg and shoulder cuts are used for the best quality pastırmas. It is usually made during the months of October and November.

To make pastırma the meat is salted and rinsed before being dried and pressed. After the first drying period the meat is cold pressed for up to 16 hours. This aids the process of removing moisture from the meat. After the first pressing, the meat is dried for several days during which the fats melt and form a white layer. The second press is a "hot press". Finally, the dried and pressed meat is covered with a spice paste called çemen. Çemen is made from a paste of ground fenugreek seeds, Turkish red pepper and mashed garlic. The dried product is covered with the wet paste and left to dry again.