1. For the Pastirma
2. Curing the Beef
3. Trim any excess fat from the beef and cut it into long, thick strips, about 2 inches wide.
4. Rub the beef thoroughly with sea salt. Place the salted beef in a large container, cover with water, and let it sit refrigerated for 5 days to cure. Change the water daily to remove excess salt.
5. After curing, rinse the beef strips under cold water to remove the surface salt. Pat them dry with paper towels.
6. Seasoning with Çemen Paste
7. In a bowl, mix the minced garlic, ground fenugreek, paprika, cayenne pepper, and black pepper to form a thick paste.
8. Coat each strip of beef generously with the çemen paste.
9. Wrap the coated beef strips in cheesecloth. Place them in a cool, dry area and press them under a weight for 24 hours.
10. Air Drying
11. After pressing, hang the beef strips in a cool, ventilated, and dry place. The ideal air drying process can take 2-4 weeks, depending on the climate and the desired dryness.
12. Check the beef periodically to ensure it dries evenly and does not develop mold. If mold appears, wipe it off with vinegar.
13. Storage
14. Once dried, pastirma can be sliced thinly and used immediately, or stored in the refrigerator wrapped in paper or cloth to prevent moisture buildup. It will keep for several months.

Pastirma Alternative

1. Choose a lean cut of beef and slice it thinly.
2. Season with a mixture of garlic powder, ground fenugreek, paprika, and black pepper. Quickly pan-fry the slices in a very hot skillet with a little oil just until cooked through.

For the Pide Dough

1. In a large mixing bowl, combine the flour, yeast, sugar, and salt.
2. Mix in warm water and olive oil until the dough begins to form.
3. Transfer to a floured surface and knead for about 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
5. Shape and Prepare Pide
6. Set the oven to 425°F (220°C) and line a baking sheet with parchment paper.
7. After the first rise, punch down the dough and divide it into 4 equal pieces.
8. Roll each piece on a floured surface into a large, thin oval shape. Prick the surface with a fork.
9. Arrange pastrami and cheddar cheese in the center, leaving a ¾-inch border.
10. Fold the edges over the filling and pinch the ends to create a boat shape.
11. Bake the Pide
12. Place the shaped pide on the prepared sheet and bake for 7 minutes.
13. Carefully crack an egg into the center of each pide and return to the oven.
14. Bake for an additional 4-5 minutes until the egg is set.