Bruce Kraig: Turkish American foodArxivləşdirilib 2017-02-22 at the Wayback Machine. In: Andrew F. Smith (ed.): The Oxford encyclopedia of food and drink in America. Second edition. Oxford University Press, Oxford 2013, p. 502. Access date 25 May 2016. “When the Ottomans settled in Istanbul they also adopted a number of Byzantine dishes, one of which was a form of cured beef called paston and which the Turks called pastirma […] It became and remains a specialty of Kayseri in Cappadocia in west central Turkey.”
Bruce Kraig: Turkish American foodArxivləşdirilib 2017-02-22 at the Wayback Machine. In: Andrew F. Smith (ed.): The Oxford encyclopedia of food and drink in America. Second edition. Oxford University Press, Oxford 2013, p. 502. Access date 25 May 2016. “When the Ottomans settled in Istanbul they also adopted a number of Byzantine dishes, one of which was a form of cured beef called paston and which the Turks called pastirma […] It became and remains a specialty of Kayseri in Cappadocia in west central Turkey.”
