{"id":10294,"date":"2026-03-09T18:28:08","date_gmt":"2026-03-09T18:28:08","guid":{"rendered":"https:\/\/foodurismo.com\/cms\/?p=10294"},"modified":"2026-03-09T18:28:08","modified_gmt":"2026-03-09T18:28:08","slug":"pastourmadopita-the-pie-from-kayseri","status":"publish","type":"post","link":"https:\/\/foodurismo.com\/cms\/pastourmadopita-the-pie-from-kayseri\/","title":{"rendered":"Pastourmadopita, the pie from Kayseri"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">I first tried pastourma at a relatively mature age, somewhere around 30. I was on vacation in Halkidiki and we went to a very nice restaurant in Afytos, \u201cSousourada\u201d by Nikos Katsanis, which his family continues to run since he passed away.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The chef suggested serving us dishes the way he himself would like, and of course we agreed.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8107\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_FIN3-960x540.jpg\" alt=\"pastourmadopita in the baking pan\" width=\"960\" height=\"540\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_FIN3-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_FIN3-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_FIN3-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_FIN3.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">There are three things I clearly remember from that evening: a wonderful Xinomavro from Naoussa that we drank, an amazing briam, whose perfectly cooked vegetables I still remember to this day, and a fantastic and completely new-to-me omelet, which contained pastourma.<\/span><\/p><div id=\"foodu-877397920\" class=\"foodu-content foodu-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-5535285804585877\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block; text-align:center;\" data-ad-client=\"ca-pub-5535285804585877\" \ndata-ad-slot=\"1204250869\" \ndata-ad-layout=\"in-article\"\ndata-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<p><span style=\"font-weight: 400;\">So that is how pastourma and I \u201cmet,\u201d \u201cshook hands,\u201d and I decided that \u201che\u201d and I were going to \u201cmake a life together.\u201d<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8091\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_PASTIRMA2-960x540.jpg\" alt=\"fenugreek paste from pastourma\" width=\"960\" height=\"540\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_PASTIRMA2-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_PASTIRMA2-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_PASTIRMA2-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_PASTIRMA2.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">At home, my mother did not usually buy pastourma; you see, people from the Peloponnese do not use it much in their cooking.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">However, ever since I first tried pastourma, I buy it at least 2\u20133 times a year, especially during the holiday season, to make a meze at home.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Its flavor and aroma are so distinctive that they elevate anything it is added to.<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">It is, of course, an ingredient with such a strong presence that it calls for a kind of \u201cleading role,\u201d meaning that we pair it with ingredients of good quality but mild flavor, so that we do not end up with a heavy and confusing result. In short, we let the pastourma \u201cplay ball\u201d on its own.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8105\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_FIN5-960x540.jpg\" alt=\"pastourmadopita on the plate\" width=\"960\" height=\"540\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_FIN5-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_FIN5-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_FIN5-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_FIN5.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Also, if you are true aficionados and want to leave the fenugreek paste on the pastourma and make the pie more intensely flavored, it would be a good idea to add 2\u20133 tablespoons of yogurt thinned with a tiny bit of water, so that its taste becomes more balanced and pleasant.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">On foodurismo there is also another easy and quick recipe, <a href=\"https:\/\/foodurismo.com\/cms\/pastirma-pies\/\" target=\"_blank\" rel=\"noopener\">pastourmadopita bites<\/a>, which are also well worth making.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8090\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_YLIKA-960x540.jpg\" alt=\"ingredients for pastourmadopita\" width=\"960\" height=\"540\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_YLIKA-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_YLIKA-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_YLIKA-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_YLIKA.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<h3><strong>Ingredients for a 35 x 25 cm baking dish<\/strong><\/h3>\n<ul>\n<li><span style=\"font-weight: 400;\">6 phyllo pastry sheets<\/span><\/li>\n<li><span style=\"font-weight: 400;\">12 slices pastourma<\/span><\/li>\n<li><span style=\"font-weight: 400;\">350 g kasseri cheese, sliced or grated<\/span><\/li>\n<li><span style=\"font-weight: 400;\">2 ripe, firm tomatoes<\/span><\/li>\n<li><span style=\"font-weight: 400;\">\u00bd cup mixture of olive oil and melted butter<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 tablespoon poppy seeds or sesame seeds<\/span><\/li>\n<\/ul>\n<p>With the Foodurismo automatic ingredient converter, easily see how many grams or ml correspond to each cup. Try it <a href=\"https:\/\/foodurismo.com\/cms\/cups-grams-converter-by-foodurismo\/\">here<\/a>!<\/p>\n<p><iframe loading=\"lazy\"  id=\"_ytid_51158\"  width=\"1170\" height=\"658\"  data-origwidth=\"1170\" data-origheight=\"658\" src=\"https:\/\/www.youtube.com\/embed\/X7ZUZsuhsmk?enablejsapi=1&#038;autoplay=0&#038;cc_load_policy=0&#038;cc_lang_pref=&#038;iv_load_policy=1&#038;loop=0&#038;rel=0&#038;fs=1&#038;playsinline=0&#038;autohide=2&#038;theme=dark&#038;color=red&#038;controls=1&#038;disablekb=0&#038;\" class=\"__youtube_prefs__  epyt-is-override  no-lazyload\" title=\"YouTube player\"  allow=\"fullscreen; accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen data-no-lazy=\"1\" data-skipgform_ajax_framebjll=\"\"><\/iframe><\/p>\n<h3><strong>Instructions<\/strong><\/h3>\n<p><span style=\"font-weight: 400;\">Using a knife, remove the fenugreek paste from the slices of pastourma, in other words, remove the red paste coating the cured meat.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8092\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_PASTIRMA-960x540.jpg\" alt=\"fenugreek paste from pastourma\" width=\"960\" height=\"540\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_PASTIRMA-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_PASTIRMA-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_PASTIRMA-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_PASTIRMA.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Cut the kasseri into thin slices, if you bought it as a block.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8094\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_TOMATOE-960x540.jpg\" alt=\"sliced tomato\" width=\"960\" height=\"540\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_TOMATOE-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_TOMATOE-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_TOMATOE-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_TOMATOE.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Slice the tomatoes and remove the seeds.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Then pat them dry with kitchen paper to remove excess moisture.<\/span><\/p><div id=\"foodu-3334228904\" class=\"foodu-mid_article foodu-entity-placement\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-5535285804585877\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-5535285804585877\" \ndata-ad-slot=\"4141361771\" \ndata-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8095\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_FYLLO1-960x540.jpg\" alt=\"oil and butter in the baking tray\" width=\"960\" height=\"540\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_FYLLO1-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_FYLLO1-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_FYLLO1-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_FYLLO1.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Brush the dish with the olive oil and melted butter mixture, lay down the first phyllo sheet, and brush again.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Repeat the process with 5 of the 6 sheets.<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">That is, lay five sheets at the bottom, leaving part of them hanging over the edges of the pan.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8096\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_GEMISI2-960x540.jpg\" alt=\"spreading the pastourma\" width=\"960\" height=\"540\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_GEMISI2-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_GEMISI2-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_GEMISI2-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_GEMISI2.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Spread half the amount of cheese, then place the slices of pastourma on top. Add the tomato slices as well and cover with the remaining kasseri.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8097\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_GEMISI3-960x540.jpg\" alt=\"kasseri over the pastourma\" width=\"960\" height=\"540\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_GEMISI3-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_GEMISI3-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_GEMISI3-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_GEMISI3.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Fold in the overhanging parts of the sheets to close the pie, brushing with butter in between. Cover with the last sheet, which you fold in two. I prefer to do this because by folding the overhanging parts of the base sheets, I cover the surface well enough, so the sixth sheet, folded in half, is enough to cover the pie.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8098\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_XARAGMA-960x540.jpg\" alt=\"scoring the pie\" width=\"960\" height=\"540\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_XARAGMA-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_XARAGMA-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_XARAGMA-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_XARAGMA.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Brush with butter again. Score the pie with a sharp knife and sprinkle with poppy seeds or sesame seeds.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Bake the pie in a preheated oven for 40\u201345 minutes at 170\u00b0C.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8106\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_FIN4-960x540.jpg\" alt=\"pastourmadopita on the plate\" width=\"960\" height=\"540\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_FIN4-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_FIN4-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_FIN4-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_FIN4.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">It does not need a high oven temperature, but rather a controlled and somewhat low one so that the inner sheets bake properly as well.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8102\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_FIN3_NO-960x540.jpg\" alt=\"pastourmadopita in the baking pan\" width=\"960\" height=\"540\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_FIN3_NO-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_FIN3_NO-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_FIN3_NO-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2023\/12\/PASTOURMADOPITA_FIN3_NO.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<h5>To instantly learn about all our latest updates, follow foodurismo on <a href=\"https:\/\/www.facebook.com\/foodurismo\" target=\"_blank\" rel=\"noopener noreferrer\">Facebook<\/a>, on <a href=\"https:\/\/www.instagram.com\/foodurismo\" target=\"_blank\" rel=\"noopener noreferrer\">instagram<\/a>, on <a href=\"https:\/\/gr.pinterest.com\/foodurismocom\/\" target=\"_blank\" rel=\"noopener noreferrer\">pinterest<\/a> and also <a href=\"https:\/\/goo.gl\/Ehpyh4\" target=\"_blank\" rel=\"noopener noreferrer\">subscribe<\/a> to the foodurismo channel on <a href=\"https:\/\/goo.gl\/Ehpyh4\" target=\"_blank\" rel=\"noopener noreferrer\">youtube<\/a><\/h5>\n<p>Find the recipe on our YouTube channel:<\/p>\n<p><iframe loading=\"lazy\"  id=\"_ytid_59442\"  width=\"1170\" height=\"658\"  data-origwidth=\"1170\" data-origheight=\"658\" src=\"https:\/\/www.youtube.com\/embed\/X7ZUZsuhsmk?enablejsapi=1&#038;autoplay=0&#038;cc_load_policy=0&#038;cc_lang_pref=&#038;iv_load_policy=1&#038;loop=0&#038;rel=0&#038;fs=1&#038;playsinline=0&#038;autohide=2&#038;theme=dark&#038;color=red&#038;controls=1&#038;disablekb=0&#038;\" class=\"__youtube_prefs__  epyt-is-override  no-lazyload\" title=\"YouTube player\"  allow=\"fullscreen; accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen data-no-lazy=\"1\" data-skipgform_ajax_framebjll=\"\"><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<div id=\"foodu-243173004\" class=\"foodu-after-content foodu-entity-placement\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-5535285804585877\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-5535285804585877\" \ndata-ad-slot=\"3215045494\" \ndata-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>I first tried pastourma at a relatively mature age, somewhere around 30. I was on vacation in Halkidiki and we went to a very nice restaurant in Afytos, \u201cSousourada\u201d by Nikos Katsanis, which his family continues to run since he passed away. The chef suggested serving us dishes the way he himself would like, and [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8103,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"video","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[290,296],"tags":[925,921,2899,399],"class_list":["post-10294","post","type-post","status-publish","format-video","has-post-thumbnail","hentry","category-food","category-oies-tarts","tag-kayseri","tag-pastirma","tag-pastourmadopita","tag-pie","post_format-post-format-video"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pastourmadopita, the pie from Kayseri - foodurismo.com<\/title>\n<meta name=\"description\" content=\"Ever since I first tried pastourma, I buy it at 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