Basturma is air-dried cured beef coated in a paste of fenugreek, garlic, and spices called chaman. This ancient preservation method creates intensely flavored meat that is sliced paper-thin and enjoyed as an appetizer or in eggs for breakfast.
Ingredients
- 2 kg beef eye round (whole piece)
- 1 cup salt (for curing)
- 1 cup fenugreek (ground (chaman))
- 0.5 cup paprika
- 0.25 cup cayenne pepper
- 2 heads garlic (minced to paste)
- 1 tbsp cumin (ground)
- 1 tbsp black pepper (ground)
- water (to make paste)
Instructions
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1
Cover the beef completely with salt. Place in a container and refrigerate for 3-5 days, turning daily.
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2
Rinse off all salt and pat dry. Press the meat between boards with weights for 2-3 days to flatten.
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3
Make the chaman paste: mix fenugreek, paprika, cayenne, garlic, cumin, and black pepper with enough water to form a thick paste.
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4
Coat the pressed beef completely with the chaman paste, about 1cm thick layer.
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5
Hang in a cool, dry, well-ventilated area for 2-3 weeks until firm but still slightly pliable.
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6
Store wrapped in cheesecloth in the refrigerator. Slice paper-thin to serve.
Tips & Variations
The key to good basturma is proper air circulation during drying. Traditional basturma is made in autumn when temperatures are ideal. Serve with lavash bread and fresh vegetables.
Cultural Background
Basturma dates back to the Byzantine Empire and possibly earlier. Armenian merchants and travelers used this preservation method to carry protein-rich food on long journeys along the Silk Road. Today it remains a prized delicacy.
Region: Kayseri (historical), all regions