📝 About This Recipe
Basturma is a centuries-old delicacy from the Armenian highlands, celebrated for its intense aroma and buttery, melt-in-your-mouth texture. This premium air-dried beef is salt-cured and encased in 'chemen,' a pungent, crimson spice paste that infuses the meat with a complex profile of fenugreek, garlic, and warm spices. It is a true labor of love, transforming a simple cut of beef into a sophisticated charcuterie masterpiece that is the crown jewel of any Middle Eastern mezze platter.
🥗 Ingredients
The Meat and Initial Cure
- 4-5 pounds Beef Eye of Round or Beef Tenderloin (trimmed of all silver skin and fat)
- 3-4 cups Kosher Salt (enough to completely bury the meat)
The Chemen (Spice Paste)
- 1 cup Ground Fenugreek Powder (Chaman) (the essential flavor profile)
- 1/2 cup Sweet Hungarian Paprika (provides the deep red color)
- 1/4 cup Aleppo Pepper or Hot Paprika (for a gentle heat)
- 15-20 cloves Fresh Garlic (peeled and finely crushed into a paste)
- 2 tablespoons Ground Cumin
- 1 tablespoon Ground Allspice
- 1 tablespoon Ground Black Pepper
- 1 teaspoon Fine Sea Salt
- 1.5 to 2 cups Warm Water (added gradually to reach paste consistency)
👨🍳 Instructions
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1
Prepare the meat by trimming every bit of fat and silver skin from the beef. Cut the roast lengthwise into 2 or 3 long, uniform rectangular blocks roughly 2-3 inches thick.
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2
In a large glass or plastic container, create a bed of kosher salt. Place the beef blocks on the salt and cover them completely with the remaining salt. Cover and refrigerate for 3 days to draw out moisture.
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3
After 3 days, remove the meat from the salt. It should feel firm. Rinse the meat thoroughly under cold running water to remove all salt. Place the meat in a bowl of fresh cold water and soak for 1 hour, changing the water once.
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4
Pat the meat completely dry with paper towels. Wrap each piece in a clean, lint-free kitchen towel or several layers of cheesecloth.
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5
Place the wrapped meat on a tray, put another tray on top, and weigh it down with heavy objects (like a cast-iron skillet or canned goods). Refrigerate and press for 24 hours to flatten and remove excess internal moisture.
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6
Remove the weights and towels. Use a clean needle to thread a piece of heavy kitchen twine through one end of each meat block, forming a loop for hanging.
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7
Hang the meat in a cool, dry, well-ventilated area (ideally 50-60°F) for 3 to 5 days. The meat should be dry to the touch and slightly darkened.
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8
Prepare the Chemen: In a large bowl, whisk together the fenugreek, paprikas, cumin, allspice, black pepper, and sea salt. Stir in the crushed garlic paste.
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9
Gradually add warm water to the spice mixture, stirring constantly until it reaches the consistency of a thick, spreadable peanut butter. Cover and let the paste rest in the fridge for 24 hours to allow flavors to meld.
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10
Dampen your hands slightly and coat each piece of hung beef with a layer of the spice paste, about 1/8 to 1/4 inch thick. Ensure there are no gaps or air bubbles, as the paste protects the meat.
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11
Hang the coated meat back in the cool, dry area. Let it air-dry for another 7 to 14 days. The Basturma is ready when the outer paste is hard and the meat feels very firm when squeezed.
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12
To serve, use a very sharp knife or a meat slicer to cut the Basturma into translucent, paper-thin slices against the grain.
💡 Chef's Tips
Always use the freshest garlic possible; pre-peeled garlic lacks the necessary oils for the paste. Maintain a consistent temperature and airflow during hanging; a small fan on a low setting can help prevent mold. If any white mold appears during the initial drying, wipe it off with a cloth dipped in vinegar. The fenugreek (chaman) has a very strong scent that will linger in your kitchen, so plan your hanging location accordingly. For the best texture, never slice Basturma thick; it should be thin enough to see light through it.
🍽️ Serving Suggestions
Serve as part of a traditional mezze with string cheese, olives, and fresh walnuts. Sauté thin slices in a pan with butter and top with over-easy eggs (Basturma u Dzu). Layer inside a warm pita or lavash with sliced tomatoes and pickles for a gourmet sandwich. Pair with a glass of Arak or a full-bodied Armenian red wine like Areni. Incorporate chopped pieces into a warm potato salad for a smoky, salty flavor boost.