📝 About This Recipe
Basturma is the ultimate expression of Levantine charcuterie, featuring air-dried beef encased in a bold, aromatic crust of fenugreek and warm spices. This ancient delicacy, cherished across Lebanon, offers a complex profile of salty, earthy, and piquant flavors that melt on the tongue. Mastering this craft at home transforms a simple cut of beef into a deep-ruby treasure that serves as the sophisticated centerpiece of any traditional cold mezze spread.
🥗 Ingredients
The Beef
- 3 pounds Beef Eye of Round or Beef Tenderloin (trimmed of all silver skin and fat)
- 2 cups Coarse Sea Salt (for the initial moisture extraction)
The Chaman (Spice Paste)
- 1/2 cup Ground Fenugreek (Chaman) (the essential signature flavor)
- 1/2 cup Sweet Hungarian Paprika (for deep red color)
- 10-12 cloves Fresh Garlic (turned into a smooth paste)
- 2 tablespoons Ground Cumin (toasted for aroma)
- 1 tablespoon Ground Allspice (adds warmth)
- 1 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 tablespoon Black Pepper (freshly ground)
- 1 tablespoon Sea Salt (fine grain)
- 1/2 to 3/4 cup Water (as needed for paste consistency)
👨🍳 Instructions
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1
Thoroughly clean the beef, removing every trace of fat and connective tissue to ensure even curing and prevent spoilage.
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2
Using a metal skewer, poke several holes through the meat to allow salt penetration. Rub the entire surface generously with the 2 cups of coarse sea salt.
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3
Place the salted meat in a glass dish, cover with a weighted board (like a heavy cutting board with cans on top), and refrigerate for 3 days. Drain the liquid daily.
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4
After 3 days, rinse the meat thoroughly under cold running water to remove excess salt. Pat it completely dry with lint-free towels.
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5
Wrap the beef in fresh cheesecloth and place it back under the weighted board in the refrigerator for another 2 days to flatten it and remove remaining moisture.
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6
Thread a sturdy kitchen twine through one end of the beef and hang it in a cool, dry, well-ventilated area (55-65°F) for 3-5 days until the meat feels firm to the touch.
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7
Prepare the 'Chaman' paste: In a large bowl, combine the ground fenugreek, paprika, garlic paste, cumin, allspice, cayenne, black pepper, and fine salt.
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8
Slowly add water to the spice mixture, stirring constantly until it reaches the consistency of a thick, spreadable peanut butter.
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9
Dampen your hands and apply a thin, even layer (about 1/8 inch thick) of the spice paste over the entire surface of the dried beef. Ensure there are no gaps or cracks.
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10
Re-hang the coated beef in your cool, dry area for another 7-10 days. The crust should be hard and dry, and the meat should feel very firm but not rock-hard.
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11
Once cured, use a very sharp knife or a meat slicer to cut the Basturma into translucent, paper-thin slices against the grain.
💡 Chef's Tips
Ensure your beef is as lean as possible; fat can go rancid during the long air-drying process. If the spice paste cracks during drying, dampen your fingers with a little water and smooth the crack over to reseal it. Always use a non-reactive glass or ceramic container for the initial salting phase. If you don't have a cool basement, you can hang it in the back of a refrigerator, though the drying time will be longer. Fenugreek has a very strong aroma that lingers; consider hanging the meat in a dedicated area away from living spaces.
🍽️ Serving Suggestions
Serve paper-thin slices at room temperature as part of a Maza Barida with labneh and olives. Sauté slices briefly in butter and serve with sunny-side-up eggs for a traditional Lebanese breakfast. Layer slices on toasted sourdough with a smear of dijonnaise and pickled wild cucumbers. Pair with a glass of Lebanese Arak or a full-bodied red wine like a Chateau Musar. Incorporate into a gourmet cheese board alongside sharp aged provolone and dried figs.