How to cook basturma at home

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Beef basturma is dried meat in spices and spices. The recipe originated in Armenia. Traditionally, to prepare this dish, a thick piece of meat is taken, about 6 cm thick, which is then kept in the cold for a long time (the air temperature should not be higher than eight degrees). The entire process takes two to four weeks. But the basturma sold in supermarkets does not always correspond to the desired taste sensations. And the origin of what it is made of remains unknown. Therefore, the best option would be basturma at home, prepared according to the recipe described in this article.

So that the cooking process takes us less time, the meat is cut into thin strips about 2-3 cm thick. A beef tenderloin or probe is ideal. You can take a rump, thin and thick edge. It will be equally important to find a chaman. He also has other names: fenugreek, fenugreek, shamballa. Be sure to find it at the spice merchants in the market, because basturma at home will not work “likereal without this seasoning. Some people replace chaman with ground cumin, but the taste is still not the same.

It is also very important to use coarse rock s alt. Such a useful and fashionable iodine will not work. You will also need sugar. It is better to take unrefined cane brown, but you can replace it with the usual one. From the usual seasonings, you need to prepare red and black pepper, paprika, allspice and cumin. Basturma, the recipe for which is described in stages, takes a relatively long time to prepare. So be patient and let's get started!

On the first day, meat cut into thin strips is s alted dry. The main difficulty is to get rid of the secreted juices. Let's prepare the mixture for s alting. Based on one kilogram of meat, we need: 2 tbsp. with a hill of s alt, 1.5 tablespoons with a hill of sugar, 1 or 1.5 tsp. black finely ground pepper. Carefully rub each piece with this mixture and place in a bowl so that the juice comes out naturally. To do this, you can use the following secret. We take 2 plates: one large, and the other deep and smaller. On the smaller top we lay out the future basturma. The juice goes into a large bowl, and the meat remains dry. Another way: take a grid for a frying pan and spread the pieces on it, and put a container for liquid under it. This is even better, because the air flows from all sides evenly. We put the whole "construction" in the refrigerator for three days. At the same time, it is very important not to forget to turn the meat over twice a day so that itnot suffocated.

While our basturma is being s alted at home, we will prepare the chaman. Again, based on 1 kg of meat, we take 1 tbsp. l. chamana, the same amount of crushed garlic, a mixture of paprika and red pepper, 1 tsp. black pepper. You can add cumin and allspice if desired. We dilute the chaman in clean warm water, add the rest of the spices, stir and bring to the consistency of liquid sour cream. Be aware that this mixture is very absorbent. Gradually adding water, bring the marinade to the state of a jelly-like mass and put it in the refrigerator for a day.

As soon as the meat is s alted (on the fourth day), it will need to be coated with an evenly prepared mixture of seasonings. We put it in a deep container and send it to the refrigerator for three days. Also do not forget to turn over periodically.

After that, lay the pickled pieces on a flat surface in a draft. Periodically turn over until a dried crust of spices forms on the meat. After that, we hang it in a draft. A couple more days - and our basturma at home will be ready!