Basturma Armenian receipt

Updated at: Thu, 17 Aug 2023 04:01:40 GMT

Step 1

Use ideally clean beef fillet without any fat.

Step 2

pierce the meat with a knife or a big fork, clean it from the sprigs.

Step 3

rub the salt on the meat, put it in a deep bowl.

Step 4

leave it for 3 days, the meat water will come out

Step 5

Turn the meat over and leave it in the same bowl and water for another 3 days

Step 6

After all this, wash and dry the meat well with the paper towel

Step 7

Wrap the pieces of meat to the coton fabric(ideally kitchen towel) and put it under the weight. Leave it about 2days. During that period you should check the fabric, if it is soacked with the blood you should change and place the fresh babric.

Step 8

Hang the pieces of the meat to dry for about 10-15 days. It should become dry and salt should be visible as a white film

Step 9

Crush the garlic and mix it with the paprica(20gr spicy+30gr sweet)

Step 10

Add the water and then add the fenugreek powder

Step 11

Add water as much to get the puree which is like soft butter

Step 12

Take the deep bowl and put the part of the chaman souce inside.

Step 13

Put the pieces of the meat in that bowl and then add another part of the chaman souce to cover the meet fully

Step 14

Leave it for 5 days in the dry and cool place

Step 15

Take the meat out from the bowl, spread the chaman souce to the meat like a film and hang it to dry

Step 16

Enjoy

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