Homemade Armenian Beef Basturma: A Holiday Meat Delicacy

The perfect meat appetizer for any holiday table! Armenian homemade beef basturma is very tasty and can be eaten with lightning speed, and therefore I recommend preparing it in double or even triple quantities at once! It will take some effort and patience, but itʼs worth it, believe me!
cook time: 528h
Logan Winslow
Homemade Armenian Beef Basturma: A Holiday Meat Delicacy

Nutrition Facts (per serving)

117
Calories
10g
Fat
1g
Carbs
11g
Protein

Ingredients (10 portions)

Basics:

Fillet of beef 1000 g
Salt 1 cup

Chaman:

Fenugreek to taste
Water 300 ml
Ground hot pepper to taste
Paprika to taste
Ground black pepper to taste
Garlic 8 clove
Salt to taste

Recipe instructions

Step 1

Step 1
How to cook beef basturma in Armenian style at home? Prepare all the necessary products. Take a piece of fresh beef without bones or veins, as well as all other ingredients. Rinse the meat well under running water and dry with paper towels. I had a piece of about 1.5 kg, so I increased the amount of spices a little.

Step 2

Step 2
Use a fork to poke holes on all sides of the meat.

Step 3

Step 3
Transfer the beef to a suitable sized container and cover with table salt. Place in the refrigerator to pickle for two days. Next, remove the meat, rinse and cover with cold water, leave for 20-30 minutes. Drain the water and dry the piece again with a towel.

Step 4

Step 4
Wrap the beef in paper towels or cloth and place in a container. Build an oppression on top (I put a plank on the beef and install a brick wrapped in a plastic bag). Place in the refrigerator for two days.

Step 5

Step 5
After the allotted time, remove the napkin (fabric), thread a thick thread or tourniquet (as in the photo) from one edge.

Step 6

Step 6
Hang the meat in a well-ventilated area at room temperature for 3-4 days. I was drying beef in the kitchen near the window.

Step 7

Step 7
Prepare chaman. Add fenugreek to warm water and stir with a whisk to avoid lumps. The mixture should look like liquid sour cream. In general, it is recommended to prepare chaman according to the original recipe in advance and leave it to steep in the refrigerator for a day. I didnʼt do this and it still turned out perfect.

Step 8

Step 8
Add ground black or allspice, paprika, hot pepper, pressed garlic and a pinch of salt to the fenugreek.

Step 9

Step 9
Mix again until smooth.

Step 10

Step 10
Coat the dried beef on all sides with chaman. This can be done with a silicone brush or with your hands.

Step 11

Step 11
Spread all the seasoning evenly on all sides of the meat. Place the future basturma in a container, cover with cling film and leave in the refrigerator for 8-10 days. During this time, periodically remove the beef and redistribute the chaman evenly if required.

Step 12

Step 12
Remove the piece from the refrigerator and hang it to dry for 3-4 days. Feel the basturma; if it’s dry, it’s ready!

Step 13

Step 13
Wrap a piece of meat in cling film and put it in the refrigerator for storage.

Step 14

Step 14
Cut the basturma into thin pieces and serve!

Additional rubrics

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