Armenian homemade beef basturma. Basturma at home: recipe

I suggest preparing delicious Armenian basturma. This is an excellent meat appetizer for any holiday feast and more. After reading many recipes, I decided to go with this option. The final version pleased everyone at home. It turns out that you should have taken 2 kg of beef, not 1, because it flies away very quickly.

Take the following products. The original recipe indicates the amount of water - 3 cups. I used 300 ml.

Rinse the beef well and dry. Prick with a fork. Place in a suitable container and sprinkle with salt on both sides. Place in the refrigerator for 2 days.

After this time, remove from the refrigerator and keep in running water for about 15-20 minutes. Then dry with a paper towel. Place the cloth on the board, lay the beef, and cover with the other half of the cloth. Place a heavy load on top. Leave in this position for 2 days.

Then thread a thick thread from one edge and hang it in a ventilated area for 3-4 days, at room temperature.

Two days before the end of drying, prepare chaman - this is a pickling mixture. Dissolve ground fenugreek in warm water. Mix well so that there are no lumps. The mixture should have the consistency of liquid sour cream. Place in the refrigerator for a day.

Then add ground black pepper, hot pepper, a little salt and ground paprika until the mixture turns red. It took me about two packs of 20 g each.

Add grated garlic. Stir.

Rinse the dried beef well and place it in a container with chaman. Grease well on all sides. Place in the refrigerator for 8-10 days. The more the beef is marinated, the tastier the basturma will be. During marinating, periodically turn over and grease all places.

This is what my basturma looks like after 10 days of marinating.

Hang to dry for 3-4 days. If the basturma is dry to the touch, then everything is ready. You can store it in the refrigerator for a very long time, after wrapping it in film.

Cut the Armenian basturma into thin slices and serve.

Bon appetit!

Basturma is a sophisticated delicacy that can be made at home. Basturma came to us from the Ottoman Empire. Initially it was prepared from beef, and over time they began to experiment with pork and chicken.

To put it simply, basturma is dried meat with spices. Let's start getting acquainted with this dish by preparing it according to the classic recipe.

What do we need?

• Beef meat 2 kg;
• Chaman (a special mixture of spices for basturma, which is sold in the store) ½ cup;
• There is no exact amount of salt;
• Ground sweet paprika – 3 large spoons;
• Ground chili pepper - 2 or 3 large spoons;
• Cumin not in grains - 3 tbsp;
• Ground coriander – 3 tbsp.

How to cook?

1. Divide the carcass meat into several equal parts. 2 kg will yield 4 pieces.
2. Place the pieces in a bowl and cover completely with salt. This amount will take 1.5-2 packs of salt. Leave the meat in this state for 5 days in the refrigerator. Important: the meat must be turned over every day.
3. After 5 days, wash the beef from salt and leave it in water for 2-3 hours, changing the water every 30 minutes.
4. Dry thoroughly with a towel and wrap in it for an hour. Then wrap it in new cloth. In this form, put the meat under a press for another 3-4 days (you can use a bucket of water or a pan as a press).
5. Then take out the meat, make a hole in it, and insert a skewer through it. Attach wire to the edges of the skewer and hang to dry for 5 days. Cover with gauze for hygienic purposes.
6. The day before the end of the term, prepare the spices. We dilute chaman with water about 1.5 cups. Stir and add the remaining spices. Cover the mixture and place in the refrigerator.
7. Coat the meat completely with the spice mixture. For convenience, wet your hands in water. Afterwards we hang the meat for another week.
8. So, in 3 weeks you get an excellent homemade delicacy.

Basturma in the oven at home

This dish in the oven has a completely different aroma than just dried.

What do we need?

• Meat – 1 kg;
• Salt;
• Mustard is ready;
• Parchment;
• Favorite spices.

Step by step recipe:

1. Prepare the brine: add 3 large tablespoons of salt to 1 liter of water.
2. Wash the meat and put it in a saucepan. Pour brine on top and let sit for 3 hours.
3. Remove the meat from the brine and dry well with towels.
4. Let's prepare the spice mixture. You can use mustard, pepper, garlic, suneli hops, and a mixture of peppers. Mix all this and rub the meat with the mixture.
5. Place the stuffed meat in parchment and wrap it tightly. Next, wrap it in foil.
6. Preheat the oven to maximum temperature. Place our well-wrapped meat in the hot oven. Leave for 10 minutes and then turn off the oven.
7. IMPORTANT: do not open the oven; the meat must remain there for at least 5 hours. It would be ideal to prepare it the night before and take it out in the morning.
8. After the required time has passed, you can enjoy this delicacy.

In a slow cooker

Cooking in a slow cooker is very convenient because the meat does not require long drying. Fast and tasty.

So, what will we need?

• Beef meat about 700 grams;
• 4 tablespoons salt;
• Sugar up to 5 tablespoons;
• Garlic 3 cloves;
• Favorite spices.

Preparation:

1. Place the meat under pressure until it visually turns into a sausage.
2. Rub salt and sugar thoroughly on all sides. Directly rub the grains into the meat. Place in the refrigerator for 3 days.
3. Mix your favorite spices separately in a container. Some people really like adding fenugreek to basturma. Dilute with water to a paste.
4. Generously coat the meat in spices and rub them in well.
5. If you need to cook urgently, then you can not let the dish dry out, but immediately put it in the slow cooker.
6. Place meat and garlic in a baking bag.
7. Set the stew mode and cook for 2 hours.
8. Take it out and let it cool completely!

Basturma with garlic

Interestingly, not all housewives like to add garlic to basturma. Some people complain that while it is drying, there is a strong garlic smell. However, if you love this smell and taste in basturma, be sure to add it to the spice mixture. In this case, we prepare basturma, as in the classic recipe, but at the end, when we dilute the spices with water, we mix in the garlic. Trick: You can use dried or granulated garlic instead of regular fresh garlic. Garlic in this form will not leave a pungent odor on your hands.

An unusual dish marinated in cognac

Cognac will add an original flavor to the dish under discussion and, most importantly, you will get a gorgeous color for the tenderloin. So let's get started.

Let's take:

• Beef tenderloin about one and a half kilos;
• Salts;
• Favorite seasonings;
• Fenugreek (chaman);
• Cognac for diluting spices (as much as you need).

How to cook?

1. Wash the tenderloin thoroughly and dry it with a paper towel.
2. We make cuts on the meat and then generously rub it with salt. Let it get into the cuts too.
3. Place in the refrigerator for 2 days.
4. Then we take it out, wrap it in gauze and put it under a press. The meat will remain in this position for another two days. After this period, remove and let dry for a week.
5. After these days, we prepare spices for basurma. Pour all your favorite seasonings into cognac and stir until it becomes a paste.
6. Coat generously and refrigerate for a week
7. Afterwards, shake off the remaining spices and hang them to dry for another week.

Recipe with nutmeg

Nutmeg will add a spicy taste. This recipe is designed to be cooked in the dryer. If it is not there, use a hot oven that is turned off.

Ingredients:

• Meat up to 800 g;
• About half a kilo of salt;
• 6 peppercorns;
• 2 bay leaves;
• Cumin – 0.5 tsp;
• Ground nutmeg – 0.5 tsp;
• Favorite spices.

How to cook?

1. Rinse well and wipe dry.
2. Pour all the salt into a deep container and place the beef on top. Add peas and bay leaves there and roll well.
3. Place in the refrigerator for 12 hours. You can just overnight.
4. Take it out in the morning and wash it.
5. Rub with your favorite spices with the obligatory addition of nutmeg.
6. Place the resulting meat in the dryer for 8 hours. It should be cooked at a temperature of 40 C.

Beef basturma in Armenian style

Products:

• Meat tenderloin – 1 kg;
• A glass of salt;
• Fenugreek 70 gr;
• Water glass;
• Hot pepper - to taste;
• Garlic about 8 cloves;
• Ground pepper (ground).

Preparation:

1. Wash and dry the piece of meat thoroughly, and then prick it with a fork.
2. Sprinkle salt on all sides in a container and refrigerate for two days.
3. Then rinse the salt under the open tap for 15 minutes.
4. Dry, cover with a cloth and put under a press. It should stay like this for two days.
5. Pass a thread through the carcass and leave to dry for 4 days.
6. Two days before the end of drying, start preparing the rubdown mixture.
7. Dissolve all mixtures in warm water until a thick paste forms. The mixture should stand in the refrigerator for a day.
8. Then add pepper and garlic, stir and rub the meat with it.
9. Place in the refrigerator for 10 days.
10. Then remove and dry on a string for 4 days.
11. Slice thinly and serve.

Let's prepare a chic meat delicacy at home - beef basturma. Basturma is an exquisite delicacy of Turkish, Armenian, Azerbaijani, and Central Asian cuisines. In fact, this is the name for dried beef tenderloin, and it is also the name for marinated kebab, which is also made from beef. It is important to distinguish it from pastrami. In our case, there is no smoking process.

The recipe for its preparation is lengthy, but quite simple. We will describe the fastest way to make it, preserving the cooking traditions as much as possible.

Traditionally, basturma is prepared in fairly large pieces, about 6 cm thick. Moreover, the preparation takes quite a long time, up to four weeks or more, under conditions of aging at 8°C.

At home, basturma is dried in the refrigerator, which in turn serves as an excellent dryer. Of course, it’s better to have a “spare” refrigerator, because stationary ones usually don’t have enough space. Then the whole process under normal conditions will not be difficult at all. If there is no second refrigerator, use our simplified method.

In order to make beef basturma in a quick way, we prepare the meat in thinner strips. The cooking time is reduced significantly, and most importantly, a second refrigerator is not required for drying. Instant basturma at home boasts an excellent taste that every gourmet will appreciate. The taste of meat is much better than industrial (store-bought) preparation.

For a meat delicacy, we select fresh beef meat, tenderloin or fillet; you can also use a rump.

Then, we buy chaman from spice merchants. It is advisable not to replace it with ground cumin, although it will be just as tasty, but with it it will no longer be basturma.

Chaman, also known as fenugreek (lat. Trigonella) is a plant of the Legume family of the Moth subfamily (Faboideae). There are about 130 species in their genus. The most famous representatives of fenugreek are hay (Trigonella foenum-graecum) and blue (Trigonella caerulea).

You will also need: coarse rock salt (iodized salt is prohibited!), sugar (brown unrefined cane sugar is preferable, but regular sugar is fine), red and black pepper, paprika, a little cumin and allspice to taste.

Well, now, how to make basturma - day one.

Wash the meat thoroughly and dry with paper towels. Cut into strips about 2 cm thick. We do this carefully, because this is not easy to do.

3 tablespoons salt;

2 tablespoons sugar;

1 teaspoon black pepper.

Meat must be salted dry. To do this, rub it with the pickling mixture.

Next, it should be laid so that the meat juice goes to the side and the meat remains dry. To do this, it is better to use a mesh (many even adapt to a metal colander with legs). We place it on a plate, place the meat on top, and the juice flows freely into the plate itself. If there is no suitable mesh in the house, you need to come up with your own design. It is important to achieve the result - maximum access to air for the meat.

Place the meat in the refrigerator for three days, in which it is usually +5-7°C. At the same time, we turn the meat at least twice a day, giving it full opportunity to “breathe.”

On the fourth day we will prepare the marinade with chaman.

For one kilogram of meat you will need:

1.5 tablespoons chaman;

2 tablespoons of a mixture of hot red pepper and paprika (1:1);

1 teaspoon black pepper;

1 tablespoon crushed garlic.

Before passing the garlic through a garlic press (you can grate it on a grater with small holes), the garlic should be thoroughly washed!

The marinade can be supplemented with a pinch of allspice and cumin if desired.

We dilute the chaman with boiled water (water temperature slightly above room temperature) until it looks like liquid sour cream. Stir in the remaining spices according to the recipe. Chaman gradually absorbs water and begins to swell and thicken. Add water again and stir thoroughly. We repeat the procedure until a jelly-like mass appears. The amount of marinade you get is quite large; it needs to be placed in the refrigerator for a day.

In total, the salting of the meat has already lasted four days; the thin slices have already been sufficiently salted and are ready for further marinating.

Day five.

We prepare a deep container, wash and dry thoroughly. We place our basturma in it, after covering it evenly with marinade. It takes more to marinate three days, during which the meat should be turned over so that the marinade adheres evenly from edge to edge.

Day eight.

We place our marinated slices on a baking sheet or tray and place them in a “draft” (an ordinary window sill can protrude here). We need to achieve a dry spice crust. As soon as one side is covered with this, turn the meat slices over to the other side and scroll until the meat is equally beautiful on all sides. Typically, this “drying” takes days. two.

We store the rest of the chaman in the refrigerator; you can envelop the meat with it several times to obtain a thicker crust.

When the crust of the required size is reached, remove the meat from the baking sheet and hang it like this. If the basturma has hardened (there is no need to wait until it becomes a stone) and the softness inside cannot be felt, then it is ready.

It is usually served at the table as thin sliced ​​meat, or placed on sandwiches. For a beautiful presentation, you need to cut at a large angle so that the slices are thin and oblong.

Beef basturma should be stored in a cool and preferably ventilated place. It would be great for her to remain suspended in a cool pantry or closet. For “apartment” housewives, there is only one option left - a refrigerator. It should be noted that dried meat does not like plastic bags, then its shelf life is reduced to a minimum. In good conditions (the desired temperature and ventilated room), the shelf life is from two months, but not more than six months.

To conclude the recipe for preparing beef quicksturma at home, I would like to offer two videos. The first one is from YouTube user “Everything for 100”.

And second, from “ADVENTURER AND TRAVEL” Armenian beef basturma. Cook with pleasure.

A dish called basturma is known to many housewives. Culinary experts still cannot determine the geography of the cuisine of this dish. Some consider Armenia to be the birthplace of basturma, while others consider Turkey. Traditionally, basturma is made from beef tenderloin. Today we will tell you the secrets of how to cook basturma at home.

A delicious treat on your table

Beef basturma is quite easy to prepare at home. The only difficulty is the time that you have to wait while the meat is dried. Choose a good cut of beef and follow the instructions carefully.

Compound:

• 1 kg of balyk beef;
• 0.5 kg coarse salt;
• 1 tsp each coriander, dried mint, parsley;
• granulated sugar – 50 g;
• ground chili pepper – 1/3 tsp;
• hops-suneli – ½ tsp;
• 1 tsp each turmeric powder, paprika, curry;
• ½ tsp. Chile.

Preparation:

1. Defrost the balyk part of the beef.
2. We rinse it thoroughly with running water.




3. Pour dried parsley and mint leaves into the salt and mix.
   
4. Add coriander, suneli hops and ground red pepper.


5. Place a whole piece of beef into this salt mixture.
6. Sprinkle the meat thoroughly with salt, massaging it lightly.
   
7. This is what a piece of meat should look like after processing. Do not be afraid that you may oversalt the beef; the meat will not absorb more salt than necessary.
   
8. Cover the dish with a lid and place the beef balyk in the refrigerator for 72 hours.
9. After three days, the meat will be salted and enough juice will be released.
   
10. Remove the meat from the container and rinse thoroughly with running water.
11. As you can see, the meat has become a bit tough.


12. Place the piece of beef balyk again in a clean bowl.
13. Sprinkle ground paprika, turmeric and chili pepper on top.
    
14. We put on gloves and thoroughly rub the piece of meat with spices and herbs.
    
15. Now take a piece of gauze and fold it into two or three layers.


16. We hang the meat horizontally and leave it at room temperature to dry for another 72 hours.
    
17. All that remains is to cut the basturma into thin slices and taste the tasty morsel.

On a note! After 48 hours, you need to try the basturma for softness. It all depends on the type of beef and temperature conditions. In some cases, two days is enough for drying. Otherwise, the basturma will turn out overdried and tough.

Basturma “Cognac”

Pork basturma at home turns out to be an equally tasty meat dish. This cut will become the main decoration of your table. If you are a beginner, then strictly follow the recipe proportions. You can add additional spices and herbs to taste. Spicy lovers, do not forget to season the pork tenderloin with red ground pepper.

Compound:

• 1500 g pork tenderloin;
• salt;
• herbs and spices to taste;
• fenugreek - to taste;
• cognac.

Preparation:

1. Wash the cooled pork tenderloin thoroughly under running water.
2. Remove excess moisture with a cloth towel.
3. We cut off the veins or fatty layers.
4. We make shallow, even cuts on the surface of the meat piece.
5. Rub a piece of pork tenderloin with coarse salt.
6. Place it in a container and cover it with a lid.
7. Place the meat in the refrigerator for 48 hours.
8. After two days, wash off the excess salt with running water.
9. Dry the meat thoroughly again with a cloth towel.
10. Rub with seasonings and spices to taste, pour cognac on top.
11. In this form, we send a piece of pork to a secluded and dark place for marinating for one week.
12. A week has passed, it's time to remove the piece of pork from the marinade and dry it.
13. Now all that remains is to wrap the pork in gauze and hang it in a horizontal position.
14. In a week the basturma will be ready.

Contrary to culinary traditions, modern housewives are constantly experimenting. So they began to use chicken fillet to prepare basturma. This product turns out to be incredibly tasty and tender.

And for cooking, in particular drying, poultry fillet requires much less time than pork or beef tenderloin. Add seasonings and spices according to your personal taste preferences; you can use special cooking kits.

Compound:

• chicken fillet – 500 g;
• fine-grained salt – 3 tsp;
• 3 tsp. granulated sugar;
• savory – 2 tsp;
• 1 tsp. ground paprika;
• ground red pepper to taste;
• coriander – 2 tsp.

Preparation:

1. Pre-defrost the poultry fillet.
2. We rinse it thoroughly with running water and remove the film.
3. We soak up excess moisture with paper napkins.
4. Pour fine-grained salt into a deep bowl.
5. Add granulated sugar and mix thoroughly.
6. Rub the resulting sweet-salty mixture onto the chicken fillet pieces.
7. Lightly massage each piece.
8. In this form, place the chicken fillet in a plastic container and place a weight on top.
9. Place the poultry meat in the refrigerator for 72 hours.
10. After three days, take out the chicken fillet, rinse it with running water, carefully removing salt and sugar crystals.
11. Dry the poultry meat again with paper towels.
12. Wrap the breast in a piece of gauze.
13. Again, place the meat in a clean container, and place the press on top.
14. We keep the poultry fillet in this form in the refrigerator for 24 hours.
15. The next day, in a separate bowl, combine all the herbs and spices.
16. Add filtered water. We should have a paste-like consistency.
17. Rub the poultry fillet pieces with this mixture.
18. We hang the fillet on a hook and leave it in a cool, dark place for 72 hours.
19. After this, we need to wrap the fillet in gauze again and leave it at room temperature for 14 days.

On a note! Basturma should always be dried in a horizontal position so that the air is well converted.

How to make basturma at home - a recipe for a delicious snack with spicy aromatic seasonings.

Ingredients:

• 700 g pork or beef tenderloin;
• 200 g mustard;
• 3 tsp ground black pepper;
• 2 tsp ground red pepper;
• 6 tsp hops-suneli;
• 4 tsp paprika;
• 6 cloves of garlic;
• 50-70 g salt.

Preparation:

Today I will tell you how to make basturma at home; in stores the prices for the delicacy are steep. My mother has been making this recipe for thirty years.

Basturma made from pork or beef tenderloin is an awesome appetizer, good for any occasion - for a holiday table, a buffet table, on a trip, or just for a get-together with friends. Only fresh meat will do. Take boneless pulp, pork or beef; the most delicious basturma comes from the tenderloin. Remove, if any, all films, veins and fatty layers, divide into pieces 30-35 cm long, 5-6 cm thick. Avoid sharp ends, they dry out faster.

Rub the meat pieces thickly with coarse table salt and leave in the refrigerator, covered, for 2-3 days. Turn the meat once or twice a day, and if liquid forms at the bottom of the dish, drain it.

After the specified time has passed, rinse the meat from salt under running water and dry on a paper towel. Properly salted meat has a uniform grayish-brown color. This time my piece was salted in 2.5 days.

To give basturma a more aesthetic appearance, it is recommended to additionally put the meat under pressure for several hours, wrapped in a paper towel. With an even piece, I skip the stage with pressure; it doesn’t affect the taste in any way.

What spices are needed for basturma? The main seasoning for basturma is chaman, or otherwise fenugreek. It is sold on the market, but I usually make it with khmeli-suneli, chaman is part of this spice.

Of course, it is better to use homemade ones. Pass the garlic through a press or grate it on a fine grater. I give approximate proportions of spices, perhaps you will prefer others according to your taste. The paste should ultimately resemble thick sour cream and be easy to apply.

Coat the meat with a thick layer of prepared paste on all sides. It is convenient to carry out the procedure on a grill grate or, once you get the hang of it, on a canopy, hanging a piece with a thread or a wire hook. Then, hang the basturma for drying in a dry, well-ventilated place. Cooking time depends on humidity, ambient temperature and ranges from 7 to 20 days. We prepare basturma in the cold season and dry it in the kitchen at room temperature near the pipe of a heating boiler or radiator - after 7-8 days the meat can be eaten. In early autumn or late spring, it is allowed to hang basturma on the balcony or on the street, away from direct sunlight, at an optimal air temperature of +12 to +15°C. In the summer, in the heat, to be honest, we didn’t try to cook.