I remember my friends nana making me Basturma sandwiches every time I came over her house, I didn't have the heart to tell her I absolutely hated it. Then my grandma from Greece comes to Canada and the first thing she makes me is a pastirma sandwich which is basically the Turkish/Anatolian Greek version of Basturma and I loved it. I later found out that my friends nana was feeding me camel Basturma which has a very strong flavor.
Yeah....that has to be pretty fuckin' impossible to find camel meat in Canada. I think this bitch just wants to tell a good story, and included that. Definitely not camel, was just probably made badly.
@Samuel Mason @luthervaughn1 This was in the early 1980's in Montreal Quebec, although I'm not educated on what kind of cured meats were available at the time I can assure you my friends grand mother is not a liar and was pretty proud of the fact that it was camel. Also I'm not a "bitch" and thank you for stating my comment was a "good story".
luthervaughn1 are you joking? if the 'grandma' in question was a foreigner she could easily source camel meat or whatever meat at local foreign markets or even ordered online or brought back from overseas, in the UK i can walk to any south london market and find all sorts of exotic imported meat, especially in a country like canada that welcomes immigrants
I lived in Turkey for several yrs. and Egypt too. Pastolma is a favorite of mine. I never knew how it was made. Thank you for the very well done video.
I'm Turkish, yet I have not seen any Turkish video that describes the home-made process this good and produce such professional result. Well done. Armenian basturma ftw!
A mon avis, c'est le meilleur tutoriel de fabrication de pastirma dans des conditions domestiques. Le séchage en deux phases, d'abord la viande simplement salée et rincée (séchage pendant deux semaines), puis la viande enrobée de mélange d'épices en pâte (séchage pendant encore deux semaine) est vraiment un procédé parfait. La petite finition de lissage final de la pâte épicée avec les mains mouillées, c'est simple mais génial. Mille merci chef.
Parev, I followed your directions exactly as you had it and my basturma came out amazing! My family couldn’t get enough of it! Thank you so much for making this video! I searched online for many and yours by far was the best and most accurate to what I remember my grandmother doing. Warm regards from North Carolina, USA
Pared, I'm from L.A. but moved to Louisiana. I've added my Armenian seasonings to southern soul and Cajun cooking. I'm going to make Basturma bc there are no Armenian or Turkish grocers here. I bought a jar of grape leaves and they were too thick. I always ask my family to bring them to me when they visit. Cheers!
I have to say, Henery, I really like your video's coz you make sure you tell exactly how it is made. and don't leave anything out. Usually, people won't give out all ingredients only coz they don't want you to be as good as them
I love the passion you put into this and thanks for sharing. In Switzerland they go for an easier way, they add salt and spices right away then leave the whole thing suspended in a dry place or, better, they smoke them for days before letting them rest in a dry place, usually for a couple of months before they eat it. Also they never put the meat directly on steel, they use strings instead. Anyway it's great to know how they do it in Armenia, a great and beautiful country.
First of all, thanks your efforts.But I have to say something about Pastırma.Pastırma means covered meat with some materials in Turkish and it is a turkish traditional food like sucuk. Actually, I can understand your title depending on cultural interaction. We have common cultural points as we lived together for too many years. There are a few problems with your recipe.Garlic is an essential ingredients in making pastırma and in salting process, must be not in fridge.
Followed your instructions and ended up with what was very close to my grandma's basturma. Well done bro. I had been looking for the correct way of making basturma and you got it spot on.
Great video! I just made this and it was amazing! I only dried it for 4 days before adding the spice (I saw others do it for less time) spiced it for 8 days and took my first bite, it was fantastic! Thank you for teaching this delicacy!
If you weigh the meat & use 2,5% salt + 0.25% Cure (Prague Powder) #2, you don't have to worry about the meat being overly salty & no soaking after the initial cure time is necessary. If a curing room or chamber is available, ideal curing conditions are 55 degrees F & 75% humidity. Home refrigerator is actually too cold & too dry. So, curing in a home refrigerator, the non-woven mesh will not adequately control moisture loss & the outer layer of the meat will develop such a hard outer casing that the inner part will not dry properly...possibly, not at all. Expensive dry aging bags can be used. But, an inexpensive solution is to wrap the meat in rice paper (...the stuff used for spring rolls, available at any Asian store) before inserting into the mesh bag. Then, the whole pkg should be tied with string to ensure that the rice paper remains in close contact with the meat...so it will not dry out to a crisp, which will retard moisture loss too much. Hang or place on a rack in the fridge to ensure good air circulation, or turn over daily until cured. Because of the cure, the meat can be hung at room temperature for a day after the rice paper is removed, the spice paste applied...so that it dries out before replacing the rice paper, non-woven mesh & returning it to the refrigerator or curing room. Days for drying should be based on the starting meat weight. Dry to a 20% loss for first cure, then +/- 35% loss after 2nd cure.
this is fantastic. Of all the recepies ive seen on yt about cured meat this is the best by far for my taste. Love all the spices u added and ill definitely try this recepi. thx. ill comeback with comm for the results. big thx from spain
There are various stories about the origin of pastırma, none well documented. According to the mainstream of the modern linguistic research, the word derives from the Turkish bastırma et "pressed meat", pastırma (IPA: [pastɯɾˈma]) in modern Turkish.[2] For the historians of the ancient and medieval world however it seems to be clear that cured meat has been made in Anatolia for centuries, since at least the Byzantine period, and called apokti.[3] One story gives its origins as the city of Kayseri, where there was a Byzantine dish called pastón,[4][5] which would be translated as "salted meat" and was apparently eaten both raw and cooked in stews.[6] Some authors claim that the medieval to modern production of pastirma in the cuisine of the Ottoman Empire is an extension of that older tradition
Basturma (or pastirma in turkish) :) we have it everywhere here in turkey, very spicy taste, but be careful eating it, especially if you wear leather, youll smell like it for weeks :D as for origin, i dont know :P but i do know soujuk is a different type of sausage, more akin to italian spicy sausage than pastirma
And to the turks in the comments, ye cant copyright a food thats been around for 948274902 years :P theres turkish pastirma, armenian basturma, and probably egyptian, arabic, irani, etc versions of it with slight spice differences to match the regions tastes
Deezid Zo problem with the Turks is,they usually think they are the first with everything...hence the reason their country is sooooo far behind the rest of civilization!
İ think you area talking standing on the wall.I recommended you to check our culture anda then to talk.About civilisation, obviously you are so far the too too far of civilisation bu talking like that. let's check our histories and then talk!
congratulations for the channel, i have a question, is important the use of the fenugreek? because I'm from Bolivia and in my country doesn't have, thanks.
This is great video thanks a lot ,I want to ask ,Is eye of round meat will be good to do it with ? or if you can please tell me what type cow meat shall I use ?thank you.
Basturma was always on our table. I’ve never made it but will try because my grandson loves it. It was basturma, lavash, string or feta cheese, then gata or baklava for dessert. I’m Armenian as you can tell 💋
I have never heard of anything like this! The process is beautiful and it looks amazing. I'll be doing it soon. Thanks for showing me something brand new!
Im turkish and i had my doubts when the video said “some people call it sucuk” 😂 but overall it was a great video with very clear explanation of the process! Thanks :)
Pastirma and Sucuk are completely different things ... both Turkish in origin, pastirma is dried cured meat, sucuk is a very strong tasting sausage... they taste completely different and are prepared in completely different way
From my understanding, Biltong is a similar process but uses more spices. I unfortunately havent had a chance to try it, Not so easy to find in Australia
Here in bulgaria Pastirma(basturma)and soucjuk are difrent things soujuk is like salami and basturma is dried with spices and herbs chunks meat also :D in amazon i think they sell genuine bulgarian soujuck
We call this pastarma(пастърма) in Bulgarian. The spices are a little bit different, but the process is similar. And we use it, with a lot of red wine :) Great tutorial ! The final product looks awesome. And I think that in a near future, I'm going to taste some home made Armenian Basturma. :)
one question; when you're curing it in the refrigerator initially, would it be ok to piut it on lke a grill so it's not sitting in the juice that comes out?
Hi Henry, This seems to be similar to Biltong(South Africa), but biltong has a few more spices. Do you know of any butchers or meat producers in Adelaide? I would really like to try your Basturma.
biltong is awesome, i've gotten it from Namibia but never made it my self .. Never even heard about this Bastruma but it looks good so i think i will give this a try .. Hot climate is not a problem here in Iceland ;)
Unfortunately I dont, but any decent local butcher would have a good quality meat available. Try to avoid the supermarkets as they sell rubbish generally at a steeped up price
This is the best thing ever. The liqourland bag in the back while you were hanging them just made me really patriotic too. Thanks for the video mate, I'm gonna give this a go! :) Subscribed!! Edit: Hey Henry, also in Australia (newy), so I'll need to use a fridge. Would a small bar fridge be OK (with nothing else in it?) or would the airflow be too minimal? Cheers
Dude.. you need to relax. Chill out Basturma does exist, it's an armenian variant of the turkish Pastirma - check it out here, there are sources and everything that mention armenian Basturma: en.wikipedia.org/wiki/Pastirma
Can’t wait to make this… about 15 years ago, my father and his friends killed a delicious grass fed organic beast and we made kilos and kilos of basturma. I’ve always wondered what the ingredients were so I could make it too. Thank you Henry, will be making it now. 😍 from One Armo to another. Much appreciated brother 🙏🏼
Tried this from an armenian deli in LA a couple weeks ago. Not sure how I feel about it honestly. It was cut really thin but still had this strong flavor to it that actually kinda stung the back of the throat and just lingered there forever. I tried eating it cold and heating it a bit with some eggs like a lot of people suggested. I dunno, something in the spice paste just threw the flavor off for me. I actually ended up scraping the thin ring of spice from around the slices and it tasted a little better but only when I ate it cold. I thought maybe it was just that particular deli but my friend who is a huge fan of basturma (and is also armenian) says it's among the best she's tasted, so maybe it's just me. Maybe I'm just too much a fan of Italian cured meats, and am so used to that chewy vinegery tang.
Diablerie Tandino I don't blame you, first time I tried it I was 50/50 about it, but it depends on your individual taste. Like you mentioned, I know heaps of people that will have it for breakfast with eggs etc, too strong for me though in the morning 😂
It looks delicious. You're right, it does require a lot of time and patience. Question for you. What salt do you use? Sea salt, kosher, does it matter? Can you do this with pork following your same recipe?
+Henrys HowTos Hi, I just wanted to thank you again. I am almost done. This weekend I am going to apply the paste and let the basturma dry for a while again. By the way: I was greedy and I did cut a very thin slice and tried it. And I have to say that I am on the right track. Thank you for the tutorial. P.S: I didn't hang it into my fridge like I initially wanted to. I used my oven grill tray to hang it.
I remember my friends nana making me Basturma sandwiches every time I came over her house, I didn't have the heart to tell her I absolutely hated it. Then my grandma from Greece comes to Canada and the first thing she makes me is a pastirma sandwich which is basically the Turkish/Anatolian Greek version of Basturma and I loved it. I later found out that my friends nana was feeding me camel Basturma which has a very strong flavor.
cool name , cooler comment
Yeah....that has to be pretty fuckin' impossible to find camel meat in Canada. I think this bitch just wants to tell a good story, and included that. Definitely not camel, was just probably made badly.
@Samuel Mason @luthervaughn1
This was in the early 1980's in Montreal Quebec, although I'm not educated on what kind of cured meats were available at the time I can assure you my friends grand mother is not a liar and was pretty proud of the fact that it was camel. Also I'm not a "bitch" and thank you for stating my comment was a "good story".
luthervaughn1 are you joking? if the 'grandma' in question was a foreigner she could easily source camel meat or whatever meat at local foreign markets or even ordered online or brought back from overseas, in the UK i can walk to any south london market and find all sorts of exotic imported meat, especially in a country like canada that welcomes immigrants
Giasou MackJeez! Hows it going bra fuck these ignorant idiots, in the 80's Camel meat was available in MTL i had some and it was great.
I lived in Turkey for several yrs. and Egypt too. Pastolma is a favorite of mine. I never knew how it was made. Thank you for the very well done video.
Im 24 years old Turkish and I see first time how to make it. Very useful brother. I'm going to try as soon as possible. Thank you so much!
I'm Turkish, yet I have not seen any Turkish video that describes the home-made process this good and produce such professional result. Well done. Armenian basturma ftw!
Bastirma is Armenian Word ??? Bastirma is Turkis word !!!
@@yusifalikerimli1641 ne yazdığımı anlamıyorsun adam gibi ingilizce öğren de gel Google translate ile bana laf yetiştirme !
I love basturma, subscribed! Hello from a Russian in UK
hello from Russian in US
A mon avis, c'est le meilleur tutoriel de fabrication de pastirma dans des conditions domestiques.
Le séchage en deux phases, d'abord la viande simplement salée et rincée (séchage pendant deux semaines), puis la viande enrobée de mélange d'épices en pâte (séchage pendant encore deux semaine) est vraiment un procédé parfait.
La petite finition de lissage final de la pâte épicée avec les mains mouillées, c'est simple mais génial.
Mille merci chef.
Le premier séchage c'est 3jours pas deux semaines, c'est le deuxième 3 semaines
Parev, I followed your directions exactly as you had it and my basturma came out amazing! My family couldn’t get enough of it! Thank you so much for making this video! I searched online for many and yours by far was the best and most accurate to what I remember my grandmother doing. Warm regards from North Carolina, USA
So glad to hear!! Anoosht
Pared, I'm from L.A. but moved to Louisiana. I've added my Armenian seasonings to southern soul and Cajun cooking. I'm going to make Basturma bc there are no Armenian or Turkish grocers here. I bought a jar of grape leaves and they were too thick. I always ask my family to bring them to me when they visit.
Cheers!
I have to say, Henery, I really like your video's coz you make sure you tell exactly how it is made. and don't leave anything out. Usually, people won't give out all ingredients only coz they don't want you to be as good as them
here in Egypt we've basturma too,, even with the same name *"Basturma"* pretty delicious
I love the passion you put into this and thanks for sharing. In Switzerland they go for an easier way, they add salt and spices right away then leave the whole thing suspended in a dry place or, better, they smoke them for days before letting them rest in a dry place, usually for a couple of months before they eat it. Also they never put the meat directly on steel, they use strings instead. Anyway it's great to know how they do it in Armenia, a great and beautiful country.
Have you somewhere full process?
Thanks Henry. Beautifully described and illustrated. Memories of the bastirma from the Armenian butchers, Jdeideh, Aleppo.
First of all, thanks your efforts.But I have to say something about Pastırma.Pastırma means covered meat with some materials in Turkish and it is a turkish traditional food like sucuk. Actually, I can understand your title depending on cultural interaction. We have common cultural points as we lived together for too many years. There are a few problems with your recipe.Garlic is an essential ingredients in making pastırma and in salting process, must be not in fridge.
different cultures make it certain ways
Samet SAĞLAMER do you use dried garlic or minced fresh garlic in it?
Should put minced fresh garlik inside the souce before covering the meat.this adds great aroma to
Samet SAĞLAMER cool, thanks for the advice! I'm gonna give this a go 👍🏾
You have common "cultural points" - yes, indeed! Some of them are simply called Հայոց ցեղասպանություն or Ermeni Soykırımı. So, enjoy your meat!
With fried eggs and tomatoes for breakfast. So good !
Thank you for the video
Excellent informative and entertaining video. Thank you!
Hmmmm, this is yummy, can't wait to have it.
its traditional in Turkey/Kayseri. We called Pastırma.
Descriptionı oku
Do you even read m8
thanks, very informing video simple yet well explained.
Excellent video and very informative. I would love to try this meat sometime. Looks so good. Thank you for sharing!
I haven't had this for years, thanks for explaining it. Going to make some tomorrow
"Paper thin slices" - how thick is your paper?
lmfao
I dare you get those slices without his sharp knife , cutting thin slices of meat is a pain
@@NextKnownI'm going to invest in a small slicing machine
Followed your instructions and ended up with what was very close to my grandma's basturma. Well done bro.
I had been looking for the correct way of making basturma and you got it spot on.
Urartu1 I'm glad bro!
awesome dude.
thanks for putting in the time and effort tot show the process
Got to try making this someday. Thanks for uploading the video.
looks great and it so simple
Going to make this for sure! Thank you Henry!
This was very special delicacy for me in mid-90s when I was a kid, but now I know how to make it myself. Thank you for this video!
Great video! I just made this and it was amazing! I only dried it for 4 days before adding the spice (I saw others do it for less time) spiced it for 8 days and took my first bite, it was fantastic! Thank you for teaching this delicacy!
Շատ շնորհակալություն Հենրի ջան! Հոյակապ բաստուրմա ես սարքել:
That was a great video... Thank you for the upload...
If you weigh the meat & use 2,5% salt + 0.25% Cure (Prague Powder) #2, you don't have to worry about the meat being overly salty & no soaking after the initial cure time is necessary.
If a curing room or chamber is available, ideal curing conditions are 55 degrees F & 75% humidity.
Home refrigerator is actually too cold & too dry. So, curing in a home refrigerator, the non-woven mesh will not adequately control moisture loss & the outer layer of the meat will develop such a hard outer casing that the inner part will not dry properly...possibly, not at all. Expensive dry aging bags can be used. But, an inexpensive solution is to wrap the meat in rice paper (...the stuff used for spring rolls, available at any Asian store) before inserting into the mesh bag.
Then, the whole pkg should be tied with string to ensure that the rice paper remains in close contact with the meat...so it will not dry out to a crisp, which will retard moisture loss too much. Hang or place on a rack in the fridge to ensure good air circulation, or turn over daily until cured.
Because of the cure, the meat can be hung at room temperature for a day after the rice paper is removed, the spice paste applied...so that it dries out before replacing the rice paper, non-woven mesh & returning it to the refrigerator or curing room.
Days for drying should be based on the starting meat weight. Dry to a 20% loss for first cure, then +/- 35% loss after 2nd cure.
if your method is used, can the pastirma be stored in a standard home refrigerator?
Looks very easy to make may even try to do some this weekend
Great video brother. I live in an area when I can't buy basturma I love this.. I'm going to make it. Thanks! Good job
this is fantastic. Of all the recepies ive seen on yt about cured meat this is the best by far for my taste. Love all the spices u added and ill definitely try this recepi. thx. ill comeback with comm for the results. big thx from spain
That's a great how to video, thanks!
There are various stories about the origin of pastırma, none well documented. According to the mainstream of the modern linguistic research, the word derives from the Turkish bastırma et "pressed meat", pastırma (IPA: [pastɯɾˈma]) in modern Turkish.[2] For the historians of the ancient and medieval world however it seems to be clear that cured meat has been made in Anatolia for centuries, since at least the Byzantine period, and called apokti.[3] One story gives its origins as the city of Kayseri, where there was a Byzantine dish called pastón,[4][5] which would be translated as "salted meat" and was apparently eaten both raw and cooked in stews.[6] Some authors claim that the medieval to modern production of pastirma in the cuisine of the Ottoman Empire is an extension of that older tradition
I'd never heard of this Armenian version of drying beef. Definitely will try it. Thanks for the video
I’m Lebanese and I’ve enjoyed this Armenian food since we were kids! I just had some sujuk today too ❤️❤️
Basturma (or pastirma in turkish) :) we have it everywhere here in turkey, very spicy taste, but be careful eating it, especially if you wear leather, youll smell like it for weeks :D as for origin, i dont know :P but i do know soujuk is a different type of sausage, more akin to italian spicy sausage than pastirma
And to the turks in the comments, ye cant copyright a food thats been around for 948274902 years :P theres turkish pastirma, armenian basturma, and probably egyptian, arabic, irani, etc versions of it with slight spice differences to match the regions tastes
Deezid Zo problem with the Turks is,they usually think they are the first with everything...hence the reason their country is sooooo far behind the rest of civilization!
İ think you area talking standing on the wall.I recommended you to check our culture anda then to talk.About civilisation, obviously you are so far the too too far of civilisation bu talking like that. let's check our histories and then talk!
i totally agree but it's ironic that pastirma actually means something in turkish
koottsta koopr
Oi,clown!
Take it easy,keyboard warrior!
Why dont you come here and make me!?
Awesome video! Well made and well done!
Soujouk is great Armenian delicacy. Thanks for the recipe.
Sucuk is turkish stop stealing
That looks so simple and SO good omg
I think you make it well as we are in Turkey :) Congrats mate looks delicious, I would like to taste it :)
Töre Tetik thanks bro :) from what I know the only difference is the flavors between Turkish and Armenian but the making is the same
cultural differences and cultural similarities brings some differences like flavors and like same pastırma :) good job mate :)
Your mother hasn't been complaining.
+Mario Vega do you know profile pic mean's?
turks and aremnians are enemy fuck all turks
Great recipe! Looks like the one my aunt makes!
This looks amazing, well done!
Looks amazing, I make my own jerky, but that's just a couple days work. This is an entire months reward paying off, and man I wanna try some now.
That crimson red color makes it look amazing. It's like some polished mineral
CoolbreezeFromSteam I agree 😂
bro
that was awesome
i maked three of them after i tried the first one
thanks
keep going
Definitley takes patience, nice work mate!
That's is an awesome vid! Keep it up. I'm a fan of your channel
Great video! I'd like to try this! What is the cloth you used to wrap the meat?
Black Beard just a standard thick tea towel
I love it. I must try it.
congratulations for the channel, i have a question, is important the use of the fenugreek? because I'm from Bolivia and in my country doesn't have, thanks.
Pablex MalBak I recommend it as it gives a really strong smell and kick to it! You should be able to find it in a middle eastern based supermarket
very nice. I will have to try this.
This is great video thanks a lot ,I want to ask ,Is eye of round meat will be good to do it with ? or if you can please tell me what type cow meat shall I use ?thank you.
Allen Bay yes that will work fine, although fillet is the best
Thank you.
It looks godly, very well made and good explanation, thanks a lot guy! :D
I'm a Turk. As you know, Armenians and Turks eat the same foods. It's a fact. By the way, good job dude !
I'll definitely try this!
Thank you for sharing this beautiful and wonderful video. dear friend.
정성이 가득한 요리🔔🔔♥️
That looks really nice.
Basturma was always on our table. I’ve never made it but will try because my grandson loves it.
It was basturma, lavash, string or feta cheese, then gata or baklava for dessert. I’m Armenian as you can tell 💋
Yes and you steal turkish recipea
@ that's because we're all cousins bro. Weren't we in Turkey until 1915?
I'm not mad at you. I believe in ☮️ and 💕
I have never heard of anything like this! The process is beautiful and it looks amazing. I'll be doing it soon. Thanks for showing me something brand new!
Im turkish and i had my doubts when the video said “some people call it sucuk” 😂 but overall it was a great video with very clear explanation of the process! Thanks :)
I have seen that misnomer and confusion between sujuk and Bastirma/Pastirma a number of times before. Strange.
i know that as pastirma great turkish food
Pastirma and Sucuk are completely different things ... both Turkish in origin, pastirma is dried cured meat, sucuk is a very strong tasting sausage... they taste completely different and are prepared in completely different way
thank you Henry, from Turkey:)
In ZA we call it Biltong ,we make it a bit differently but its at every food store.
From my understanding, Biltong is a similar process but uses more spices. I unfortunately havent had a chance to try it, Not so easy to find in Australia
What kind of knife is that? Beautiful look to the blade.
capaneus184 it's a shun :)
Henrys HowTos thanks, great vid, I'm going to try this sometime
it looks amazing, unfortunately I cant find fenugreek anywhere here in Portugal
SpyBehindYou derp I'm sure if you look hard especially in middle eastern stores you should be able to find it
@@HenrysHowToshow about Amazon
Bravo,pour ce succulent basterma!
Here in bulgaria Pastirma(basturma)and soucjuk are difrent things soujuk is like salami and basturma is dried with spices and herbs chunks meat also :D in amazon i think they sell genuine bulgarian soujuck
thanks for a delicious dish
Shad shad shnoragalem!!!!!!
Thank you so much!!
Excellent video
hi Henry, great videos, keep up the great work, I wanna see you make some falafel. thank you and God Blesscheers mate!!!
XLNT video! I going to try this!I subbed too.
We call this pastarma(пастърма) in Bulgarian. The spices are a little bit different, but the process is similar. And we use it, with a lot of red wine :)
Great tutorial ! The final product looks awesome. And I think that in a near future, I'm going to taste some home made Armenian Basturma. :)
A huge chunk of our cuisine stems directly from the Ottomans. So we call it as they did. Anyway, I'm making the Armenian version as we speak.
When and how do you add wine and what kind?
Looks AMAZING
one question;
when you're curing it in the refrigerator initially, would it be ok to piut it on lke a grill so it's not sitting in the juice that comes out?
Rob B yes as long as it's all covered with salt
Cool. Thanks.
very good!thanks!
Interesting! We do the same here with out the spices.......with fish......Washington State.....USA.......LOOKS YUMMY is it very salty?
Nice work
Bastirma ans Sucuk - as it says from the name, is a Turkish dish not Armenian
look yummy!! does it taste like beef jerky?
Anne shiklah sort of :)
Brilliant! This looks DELICIOUS.
Very good 👍🏻👍🏻👍🏻
Hi Henry,
This seems to be similar to Biltong(South Africa), but biltong has a few more spices. Do you know of any butchers or meat producers in Adelaide? I would really like to try your Basturma.
biltong is awesome, i've gotten it from Namibia but never made it my self .. Never even heard about this Bastruma but it looks good so i think i will give this a try .. Hot climate is not a problem here in Iceland ;)
Unfortunately I dont, but any decent local butcher would have a good quality meat available. Try to avoid the supermarkets as they sell rubbish generally at a steeped up price
That looks amazing, thanks! :)
This is the best thing ever. The liqourland bag in the back while you were hanging them just made me really patriotic too. Thanks for the video mate, I'm gonna give this a go! :) Subscribed!!
Edit: Hey Henry, also in Australia (newy), so I'll need to use a fridge. Would a small bar fridge be OK (with nothing else in it?) or would the airflow be too minimal? Cheers
Hannah Walters 😂😂😂 you noticed haha
Dude.. you need to relax. Chill out Basturma does exist, it's an armenian variant of the turkish Pastirma - check it out here, there are sources and everything that mention armenian Basturma: en.wikipedia.org/wiki/Pastirma
It should work fine :)
no no no all things originated in Greece!
Try the Ancient egyptians for beer.........
Can’t wait to make this… about 15 years ago, my father and his friends killed a delicious grass fed organic beast and we made kilos and kilos of basturma. I’ve always wondered what the ingredients were so I could make it too. Thank you Henry, will be making it now. 😍 from One Armo to another. Much appreciated brother 🙏🏼
Interesting recipe, might try it out.
PS @ 12:00 Your paper-thin slices are 2mm thick Mate :)
Looks yum putting that on my to cook list :). Question when you put it in the fridge the first time with the salt should it be cover or uncovered?
Dominik Radič I left it covered just so nothing else contaminates it
I've been thinking about cutting off my knob and doing that to it, any tips?
good job Henry
Thank you! Very inspiring...... and challenging too. Will try! Wishing you Happy New year and a blessed Christmastide.
Perfect snack for beer
Tried this from an armenian deli in LA a couple weeks ago. Not sure how I feel about it honestly. It was cut really thin but still had this strong flavor to it that actually kinda stung the back of the throat and just lingered there forever. I tried eating it cold and heating it a bit with some eggs like a lot of people suggested. I dunno, something in the spice paste just threw the flavor off for me. I actually ended up scraping the thin ring of spice from around the slices and it tasted a little better but only when I ate it cold.
I thought maybe it was just that particular deli but my friend who is a huge fan of basturma (and is also armenian) says it's among the best she's tasted, so maybe it's just me. Maybe I'm just too much a fan of Italian cured meats, and am so used to that chewy vinegery tang.
Diablerie Tandino I don't blame you, first time I tried it I was 50/50 about it, but it depends on your individual taste. Like you mentioned, I know heaps of people that will have it for breakfast with eggs etc, too strong for me though in the morning 😂
It looks delicious. You're right, it does require a lot of time and patience. Question for you. What salt do you use? Sea salt, kosher, does it matter? Can you do this with pork following your same recipe?
In my country I can only find Fenugreek seeds. If I would ground them up would those be ok?
Sixpounder yes ofcourse
Great. Thanks for the answer
Do you think that I can dry the meat in a regular fridge. Because I live in a small apartment I don't have many options.
Should work just fine brother
Thank you very much. I will give it a try. It looks delicious :)
+Henrys HowTos Hi, I just wanted to thank you again. I am almost done. This weekend I am going to apply the paste and let the basturma dry for a while again. By the way: I was greedy and I did cut a very thin slice and tried it. And I have to say that I am on the right track. Thank you for the tutorial.
P.S: I didn't hang it into my fridge like I initially wanted to. I used my oven grill tray to hang it.
hello henry, do you have a shop in Sydney?
allan sooncabaret hi Allan, yes I have 2 family restaurants in Sydney