Etymology and history Basturma existed in ancient Armenian cuisine, where it was known as aboukh' (Armenian: աբուխ). The word abookhd (Classical Armenian apukht) was already used in the Armenian translation of the Bible, in the fifth century AD, meaning “salted and dried meat”.
Because it's not a perfect seal. Trust me, it's going to leak. If you want to make less of a mess during the curing phase, either vacuum seal it in a bag or put it in a ziplock and get as much air out as possible.
Curing salt (aka: pink curing salt, Prague powder, insta cure, tender quick) is unnecessary in this application. I use it when I make corned beef and pastrami to get the specific texture, color, and flavor that I want in those products. Koshering/sea salt works just fine for this and is more historically accurate as well. Some people don't like using sodium nitrate/nitrite as they are toxic if not fully converted to sodium oxide by time.
sturma in Greek? Pastourma, pastirma, or basturma, is a highly seasoned, powerfully flavored air-dried cured beef, found primarily in the Armenian, Greek, Syrian and Turkish cuisine
Personally, I agree. Some people use the "salt box" method and cover the meat entirely with salt during the curing phase. This does run the risk of an overly salty final product for some people's taste.
This dish belongs to Turkish cuisine.Even its name pure Turkish. Pastırma in Turkish language comes from the verb to suppress (bastırma,basturma). The food of the conqueror Attila's was pastrami. Not Armenian, Greek or Middle East cuisine at all.😏
@@AnatolianArmenianBro, the Azeris and Turks are claiming that Armenian churches are either Turkish or Caucasian Albanian. To get away with a second Armenian genocide the turkics have to negate Armenian culture. If Armenians don't have a past then they don't have a future according to the genocidal Turks. This is the purpose of Turkish lies about Armenians
@@Nomeado Check the etymology of the word, which is Turkish. This type of food is extremely common among steppe nomads, which are totally unlike the people who have been living in the regions you mentioned.
What’s a good alternative? Or is it not needed? I’ve never cured meat before and never heard of fenugreek but I do want to learn how and try making some with a 8 pound prime ribeye roast. Thanks for any info.
People had to do it some way before refrigerators were invented. As long as it's the right temperature and not too humid, meat can air dry just about anywhere and in anything.
It all depends on the temperature and humidity. This was traditionally made in the last months of the year. As long as you leave it until the cemen paste is dried all the way through and forms a hard shell, you should be good. This is also why you want a thin layer of cemen, not a thick layer.
Excellently produced and presented. The Basturma looked just perfect!
Love Armenian and Egyptian Basturma 👍
Man that looks perfect, good job!
Watching it while eating it 😊❤
Nice!! Enjoyed this tutorial! Thank you, Shahan!!
Excellent
Looks amazing
My favorite!!! Egypt does it best.
In how many different countries have you had it that you can make such claim?
@@erencanayhan8514Egyptians Pharos first people in the world cured the meat and fish
@@Joe317-e2c no
@@erencanayhan8514 who ?
@@Joe317-e2c mesapotamians
Good job❤
Great work Shahan. I will make my first basturma soon. Did you disable the fridge's fan which is usually to strong for curing meat?
Thank you.
Nice 🙏🌎🌻🍹💕🫑🥘
How much garlic did you use in the external paste? Mine came out way too garlicky than the store baught version.
The ingredients and amounts are in the description of the video!
Готовьте 🇦🇲вариант,🇦🇲👍👍👍👍👍👍🇦🇲
What about Soujoukh? ))
How do you keep it after cured and started slicing?
Wondering same thing. I have a 8 pound prime ribeye roast that I want to try this with.
Wrap tightly in plastic and store in the refrigerator.
👍👍👍👍👍👍👍👍👍
What fan is that?
Etymology and history
Basturma existed in ancient Armenian cuisine, where it was known as aboukh' (Armenian: աբուխ). The word abookhd (Classical Armenian apukht) was already used in the Armenian translation of the Bible, in the fifth century AD, meaning “salted and dried meat”.
You deceive only your self its turkish was ist is it and will be remain turkish
Does anyone know where I could buy Iraqi basturma
I dont understand how the water will come out from the meat if you wrap it in a plastic ?
Because it's not a perfect seal. Trust me, it's going to leak. If you want to make less of a mess during the curing phase, either vacuum seal it in a bag or put it in a ziplock and get as much air out as possible.
🇦🇲🇦🇲🇦🇲♥️BASTURMA 😋😋😋
Ok so how come no curing salt?
Curing salt (aka: pink curing salt, Prague powder, insta cure, tender quick) is unnecessary in this application. I use it when I make corned beef and pastrami to get the specific texture, color, and flavor that I want in those products. Koshering/sea salt works just fine for this and is more historically accurate as well.
Some people don't like using sodium nitrate/nitrite as they are toxic if not fully converted to sodium oxide by time.
Is this beef or pork?
Beef
sturma in Greek?
Pastourma, pastirma, or basturma, is a highly seasoned, powerfully flavored air-dried cured beef, found primarily in the Armenian, Greek, Syrian and Turkish cuisine
Pastirma its Turkish and Pastirma means on Turkish mashed Meat what means on armenian?
that's not enough salt
Personally, I agree. Some people use the "salt box" method and cover the meat entirely with salt during the curing phase. This does run the risk of an overly salty final product for some people's taste.
C’est bien dommage je suis Française et je ne comprends rien😂
This dish belongs to Turkish cuisine.Even its name pure Turkish. Pastırma in Turkish language comes from the verb to suppress (bastırma,basturma). The food of the conqueror Attila's was pastrami. Not Armenian, Greek or Middle East cuisine at all.😏
From East Europe to the Middle Eastern have this food and now the bloody Turkish people are coming to say that this dish belongs to them. Come on...
@@Nomeado Linguistics 0. History 0. Geography 0. Cmon you ignorant.
Hagia Sophia is also a Turkish church
@@AnatolianArmenianBro, the Azeris and Turks are claiming that Armenian churches are either Turkish or Caucasian Albanian. To get away with a second Armenian genocide the turkics have to negate Armenian culture. If Armenians don't have a past then they don't have a future according to the genocidal Turks. This is the purpose of Turkish lies about Armenians
@@Nomeado Check the etymology of the word, which is Turkish. This type of food is extremely common among steppe nomads, which are totally unlike the people who have been living in the regions you mentioned.
Pastırma is Ur Turkish
No,don't
Never use fenugreek it going to ruine the taste.
I made with fenugreek and it tasted so good.
What’s a good alternative? Or is it not needed? I’ve never cured meat before and never heard of fenugreek but I do want to learn how and try making some with a 8 pound prime ribeye roast. Thanks for any info.
@@maxcrit3481 uncooked fenugreek has a bitter, nutty flavor. Some people find it unpleasant. The best substitute would be cumin.
@@maxcrit3481 uncooked fenugreek has a bitter, nutty flavor. Some people find it unpleasant. Cumin would be the best substitute.
Uncooked fenugreek has a bitter, nutty flavor. Some people find it unpleasant. Cumin would be the best substitute.
Some people wrap it in cheese cloth and hang it in the pantry, is that ok?
People had to do it some way before refrigerators were invented. As long as it's the right temperature and not too humid, meat can air dry just about anywhere and in anything.
It all depends on the temperature and humidity. This was traditionally made in the last months of the year. As long as you leave it until the cemen paste is dried all the way through and forms a hard shell, you should be good. This is also why you want a thin layer of cemen, not a thick layer.