BASTURMA | MIDDLE EASTERN CURED MEAT
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- Опубліковано 26 лис 2022
- Time to spice up your cured meat game with some basturma! Often bought in a deli like turkey or ham, basturma uses a unique spice mix that tastes strongly of fenugreek and will impress anyone who tries it.
This basturma was made in the dead of summer, but if you are making it in the winter feel free to use a cool dark place to hang the meat to dry rather than using a fridge
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Ingredients:
- Eye of Round/Tenderloin/Ribeye
- Sea Salt (2.75% the weight of the meat)
- Twine
Seasoning/Chaman: (makes about 215g may not use all of it)
- 130g or ½ cup water
- 28g paprika
- 26g fenugreek
- 8g allspice
- 2g black pepper
- 3g cumin
- 2g cayenne
- 15g garlic powder
- 4g Aleppo pepper
IMPORTANT The end weight needs to decrease from the start weight by 30%
Links:
Fenugreek: bit.ly/3XBHaB9
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Stock Media provided by SunwoodSymphonies / Pond5
Stock Media provided by Sound_background / Pond5
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Love Armenian and Egyptian Basturma 👍
Excellently produced and presented. The Basturma looked just perfect!
Man that looks perfect, good job!
Nice!! Enjoyed this tutorial! Thank you, Shahan!!
Watching it while eating it 😊❤
Looks amazing
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”.
Excellent
Good job❤
Thank you.
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?
My favorite!!! Egypt does it best.
In how many different countries have you had it that you can make such claim?
I dont understand how the water will come out from the meat if you wrap it in a plastic ?
What fan is that?
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? ))
🇦🇲🇦🇲🇦🇲♥️BASTURMA 😋😋😋
Does anyone know where I could buy Iraqi basturma
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.
Nice 🙏🌎🌻🍹💕🫑🥘
👍👍👍👍👍👍👍👍👍
Pastirma its Turkish and Pastirma means on Turkish mashed Meat what means on armenian?
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
that's not enough salt
Is this beef or pork?
Beef
C’est bien dommage je suis Française et je ne comprends rien😂
Pastırma is Ur Turkish
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
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.
Some people wrap it in cheese cloth and hang it in the pantry, is that ok?