Air-dried cured beef coated in a fiery paste of fenugreek, garlic, paprika, and cumin called chaman. Sliced paper-thin, this intensely flavored Armenian charcuterie is a prized delicacy with centuries of tradition behind it.
Ingredients
2 kg beef eye of round
1 cup coarse salt
1 cup ground fenugreek
10 cloves garlic, crushed to paste
3 tbsp sweet paprika
2 tbsp hot paprika
1 tbsp cumin
1 tbsp black pepper
1 tsp allspice
Water to form paste
Instructions
1Trim beef of all fat and silver skin. Rub generously with coarse salt on all sides. Place in a container, weight down, and refrigerate 3 days.
2Remove beef, rinse off all salt, and pat dry. Press under heavy weights for 2 days to expel remaining moisture.
3Mix fenugreek, crushed garlic, both paprikas, cumin, pepper, and allspice with enough water to form a thick paste (chaman).
4Coat the pressed beef completely in a thick layer of chaman paste, covering every surface evenly.
5Hang the coated beef in a cool, well-ventilated area for 2-3 weeks until firm and dried throughout.
6Slice paper-thin against the grain using an extremely sharp knife. Serve as meze with bread and fresh vegetables.
Did You Know?
Basturma was allegedly invented by Central Asian horsemen who placed seasoned meat under their saddles, where the pressure and body heat cured it during long rides.