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Beef basturma armenian

Beef basturma armenian

Beef basturma armenian

Today we will tell and show how to cook beef basturma according to the classic Armenian recipe.
First of all, we need to choose the right meat.

For the recipe, we took a white balyk, but a beef apple is also suitable. Meat must be fresh and purchased in a designated place.


Beef Meat — 1 kg
Salt — 2 kg
For coating:
Red hot ground pepper — 0.5 tbsp. l
Ground black pepper — 0.5 tbsp. l
Paprika — 1 tbsp. l
Fenugreek — 1 tbsp. l
Sumy — 1 tbsp. l
Garlic — 5 cloves
Flour — 1-1.5 tbsp. l

Beef basturma armenian

Cooking Basturma:

1. Rinse the meat under running cold water and dry. With a fork, make punctures on all sides of the balyk to improve the outflow of excess fluid during salting.

2. Place the meat in a deep dish, after pouring salt into the bottom. Having placed the meat in the dishes, we fill it with salt to the top. In our case, it took about 2 kg of salt.

3. Cover the dishes with a lid or cling film and place it in the refrigerator for three days. After the expiration, we take out the meat and wash it from salt under cold running water. Dry again with a clean towel or napkins.

4. To betray the desired shape (optional), we put the meat under an impromptu press for a day. We used a board and cans of water. After a day, the balyk acquired a flattened shape and now it can be hung on a hook.

5. Now prepare the plaster. In a deep dish, mix all the dry ingredients indicated for it, and three garlic on a fine grater or squeeze. We need flour in order to betray stickiness. We add so much water to the mixture to obtain a pasty substance, which will conveniently smear the balyk.

6. It remains for us to apply the resulting paste in a dense layer on the balyk in such a way that there is not a single place left over. This operation is conveniently done with a silicone spatula. It is necessary to smear quickly so that the spices do not have time to dry ahead of time. If, however, the spices are dried, add a little water and continue the operation.

7. The final touch: with a hand dipped in water, we smooth the paste over the entire area of ​​the balyk to smooth out irregularities and fill small voids.

8. We place the balyk for 25-30 days in the refrigerator, hanging it on a hook. We have adapted the refrigerator door for this.

9. At the end of the term, we remove the balyk from the hook, cut it into thin slices and eat it ourselves, treat our friends, guests and neighbors.
Bon Appetit!

Beef basturma armenian

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