Pastirma or Pasterma, [1] also called pastarma, [2] pastırma, pastrma, pastourma, [3] basdirma, [4] basterma, [5] basturma, [6] or aboukh [7] is a highly seasoned, air-dried cured beef that is found in the cuisines of Albania, Armenia, Bosnia and Herzegovina, Romania, Bulgaria, Egypt, Kurdish region, Greece, Cyprus, Iraq, the Levant, North ...

Jun 12, 2020 · A fragrant air dried beef that is cur paper thin and served in breakfast, lunch and ever dinner. An exciting cured meat recipe that takes some time to make but the end is so worth it. Bastirma is a very famous, very expensive cured dried meat in Egypt. It is also very well known in the Middle East and in the Mediterranean region as well.

Oct 7, 2010 · Making homemade basterma requires the patience of a saint. You’ve got to set aside plenty of time for curing the meat. Mario, I hope you’re a patient guy! Top-quality meat is the key to tender basterma, and having a favorable relationship with the local butcher is a must.

It is a wonderful, spicy beef jerky. Serve with Pita bread and Armenian string cheese. Heaven. You must serve this very thinly sliced as humanly possible. It is a rare delicacy." Select very tender cut of beef from rib part, about one and a half inch thick, any length you desire (approx. 8"). Insert heavy string through one end and make a loop.

May 13, 2022 · Traditional basturma uses the eye of round cut. This is a great lean cut for curing and drying but I personally find the eye of round a little chewy so we will be using the tenderloin for this project. What I typically do is trim the tenderloin to get rid of any silver skin and cut away any loose flaps of meat that might be hanging off the muscle.

Feb 12, 2017 · Basturma (basterma) is a highly seasoned dried sausage that's popular in Iraq and other parts of the Middle East. In Iraq, this pastrami predecessor is usually served for breakfast with shakshuka and fried eggs.

Jul 2, 2021 · In Armenia, curing basturma is a project for the region’s dry, fall weather. (We recommend making this recipe when the weather is mild; expect the curing process to be slower if it is chillier...

Dec 12, 2014 · There is no tradition of cured or even smoked meats in Lebanon; however, after the Armenians settled in the country, locals started to get familiarized with the basturma and sujuk, both spiced and cured meat and sausage. Now these meats are popular all …

ARMENIAN BASTERMA INGREDIENTS: Makes about 2 pounds • 1 whole tenderloin of beef, about 2-4 pounds Cut into approximately 3 pieces • Heavy butcher’s twine • Coarse Kosher salt • Armenian Chaimen Seasoning DIRECTIONS:

Learn how to make Basterma, an Armenian dish made with beef, salt, fenugreek, paprika, cumin, allspice, garlic, and more. This easy-to-make dish is perfect for anyone looking to indulge in delicious flavors from Armenia.