How to describe basturma:
"... the cured beef called basturma may be the most powerfully flavored cold cut in the world, less a foodstuff than a force
of nature, with a bit of the chewy translucence of first-rate Italian bresaola, a ripe, almost gamy back taste, and then -- pow! -- the
onslaught of the seasoning, a caustic, bright-red slurry of hot pepper, fenugreek and a truly heroic amount of garlic that hits the palate with
all the subtle elegance of a detonated land mine ..."
- Jonathan Gold (LA Weekly)
How is basturma made?
Basturma (pastirma) is prepared by salting the meat, then washing it with water and letting it dry for 10-15 days. The blood and salt is then squeezed out of the meat which is then covered with a cumin paste prepared with crushed cumin, fenugreek, garlic, and hot paprika, followed by thorough air-drying.
Did you know?
It was also known that in the Ottoman Empire, although Central Asian in Origin, the best craftsmen for the making and the curing of basturma (pastirma) were the Armenians from Central Anatolia.
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