(4) Home-Cured Basturma
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- เผยแพร่เมื่อ 25 ธ.ค. 2019
- In this video I will show you how to make Basturma. Basturma is a spicy air-dried cured beef, that can be eaten on its own or as a side. It is well known in Armenia 🇦🇲.
This video is especially for my Armenian friends, I hope you enjoy watching it and please give me feedback on whether I have made it like a traditional Armenian would.
Delicious 😍
Omg this looks amazing 😍😍😍 I will definitely try this
I always make this now
Going to make this today
Excellent👍👍👍
Looks delicious ❤️
Thank you so much 😊
It's a Turkish gourmet food. Soo good!
Thank you
Looks very nice😄
Thank you for watching
Yummy😉🤭🤩😋
Thank you for watching
Miam
Thank you for watching
fenugreek is main spice for the dish.
Hi Do you use Fenugreek spice in your recipe?
Hi Tom I didn’t use fenugreek spice in my recipe, however you can use it, it is up to you
Hope this helps
Susan, you used salt to get rid o the moisture, just to wash it in water after?
Hi dear, the aim of the salt is to remove all blood and moisture out of the meat this is what curing is. Bacterial growth is reduced by salting. Then to remove any excess salt on the outside of the meat you would need to wash it as this would taste too salty. If you see in the video I then wrap it in the towel so excess moisture is removed overnight in the fridge then I hang it on the radiator to dry etc. Hope this helps?
It looks great but are the three days enough to cure the meat or it would be raw in the middle? Also, the radiator is heated? If yes what about summer ? How can we make the meat to dry? By placing it to a sunny room? Thank you!
Hi dear, yes 3 days will be enough (but ensure you cure the raw meat in the right amount of salt, so for 1kg meat you would need 1kg salt). Also, 3 days is the minimum time required to cure the meat sufficiently, however leaving it longer to cure will do no harm.
I placed my basturma by the radiator to dry it faster and show you a quick method of making basturma. However, during the summer, you mustn’t place the basturma in the sun, ensure you keep it in a cool dry place e.g in the garage and it will definitely dry.
I hope this helps, and if you have any more questions please do ask 😊
@@susansinternationalcuisine3291 thank you for the information😎. I just wanted to ask, want kind of sign should I take into account in order to understand if the meat is dry enough and proceed to the next step? In your video you just leave it overnight by the radiator and this is enough. But in the summer how much time should I leave it to dry? Until completely hardened?
Hi dear no problem, so after the complete curing of the raw meat you will need to wrap up the meat in a dry cloth and place it in a fridge overnight (for the cloth to soak up any excess moisture), then you will need to hang the meat by a radiator (or if your doing it during the summer hang it in a cool dry place overnight again) -this will be sufficient before you put the paste on. Once you have spread the paste hang your basturma by a radiator for a minimum of 4 days or if your hanging it in a cool dry place like a garage, 7 days will be more than enough for you to slice and enjoy. The texture of your basturma should be hard after 7 days but don’t expect it to be rock hard it should have a little moistness to it too, so it can be chewed too.
I hope this helps, again if you have any questions please do ask.
Also, the colour of the basturma, once ready, should be a dark red colour, this is also an indication that it is ready to be consumed (just like mine in the video )
@@susansinternationalcuisine3291 thank you so much for your answer !!! I will give it a try...🙂🤗
May I add some smoke liquid?
I’m not sure you could try this
What’s your home temperature?
18 degrees Celsius
Need to soak the meat for 3 hours after salting. It is advisable to use a baby diaper on the bottom of the container before putting the salt and meat.
Everything broke off when u cut it y is that ?
Hi dear, the reason why we put the spiced paste over the meat is to protect it from growth of microorganisms, also so that the meat absorbs some spice and flavour. Therefore, there is no problem with it falling off. Traditionally, when the basturma is ready and you cut it through, Armenians like to add the spice coating to omelettes or in mini wraps.
Turkish
Happy New Year to you and your family, thanks for watching🌞
thats not possible for it to be turkish
@@sark4786 do you have a claim for this
@@kasmbozkurt5558 Yes of course, these foods were made long before a turkic people or even a turkic identity existed. Turkic peoples, even the early seljuks and mongols, are not very old, historically speaking. Assyrians, Armenians, Persians, Urartians, Hitites, and many other cultures existed literally hundreds if not thousands of years before Turkishness, Turkey, or even a concept of turkic people existed. Turks, are a concept, as a people, as an identitiy is actually very young in the grand scheme of things. These are not an "ancient" peoples by any stretch of the imagination. Ergo, it is literally impossible for this to be turkish food. Pizza is made and eaten in America, is pizza an American food?
@@kasmbozkurt5558 Of course there's a claim, history is the biggest claim if you care!
Armenia comon Armenia🇷🇸
Happy New Year to you and your family, thanks for watching🌞