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Basturma, a traditional delicacy that hails from the Mediterranean and Middle Eastern regions, is a testament to the art of preserving and enhancing flavors through time-honored methods. This savory cured meat, often made from beef, has captivated taste buds for centuries with its rich, aromatic profile and unique texture. It’s more than just a dish; it’s a culinary experience steeped in history, culture, and tradition.
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Basturma, Pastirma or just Bastirma

Discover the exquisite flavors of Savory Basturma, a traditional Mediterranean delicacy that transforms cured beef into a culinary masterpiece. With a rich history and a mouthwatering blend of spices, this dish is perfect for festive gatherings or a charcuterie board. Learn about the meticulous preparation process and enjoy its health benefits. Elevate your meals with this delightful cured meat! #Basturma #MediterraneanCuisine #CulinaryJourney #HealthyEating #HomemadeDelicacy

Ingredients

1.5 lbs beef brisket or sirloin

3 cups coarse sea salt

1 tablespoon black peppercorns

1 tablespoon allspice berries

1 tablespoon coriander seeds

1 teaspoon cumin seeds

4 cloves garlic, minced

1/2 cup crushed fenugreek leaves

1/2 cup paprika (sweet or smoked, according to preference)

1/4 cup olive oil

Cheesecloth for wrapping

Instructions

Prepare the Meat: Start by trimming any excess fat from the beef brisket or sirloin. Rub the meat generously with sea salt and place it in a container. Cover it and refrigerate for about 5-7 days, turning once a day. This process helps to cure the meat and concentrate the flavors.

    Create the Spice Mix: After curing, rinse the beef under cold water to remove the salt. Pat it dry with paper towels. In a spice grinder or mortar and pestle, combine black peppercorns, allspice berries, coriander seeds, and cumin seeds. Grind until finely mixed.

      Season the Meat: In a bowl, mix the ground spices with minced garlic, crushed fenugreek leaves, and paprika. Carefully rub this mixture all over the beef, ensuring it's completely coated.

        Wrap the Meat: Wrap the seasoned beef tightly in cheesecloth or a clean kitchen towel, securing it at both ends. This allows the flavors to seep in while drawing excess moisture out.

          Curing Phase: Hang the wrapped beef in a cool, dry place, ideally around 60°F (15°C), for 10-14 days. The environmental condition aids in developing the flavor and texture of the Basturma. Make sure there’s good airflow around the meat.

            Final Touch and Storage: Once it’s dried and cured to your desired firmness, unwrap the Basturma. Drizzle it with olive oil and let it rest for a few hours. Slice thinly to serve. The Basturma can be enjoyed fresh or stored in the refrigerator for several weeks or frozen for long-term use.

              Prep Time: 15 mins | Total Time: 14 days | Servings: Approximately 12 slices |

                (Curing duration includes time in the fridge and hanging period)