Homemade basturma - the best recipes. How to properly and tasty cook beef or chicken basturma at home

The history of origin begins several centuries ago, in the era of the Ottoman Empire. Basturma is endless steppes, the measured clatter of hooves, the scorching sun. In other words, this is the food of real men, warriors and protectors. Cooking meat is not difficult, but it takes time and patience. The main stages: salting, aging in spices, press, final drying. On the cut, the finished slices are distinguished by a uniform dark color, lack of moisture and a dense structure.

The five most commonly used ingredients in recipes are:

The thinnest, transparent slices are served cold as a separate snack, as well as in combination with vegetables, herbs, bread, sauces, and low-alcohol drinks. An exquisite gourmet dish or nomads' means of survival? It is impossible to answer this question unambiguously. Dried horse meat in ancient times has become indispensable for long trips. It was well preserved in the heat, saved from hunger. Modern basturma recipes are very diverse in terms of cooking technology and composition of ingredients. Beef, pork, lamb and even chicken and fish are used as the basis. Paprika, coriander, cumin, cumin, nutmeg and others were added to the spices. The meat delicacy has turned into a delicacy, the taste of which, once tasted, cannot be forgotten.

Meat has been present in the diet of mankind since ancient times, being one of its main components. In order to preserve the meat in conditions when there were no refrigerators yet, the chefs excelled as best they could: they smoked, dried, marinated in spices, dried - in a word, they experimented. And - a funny curiosity! - as a result, it is meat products prepared "in the old fashioned way" that today have gained a reputation as the main delicacies that can become an ornament to any holiday table.

One of these delicacies is basturma. Dried beef tenderloin, seasoned with fragrant spices, is famous for its spicy taste and unique aroma.

History reference

The historical homeland of Basturma is considered to be the states located on the territory of the former Ottoman Empire. For the first time this name is mentioned in manuscripts dating back to 95 BC.

There are several versions of how this dish appeared. The first one is the simplest. It says that the court cooks of the Armenian king Tigran Mets (Tigran the Great) were the first to cook basturma. The king, whose reign was marked by numerous military campaigns and campaigns, instructed the cooks to come up with a way that would help preserve the meat for a long time, since the soldiers needed something to eat, and it was not always possible to count on a successful hunt. As a result, a method was invented for drying meat, previously rubbed with a mixture of spices.

The second theory says that during a military clash that took place in one of the campaigns, the bags in which the meat was transported were torn, and the spices that were in the nearby container were also spilled onto the “strategic reserve”. The warriors did not dare to throw away the meat, they simply cleaned it of salt and seasonings to the best of their ability and put it into saddlebags. As a result, some time later, it turned out that the meat was edible.

The third version seems to be the most exotic, but at the same time it is extremely unappetizing. However, historians are inclined to believe that it is she who is closest to the truth. So, it says that the word "basturma" comes from the Turkic word "basdirma" - compressed. According to this theory, the warriors of Genghis Khan during their campaigns, in order not to carry huge carts with provisions, carried horse meat with them, cutting it into pieces and tying it directly under the saddle of the horse. As a result, the meat was saturated with horse sweat containing salt, and under the influence of the weight of the rider, excess liquid came out of it. The result was a very strange dish, the main advantage of which was a long shelf life.

Merchants also "adopted" a similar method of transporting meat. In the Middle Ages, dried meat became the basis of the diet of sailors. Of course, they cooked it in a more acceptable way from a modern point of view - rolled it in salt and spices, placed it under a press, and then dried it.

Cooking technology

Classic basturma is prepared exclusively from, although there are varieties of this dish made from,. Only the meat of young animals is used. Suitable for cooking beef basturma tenderloin, fillet, as well as rump.

The first stage of cooking basturma is cutting the meat into long and thin plates, the thickness of which should not exceed three centimeters. These plates, after rubbing salt on all sides (usually coarse salt is used), are placed in a wooden container, also on a layer of salt. A few days later, the meat begins to secrete juice, after which it must be kept in this brine for another three weeks.

After that, the meat should be soaked in a running water for several days. As a result, it becomes softer, and excess salt goes away. However, so far this product is corned beef, not basturma. To turn the meat into a delicacy, it should be rubbed with spices. Most often, a mixture of blue fenugreek, crushed, red and, suneli hops and other seasonings is prepared. The result is a mixture that resembles batter in consistency, with which pieces of meat are coated. After that, each of the pieces, tied with twine, is hung in a place protected from direct sunlight with good air circulation. In this state, the basturma will have to spend from two to three weeks.

How to choose a quality delicacy

High-quality basturma, cooked in strict accordance with all the rules, is an unusually tasty delicacy, but at the same time very expensive. To make the production process less expensive, many unscrupulous manufacturers try to save money. Most often, for this purpose, they use low-quality ingredients.

So that the purchased product does not disappoint you, you should approach the choice of a delicacy responsibly, taking into account several important rules:

1. Buy basturma exclusively from trusted sellers. Carefully inspect the vacuum packaging - it should not have punctures, cuts, scratches.
2. Study the composition. Ideally, only three types of ingredients should be present at all: spices, salt and beef. If the list contains flavors, dyes, flavor enhancers and other dubious substances, then it is better to refuse to purchase such dried beef.
3. Examine the color of the basturma. The meat should not have a bright red hue, as this color indicates the use of dyes. Properly cooked natural basturma should be red-brown, not too bright. There should not be any colored inclusions on the cut.
4. The consistency of high-quality basturma is elastic. The meat springs back slightly when pressed. If after you put pressure on the meat, a hole forms in it, it is better to refuse the acquisition.
5. The shell of spices “sits” on high-quality dried beef like a glove - it does not crumble and does not fall off in pieces.
6. The fresh product has a characteristic spicy smell. If you feel some mustiness, then the cooking technology and storage rules have been violated.

How to store

Basturma is a product that is extremely fastidious in storage. It does not tolerate high temperatures, and therefore it must be stored exclusively in a cool place. At the same time, this delicacy cannot be put in the refrigerator either, because this will negatively affect its aroma and taste.

It is not recommended to store basturma in plastic containers or in plastic bags. It is best to use a linen bag, and store it hanging in a place with good air circulation.

If you are still forced to put the basturma in the refrigerator, then it should first be wrapped in cling film so that it does not absorb extraneous odors. The meat should be consumed within the next few days.

The shelf life varies from two to six months. It depends on what kind of meat was used to prepare the delicacy, as well as on the amount of spices and salt.

Chemical composition, calorie content and useful properties

The energy value of basturma is quite low. 100 g of the product contains a little more than 200 kcal. The nutrient composition is as follows: 19.3 g and 12.9 g. missing.

Due to the fact that heat treatment is not used during the preparation of basturma, almost all substances present in the original product are preserved in this delicacy. First of all, they ensure the normal functioning of the nervous system, increase stress resistance, help maintain an acceptable level of blood sugar and are responsible for the functioning of the digestive system. Basturma also contains antioxidant properties that slow down the aging process and increase the body's resistance.

Basturma from beef, due to the high content in this meat, should be present in the diet of people who have been diagnosed with iron deficiency anemia. The presence of animal proteins in this product helps to overcome chronic fatigue, it is easier to endure physical and intellectual stress.

The spices present in basturma have antibacterial and anti-inflammatory effects.

Use in cooking

Basturma is a completely “self-sufficient” product that can be used in its “natural” form. It is usually served, like other meat delicacies, in a chopped form. Ideally, basturma slices should be very thin, in fact, the same as not too thick cardboard. Spicy and sweet and sour sauces, greens, as well as a side dish of cabbage or other vegetables are served as an addition to this delicacy.

Basturma also goes well with pasta, mushrooms, low-alcohol drinks.

Often, spiced beef jerky is used to make hamburgers, salads, and sandwiches. In addition, it can act as a filling for pork medallions.

Cooking homemade beef basturma

As noted above, due to the high cost of basturma, many manufacturers are trying one way or another to save on the production process, as a result of which the quality of the product inevitably suffers. Therefore, if you have a desire and a certain skill, it is better to cook this delicacy yourself.

To do this, you will need the following ingredients: one and a half kilograms of beef, a pack of salt, 0.5 cups of chaman, three tablespoons of ground paprika, the same amount of ground cumin, the same amount of coriander and Georgian adjika, as well as 1.5-2 cups of boiled water at room temperature. temperature.

Divide the meat into three equal pieces, each should weigh about 500 g. Pour some of the salt into the bottom of the pan, put the meat on top and sprinkle with the remaining salt. After that, put the meat in the refrigerator, where he will spend three days. Do not forget to drain the juice that stands out, and turn the meat over once or twice a day.

When the meat is properly salted, it should be washed under running water and dried using a kitchen towel. In the event that it is important for you that the meat is not salty, after washing it, leave it for three hours in cool water, changing it every 60 minutes.

At the next stage, the meat will be placed under the press. Wrap each piece in cotton cloth, then put a load on it and take the meat out to the balcony or put it in the refrigerator. After two hours, check the fabric and if it gets wet, replace it with a new one. This is necessary in order to get rid of excess moisture. As a press, you can use a five-liter bottle of water.

Under pressure, the meat will spend a day. After that, make a hole in the top of each piece, thread a wire or plastic tie through it and hang the meat to dry. To do this, place it at room temperature in a place with good air circulation, but at the same time protected from sunlight. The meat will dry for three days.

On the eve of the completion of this stage, prepare the spread. This must be done in the evening so that the mixture swells properly overnight. Pour chaman and spices into the pan, and then start pouring in water little by little, stirring constantly. Chaman will gradually begin to thicken. You want the mixture to have a thick consistency. After that, add adjika, stir and add water. To make the texture of the mixture more uniform, you can pass it through a blender.

Spread the meat with spices, trying to ensure that the layer is absolutely uniform. Then hang it up to dry again. When the surface dries, apply a second layer of chaman. If you notice cracks on the surface, lightly wet your hands and rub them with your fingers.

In the smeared form, the meat will have to dry for three to five days, depending on the thickness of the piece and the temperature in the room. After three days, check the basturma for readiness by lightly squeezing it with your fingers. In terms of elasticity, it should resemble dry-cured sausage.

Remove the finished basturma from the dryer and wrap it tightly in cling film, then put it in the refrigerator for four days. After that, the delicacy can be considered ready for use.

Cooking Armenian basturma

The "trick" of the Armenian basturma is that the meat is soaked in, and spices are kneaded on wine.

To prepare this delicacy, you will need the following ingredients: a kilogram, a liter of dry red wine, 2-3 tablespoons of salt, two teaspoons of ground red pepper, chaman and ground dry pomegranate seeds, 4-5 cloves of garlic, previously passed through the garlic. For smearing, you will need: 100 ml of dry red wine, two bags of suneli hops, 4-5 cloves of garlic, two teaspoons of ground dry pomegranate seeds, 3-4 teaspoons of salt.

Cut the meat into plates 5-6 centimeters thick. Pour salt into the wine, add chaman, ground red pepper and pomegranate seeds, as well as garlic. Place the meat in the marinade, press down with oppression and refrigerate for a week.

After seven days, remove the meat, let the liquid drain and place it under the press for twelve hours, no longer putting it in the refrigerator.

Prepare the dressing by mixing spices, salt and garlic in wine. The mixture should be the consistency of thick sour cream. Coat the meat with a layer of half a millimeter thick and hang to dry. A day later, apply a second layer, and a day later - a third. After that, the meat will dry for about ten days.

Chicken basturma

To prepare chicken basturma, you will need: a kilogram of chicken fillet, 200 g of salt, two tablespoons. For coating, prepare 5 cloves of garlic, two bags of suneli hops and other spices to taste.

Clean the fillet from the veins and cut into a “book”. Mix salt and sugar and rub this mixture thoroughly into the fillet. Put the meat in a saucepan and refrigerate for a day. Every three to four hours it should be turned over.

After a day, remove the meat, fill it with water for a couple of hours. After that, transfer to a wire rack, let the water drain and send under the press for two hours.

Pat dry with paper towels. Dilute garlic and spices with water to the consistency of sour cream, coat the fillet, let dry, wrap in cheesecloth and send to dry in a cool place with good air circulation. Basturma will be ready in five to seven days.

Harm and contraindications

Despite the wonderful taste, basturma should be added to your diet with caution. The thing is that this product can provoke an individual intolerance reaction due to the spices present in its composition.

In addition, since the melting point of beef fat is higher than the temperature of the human body, a lot of bile is needed to break it down, as well as special lipase. In this regard, in order for the delicacy to be properly assimilated, the pancreas, liver and gallbladder are forced to work in an "emergency" mode. That is why people who suffer from diseases of the gastrointestinal tract should not get carried away with this delicacy.

It should also be borne in mind that purine bases are present in beef, which lead to the accumulation of uric acid in the body. This is fraught with disruption of the kidneys, as well as osteochondrosis and gout, not to mention pain and inflammation of the joints.

Due to the high salt content, jerky should be used with caution in people who have been diagnosed with hypertension and kidney disease, as well as a tendency to edema. To be safe, children under the age of twelve should completely exclude basturma from the diet.

It is also worth mentioning a few curious facts related to this meat delicacy:

1. "Aircraft" when cutting basturma are slices that are translucent, like flower petals.
2. It is believed that if the basturma was cooked in strict accordance with the rules, for several days the sweat of the person who ate it acquires the smell of spices, which no deodorant can kill.
3. Basturma has a "close relative" - ​​sujuk. These are dried sausages that are made from ground beef or horse meat. Their distinctive characteristic is a flat shape. Sujuk is dried in a draft, after which it is served, cut into slices two to three millimeters thick.

A thin piece of jerky is a great snack for a glass of cold beer and more. Why buy ready-made when you can make your own? So, the recipe for how to cook homemade basturma.

Preparation description:

For cooking, you can use lamb, beef, venison, goat meat. The better the quality of the meat, the tastier the basturma you will get. Moreover, your health also depends on freshness, because meat cannot be heat-treated. There are many names for this delicacy: for example, pastrami or pastirma.

Ingredients:

• Lamb - 1.8 Kilograms
• Salt - 1 glass
• Paprika - 1/3 cup
• Fenugreek - 1/4 Cup
• Cumin - 1 Art. a spoon
• Garlic - 1 piece
• Water - 0.5-1 Cup

Servings: 15

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How to cook "Homemade Basturma"

1
Wash the meat and trim as much fat as possible. Cut the meat in half lengthwise and rub the salt well on all sides.

2
Transfer the meat to an airtight bag, remove the air and refrigerate for 5 days, the meat should firm up.

3
After the required time, remove the meat and rinse it under running water, then soak in cold water for several hours.

4
Wrap the meat in cheesecloth, folded in several layers, and put under a press, put it in the refrigerator again for 2 days.

5
Remove the meat and wrap it in clean cheesecloth, hang it in the refrigerator for 10-14 days at a temperature of about 10 degrees.

6
Put all the spices in a bowl, add cold water and mix until a thick paste forms.

7
Remove the meat and unfold the cheesecloth, rub it well on all sides with the cooked pasta, then hang it at a temperature of 15 degrees in a humid room for another 14 days.

8
After two weeks, remove the meat and cut it into thin slices, serve as an appetizer with a glass of cold beer.

The recipe for basturma is long, but quite simple. A whole piece of meat, previously salted to remove excess moisture, is covered with a layer of fragrant mixture of garlic, red and black pepper, blue fenugreek (chaman), and then hung to dry. Serve in the form of cold cuts or stacked on sandwiches.

On this page I have collected 3 recipes: beef basturma at home (recipe with step by step photos), pork basturma and chicken basturma (chicken breast). You will also learn where and how to dry and where and how much to store basturma, and other details of making homemade basturma.

Beef basturma

You can salt the meat either dry or by soaking in saline. The first method is easier and faster, as there is no need to keep the beef under pressure. Salt will do all the work - it is poured with a hat on a piece of tenderloin and draws all the moisture out of it. For the first three days, the beef is dehydrated, then the piece is coated with spice paste and hung out in a draft for drying. We will cook for about 4 weeks, that is, about a month (in winter, you can speed up the process up to 1 week if you dry it in an apartment near the window).

Total preparation time: 1 month
Cooking time: 15 minutes
Yield: 420 g

Ingredients

• beef tenderloin - 800 g
• coarse rock salt - about 2 kg
• chaman (blue fenugreek, ucho-suneli) - 2 tsp.
• ground sweet paprika - 2 tsp
• red pepper - 1 tsp
• black pepper - 1 tsp
• ground garlic - 1 tsp.
• suneli hops - 1 tsp
• dried dill - 1 tsp
• whole wheat or rye flour - 2 tsp.
• water or dry red house wine - 50-70 ml
• vegetable oil - 2 tsp

Note. Mandatory ingredient - chaman. It is used as a coating thickener and insect repellent.

How to cook beef basturma

Red beef is best suited for basturma - this meat is mature, it has a rich taste and aroma. Veal should not be taken. Ideally, buy tenderloin, this cut is the most tender, with virtually no connective tissue and no fat. If you take not a tenderloin, but a beef fillet, then try to choose an even piece, with a minimum number of tendons (they all need to be cleaned).



On the surface of the tenderloin, as a rule, there is a whitish film, which must be carefully removed with a sharp knife. For basturma, I did not use the entire tenderloin, but only the middle part. I divided the meat into two pieces, each came out about 400 grams, only 800 g. (You can take absolutely any amount of beef; I gave the weight for the convenience of calculating the spices that will be used for coating, they are enough for 1 kg of meat.) "Host" and the “head” of the tenderloin, if desired, can also be dried, the main thing is that the pieces are more or less the same thickness and weight for uniform salting. Cut the pieces so that their diameter is no more than 4 cm, otherwise the basturma will dry for a very long time.



So, we proceed to the first stage - dehydration. We take a bowl or form of a suitable size so that the meat freely enters into it. Pour large table salt to the bottom and level it with your hands - it should cover the bottom by 0.5 cm, lie in one even layer. Salt is suitable non-iodized, without any impurities and additives.



We lay out pieces of meat on a layer of salt - they should lie freely and evenly, without any bends and creases, otherwise, in the process of dehydration, the meat will remain uneven, with bends.



Sprinkle generously with salt on top. You don’t need to spare salt, it should cover the meat completely. We send to the shelf of the refrigerator for 1 day. After a day, the salt will absorb moisture from the meat, it will become wet to the touch. We remove it, just scrape it off the meat (no need to rinse!) And fill it with new salt. The procedure must be repeated 3 times (that is, within three days). Every day you need to change the salt to a new one to prevent the formation of brine, otherwise the meat may oversalt.



After three days, the beef is finally removed from the salt. The pieces will become darker in color and hard to the touch as the salt draws moisture out of them. Do not be afraid that so much salt will go away, the meat will not take too much, it will be salted evenly, absorbing as much as it needs. The meat must be washed - rinse well before coating so that large salt crystals do not remain. And be sure to dry it. I immediately thread on the ropes - they will serve as a suspension for us.



The second stage is the coating of meat. First, prepare the spice mixture. We combine chaman, sweet ground paprika, red and black pepper, ground garlic, suneli hops and dried dill in a bowl. For viscosity, I add a little wholemeal flour (preferably rye) and sunflower oil, which makes the coating more elastic and prevents it from crumbling during drying. You can add another pinch of natural cherry or pomegranate dye for a more presentable look. Pour all the spices with boiled cold water or dry red homemade wine - you will need 50-70 ml, add gradually, stirring until smooth. You should get a creamy mixture. Let her sit for 1 hour. Please note that no salt is needed!



We coat the pieces on all sides. The layer should be plentiful, but do not overdo it much, otherwise after a couple of weeks of drying our basturma, it will simply fall off. We send it to the balcony for 1-2 days so that the top layer dries up and some of the spices are absorbed into the beef.

Next, you need to “swaddle” in gauze or in plain white cotton fabric. And leave the basturma to hang for 2-3 weeks, until fully cooked. Then it remains to cut into thin, translucent slices and enjoy a delicious home-made delicacy.

Where and at what temperature to dry basturma?

In autumn and spring, as a rule, there are no problems with the temperature regime for curing meat. Can be hung on the balcony or outdoors under a canopy. In the summer, when it is very hot, you have to re-hang it in the refrigerator for a day (with the “no frost” system, where there is constant convection).

In winter, there is no need to “swaddle” the basturma, since there are no insects, but it is very problematic to maintain the optimum temperature. What to do? If you have a glazed loggia and there are no severe frosts on the street, then you can dry it there. Or try the express option for winter - 1 day in the cold and 7-8 days at room temperature no more than +18 degrees. Readiness is determined by touch - the basturma should harden (but you don’t need to bring it to the state of a “stone”), when pressed, it should be like raw smoked sausage.

Pork basturma

Instead of beef, many people use pork to make basturma at home. As for the choice of meat, pork tenderloin or fillet is ideal. Be sure to cut off all the fat, otherwise it will harden and the basturma will turn out to be tough.

The cooking technique here will be different - in brine (in the same way, you can salt beef). The meat is first rubbed with salt and sugar, then left for several days in the refrigerator, put under pressure, and only then dried.

Ingredients

• pork tenderloin - 1 kg
• salt - 6 tbsp. l.
• sugar - 7 tbsp. l.
• water - 50 ml
• chaman - 1 tbsp. l.
• ground black pepper - 1 tsp.
• red hot pepper - 1 tsp.
• sweet ground paprika - 2 tbsp. l.
• mustard seeds - 1 tsp
• dry garlic - 1 tsp

Rub the pork tenderloin with salt and sugar. Cover the bowl with cling film and refrigerate for 3 days. During this time, the pork will be salted, let out a lot of its own meat juice. We drain it, wipe the pieces dry and cover with gauze. We put a load on top (so that the liquid drains, you can adjust the grate under the bottom). We leave the design for another 2 days in the refrigerator. During this time, it will become flatter and firmer to the touch. We coat the pork with spice paste, wrap it in gauze and dry it in a cool place in a draft for 2-3 weeks.

Chicken breast basturma

Only the breast is suitable for cooking - choose light pink meat, without third-party odors, with a shiny top film. First, you should prepare the marinade, soak the meat in it for a day, then grease it with spice paste and dry it in a ventilated room for 2 days (you can dry longer, up to 1 week, if you want the piece to turn out hard, like beef basturma).

Ingredients

• chicken breast - 1 pc. large (600 g)
• salt - 2 tbsp. l.
• sugar - 1 tbsp. l.
• ground sweet paprika - 1 tbsp. l.
• hot pepper - 0.5 tsp.
• ground coriander - 1 tsp
• ucho-suneli - 1 tsp
• granulated garlic - 1 tsp
• cognac - 25 ml

We clean the fresh chicken breast from films and fat, wipe it dry with a towel, cut it lengthwise into two parts. Sprinkle with salt and sugar. We place in the refrigerator for 12 hours. During this time, you need to turn the meat several times for a more even salting. Remove and rinse to remove excess salt. We wipe and grease with cognac or vodka (to prevent the development of bacteria). Roll the fillets in a mixture of spices and garlic. We wrap it in a couple of layers of gauze, press down with a load and put it in the refrigerator for a day. Then you need to hang the chicken bastrum in a ventilated room for two days. If you prefer more dense meat, then dry for 6-7 days.

Where and how much to store basturma?

Store the snack in a cool place with good ventilation. Ideally, it should remain hanging in the pantry or closet. In apartment conditions, there is only one option left - a refrigerator. Jerky doesn't like plastic bags, so it's best to store it in a linen bag.

Under ideal conditions (cool temperature and ventilated room), the shelf life is from 2 months, but not more than six months.

A term that different peoples of the Caucasus apply to completely different types of meat. In Azerbaijan, this is the name of raw meat pre-marinated with onions and smecia before frying barbecue from it. In Armenia, this is called ... ... Culinary Dictionary

basturma- pastrami Dictionary of Russian synonyms. basturma n., number of synonyms: 4 tenderloin (14) food ... Synonym dictionary

Basturma- and. A dish of coarsely chopped pieces of meat marinated with spices and then fried. Explanatory Dictionary of Ephraim. T. F. Efremova. 2000... Modern explanatory dictionary of the Russian language Efremova

basturma- s, pl. no, w. (… Dictionary of foreign words of the Russian language

basturma- s; and. [Turk. bastyrma]. In Central Asia and Transcaucasia: a dish of coarsely chopped pieces of meat marinated with spices, and then fried ... encyclopedic Dictionary

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• Cooking of the East. Dishes for every day and masterpieces for real gourmets, Malitikov P. N. On the pages of the book you will find the best recipes for oriental dishes. Traditional pilaf with lamb, tasty and healthy couscous, spicy basturma, hearty manti and samsa, rich shurpa,…