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Basturma, a traditional cured meat delicacy, takes us on a flavorful journey through the Mediterranean and Middle Eastern culinary landscapes. This ancient recipe embodies a rich heritage, where the art of preserving meat through spices and time transforms simple ingredients into a gastronomic delight. As one of the oldest forms of food preservation, Basturma showcases the ingenuity of our ancestors in utilizing the resources available to them, resulting in a dish that is not only delicious but also steeped in history.

Basturma, Pastirma or just Bastirma

Discover the rich and flavorful world of Basturma Delight! This traditional recipe transforms beef into a savory delicacy by marinating it in a fragrant blend of garlic, fenugreek, and paprika. After a careful curing process of 12 days, you’ll have perfectly dried slices to enjoy. Serve it drizzled with olive oil and garnished with fresh parsley for an irresistible appetizer. Perfect for impressing guests or enjoying a special treat at home!
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Ingredients
  

2 lbs beef tenderloin or round

1 cup crushed garlic (approximately 12-15 cloves)

1 cup fenugreek seeds

1 cup paprika

1 cup sea salt

1 tbsp freshly ground black pepper

1 tsp cayenne pepper (optional for heat)

1/2 cup olive oil (for finishing)

1/4 cup freshly chopped parsley (for garnish)

Instructions
 

Begin by preparing the meat. Trim excess fat from the beef and cut it into a rectangular block.

    In a dry skillet over medium heat, toast the fenugreek seeds until they become fragrant, about 3-4 minutes. Remove and let cool, then grind into a fine powder.

      In a bowl, combine the ground fenugreek, crushed garlic, paprika, salt, black pepper, and cayenne, if using. Mix well to form a thick paste.

        Rub the spice paste generously over the beef, ensuring it's fully coated. Wrap tightly in plastic wrap and place in the refrigerator for at least 5 days, turning the meat every day.

          After 5 days, remove the beef from the refrigerator and rinse off the spice paste. Pat dry with paper towels.

            Hang the beef in a cool, dry place (or a well-ventilated area for air drying) for another 5 days. The beef should lose a significant amount of moisture and become firm.

              Once dried, slice the Basturma thinly on a diagonal. Drizzle lightly with olive oil and sprinkle with fresh parsley before serving.

                Prep Time: 10 mins | Total Time: 12 days (including curing and drying) | Servings: 6-8