Quick Basturma
8 servings
600 minutes
Basturma is a harmony of rich flavors and spice aromas embodied in tender, dried beef. This time-shortened recipe allows you to enjoy a traditional snack with minimal waiting. The roots of basturma go back to ancient times when meat was specially processed for long storage. A mixture of salt, pepper, and sugar carefully prepares the beef for marinating, while fenugreek, garlic, paprika, and coriander add depth and expressiveness to the meat. The thick marinade envelops the fillet, turning it into a savory treat with a hint of spiciness and pleasant seasoning. Basturma pairs perfectly with cheese, bread, and wine, serving as an independent snack or an addition to main dishes. It is a true gastronomic delight that will win the hearts of flavor enthusiasts.
1
Cut the fillet into two pieces. If necessary, clean off membranes and fat. Rinse under running water and dry with a paper towel.
- Beef: 1 kg
2
Mix salt, ground black pepper, and sugar in a small bowl. Thoroughly coat the fillet with the mixture on all sides. Place a rack at the bottom of a plastic container, lay the meat on top, and refrigerate for 36-48 hours, occasionally turning and draining the released liquid.
- Salt: 3 tablespoons
- Sugar: 1.5 tablespoon
- Ground black pepper: 1.5 tablespoon
3
Pour ground fenugreek into a small deep bowl. Continuously stir and gradually add water until the mixture reaches a kefir-like consistency. Cover with film and place in the refrigerator for a day.
- Fenugreek: 2.5 tablespoons
- Water: 180 ml
4
Take the fillet out of the refrigerator. Remove the salt, place it on a rack, and leave it in a well-ventilated area (in the refrigerator) for 24 hours (turn the meat 3-4 times during this time).
5
Remove the dish with the food from the refrigerator, carefully drain the water that has formed on the surface, add garlic, pepper, paprika, coriander and mix thoroughly. Take the meat out of the refrigerator and coat it thickly with marinade on all sides. Place it in a plastic container, cover it and put it in the refrigerator for 72 hours (turning the meat twice a day during this time). Store the remaining marinade in the refrigerator. Remove the meat from the refrigerator, coat it with the remaining marinade, place it on a rack and put it in a well-ventilated area (refrigerator) for 48 hours (turning twice a day).
- Garlic: 5 clove
- Ground red pepper: 2 teaspoons
- Sweet paprika: 2 teaspoons
- Ground coriander: 2 teaspoons
6
After this time, carefully coat the meat on all sides with the remaining marinade, place it on a rack, and leave it in a draft (refrigerator) for a week (turning it twice a day). Check the meat's readiness by cutting a small slice. Store the basturma in the refrigerator or a cool place, loosely wrapped in parchment or linen cloth.
- Ground red pepper: 2 teaspoons
- Sweet paprika: 2 teaspoons
- Ground coriander: 2 teaspoons