Basturma

Carefully clean the piece of meat (inner part of the hind leg) from fat, membranes, and sinews. Puncture all over with a sharp knife to let excess blood drain and to allow the meat to salt better.

Rub the meat with salt, place it in a ceramic dish, and leave it to cure in the refrigerator for one and a half days.

After that, rinse the piece of meat under cold water. Make a cut at one end and tie it with cooking thread - later the meat will hang on it while drying. Wrap the piece in cotton cloth and place it under a press for a day. Then remove the cloth and hang the meat to dry in a ventilated room at a temperature of 20–25 degrees for 4 days.

After this time, remove the cloth from the meat. Prepare chaman - a special spice mix. Mix ground fenugreek, pepper, and crushed garlic into a paste, adding a little boiled water at room temperature; the mixture should have a thick paste-like consistency.

Coat the meat in this paste - most of the mixture should remain on the surface. Hang in a ventilated area at a temperature of 20-25 degrees for three days.