Recipe Catalog

Omelet with basturma and spinach is a refined dish of Caucasian cuisine, infused with the warmth of traditions and the aromas of spices. Basturma, dried meat with a rich flavor, adds zest to the omelet, while spinach brings a light freshness. Garlic and red pepper add spiciness, and lemon juice provides a subtle tang. Cooked in butter and olive oil, the omelet turns out tender and rich. This dish is perfect for a hearty breakfast or light dinner, especially when paired with tandoor bread or fresh vegetables. The omelet with basturma and spinach not only delights the taste but also energizes while remaining simple to prepare and elegant in presentation.

The recipe was shared with us by Gayane Breiova, brand chef of the Gayane's restaurant.

Basturma from fillet is a refined dish of Turkish cuisine that embodies the traditions of centuries-old gastronomy. Its history goes back centuries when meat was marinated and dried to preserve its flavor and aroma. In this version, basturma gains juiciness through marination with vinegar, onion, and spices before being gently grilled over coals. The taste of the finished dish is rich, slightly spicy, and surprisingly tender with subtle notes of wine vinegar and the aroma of roasted meat. Serving it with tomatoes, fresh onions, and lemon adds freshness and highlights Eastern motifs. This dish is perfect for both festive gatherings and cozy dinners, revealing the beauty of Turkish cuisine in every bite.

Grilled basturma is a true gastronomic masterpiece inspired by Ukrainian traditions. This delicacy combines the tenderness of pork loin with the richness of spice aromas. The marinade of liquid smoke, coriander, garlic, and cloves fills the meat with depth of flavor, while slow smoking on the grill gives it juiciness and richness. The origins of basturma date back to ancient times when it was prepared for long storage and intense flavor. Hot basturma has a bright smoky aroma and juicy texture, while chilled has a dense structure perfect for slicing. Basturma can be served as a main dish or as an appetizer on a meat platter. It pairs perfectly with fresh vegetables, mustard, and crispy bread, revealing its full range of flavor nuances.

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.

Oven-baked chicken basturma is a magnificent combination of tender meat, aromatic spices, and rich flavor. This recipe originates from Uzbek cuisine, where basturma is traditionally made from beef; however, the chicken version acquires a special tenderness and juiciness. Marinating in a mixture of salt, sugar, spices, and bay leaves gives the meat a rich taste while the glaze made from honey, olive oil, soy sauce, and paprika adds an appetizing caramelized crust. Baked chicken basturma is perfect for both a light snack and a festive table. It can be served chilled in thin slices, enhancing its flavor. This dish impresses with its simplicity of preparation and elegant taste that will please even the most discerning gourmets.

Eggs with tomatoes and basturma is a dish that combines the rich flavor of dried meat with the juicy acidity of tomatoes. It's not just breakfast; it's a true gastronomic experience. Basturma, which came to Russian cuisine from Caucasian and Central Asian traditions, adds characteristic spiciness and depth of flavor to the dish. Tomatoes sautéed in butter become soft and aromatic, creating a perfect backdrop for the delicate eggs. Herbs added at the end provide freshness and balance the richness. This dish is ideal for both a quick breakfast and a cozy dinner. It is best served with rye bread or fresh flatbread to highlight its textural richness.

The recipe was shared with us by Hayk Veishtort, chef of the Seasons restaurant in Yerevan.

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

Recipe by the chef of the restaurant "Kavkazskaya Plennitsa" Olga Gulieva.