Basturma is a flavorful, air-dried cured beef, deeply rooted in Armenian cuisine. Coated with a fragrant spice mix called chaman, this delicacy is known for its intense aroma and rich, savory taste. Traditionally enjoyed as an appetizer or breakfast dish, Basturma is a true testament to Armenian culinary heritage.

Ingredients

2 lbs (900g) beef (sirloin or eye of round)

1/4 cup (75g) salt

1/2 cup (120ml) water

Chaman (Spice Coating):

1/2 cup (60g) fenugreek powder

2 tbsp (30g) paprika

1 tbsp (15g) cayenne pepper (adjust to taste)

1 tbsp (15g) ground cumin

1 tsp black pepper

6 cloves garlic, minced

1/2 cup (120ml) water

Instructions

Salt Cure the Meat Rub the beef generously with salt. Place it in a shallow dish, cover, and refrigerate for 3-5 days, flipping it daily. Drain any liquid that forms.

Dry the Meat Rinse off excess salt and pat dry. Wrap in cheesecloth and hang in a cool, well-ventilated area for 10-15 days until firm.

Prepare the Chaman Coating Mix fenugreek, paprika, cayenne, cumin, black pepper, garlic, and water into a thick paste. Let it rest for an hour.

Coat and Cure Spread the chaman paste evenly over the dried meat. Hang it for another 7-10 days until the coating dries and sets.

Serving Slice Basturma thinly and serve with fresh bread, cheese, or eggs. It pairs perfectly with Armenian lavash and a glass of red wine.

Basturma is a time-honored Armenian delicacy, rich in spices and deep flavors. Whether as a gourmet appetizer or a breakfast treat, this homemade version brings an authentic taste of Armenia to your table.