Armenian Basturma
Description
The appetizer is quick and easy to make. Of course, this recipe for Armenian basturma can hardly be called quick. But that does not make it any less simple: you will not need much effort, and the meat cooks largely on its own. The main thing is to follow all the proportions and allow as much time as the recipe specifies. Good luck. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. Cut the meat into pieces, place in a bowl, and sprinkle with salt. Store in the refrigerator for two days, then turn the pieces over (so the other side gets salted) — and refrigerate for another two days.
- 2
Step 2
2. Remove, place on a porous surface, and put a press on top. Leave for 6 hours (or even 12) — the meat should become dry. Hang it on strings to dry for another 12 hours until it is completely dry, even on the cut surface.
- 3
Step 3
3. Now mix all the spices together, dilute with water until you get a mixture like sour cream. Dip the meat in this sauce. Marinate for four days on one side, then turn the pieces over and marinate for another four days. Repeat the turning trick three times, then hang the meat to dry for another 10 days.
- 4
Step 4
4. And finally, our basturma is ready! Let it cool, slice it very thinly, and serve it at the table!