Catalog

Basturma

Recipes found: 21

Basturma

Basturma

This recipe won't take much time. Such an appetizer will beautifully decorate your holiday table. Your guests will appreciate the basturma, as it is an absolutely natural product. It also pairs perfectly with beer and makes a great addition to lunch and dinner. Before serving, slice the basturma thinly. After preparation, you can freeze it or store it in the refrigerator. The appetizer is ready. Serve immediately.

Homemade Basturma

Homemade Basturma

The snack is quick and easy to prepare. To make this dish, you will need a whole piece of beef. The thicker and larger it is, the longer the basturma will take to dry. You can store the meat in the refrigerator, wrapped in paper. It is an excellent snack with beer. To find out, the snack is ready. Serve immediately.

Homemade Basturma

Homemade Basturma

Perfect with the table and with drinks. You can use lamb, beef, venison, or kid for preparation. The better the quality of the meat, the tastier your basturma will be. Moreover, your health depends on freshness as well, since the meat is not heat-treated. This delicacy has many names: for example, pastrami or pastirma. The appetizer is ready. Serve immediately.

Armenian-style basturma

Armenian-style basturma

For the dish to turn out properly, it should be dried in a well-ventilated place for two weeks. This appetizer can be prepared in advance, without worrying that it will spoil. And I will tell you, Serve the appetizer to the table.

Homemade Pork Basturma

Homemade Pork Basturma

Suitable both for a holiday and for everyday. It’s much easier to go and buy ready-made basturma at the store—it takes only a couple of minutes. But making it at home will take more than one day, though you’ll be pleasantly surprised by the result. Read and memorize the recipe, and start cooking. The appetizer is ready. Serve immediately.

Horse basturma

Horse basturma

A tasty appetizer for any gathering. You can store the finished basturma in the cheesecloth it was cooked in, in the refrigerator. Or you can keep it in a vacuum container. It keeps for quite a long time. Give it a try. The appetizer is ready. Serve right away.

Chicken Basturma

1080 min4 serv.

Chicken Basturma

I dipped one half in adjika and the other half I did not. It turned out very tasty, especially the half with adjika. You can make basturma this way with pork or beef. Choose seasonings to your taste. Basturma with ginger and mustard is tasty and unusual. Serve the appetizer at the table.

Armenian Basturma

Armenian Basturma

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.

Turkey Basturma with Cognac

1140 min4 serv.

Turkey Basturma with Cognac

This recipe won't take much time. I'm sharing a simple turkey basturma with cognac recipe! It cooks quickly (compared to the classic air-drying method), but turns out incredibly delicious! For some reason it vaguely resembles premium smoked fish, probably thanks to the sea salt. But the appetizer is truly excellent—give it a try. It can be served warm or chilled.

Turkey Basturma in a Multicooker

1140 min4 serv.

Turkey Basturma in a Multicooker

This appetizer is quick and easy to make. I hesitated for a long time before making an appetizer like this, but this turkey basturma recipe in the multicooker simply won me over! A tasty appetizer that’s so simple to prepare—isn’t that a dream? Try it yourself; your guests and family will appreciate it. The appetizer is ready. Serve right away.

Oven-Baked Turkey Basturma

Oven-Baked Turkey Basturma

This turkey basturma baked in the oven is easy to make, and I'm sure you'll love this simple recipe! You decide how dry or "moist" the basturma turns out, so it will be exactly the way you like it. I prefer basturma dried until crispy. But if you prefer a softer version, cut the pieces thicker and bake them a little less. Serve the appetizer at the table.

Pork Basturma in the Oven

1140 min4 serv.

Pork Basturma in the Oven

Perfect for the table and with drinks. Sharing a simple recipe for oven-baked pork basturma. The dish cooks much faster than if it were dried in fresh air. The taste is amazing—moderately spicy and moderately tangy. This kind of meat absorbs all the spices well, so I recommend using mild vinegar and salt without a strong pronounced flavor. Can be served warm or chilled.

Chicken Basturma in a Multicooker

1140 min4 serv.

Chicken Basturma in a Multicooker

The appetizer is quick and simple to prepare. This chicken basturma made in a multicooker at home is easy to make, but takes a long time. The only consolation: not as long as it should be. Traditionally, the meat is cured for a long time in the open air, and only then served. My basturma turned out slightly smoked and slightly stewed. Delicious. Serve the appetizer at the table.

Chicken Basturma in the Oven

Chicken Basturma in the Oven

Perfect with meals and drinks. To make oven-baked chicken basturma, you will need chicken breasts, liquid honey, spices, and soy sauce. The longer the meat stays in the marinade (in the refrigerator), the tastier it will be. See the recipe below. Serve the appetizer with your meal.

Armenian-Style Beef Basturma

Armenian-Style Beef Basturma

The appetizer is prepared quickly and simply. To make Armenian-style beef basturma, you will need beef tenderloin, one packet of salt and pepper, half a packet of khmeli-suneli, half a packet of red hot pepper, and you can also add dried garlic. This basturma takes about two weeks to prepare in total. See the recipe below. Serve with fresh herbs and sauce.

Pork basturma

Pork basturma

A delicious appetizer for any gathering. To make pork basturma, use select neck meat. You can also make basturma from other cuts, but I like pork neck best of all. Sometimes you can add cognac or vodka to the spices if you're a fan of spicy and aromatic meat appetizers. The appetizer is ready. Serve immediately.

Turkey Basturma

Turkey Basturma

A delicious appetizer for any gathering. To make turkey basturma, you will need fresh poultry tenderloin. I also use Three Stars cognac and a spice mix for making cured meat. Serve with greens and sauce.

Chicken Breast Basturma

Chicken Breast Basturma

Suitable both for holidays and everyday meals. To make basturma from chicken breast, you will need one or two medium-sized chicken breasts, kitchen twine, and, optionally, cognac. Ideally, basturma should be dried in a dehydrator at 40°C, but we will try to do it in the oven. We will get a smoking effect. Serve with herbs and sauce.

Chicken Basturma

Chicken Basturma

Perfect for the table and with drinks. To make basturma from chicken breast, you will need special curing salt; cognac can be replaced with vodka. And, by the way, you cannot do without a special dehydrator: the chicken must be dried at 40 degrees. See the recipe below.

Cured Pork

1200 min4 serv.

Cured Pork

Perfect for the table and with drinks. I should say that this recipe for dry-cured pork is, of course, for patient meat lovers. But believe me—the result is worth it: you get a magnificently flavorful basturma that works both as a sliced appetizer for a festive table and as a natural sausage substitute on everyday sandwiches for the family! In short, dry-cured pork at home is very tasty and well worth trying. Serve the appetizer at the table.

Beef basturma

1080 min4 serv.

Beef basturma

Perfect for the table and with drinks. If you look closely, it becomes clear that this is a very simple beef basturma recipe, and even beginner home cooks can manage it! What's more, the ingredient list itself is quite budget-friendly. Tenderloin aside, of course — but you are free to replace it with a cheaper alternative; the main thing is that the meat should be uniform. Otherwise, although this beef basturma recipe takes time to prepare, it requires minimal effort from you! See for yourself: It can be served warm or chilled.