Entree: Armenia – Armenian Highlands – բաստուրմա ➤ basturma (Air-dried cured and heavily spiced beef coated with a fenugreek and garlic paste)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 3 hrs 50 min

Total 4 hrs 30 min

Ingredients

- 1 whole beef top round or eye round, approx. 3 lb (1.4 kg)
- 1/2 cup (120 g) coarse kosher salt
- 2 tbsp (25 g) granulated sugar
- 2 tsp (10 g) pink curing salt (Prague powder #1) — optional for home curing, improves safety and color
- 1 tbsp (8 g) whole black peppercorns, crushed
- 1 tsp (2 g) ground allspice
- 1/3 cup (80 g) tomato paste (to help bind the çemen)
- 3 tbsp (18 g) ground fenugreek (or 1/4 cup / 30 g toasted and ground fenugreek seeds)
- 1/3 cup (40 g) sweet paprika (use Armenian or mild paprika if available)
- 3 cloves garlic, crushed — about 15 g
- 2 tbsp (30 ml) red wine vinegar
- 2 tbsp (30 ml) olive oil
- 2–3 tbsp (30–45 ml) water to adjust paste consistency
- Cheesecloth and butcher's twine for drying

Instructions

1. Trim the beef of excess fat and silver skin, leaving a uniform rectangular roast about 2–3 inches (5–7 cm) thick. Weigh and note approximate weight.
2. Combine 1/2 cup coarse salt, 2 tbsp sugar, crushed black peppercorns, ground allspice, and optional curing salt in a bowl. Rub the mixture all over the beef, place in a non-reactive dish, cover tightly, and refrigerate for 3–5 days, turning the roast once daily and spooning off any liquid.
3. After curing, rinse the roast briefly under cold water to remove excess salt, pat dry with paper towels, and press: wrap the meat tightly in plastic wrap then place between two flat trays or boards and weigh down with a 5–10 lb (2–4.5 kg) weight for 24 hours in the refrigerator to expel remaining moisture and compact the meat.
4. Make the çemen paste by blending tomato paste, ground fenugreek, sweet paprika, crushed garlic, red wine vinegar, olive oil, and 2–3 tbsp water until a thick, spreadable paste forms. Season with 1/2 tsp (2.5 g) salt to taste.
5. Unwrap the pressed roast and pat dry. Using a spatula, coat the entire surface of the beef evenly with a generous layer of the çemen paste, about 1/8–1/4 inch (3–6 mm) thick. Wrap in clean cheesecloth and tie securely with butcher's twine.
6. Hang the wrapped roast in a cool, well-ventilated area out of direct sunlight (or place on a rack in a refrigerator set to the coldest, most ventilated section) and allow to dry for 7–14 days until firm to the touch and reduced in weight by about 30–40%. Check regularly for any spoilage; meat should develop a firm exterior and deep red color.
7. Once dried, unwrap, trim off any very hard outer crust if desired, and slice paper-thin across the grain to serve. Store sliced basturma wrapped in parchment in the refrigerator for up to 2 weeks or vacuum-sealed in the freezer for longer storage.