Entree: Armenia – Yerevan & Central Armenia – Բաստուրմա ➤ Basturma (Air-dried spiced cured beef)

Serving Size: 8

Approximate Time

Prep 30 min

Cook 0 min

Additional 168 hrs

Total 168 hrs

Ingredients

- 3 lb (1.36 kg) beef eye round or silverside, trimmed and tied into a uniform log
- 1/2 cup (120 g) coarse salt for curing (adjust if using kosher vs. fine salt)
- 1 tbsp (15 ml) black pepper, coarsely cracked (for rubbing after curing)
- 4 cloves garlic, approx. 12 g, minced
- 2 tbsp (12 g) ground fenugreek
- 2 tbsp (14 g) sweet paprika
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) cayenne pepper, or to taste
- 1 tsp (5 g) fine salt (for the spice paste)
- 2 tbsp (30 ml) water to bind the paste (or as needed)
- Cheesecloth or muslin for wrapping
- Kitchen twine for tying

Instructions

1. Trim beef of excess fat and silver skin, then tie it tightly into a uniform cylinder with kitchen twine to ensure even curing and drying.
2. In a nonreactive dish large enough to hold the beef, spread half of the coarse salt, place the beef on top, and cover with remaining salt, pressing so meat is fully in contact. Refrigerate, uncovered or loosely covered, at 34–40°F (1–4°C) for 3 days, turning the meat once daily and draining any liquid.
3. After curing, rinse the salt from the beef under cold water, pat dry with paper towels, and press excess water by wrapping in a clean towel for 1 hour.
4. Prepare the çemen (spice paste): combine minced garlic, ground fenugreek, paprika, ground cumin, cayenne, and 1 tsp fine salt in a bowl; add water a little at a time until you obtain a thick, spreadable paste.
5. Rub the beef surface with the cracked black pepper, then evenly coat the entire piece with the çemen paste, pressing it onto the meat to form a thick crust.
6. Wrap the coated beef in cheesecloth or muslin and hang in a cool, well-ventilated place with low humidity (or in a dedicated curing chamber at 50–60°F / 10–15°C) out of direct sunlight. Alternatively, place on a rack in a refrigerator set to a cool, dry spot with good air circulation.
7. Allow to dry and age for 7–14 days depending on thickness and desired firmness; check periodically for even drying and trim any mold if necessary (white mold can be brushed off; discard if mold is green/black).
8. Once firm and dry to the touch, unwrap, slice very thinly against the grain, and serve. Store basturma wrapped in breathable paper in the refrigerator for up to 3 weeks or vacuum-sealed in the freezer for longer storage.