Basturma, a highly seasoned dried meat, is a culinary delight that originated in the Middle East and has become a favorite in many other cultures. If you love the rich flavors of cured meats, making basturma at home is a rewarding and surprisingly simple process. Here’s how you can prepare this delicious dried meat in your own kitchen, using straightforward steps and accessible ingredients.
Ingredients:
- 2 pounds of beef tenderloin or a similar lean cut
- 2 tablespoons of kosher salt
- 1 tablespoon of sugar
- 2 cups of fenugreek powder
- 2 tablespoons of paprika
- 2 tablespoons of garlic powder
- 1 tablespoon of ground allspice
- 1 teaspoon of ground cumin
- 1 teaspoon of ground black pepper
- 1 teaspoon of ground coriander
- 1/2 teaspoon of ground cloves
Instructions:
- Prepare the Meat: Begin by trimming any fat from the beef. Fat can prevent even drying and might affect the preservation of the meat. Slice the beef into long, thin strips, about 1/2-inch thick. This shape and size facilitate quicker and more uniform drying.
