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Basterma

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Description Edit

An Armenian favorite of salted dried beef, flavored with fenugreek then brined and dried again. Used all year but especially in winter dishes, or as an appetizer.

Ingredients Edit

  • 1 slice of beef (about 2 lbs.)
  • ¼ cup bagged granulated salt

Chairnen mixture Edit

Directions Edit

  1. Select very tender cut of Beef from rib part, about one and a half inch thick, any length you desire (approx. 8"). Insert heavy string through one end and make a loop. Rub meat with salt and let stand in refrigerator for 3 days placing a heavy item on top and turn once a day.
  2. Wash meat well with cold water and leave in clear water for one hour. Then drain and press between towels to remove moisture. Continue until meat is quite dry. Hang in cool airy place to dry about two weeks.

Chairnen mixture Edit

  1. Combine all above ingredients, adding water a little at a time to make thick paste.
  2. Soak meat in it for 2 weeks.
  3. Hang in airy place for 2 more weeks.
  4. May be used immediately, refrigerated, or frozen.

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