About this dish
Basturma is a heavily spiced, air-cured beef that is a beloved staple of Armenian cuisine, recognized across the South Caucasus and Middle East for its bold, pungent flavor and deep red color.
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Ingredients
🥩2 kg lean beef (eye of round or topside), trimmed
🧂150g coarse sea salt
🌶️3 tbsp hot red pepper flakes (for the chemen paste)
🌿4 tbsp fenugreek powder (key spice in the chemen crust)
🧄8–10 cloves garlic, minced or pressed
🫙2 tbsp sweet paprika
🌑1 tbsp allspice, ground
⚫1 tsp black pepper, freshly ground
🫙1 tsp cumin, ground
💧3–4 tbsp water (to form the chemen paste)
Method
Serves 41
Trim the beef of excess fat and sinew, then rub all surfaces thoroughly with coarse sea salt. Place in a non-reactive container, cover, and refrigerate for 5–7 days, turning the meat and draining accumulated liquid each day.2
After the salting period, remove the beef and rinse off the salt under cold water. Pat thoroughly dry with paper towels or a clean cloth.3
Wrap the beef tightly in cheesecloth and tie securely with kitchen twine. Hang in a cool, well-ventilated spot and allow to air-dry for 3–5 days until the surface feels firm and dry to the touch.4
Prepare the chemen paste by combining fenugreek powder, minced garlic, hot red pepper flakes, paprika, allspice, cumin, and black pepper in a bowl. Add water a little at a time, mixing until a thick, spreadable paste forms.5
Unwrap the dried beef and coat it evenly and generously on all sides with the chemen paste, pressing it into the surface to adhere well.6
Re-wrap loosely in fresh cheesecloth and hang again in a cool, ventilated area to cure for a further 2–3 weeks, until the paste has dried into a firm, fragrant crust and the meat feels quite firm throughout.7
Once fully cured, slice the basturma paper-thin using a sharp knife or a deli slicer. Serve as part of a meze platter, alongside eggs, flatbread, or pickled vegetables.8
Store unsliced basturma wrapped in wax paper or cloth in the refrigerator for several weeks; once sliced, consume within a few days for best quality.✓ What Makes it Authentic
Basturma has deep roots across Armenian, Turkish, and broader Middle Eastern culinary traditions, and is particularly cherished in Armenian home cooking and delicatessens worldwide. It is typically served thinly sliced as a cold cut, eaten as part of a meze spread, folded into eggs, or used in sandwiches. The dish is closely associated with Armenian communities both in the homeland and in the diaspora, where it remains a cultural touchstone.
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