Secrets of cooking home bastrum
If you try, then at home you can easily cook even the most exquisite and, at first glance, complex delicacies, and the best example is basturma. This is really a festive and very tasty dish that is made from whole meat tenderloin.
It is necessary to think that in shops such a delicacy, of course, can be bought, only it will cost you a pretty penny. But it is not necessary to overpay, to prepare a fragrant and gentle basturma you can and yourself, for this you will only need a good recipe and a little patience, because it is prepared for a long time.
What is this delicacy? For those who do not know: a basturma is called the thin petals of dried meat, the technology of which was born among the peoples living in the territory of the former Ottoman Empire. Many consider this dish to be native Armenian, however, it is prepared in Azerbaijan, and in Turkey, and even in Russia.
Today it is an excellent cold snack on the festive table, it is often used as a snack for beer - much tastier and more useful than purchased chips and crackers.By the way, it's amazing, but today the basturma is called a delicacy, and once it was a poor class food and the only way, as long as possible, is to keep perishable meat without a refrigerator.
How to cook basturma at home? For these purposes, the old methods of dry salting meat in special spices are still used. By the way, for this dish only young and lean animal meat can be used, classically it is beef or horse meat, well, practically it can be pork, mutton and even chicken, in general, to whom one likes.
Another point that you need to know before cooking is special spices that are not always found in regular stores, they are usually found in large sections of spices in markets or hypermarkets. It is called chaman or fenugreek, it is necessary for the meat and after drying to retain its special dense consistency.
By the way, the dish is prepared not quickly - from 2 to 4 weeks, but, believe me, such a long wait is fully justified by the incomparable taste of the delicacy.
Armenian beef basturma recipe
As experienced chefs say, it’s practically impossible to cook real Armenian basturma not in Armenia, because only there you can get real Armenian spices and herbs.But all the same all is not so critical: in the modern world special spices can be found on sale, and all the details and cunning of the recipe will be described below. So what do we need?
- beef tenderloin - 600-700 g;
- red wine - 1 bottle (dry);
- chili pepper - 1 pc .;
- spices: chaman, ground cumin, garlic, sumac, coriander, cloves and bay leaf.
First you need to cook the marinade in a saucepan: to do this, add a teaspoon of chaman, sumac, ground pepper, and 3 cloves of garlic, a clove bud and 4 tablespoons of salt, a little coriander and cumin in dry wine.
Now put the prepared beef tenderloin into a pickle and squeeze it from above with some kind of load. Top the pan with a lid, then leave the meat for a week in the fridge soaked with all the spices and taste of wine.
After seven days, the tenderloin should be pulled out, the excess wine should be drained and the mixture prepared for deboning. To do this, you need to dissolve all the spices in a 100 ml wine by a teaspoon, the exception will be garlic - it is not put for the second time.
Also add two tablespoons of salt, mix and put in a little flour - the dough should get a little thicker than on the fritters.Prepare the dough and coat the tenderloin on all sides; the layer should be about 2 mm thick.
Now sprinkle the surface of the dough with a mixture of the same spices and salt. Then prepare a sharp hook: for this you can bend the knitting needle or just hang the meat on a string. We hang the basturma on the hook (or string) and send the dish to ripen to the state of readiness in a dry and ventilated place. Usually it takes about 2 weeks. The finished delicacy should be firm, sausage-like in consistency. Serve this dish to thin slices with slices of greens.
Of course, traditionally such a delicacy is made from beef, but homemade basturma also turns out to be very tasty and fragrant. To prepare you will need:
- chicken breast (fillet) - 500 g;
- salt, sugar;
- savory, coriander, paprika and red pepper.
Wash the fillet, if it is breast, then separate from the bone and dry with paper towels. In a separate bowl, mix three tablespoons of sugar and salt, then rub the meat with the mixture. From above we cover the chicken with a yoke, close the bowl with a lid and put it in the fridge for 3 days.
At the expiration of time, we take out the fillet, wash off the excess salt, then dry it again with the help of napkins. Tightly wrap the meat with gauze, again put under pressure and leave in the refrigerator for another day.
Now mix all our spices - 2 teaspoons of coriander and chaiber, as well as a little paprika and red pepper (to taste). Add some water, a creamy gruel should form, roll the fillet in it and then hang it on a hook in a ventilated place for 3 days. Then wrap the chicken again with gauze, hang it and leave to dry for another 2 weeks.
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