Basturma

Basturma is a highly seasoned, air-dried cured beef or lamb product. It originated in Armenia and is popular in the cuisines of the Middle East, Caucasus, and Eastern Europe. The preparation involves salting and pressing the meat to remove moisture, followed by a lengthy drying process. A distinctive paste called *chaman* is then applied to the exterior. This paste is typically made from fenugreek, garlic, paprika, and other spices. The chaman not only imparts a unique flavor and aroma but also helps to protect the meat during the final curing stage.

The flavor of basturma is intense and complex, with a pronounced spiciness from the chaman and a savory depth from the cured meat. It is usually thinly sliced and served as an appetizer, often alongside cheese and bread, or incorporated into various dishes. The texture is firm and somewhat chewy. While beef is the most common meat used, other red meats like lamb can also be prepared as basturma. Its long shelf life made it a valuable foodstuff historically. The precise spice blend in the chaman can vary by region and individual recipe.