Basturma

Meat has been present in the diet of mankind since ancient times, being one of its main components. In order to preserve the meat in conditions when there were no refrigerators yet, the cooks excelled as best they could: they smoked, dried, marinated in spices, dried – in a word, they experimented. And – a funny curiosity! – as a result, it is meat products prepared “in the old fashioned way” that today have gained a reputation as the main delicacies that can become an ornament to any holiday table.

One of these delicacies is basturma. Dried beef tenderloin, seasoned with fragrant spices, is famous for its spicy taste and unique aroma.

Historical information

The historical homeland of Basturma is considered to be the states located on the territory of the former Ottoman Empire. For the first time this name is mentioned in manuscripts dating back to 95 BC.

There are several versions of how this dish appeared. The first one is the simplest. It says that the court cooks of the Armenian king Tigran Mets (Tigran the Great) were the first to cook basturma. The king, whose reign was marked by numerous military campaigns and campaigns, instructed the cooks to come up with a way that would help preserve the meat for a long time, since the soldiers needed something to eat, and it was not always possible to count on a successful hunt. As a result, a method was invented for drying meat, previously rubbed with a mixture of spices.

The second theory says that during a military clash that occurred in one of the campaigns, the bags in which the meat was transported were torn, and salt and spices that were in a nearby container were spilled onto the “strategic reserve”. The warriors did not dare to throw away the meat, they simply cleaned it of salt and seasonings to the best of their ability and put it into saddlebags. As a result, some time later, it turned out that the meat was edible.

The third version seems to be the most exotic, but at the same time it is extremely unappetizing. However, historians are inclined to believe that it is she who is closest to the truth. So, it says that the word “basturma” comes from the Turkic word “basdirma” – compressed horse meat. According to this theory, the warriors of Genghis Khan during their campaigns, in order not to carry huge carts with provisions, carried horse meat with them, cutting it into pieces and tying it directly under the saddle of the horse. As a result, the meat was saturated with horse sweat containing salt, and under the influence of the weight of the rider, excess liquid came out of it. The result was a very strange dish, the main advantage of which was a long shelf life.

Merchants also “adopted” a similar method of transporting meat. In the Middle Ages, dried meat became the basis of the diet of sailors. Of course, it was cooked in a more acceptable way from a modern point of view – rolled in salt and spices, placed under a press, and then dried.

Technology of preparation

The classic basturma is made exclusively from beef, although there are varieties of this dish made from chicken, lamb, and pork. Only the meat of young animals is used. Suitable for cooking beef basturma tenderloin, fillet, as well as rump.

The first stage of cooking basturma is cutting the meat into long and thin plates, the thickness of which should not exceed three centimeters. These plates, after rubbing salt on all sides (usually coarse salt is used), are placed in a wooden container, also on a layer of salt. A few days later, the meat begins to secrete juice, after which it must be kept in this brine for another three weeks.

After that, the meat should be soaked in running water for several days. As a result, it becomes softer, and excess salt goes away. However, so far this product is corned beef, not basturma. To turn the meat into a delicacy, it should be rubbed with spices. Most often, a mixture of blue fenugreek, crushed garlic, red and black pepper, suneli hops and other seasonings is prepared. The result is a mixture that resembles batter in consistency, with which pieces of meat are coated. After that, each of the pieces, tied with twine, is hung in a place protected from direct sunlight with good air circulation. In this state, the basturma will have to spend from two to three weeks.

How to choose a quality delicacy

High-quality basturma, cooked in strict accordance with all the rules, is an unusually tasty delicacy, but at the same time very expensive. To make the production process less expensive, many unscrupulous manufacturers try to save money. Most often, for this purpose, they use low-quality ingredients.

So that the purchased product does not disappoint you, you should approach the choice of a delicacy responsibly, taking into account several important rules:

1. Buy basturma exclusively from trusted sellers. Carefully inspect the vacuum packaging – it should not have punctures, cuts, scratches.
2. Study the composition. Ideally, only three types of ingredients should be present at all: spices, salt and beef. If the list contains flavors, dyes, flavor enhancers and other dubious substances, then it is better to refuse to purchase such dried beef.
3. Examine the color of the basturma. The meat should not have a bright red hue, as this color indicates the use of dyes. Properly cooked natural basturma should be red-brown, not too bright. There should not be any colored inclusions on the cut.
4. The consistency of high-quality basturma is elastic. The meat springs back slightly when pressed. If after you put pressure on the meat, a hole forms in it, it is better to refuse the acquisition.
5. The shell of spices “sits” on high-quality jerky like a glove – it does not crumble and does not fall off in pieces.
6. The fresh product has a characteristic spicy smell. If you feel some mustiness, then the cooking technology and storage rules have been violated.

How to store correctly

Basturma is a product that is extremely fastidious in storage. It does not tolerate high temperatures, and therefore it must be stored exclusively in a cool place. At the same time, this delicacy cannot be put in the refrigerator either, because this will negatively affect its aroma and taste.

It is not recommended to store basturma in plastic containers or in plastic bags. It is best to use a linen bag, and store it hanging in a place with good air circulation.

If you are still forced to put the basturma in the refrigerator, then it should first be wrapped in cling film so that it does not absorb extraneous odors. The meat should be consumed within the next few days.

The shelf life varies from two to six months. It depends on what kind of meat was used to prepare the delicacy, as well as on the amount of spices and salt.

Chemical composition, calorie content and useful properties

The energy value of basturma is quite low. 100 g of the product contains a little more than 200 kcal. The nutrient composition is as follows: 19,3 g of protein and 12,9 g of fat. There are no carbohydrates.

Due to the fact that heat treatment is not used during the preparation of basturma, almost all substances present in the original product are preserved in this delicacy. These are, first of all, B vitamins, which ensure the normal functioning of the nervous system, increase stress resistance, help maintain an acceptable level of blood sugar and are responsible for the digestive system. Basturma also contains vitamin A, which has antioxidant properties, slows down the aging process and increases the body’s resistance.

Beef basturma, due to the high iron content in this meat, should be present in the diet of people who have been diagnosed with iron deficiency anemia. The presence of animal proteins in this product helps to overcome chronic fatigue, it is easier to endure physical and intellectual stress.

The spices present in basturma have antibacterial and anti-inflammatory effects.

Use in cooking

Basturma is a completely “self-sufficient” product that can be used in its “natural” form. It is usually served, like other meat delicacies, in a chopped form. Ideally, basturma slices should be very thin, in fact, the same as not too thick cardboard. Spicy and sweet and sour sauces, greens, as well as a side dish of potatoes, cabbage or other vegetables are served as an addition to this delicacy.

Basturma also goes well with pasta, mushrooms, low-alcohol drinks.

Often, spiced beef jerky is used to make hamburgers, salads, and sandwiches. In addition, it can act as a filling for pork medallions.

Cooking homemade beef basturma

As noted above, due to the high cost of basturma, many manufacturers are trying one way or another to save on the production process, as a result of which the quality of the product inevitably suffers. Therefore, if you have a desire and a certain skill, it is better to cook this delicacy yourself.

To do this, you will need the following ingredients: one and a half kilograms of beef, a pack of salt, 0,5 cups of chaman, three tablespoons of ground paprika, the same amount of ground cumin, the same amount of coriander and Georgian adjika, as well as 1,5-2 cups of boiled water at room temperature. temperature.

Divide the meat into three equal pieces, each should weigh about 500 g. Pour some of the salt into the bottom of the pan, put the meat on top and sprinkle with the remaining salt. After that, put the meat in the refrigerator, where he will spend three days. Do not forget to drain the juice that stands out, and turn the meat over once or twice a day.

When the meat is properly salted, it should be washed under running water and dried using a kitchen towel. In the event that it is important for you that the meat is not salty, after washing it, leave it for three hours in cool water, changing it every 60 minutes.

At the next stage, the meat will be placed under the press. Wrap each piece in cotton cloth, then put a load on it and take the meat out to the balcony or put it in the refrigerator. After two hours, check the fabric and if it gets wet, replace it with a new one. This is necessary in order to get rid of excess moisture. As a press, you can use a five-liter bottle of water.

Under pressure, the meat will spend a day. After that, make a hole in the top of each piece, thread a wire or plastic tie through it and hang the meat to dry. To do this, place it at room temperature in a place with good air circulation, but at the same time protected from sunlight. The meat will dry for three days.

On the eve of the completion of this stage, prepare the spread. This must be done in the evening so that the mixture swells properly overnight. Pour chaman and spices into the pan, and then start pouring in water little by little, stirring constantly. Chaman will gradually begin to thicken. You need the mixture to acquire the consistency of thick sour cream. After that, add adjika, stir and add water. To make the texture of the mixture more uniform, you can pass it through a blender.

Spread the meat with spices, trying to ensure that the layer is absolutely uniform. Then hang it up to dry again. When the surface dries, apply a second layer of chaman. If you notice cracks on the surface, lightly wet your hands and rub them with your fingers.

In the smeared form, the meat will have to dry for three to five days, depending on the thickness of the piece and the temperature in the room. After three days, check the basturma for readiness by lightly squeezing it with your fingers. In terms of elasticity, it should resemble dry-cured sausage.

Remove the finished basturma from the dryer and wrap it tightly in cling film, then put it in the refrigerator for four days. After that, the delicacy can be considered ready for use.

Cooking Armenian basturma

The “trick” of the Armenian basturma is that the meat is soaked in wine, and spices are kneaded on the wine.

To prepare this delicacy, you will need the following ingredients: a kilogram of veal, a liter of dry red wine, 2-3 tablespoons of salt, two teaspoons of ground red pepper, chaman and ground dry pomegranate seeds, 4-5 cloves of garlic, previously passed through a spadefoot. For smearing, you will need: 100 ml of dry red wine, two bags of suneli hops, 4-5 cloves of garlic, two teaspoons of ground dry pomegranate seeds, 3-4 teaspoons of salt.

Cut the meat into plates 5-6 centimeters thick. Pour salt into the wine, add chaman, ground red pepper and pomegranate seeds, as well as garlic. Place the meat in the marinade, press down with oppression and refrigerate for a week.

After seven days, remove the meat, let the liquid drain and place it under the press for twelve hours, no longer putting it in the refrigerator.

Prepare the dressing by mixing spices, salt and garlic in wine. The mixture should be the consistency of thick sour cream. Coat the meat with a layer of half a millimeter thick and hang to dry. A day later, apply a second layer, and a day later – a third. After that, the meat will dry for about ten days.

Chicken basturma

To prepare chicken basturma, you will need: a kilogram of chicken fillet, 200 g of salt, two tablespoons of sugar. For coating, prepare 5 cloves of garlic, two bags of suneli hops and other spices to taste.

Clean the fillet from the veins and cut into a “book”. Mix salt and sugar and rub this mixture thoroughly into the fillet. Put the meat in a saucepan and refrigerate for a day. Every three to four hours it should be turned over.

After a day, remove the meat, fill it with water for a couple of hours. After that, transfer to a wire rack, let the water drain and send under the press for two hours.

Pat dry with paper towels. Dilute garlic and spices with water to the consistency of sour cream, coat the fillet, let dry, wrap in cheesecloth and send to dry in a cool place with good air circulation. Basturma will be ready in five to seven days.

Harm and contraindications

Despite the wonderful taste, basturma should be added to your diet with caution. The thing is that this product can provoke an individual intolerance reaction due to the spices present in its composition.

In addition, since the melting point of beef fat is higher than the temperature of the human body, it needs a lot of bile to break it down, as well as lipase, a special enzyme. In this regard, in order for the delicacy to be properly assimilated, the pancreas, liver and gallbladder are forced to work in an “emergency” mode. That is why people who suffer from diseases of the gastrointestinal tract should not get carried away with this delicacy.

It should also be borne in mind that purine bases are present in beef, which lead to the accumulation of uric acid in the body. This is fraught with disruption of the kidneys, as well as osteochondrosis and gout, not to mention pain and inflammation of the joints.

Due to the high salt content, jerky should be used with caution in people who have been diagnosed with hypertension and kidney disease, as well as a tendency to edema. To be safe, children under the age of twelve should completely exclude basturma from the diet.

Interesting Facts

It is also worth mentioning a few curious facts related to this meat delicacy:

1. “Aircraft” when cutting basturma are slices that are translucent, like flower petals.
2. It is believed that if the basturma was cooked in strict accordance with the rules, for several days the sweat of the person who ate it acquires the smell of spices, which no deodorant can kill.
3. Basturma has a “close relative” – ​​sujuk. These are dried sausages that are made from ground beef or horse meat. Their distinctive characteristic is a flat shape. Sujuk is dried in a draft, after which it is served, cut into slices two to three millimeters thick.