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Basturma Is A Traditional Georgian Kebab

Basturma is a traditional Georgian kebab made from dried and salted beef fillet. The meat is salted for three days then soaked in water to remove excess salt before being pressed to remove moisture. It is then coated in a spicy paste of garlic, red and black pepper, and fenugreek and hung to dry for several days. Finally, the dried basturma develops an elastic texture similar to salami.

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93 views3 pages

Basturma Is A Traditional Georgian Kebab

Basturma is a traditional Georgian kebab made from dried and salted beef fillet. The meat is salted for three days then soaked in water to remove excess salt before being pressed to remove moisture. It is then coated in a spicy paste of garlic, red and black pepper, and fenugreek and hung to dry for several days. Finally, the dried basturma develops an elastic texture similar to salami.

Uploaded by

ddzako9140
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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11/4/2020 Basturma is a traditional Georgian kebab.

Basturma Home / Cuisine / Georgian / Basturma

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Basturma

Basturma is a traditional Georgian kebab. Delicious meat is


served with table wine and much of green.

Basturma (Azeri. Basdırma, arm. Բաստուրմա, tour. Pastırma)


– dried fillet of beef, a dish in the kitchens of the countries
located in the territory of the former Ottoman Empire.
Fresh salted cutting, then put under pressure (rubbed with salt),
to remove excess moisture and giving a form suitable for
cutting.
Then the shift in the mix of garlic, ground seeds of red and black
pepper, as well as blue fenugreek (Chaman) having the
consistency of the batter.
The resulting pieces hang to dry.
Not to be confused with pastrami – smoked marinated meat.

Ingredients:

Total technology – maintaining under


pressure.

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11/4/2020 Basturma is a traditional Georgian kebab.

1 kg beef. 150 g bouquet


garni.
3 ea onion.
Salt.
30 g wine
vinegar.

Method:
Basturma is a traditional Georgian kebab.
First you need to cook the tenderloin – cut off from it
all the films.
Then pour coarse salt at the rate of 60-70g of salt per
kilogram of meat.
Remove the meat in a pot, cover with foil and send in
the refrigerator for three days.
During these three days would be good to one to two
times a day (eg morning and evening), pull the meat,
flip to the other side – to evenly prosalivalos.

After this time, the meat should be removed and put


macerate for three hours (room temperature water).
The rule is simple – solilos three days – three o’clock
soaked. The fact that salt unequally penetrates into
the center piece and at the end of the outer layers
salting salt concentration is three times higher than in
the center piece. Soaking in water leaches the salt
solution from the surface layers of meat and therefore
the further processing alignment salt concentration by
volume of the piece (EQ) is much faster. During
soaking the meat will not only lose excess salt, but we
pick up unwanted water. Therefore: soaked piece of
meat should be laid on a paper towel.
Cover with another towel.

Then put the board and oppression. And leave for an


hour or so two or three – depending on the size of the
piece. The piece is, the more will the water, the longer
it will have to squeeze.
When all the excess water squeezed and towels are
almost dry the next stage.
We should hang it in a dry place away from direct

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11/4/2020 Basturma is a traditional Georgian kebab.

sunlight and protected from flies – for sbereganiya the


flies can hide a piece of gauze.

Podvyalivaniya process lasts two or three days. During


this time, the concentration of salt in meat finally
aligned on the entire volume of the piece.

There remains the last stage – smear basturma spicy


paste and leave it vyalitsya until tender. Mix spices (if
necessary cut them). Fill with boiling water and stir the
mixture – it is necessary to obtain the consistency of
mayonnaise. When spices and steamed swell – all the
flavors in the pasta mix, and Chaman allocate mucus
due to which the pasta and get a sticky consistency.
Daubed basturma this paste. Do better in two stages.
At first, as it will smear.

Then wait when the first layer is dry and then apply a
second coat – which is already diligently razravnyat.

In this whole process of cooking is complete – we can


only hang basturma vyalitsya. Again, it is necessary to
cover it with gauze from the flies, and it is advisable
not to expose to direct sunlight (otherwise will dry
unevenly).

Check readiness is very simple – Feel your basturma


– when she will have the same elasticity as a jerked
sausage.

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