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Dear Mr. Marcarian,<br/>I believe you have forgotten a very important ingredient for the making of real good chaimen and that ingredient is the powdered fenugreek commonly known as helba necessary for the chaimen, without it, you cannot really make chaimen.<br/><br/>I love all the recipes you post and am looking forward for some more,<br/>have a nice day,<br/>Arlette A. Kalpakian

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Chef Arlette Kalpakian February 15, 2014

Mark, you're giving away all our secrets! Best cut of beef is to use whole filet mignon. Wait until it's on sale...it's worth it. It makes the most tender and nearly fat free basterma. FANTASTIC recipe! manushag

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manushag February 14, 2009

You have no idea how you have made my day! I was raised next to the Lazar's and Mrs. Mooshi, the mom in law, made this. They are all gone now and I have missed these wonderful flavors. When I move to Mexico in Sept. I will be making this! Tak (as we say in Swedish) Tony

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davinandkennard August 12, 2007

I can't wait to try this and make our Armenian ancestors proud!

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MrAndrew47 May 27, 2007

Hi Mark! Thanks for this recipe. I've always wondered how to make this. I was wondering is there a certain cut of meat that works best?

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armine January 22, 2006

very delicious but difficult to put the paste on the meat

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nahouda bugeimi April 19, 2004

Long time to prepare....better then Italian Prochetta..it was really delicious. Family ate it up quickly!

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fleamarkets January 09, 2003
Armenian Basterma (Dried Cured Beef)