Prep 15 mins
Cook 0 mins
Well, without Chaimen, there would be no Basterma! I LOVE Basterma...It is so delicious. A real delicacy. Sliced very, very thin and eaten with The wonderful Armenian bread-Lavash. Can you tell I like Armenian food?? I can't help it-It's in my blood. Thanks to my Aunt Sophie!
- 3 tablespoons paprika
- 1⁄2 tablespoon salt
- 1⁄2 tablespoon black pepper
- 1⁄2 tablespoon kimion (cumin, In Middle East Shops)
- 1⁄4 tablespoon cayenne pepper
- 1⁄4 tablespoon allspice
- 3 crushed garlic cloves
- Combine all ingredients.
- Add a enough water, a little at a time, to make.
- the mixture as thick as waffle dough.
- Blend well to avoid lumps.
- This mixture may be kept in fridge for several weeks.
- Eat by dipping bread morsels into the dish of Chaimen.
- Use Chaimen to make Basterma, The dried Armenian Jerky!
Dear Mr.Marcarian,<br/>You have omitted the most important ingredient in the making of good Armenian chaimen and that ingredient is the powdered fenugreek, commonly known as HELBA, without which you cannot make chaimen.<br/><br/>Looking forward to have more of your recipes,<br/>have a nice day,<br/><br/>Arlette A.Kalpakian<br/> Proud Armenian
This is very tasty. I have dipped pieces of bread into the spice/water, but have not made the jerky. It is a nice guilt-free, fat-free dip. Very spicy, but not painfully spicy. You use quite a bit to make the "batter".