Armenian Basterma (Dried Cured Beef)
photo by Mark Marcarian
- Ready In:
- Select very tender cut of beef from rib part, about one and a half inch thick, any length you desire (approx. 8").
- Insert heavy string through one end and make a loop.
- Rub meat with salt and let stand in refrigerator for 3 days placing a heavy item on top and turn once a day.
- Wash meat well with cold water and leave in clear water for one hour.
- Then drain and press between towels to remove moisture.
- Continue until meat is quite dry.
- Hang in cool airy place to dry about two weeks.
- Combine all above ingredients to make the Chairnen.
- Add water a little at a time to make thick paste.
- Soak meat in it for 2 weeks.
- Hang in airy place for 2 more weeks.
- May be used immediately, refrigerated, or frozen.
- NOTE: A cheese cloth casing may be used to slip meat into before hanging.
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
RECIPE SUBMITTED BY
A professional actor from Philly, Mark is half Armenian and of the first generation born in this country. Growing up with his aunts (Sophie & Louise) who would make Armenian food he loved and loves even more to this day! During the Armenian Diaspora his moved to France. As a result of the family history and learning to cook the food, Mark's passion is Armenian. In addition he has adapted the Armenian to American ways of cooking and created a BBQ style with an Armenian flare.