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Chaimen- an Armenian Spice Rub! (Use for Basterma)

Chaimen- an Armenian Spice Rub! (Use for Basterma) created by Mark Marcarian

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!

Ready In:
15mins
Yields:
Units:

ingredients

directions

  • 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!
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RECIPE MADE WITH LOVE BY

@Mark Marcarian
Contributor
@Mark Marcarian
Contributor
"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!"
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  1. Arlen F.
    I remember my aunt making chairman and it was white with a lot of garlic, how do I make this type?
    Reply
  2. Chef Arlette Kalpak
    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
    Reply
  3. Mark Marcarian
    Chaimen- an Armenian Spice Rub! (Use for Basterma) Created by Mark Marcarian
    Reply
  4. Mark Marcarian
    Chaimen- an Armenian Spice Rub! (Use for Basterma) Created by Mark Marcarian
    Reply
  5. Chadonbeni
    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".
    Reply
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