Basturma is a unique delicacy that has been a staple of our restaurant’s menu for years. We prepare it in-house, using traditional methods to ensure it delights with its intense flavor and aroma. Discover the stages of creating this exceptional product:
1️⃣ Salting the Meat
We cover beef with natural, non-iodized sea salt and let it sit for 3-4 days. Each day, we drain the liquid that forms to ensure proper dehydration.
2️⃣ Pressing
After rinsing off the salt, we dry the meat, wrap it in cloth, and press it under a weight of at least 30 kg for 2 days. This step gives the basturma its perfect texture.
3️⃣ Spice Blend
We prepare a unique blend of spices: fenugreek, sweet paprika, hot paprika, Roman cumin, garlic, coriander, and savory. After pouring boiling water over the spices and letting them cool, we coat the meat multiple times to infuse it with deep flavor.
4️⃣ Drying and Aging
The basturma dries for 3-5 weeks at a temperature of 10-15°C in a well-ventilated area. It’s ready when it loses about 40% of its weight.
Why Try Our Basturma?
This is our restaurant specialty, crafted with passion and attention to detail. It’s perfect as a wine snack, a cheese platter addition, or an ingredient in gourmet dishes.
🍷 Discover the taste of authentic basturma at Ormiańskie Piwnice! Visit our restaurant to try this exceptional delicacy.