Do you think that such a delicacy as basturma is impossible to cook at home on your own? Then you are deluded. I propose to get acquainted with a step-by-step recipe with a photo of duck breast basturma.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Basturma is a dish of Armenian cuisine. Classic basturma is a cured beef tenderloin. A variety of spices and seasonings are used for it. This meat delicacy is cut into thin slices and served as a cold appetizer. The prices for it in stores are very high, so many housewives learn to cook such a treat at home on their own at home. The technological process of preparation is not at all complicated and no difficulties will arise. However, you will have to stock up on enough time and patience. Since the average cooking time is about 2 weeks, and sometimes even a month.
Today we will learn how to cook duck breast basturma. For this purpose, it is better to use the meat of young poultry. Although other types of meat from young animals will work, such as pork tenderloin, chicken fillet, wide rim with a layer of veal fat. Then cut the meat into long strips or layers of several centimeters. The spices are usually ground red pepper, savory, garlic, paprika, suneli hops and coriander. Although the choice of spice depends entirely on the taste and preferences of the hostess.
- Caloric content per 100 g - 150 kcal.
- Servings - 100 g
- Cooking time - 2 weeks
Ingredients:
- Duck breast - 2 pcs. (weight 200 g)
- Salt - 200 g
- A mixture of ground peppers - 2 tablespoons
Step-by-step preparation of duck breast basturma, recipe with photo:
1. Remove the skin from the duck breasts, separate them from the bone and wash under running water. Then dry well with a paper towel.
2. Pour 1/3 of the salt into a convenient container in which you will salt the meat.
3. Top with duck breasts.
4. Cover them completely with salt and refrigerate for 10 hours. Usually a press is placed on the meat to remove excess moisture, shape the meat and conveniently cut it. But there is little juice in duck breasts, so you can do without the press. If you cook beef basturma, be sure to install oppression on top.
5. After 12 hours, the meat will look like in the photo.
6. Rinse it under running water and dry it with a paper towel. It should be very well dried. You can even leave it on the table for 10 minutes to dry.
7. Then wipe it all over with a mixture of freshly ground peppers and paprika. According to the classic recipe, the spice mixture must be diluted with wine or cognac and smear the meat with this mass. But since you cook basturma yourself, you can vary the amount of hot pepper and additional spices yourself.
8. Wrap the meat with a cotton cloth: gauze, linen, etc. and hang the wither in a cool place for 2 weeks. I have it fun on the glassed-in balcony.
9. After 2 weeks, the meat will be reduced in volume by almost 2 times and will be ready to eat. Cut it into chunks and serve. Note that the longer you dry it, the denser it will be.
See also a video recipe on how to cook basturma at home. Grandfather's recipe.
