Basturma, also spelled Bastourma, is a highly seasoned, air-dried cured meat that originates from Armenia, Turkey, and the Middle East. It is traditionally made from beef, but in Turkey, a version made from lamb is also popular. Known for its rich flavour and intense spices, Basturma is often sliced thin and enjoyed as part of a mezze platter, in sandwiches, or cooked into dishes.
Origins of Basturma
The tradition of making Basturma dates back thousands of years and is believed to have originated with Armenian traders and horsemen, who needed a way to preserve meat for long journeys. Over time, the method spread to Turkey, Greece, Lebanon, and other parts of the Middle East. The name comes from the Turkish word “pastırma,” meaning “pressed meat”, referring to the process of curing and drying.
Influence and Use in Cooking
Basturma is covered in a thick layer of spice paste, called “çemen”, which is made from fenugreek, garlic, paprika, and other seasonings. This paste not only gives the meat its distinctive strong aroma and deep red colour but also helps in the preservation process. The meat is typically sliced very thin and eaten raw, but it can also be fried with eggs, added to stews, or used as a flavourful topping on bread.
Technique and Challenges
Making Basturma is a time-consuming process. The meat is first salted and pressed to remove excess moisture, then coated with the spice paste before being air-dried for several weeks. The result is a firm, flavourful meat with a chewy texture. Due to its strong taste and aroma, Basturma is often eaten in small amounts and paired with other ingredients to balance its richness.
Modern Influence
Today, Basturma remains popular in Armenia, Turkey, Lebanon, and beyond, often served in mezze platters or breakfast dishes. It has influenced many other cured meat traditions and continues to be a beloved delicacy in Middle Eastern and Mediterranean cuisine. Whether enjoyed on its own, cooked with eggs, or used in hearty stews, Basturma is a unique and flavourful cured meat with a rich history.
