Basturma

Name: Basturma
Ingredients: 1 lb Beef; 2 tsp Paprika; 3 cloves Garlic; 1 tsp Cumin; 1 tsp Salt; 1/2 tsp Black pepper; 1/4 tsp Cayenne pepper

A recipe from the Bmarchai Recipes collection.

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Nutrition (per serving)

800Calories

80 gProtein

40 gCarbs

30 gFat

6 gSugar

900 mgSalt

In a small bowl, mix together the paprika, garlic, cumin, salt, black pepper, and cayenne pepper to create a spice blend.
Rub the spice blend all over the beef, making sure to coat it evenly, then let it sit at room temperature for 30 minutes to allow the seasonings to penetrate the meat.
Preheat the oven to 200°F (90°C), then place the beef on a wire rack set over a rimmed baking sheet or a broiler pan, and let it dry in the oven for 3–4 hours, or until it reaches an internal temperature of 160°F (71°C).
Once the basturma has dried and cooled, slice it thinly against the grain, using a sharp knife, and serve it on its own or accompanied by bread, cheese, or vegetables.
To store, wrap the basturma tightly in plastic wrap or wax paper and refrigerate for up to 2 weeks, or freeze for up to 6 months, then slice and serve as needed.
For a more intense flavor, let the basturma dry for an additional 30 minutes to 1 hour, or until it reaches the desired level of dryness and flavor.