I thought I was in for 20 minutes , but this is like secretariat running a race. She's ahead by 20 lengths. Will probably have to try. MY aunt used to make it, but of course never told us how to do it.
Typically lean cuts of meats are used - eye of round, fillet/tenderloin, etc. I've never tried chuck roast, but I'm sure you could do it and the end product will have more fat and be more akin to prosciutto-like consistency.
After it is prepared, you should store it in the fridge, treat it like cured sausage or deli meats (such as prosciutto, bresaola, etc.). It will keep outside the fridge longer than raw/cooked meat, but it will still go bad and does not keep as well as beef jerky does, for example. It still retains some moisture on the inside, so it will go bad after some time.
Fenugreek - it is a very strong, overpowering spice and be warned, if you eat it your sweat will smell like it. If you try to look it up online, you will usually find them as a "supplement", it's hard to find it as a spice, but just make sure you find pure ground fenugreek seeds or fenugreek powder (without any additives).
Oh yeah? How do you translate "bastirma" from Armenian then? From Turkish it is translated as "pressed". The ability of Armenians to call something black white never stops to amaze me.
@@VictorHowdyPardner nah not really cause its your side of the History :) Im not saying armenien side is wrong but in my view both sides lie a lot. i see a lot of armenien trying to claims thinks they dont own and on turkish side too i hate both of them even when im a turk too.
If you use a lean cut of meat (eye of round is leanest) the end product has more protein (and less carbs/fat) than chicken breast. For those who are bulking/building muscle, you won’t find a better snack, the only way for you to get more pure protein would be from protein shakes or from egg whites. But it IS high in sodium due to all the salt curing so keep that in mind if trying to keep low sodium
@@mustangford9082 Rumlar vardı.Elıa KAZAN ın ailesi diyelim.1069 da özellikle VAN bölgesi Ermeniler i Rumlar ca bölgeye sürgün edildi ... 1071 ile de Türkler geldi.Hemen hemen yaşları eşit.Kuru et Türk ten belki baharat Ermeni den.Ama Türkler de sebzeyi baharata BASTIRMAK ta BASTIRMA dır.Büyük ihtimalle Türk yemeği.Kastamonu 1 Kayseri 2 yerleşimde.
No body make this! The salt curing was extremely dangerous and his timing is definitely wrong for that size of meat. I really hope no one makes this following your recipe and way of doing it. I'm reporting this because of how dangerous it is.
no one can say for sure where it came from lets not forget that Armenia was under the otoman empire for 600 years people in general were not enemies so they shared cuisine
Basturma is not an Armenian word, but apukht is Etymology does not equate to origin Salsa (the dance style) is known as Mexican but it actually originated in New York and it was a mix of different styles of dancing (which is why they call it "salsa", because it's kind of a salad of different dances) most of them being Latin. Tempura is not Japanese, it's Portugese, but Japan popularized it. Ikura is from Russian "ikra" yet caviar did not originate from Japan OR Russia, more than likely it came from Persians although we can't be certain Most people incorrectly attribute borscht to Russia, but borscht the way most people know it (with beet roots) is distinctly Ukrainian, and some people still call it "Ukrainian borscht" All this to say, your comment is irrelevant.
I thought I was in for 20 minutes , but this is like secretariat running a race. She's ahead by 20 lengths. Will probably have to try. MY aunt used to make it, but of course never told us how to do it.
Excellent, so simple and delicious.
Thank you!
Made it, It turned out to be great!! I made a bit different coating. The meat is perfect!! Thank you
Awesome!
My family used to buy this all the time .Thanks for showing us how to make it.
absolutely!
looks good af!
How much garlic did you use in the external paste? Mine came out way too garlicky than the store baught version.
Try to boil the garlic for 3-5 min to reduce that garlicky strenth.
Can you use a chuck roast for meat?
Typically lean cuts of meats are used - eye of round, fillet/tenderloin, etc.
I've never tried chuck roast, but I'm sure you could do it and the end product will have more fat and be more akin to prosciutto-like consistency.
Can you leave this outside the fridge?
After it is prepared, you should store it in the fridge, treat it like cured sausage or deli meats (such as prosciutto, bresaola, etc.). It will keep outside the fridge longer than raw/cooked meat, but it will still go bad and does not keep as well as beef jerky does, for example. It still retains some moisture on the inside, so it will go bad after some time.
What is the spice after the garlic and water??
Fenugreek - it is a very strong, overpowering spice and be warned, if you eat it your sweat will smell like it.
If you try to look it up online, you will usually find them as a "supplement", it's hard to find it as a spice, but just make sure you find pure ground fenugreek seeds or fenugreek powder (without any additives).
Awesome man. Maybe you should add to the bottom of the video the list of spices in grams
its not cooked?
No, because it was cured with the salt it doesn’t need to be cooked. It’s just like the famous Italian cured meats, those are not cooked either.
OMG. Awesome 🛎❤️🇨🇦
What’s the name for the meat used please
He said at the beginning of the video - eye of round 0:07
yes I love it
Armenians have a rich history that the Turks want to appropriate for themselves
Oh yeah? How do you translate "bastirma" from Armenian then? From Turkish it is translated as "pressed". The ability of Armenians to call something black white never stops to amaze me.
@@azad5962 Return Constantinople to the Greeks! Occupants!
@@VictorHowdyPardner haha you have no arguments you go on other thinks patetic :)
@@dieselvonderdorf6916 Is the above comment not an argument for you? You steal entire cities... what can we talk about about the dish?
@@VictorHowdyPardner nah not really cause its your side of the History :)
Im not saying armenien side is wrong but in my view both sides lie a lot. i see a lot of armenien trying to claims thinks they dont own and on turkish side too i hate both of them even when im a turk too.
thank you very much .....
My next project. Thanks
Multumesc
If you use a lean cut of meat (eye of round is leanest) the end product has more protein (and less carbs/fat) than chicken breast. For those who are bulking/building muscle, you won’t find a better snack, the only way for you to get more pure protein would be from protein shakes or from egg whites.
But it IS high in sodium due to all the salt curing so keep that in mind if trying to keep low sodium
Badass 🎉
Did he just eat raw meat??!!
Turkish🇹🇷= Lamb Kebab🍖
Armenian🇦🇲= Pork Kebab🥓
Western Armenians make lamb kebab too. Turks took it from us, like their lands, music, DNA, etc
Kebab has nothing to do with Turkey
It's Anicent Dish In Mesopotamia Persia Levant and Caucuses also kebab is Akkedian Word !!!
How do you find a Turk in a comments section? Tell him something belongs to the Armenians.
👨🏼🍳👨🏼🍳👨🏼🍳🍄🍸🥘
After you had it, you will literally smell great 🤣🤣
Armenian😂😂😂😂😂 gosh
Okay... Now I understand why American jerky have the special sour taste...
Are your grandparents from Kayseri?😂😂😂
Evet Kayseride kayserililerden önce Ermeniler yaşarmış...
@@mustangford9082 Rumlar vardı.Elıa KAZAN ın ailesi diyelim.1069 da özellikle VAN bölgesi Ermeniler i Rumlar ca bölgeye sürgün edildi ... 1071 ile de Türkler geldi.Hemen hemen yaşları eşit.Kuru et Türk ten belki baharat Ermeni den.Ama Türkler de sebzeyi baharata BASTIRMAK ta BASTIRMA dır.Büyük ihtimalle Türk yemeği.Kastamonu 1 Kayseri 2 yerleşimde.
Long ago Kayseri was part of the Kingdom of Armenia, a lot of modern day Turkey is historic Western Armenia.
@@princestevenii.772 maybe in a parallel world. LOL
@@nigarylmazyldz33 en.wikipedia.org/wiki/Western_Armenia
Yummy🙏👏🍅🥬🍄🍋🌶️🧄🎄
It's not Turkish nothing it's Turkish!
Ahahhahahaah pastırma Armenia ? 😅 U are need to go hospital 😂😂 pastırma türkie in Kayseri Kastamonu and Sivas made
Its Hellenic
Pastirma turkish
No body make this! The salt curing was extremely dangerous and his timing is definitely wrong for that size of meat. I really hope no one makes this following your recipe and way of doing it. I'm reporting this because of how dangerous it is.
Why
In bulgaria we are making the same procedures from over 200 years.
This is Turkic meal dude not Armenian U are ummmhhhh... nwm
no one can say for sure where it came from lets not forget that Armenia was under the otoman empire for 600 years people in general were not enemies so they shared cuisine
M@l yemekler ülkeden ülkeye değil bölgeden bölgeye değişiyo
Basturma is a Turkish word.
It's Armenian
@@ElamiteMan 🤣🤣 good joke man
This dish belongs to Turkish cuisine. Even its name pure Turkish. İt's comes from the verb to suppress.Not Armenian at all. 😏
It's turkish and the real name is "Pastırma".
No, it’s Armenian. Typical colonizer, appropriating everything that isn’t yours.
Sorry , it’s Greek 🇬🇷
Its actually armenian
@@Pekorr011fgf83😂😂 you idiot? its turkey
Yeah turkish its basic history greek belong to turkey and armenia belong to turkey
Can you tell me how Basturma translates from armenian lol
Basturma is not an Armenian word, but apukht is
Etymology does not equate to origin
Salsa (the dance style) is known as Mexican but it actually originated in New York and it was a mix of different styles of dancing (which is why they call it "salsa", because it's kind of a salad of different dances) most of them being Latin.
Tempura is not Japanese, it's Portugese, but Japan popularized it.
Ikura is from Russian "ikra" yet caviar did not originate from Japan OR Russia, more than likely it came from Persians although we can't be certain
Most people incorrectly attribute borscht to Russia, but borscht the way most people know it (with beet roots) is distinctly Ukrainian, and some people still call it "Ukrainian borscht"
All this to say, your comment is irrelevant.
@@PeterDB90 yep, that's famous apukht that everybody knows lmao
*Turkish
Its bulgarian and its called pasturma
Since when did a Turkic dish as Armenians like to call “nomads from Altai” become Armenian??)
F...... Armenia
That's Azerbaijani dish stolen by armenians
who are Azerbaijani?
@@VictorHowdyPardner people who whoop yo'ass in Karabakh
@@VictorHowdyPardner AZERBAIJAN is the country who destroyed Armenia in 44 days
Even name of Azerbaijan is not Azerbaijani 😂😂
Go buy your own tradition and let turkish dishes to the turks.
I think Armenians make this thousands of years they are ancient people
İt's comes from the verb to suppress in turkish, not Armenian at all :D
@@CYRAQUESSS I didn’t say it comes from armenia I said Armenians make basturma for thousands of years you wallnut brain