• Skip to main content
  • Skip to primary sidebar
✮ The Food Dictator ✮

The Hirshon Armenian Dried Spiced Beef – Ապուխտ

June 18, 2017 by The Generalissimo 3 Comments

525
SHARES
FacebookTwitterPinterestRedditWhatsappYummly
Light Dark Dark Light
()
The Hirshon Armenian Dried Spiced Beef - Ապուխտ
Pastirma Image Used Under Creative Commons License From 4.bp.blogspot.com

Citizens, your omophagous and protein-craving TFD has long been acclaimed for his pastrami-making skills – alas, that recipe (at least for now) remains one of 3 “dead man” recipes that will only be pried from my cold, rigor mortis-stiffened fingers!

However, many of the techniques I use in my pastrami are ancient, going back to the earliest days of civilization – dry-curing being foremost amongst them. The ancient ancestor of pastrami is pasturma, or basturma, which is acclaimed throughout Turkey and the Caucasus region for its meaty and spicy savor!

Perhaps the original variant of pasturma is still made in Armenia but is rarely (if ever) seen outside its native country or Armenian homes and today I choose to share the recipe with you – it isn’t hard to make and will reward you with a taste unlike any other!

Basturma (Armenian: ապուխտ apukht) is highly seasoned, air-dried raw beef, similar to bindenfleisch. The residents of Karin (Կարին, modern name Erzurum) were known to be proficient in the making of this delicacy.

The first recorded mention of Basturma was between 95-45 BC in Armenia during the reign of Tigranes the Great. It is believed that the technology of air-drying meats was first developed to preserve basturma being traded from Armenia to China and India.

During the Byzantine period, it was called apokt. One story gives its origins as the city of Caesarea (modern Kayseri), where there was a Byzantine dish called pastón, which would be translated as “salted meat” and was apparently eaten both raw and cooked in stews.

Armenians were known throughout the Levant as the most skilled makers of basturma. In Caesarea (Kayseri), the production of basturma was entirely run by Armenians. The Armenian family name of Basturmajian was held by families that processed the meat. Some authors claim that the medieval Central Asian nomad traditions to modern production of pastirma during the Ottomans is an extension of that older tradition.

The word has been borrowed into other languages of the region: Albanian: pastërma, Arabic: بسطرمة‎‎ (basṭirma), Armenian: բաստուրմա (basturma), Azerbaijani: bastırma, Bosnian, Croatian and Serbian pastrma, Bulgarian: пастърма (pastărma), Greek: παστουρμάς (pastourmás), Hebrew: פסטרמה‎‎ (pastrama) and Romanian: pastrámă. The American cured meat product pastrami has its origins in pastirma via Yiddish: פאסטראמא‎ pastrama.

Pulitzer Prize-winning food critic Jonathan Gold wrote of basturma in the December 1999 issue of LA Weekly:

The Armenian cured beef called basturma may be the most powerfully flavored cold cut in the world, less a foodstuff than a force of nature, with a bit of the chewy translucence of first-rate Italian bresaola, a ripe, almost gamey back taste, and then – pow! – the onslaught of the seasoning, a caustic, bright-red slurry of hot pepper, fenugreek, and a truly heroic amount of garlic that hits the palate with all the subtle elegance of a detonated land mine.

Pastirma is prepared by salting the meat, then washing it with water and letting it dry for ten to 15 days. After that the blood and salt is squeezed out of the meat which is then covered with a cumin paste called çemen (lit. “fenugreek”) prepared with crushed cumin, fenugreek, garlic, and hot paprika, followed by thorough air-drying. Even though beef is the most common meat today, various meats are also used depending on locality, including camel, lamb, goat, and water buffalo.

The traditional Armenian pastirma strictly uses beef as the meat and this remains as the most common usage.

The Armenians introduced pastirma to Syria and Lebanon in great quantities, and it is usually served as a meze in thin slices, usually uncooked, but sometimes lightly grilled or added to eggs for breakfast. It may be added to different dishes, the most famous of which is a bean dish, and various pies.

My version of this remarkable dish hews closely to tradition (but only ages for less than a week), as befits a recipe with thousands of years of tradition behind it. I hope you will try this incredibly delicious recipe for yourselves, Citizens!

Battle on – The Generalissimo

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The Hirshon Armenian Dried Spiced Beef - Ապուխտ

The Hirshon Armenian Dried Spiced Beef – Ապուխտ


★★★

2.8 from 12 reviews

  • Total Time: 0 hours
Print Recipe
Pin Recipe

Ingredients

Units Scale
  • two 3lbs chunks of beef fillet, make sure the meat is fresh, never frozen
  • Kosher Salt
  • For chaman (fenugreek) paste spread:
  • 1/2 cup ground fenugreek
  • 1/4 cup Hungarian sweet paprika
  • 1/4 cup Hungarian hot paprika
  • 1 tbs cayenne
  • 1 tbs freshly-ground black pepper
  • 2 tsp freshly-ground cumin
  • 1 1/2 tbs kosher salt
  • 1 1/4 cups water
  • 10 large cloves garlic
  • 9”x13” baking pan to hold the meat

Instructions

  1. For the cured meat:
  2. Begin by prepping the meat: wash, cut and remove all additional fats and parts you don’t want.
  3. Using a pointy skewer or thick pin, make a few pokes on the meat.
  4. Generously sprinkle the bottom of your pan with salt and place the meat in it.
  5. Then once again, generously sprinkle the salt all over the meats, making sure to cover them entirely.
  6. Cover the pans with lid or plastic wrap and place it somewhere cool for 2 days.
  7. Once in a while, check and see if there are parts that have absorbed all the salt – if so, add more to cover that part.
  8. After 2 days, wash and pat dry the meats very well.
  9. Wrap with a few layers of paper towel and put under a heavy press for 1 day, using whatever weighty object(s) you have hanging about.
  10. During that time, check and see if the paper towel is moist – if so, change and re-wrap it again with a new dry paper towel.
  11. Unwrap and hang the meats to dry for 2-3 days in a sunny spot with lots of air circulation. You can either use metal hooks or simple twine thread for hanging the meats.
  12. Make the Chaman Paste:
  13. To make the Chaman, first combine all ingredients in a food processor. Pulse until smooth, stop and scrape down a few times.
  14. Generously spread the chaman paste thickly all over the meats.
  15. Hang to dry for another 2-3 days.
  16. Slice thinly and enjoy!
  17. Remember that ready-cured meat needs to be stored in the fridge!
  • Prep Time: 0 hours
  • Cook Time: 0 hours

Nutrition

  • Calories: 1025.67 kcal
  • Sugar: 1.7 g
  • Sodium: 1876.32 mg
  • Fat: 36.48 g
  • Saturated Fat: 14.24 g
  • Trans Fat: 1.7 g
  • Carbohydrates: 27.56 g
  • Fiber: 11.38 g
  • Protein: 155.59 g
  • Cholesterol: 428.64 mg

Did you make this recipe?

Tag @thefooddictator on Pinterest, Instagram or Facebook and hashtag it #TFD

How useful was this post, Citizen?

Click to rate My Recipe, Citizen - 5 hearts are ALWAYS appreciated!

Average rating / 5. Vote count:

No votes so far! Be the first to rate this post.

As you found this post useful...

Follow us on social media, Citizen!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

Related posts:

The Hirshon Bulgarian Sudzhuk Sausages - Горнооряховски Cуджук
Hubert's Cold Korean Noodles With Bulgogi - 비빔면
The Hirshon Mexican White Mole Sauce - Molé Blanco
The Hirshon Panamanian Carimañolas
The Hirshon Bangladeshi Semolina Halwa - সুজির হালুয়া
The Hirshon Awadhi Smoked Malai Chicken Curry - धुआं मुर्ग मलाईवाला
The Hirshon Malaysian Nyonya Fried Chicken - Inche Kabin
The Hirshon Azerbaijan Pomegranate Molasses - Narşərab

Filed Under: Recipes Tagged With: Appetizers, Beef

About The Generalissimo

The myth of the Generalissimo is far more interesting than the reality.

Previous Post: « The Hirshon “KFC” Nuggets – 닭강정
Next Post: The Hirshon Mixed Berry Scottish Cranachan »

Reader Interactions

Comments

  1. MrsJoanna St. Even

    June 18, 2017 at 5:43 PM

    I was going to tag Sara Beujékian but she already liked it 😛

    Reply
  2. Anna-Mariya Elena-Edit

    June 18, 2017 at 5:56 PM

    Очень веусно

    Reply
  3. Gayane Khan

    June 19, 2017 at 7:25 AM

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

➤ Citizens – Please Support TFD Nation!

Donate to Help TFD!

⇔ Search, And Ye Shall Assuredly Find!

✮ Citizens ✮

TFD currently has a total of 1,365 posts and 1,162,744 words written since December of 2014! Add your voice to My 50,000+ dedicated readers, comment on My recipes and thus become an active member of TFD Nation! Looking for a particular recipe? Search for it in the box above or via the category tags below - there are THOUSANDS of the finest in world and historic recipes here!

❧ TREMBLE Before Our Categoric Zeal!

Appetizers (146)Beef (143)Beverages (24)Bread (112)Cheese (64)Chicken (132)Chinese (122)Chocolate (16)Condiments (262)Dessert (166)Drinks (23)Duck (20)Egg (47)Fish (56)French (56)Game (30)Georgian (34)Indian (60)Italian (58)Jewish (84)Lamb (73)Manifestos (1)Pasta (90)Pork (148)Salad (40)Sandwich (42)Seafood (84)Shrimp (53)Soup (110)Spices (12)Tofu (7)Turkey (15)Veal (18)Vegetables (108)

✺ Click to Follow Us Across Social Media!

Facebook   

    instagram

☥ TFD SPEAKS!!!

https://www.thefooddictator.com/wp-content/uploads/2019/02/TFD-Avatar-Cold-Open-FINAL.mp4

 Enjoy TFD’s Mellifluous Podcasts, Citizen!

Listen on Apple Podcasts

© 2023 · The Food Dictator is abjectly served by WORDPRESS

✮ The Food Dictator ✮
Manage Cookie Consent
Citizens!

Be advised that as an enlightened Dictatorship here at TFD, we are indeed on the side of right when it comes to protecting the privacy of TFD Nation!

We do use technologies such as cookies to store and/or access device information, solely to improve your browsing experience and to show personalized ads.

Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions - trust us, we really ARE on your side!

YOUR LOYALTY IS NOTED! 🎖️
Functional Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
Manage options Manage services Manage vendors Read more about these purposes
View preferences
{title} {title} {title}
525
SHARES
FacebookTwitterPinterestRedditMailYummly