77 Dishes from Armenia. Varazdat Avagyan

different vegetables to the skewers, such as zucchini, mushrooms, or tomatoes.

      – You can also marinate the meat in yogurt for a richer, more tender result.

      Basterma (Cured Beef with Spices

      Ingredients:

      For the Basterma:

      – 3 lbs beef (preferably top round or sirloin)

      – 1/4 cup sea salt

      – 1/4 cup sugar

      – 2 tbsp black pepper

      – 2 tbsp paprika

      – 1 tbsp ground cumin

      – 1 tbsp ground coriander

      – 1 tbsp dried thyme

      – 1 tbsp garlic powder

      – 1 tsp ground fenugreek (essential for authenticity)

      – 2 tbsp olive oil (optional for glazing)

      For the coating paste (Nikriz):

      – 1/4 cup paprika

      – 2 tbsp garlic powder

      – 1 tbsp ground cumin

      – 1 tbsp ground fenugreek

      – 1 tbsp ground black pepper

      – 1/4 cup vinegar or lemon juice

      – 1/4 cup olive oil

      Instructions:

      – Prepare the meat:

      Trim any excess fat from the beef and cut it into manageable pieces (about 2—3 inch thick). Sprinkle the salt and sugar evenly over the meat, making sure each piece is fully coated. Wrap the beef tightly in plastic wrap and refrigerate it for about 3—4 days to draw out the moisture and begin the curing process. After this time, rinse off the salt and sugar

      – mixture, pat the beef dry with paper towels, and allow it to air dry for another 1—2 days in a cool, dry place.

      – Prepare the spice mixture:

      – In a bowl, combine the black pepper, paprika, cumin, coriander, thyme, garlic powder, and ground fenugreek. Mix well to ensure an even distribution of spices.

      – Make the Nikriz coating paste:

      – In a separate bowl, combine paprika, garlic powder, cumin, fenugreek, and black pepper. Add the vinegar or lemon juice and olive oil to create a thick paste. This will form the outer coating for the Basterma.

      – Coat the beef:

      – Once the beef is fully dried, rub the spice mixture evenly over the surface of the meat. Then, coat the beef with the Nikriz paste, ensuring it’s fully covered. Wrap the spiced beef in cheesecloth or muslin, and hang it in a cool, dry, well-ventilated place for about 7—10 days, depending on the climate and how dry you want the Basterma to be.

      – Serve:

      – After the curing and drying process, your Basterma is ready to be sliced thinly and served. It can be enjoyed on its own, with a slice of bread, or as part of a meze platter. You can also pair it with fresh tomatoes, olives, and cheese.

      What makes it special:

      Basterma is prized for its intense, savory, and aromatic flavor. The long curing process allows the spices to infuse deeply into the beef, resulting in a complex and bold taste. The fenugreek, in particular, is key to its authentic flavor. It is a food that carries a rich cultural history, evoking the essence of Armenian culinary tradition.

      Tips and Comments:

      – The curing and drying process takes time, so patience is key. The longer you leave the meat to dry, the more concentrated and intense the flavor will be.

      – If you don’t have a place to hang the Basterma, you can hang it in your fridge or use a drying rack in a cool area.

      – Basterma is a great addition to sandwiches, salads, or even as a topping for pizza.

      – If you want a spicier version, you can increase the amount of paprika or add red pepper flakes to the spice mix.

      Sujukh (Armenian Cured Sausage)

      Ingredients:

      For the sausage:

      – 2 lbs ground beef (preferably 80% lean)

      – 1 lb ground lamb

      – 4 cloves garlic, minced

      – 2 tbsp ground paprika

      – 1 tbsp ground cumin

      – 1 tbsp ground coriander

      – 1 tsp ground black pepper

      – 1 tsp ground allspice

      – 1 tsp red pepper flakes (optional for heat)

      – 1/4 cup red wine vinegar

      – 1/4 cup ice-cold water

      – 1/4 cup salt

      – Sausage casings (hog casings or beef casings, soaked and cleaned)

      Instructions:

      – Prepare the meat mixture:

      – In a large bowl, combine the ground beef and lamb. Add the minced garlic, paprika, cumin, coriander, black pepper, allspice, and red pepper flakes (if using). Mix thoroughly to ensure the spices are evenly distributed throughout the meat.

      – Add the liquids:

      – Stir in the red wine vinegar and ice-cold water. The cold liquid helps bind the mixture and keeps the sausage firm during curing.

      – Stuff the sausages:

      – Rinse the sausage casings thoroughly, ensuring there is no salt or residue left inside. Stuff the casings with the meat mixture, being careful not to overstuff. Use a sausage stuffer or a funnel to fill the casings. Twist the sausages at regular intervals, about 6 inches each, and tie the ends securely with kitchen twine.

      – Dry the sausages:

      – Hang the sausages in a cool, dry, well-ventilated area to cure for about 7—10 days. You can also hang them in the refrigerator if you have space. The curing process will allow the flavors to develop and the sausage to firm up. Ensure the sausages are not touching each other, allowing proper airflow.

      – Serve:

      – After the curing period, slice the Sujukh thinly and serve as part of a meze spread with flatbread, olives, cheese, and fresh vegetables. You can also enjoy it in sandwiches or pan-fried for a crispy exterior.

      What makes it special:

      Sujukh stands out due to its rich combination of spices and the unique curing process. The mixture of beef and lamb creates a flavorful and tender sausage, while the use of spices like paprika, cumin, and garlic infuses the meat with a bold, savory taste. The air-drying technique gives Sujukh its firm texture and allows the flavors to deepen over time.

      Tips and Comments:

      – If you don’t have access to sausage casings, you can form the sausage into logs, wrap them tightly in plastic wrap, and air-dry them without the casing.

      – Sujukh can be made spicier or milder by adjusting the amount of red pepper flakes or paprika