Cured Meat Recipe – Ապուխտ Բաստուրմա Basturma Бастурма – Armenian Cuisine – Heghineh Cooking Show

Heghineh Cooking Show – Cured Meat Recipe – Basturma Recipe http://heghineh.com/cured-meat-basturma/
This cured meat (basturma) or as we call it in Armenian: Ապուխտ (apukht) may be the most popular and well known Armenian appetizer. We make it on regular basis, but mostly it’s made before the New Year. Cured meat ( basturma) is one of the “must” appetizers for our New Year table.
The entire process of making this kind of cured meat is very simple, and takes from 7-10 days overall. However, I know that many take up to a month to make this delicious appetizer, depending on temperature and methods they’d use to cure it.
The most important thing is to make your cured meat with the fresh , never frozen meat, preferably the fillet steak part, that will guarantee that basturma will turn out tender , tasty and easy to bite on.
I’ll go ahead and share my simple method of making cured meat ( basturma) and hope you will try and enjoy it!

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Comments

C.C Gregolin says:

parabéns. ..sua receita é maravilhosa….
abraços
from SÃO PAULO -BRAZIL

Marko Palikko says:

This looks GREAT, I will try soon!

Thank you so much.

ali nejad says:

Barev Heghineh 🙂
This is Ali again , I remember back in 70ths and 80ths we had lots of cafes owned by Armenians in Persia (Iran) and I still remember the killer taste of those super delicious baked red kidney or pinto beans soups with my beers , I believe they had special Armenian recipe , could you please give me those special Armenian recipes please ?
Lots of thanks from Vancouver BC , CANADA .
գնահատել 🙂 🙂

kazu Williams says:

Hi Heghineh. I went to a shop on Santa Monica and found a couple different fenugreek (leaves and seeds). Can I assume this recipe uses ground seeds? Or should I have bought the leaves?
After walking around LA, I got home and my nose was filled with the prosciutto that is curing. In the near future, I can’t wait to come home and smell basturma. Thanks again for the videos!

Hrachik Colenbrander says:

what can I use instead of funegreek powder, as I can’t find it in my neighbourhood. though I have got dried herbs of funegreek..will that work??? but the colour is not white as your powder… thanks in adv.

hyksos5555 says:

“chaman” – ը հայերեն կոչվում է հացհամեմ: Ամերիկահայ արտադրողներին կամ վաճարողներին, կարող եք խորհուրդ տալ պիտակներն երկու անվանումներով ներկայազնել, ընդվորում “չաման” անվանումն, որպես անզումային թարքմանություն: Դրանով մեր հնչեղ լեզուն կտրքաթափեիք )))
Իդեպ, բաստուրմայի ուրիշ անվանումը “քամհար” է : Հաջողություն եմ ձեզ ցանկանոմ:

merlin says:

i love how you wore the same thing for 1 week 😀

Тайсон Мурадян says:

инча хосм ара)))

Jeff S says:

In Greece we call it Pastourma and the word Pastirma comea from the Greek Byzantine word Paston which was also a appetizer in Byzantine Greece.

Diāna Romancāne says:

What kind of a beef are you using? Lamb, pig?
And does the drying process has to be done in the fridge or I can put the beef in warm, dry place?

Karine Bandikyan says:

Hexine jan basturmayi hayeren tarberak@ ka ?

VangelisManos says:

Very good video! Congratulations Heghineh!

Clockwork s says:

Absolutely charming video. Looks great!!

sointoitt says:

Be sure to wash your knife after sharpening, there may be some tiny metal shavings left and you don’t want that in your food!

Artur Hakobyan says:

basturman haykakan chi,petk chi inch vor mes chi patkanum veragrenk mes,menk ho turkeri pes gox chenk,ach dnel mis@ u hetagayum utel da kochvor joxovurdneri sovorutyunn e,voronk techic texch en tchapochvel,mek,urishin mes petk chi

Lusine Ohanjanyan says:

cnorakalutyun kspasem

Жнец says:

а по русски ? ((

Travis Ashworth says:

Great video and cute kids. Thanks for the tutorial!

Наира Шакарян says:

у вас есть с русским или армянским переводом ведео?

Алексей Горбов says:

Привет с России !!
А есть видео на русском . Очень интересует состав чамана , какие специи и дозировка .
Всех благ .

Str Lelik says:

Арменским языком говорит на американском языке с немецким произношением))
PS Old meet zer good!!!

Lusine Ohanjanyan says:

kareli e hayeren tarberakov nerkayacnel?

жанна пивнова восканян says:

спасибо огромное,как я давно искала рецепт настоящей бастурмы.папа меня учил,но я все забыла,а папы нет уже 16 лет.
շնորհակալություն հայտնել

Artak Kalantarian says:

Basturma from filet (tenderloin) has amazing texture and melts in your mouth, like chocolate if I may say,. I still prefer to make it from top round. It is chewier, but the meat itself tastes much better compared to tenderloin.

Stas Zverev says:

а акцент то русский

Johne Chalach says:

HOW ABOUT ARMENIAN SAUSAGES? PLEASE MAKE MORE VIDEOS…

Isma Mellah says:

It s very good

kazu Williams says:

Hi Heghineh! I’ve recently been exploring meat curing methods and recipes. I’ll begin this tonight! Thanks again for the wonderful recipe and history. I’m happy to learn. Thanks.

cdahdude51 says:

14:08
I’m sorry, I choked a little there.

Карина Таро says:

Здравствуйте! Так все понятно, но могли бы вы рецепт самой обмазки выложить на русском языке?

Corrocket says:

I had some basturma at my friends house that his dad made and it was delicious. I wanted to try to make and this gives me some insight on how to do it. Shat shat merci.

OvsAnna Movsesyan says:

You are amazing !!! Thanks

tty23 says:

I had to subscribe to your channel, I like that you have things going on in the background.. I like that you exist i the real world and have to contend with your kids and your video. It’s nice to see.

Sleep4w says:

Не по-русски. Непонятно говорит.)))

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