Basturma – Carne Seca Armênia

Basturma – Carne Seca Armênia

Ingredientes

•    0,800 a 1,1kg  de carne, deve ser macia, mais ou menos 4 cm de espessura e 9 a 10cm de largura.

Chaimen

•    3 colheres de sopa de chaiman (tempero feno grego) •    3 colheres de sopa de paprika misturada com ½ colher de sal •    ½ colher de sopa de pimenta do reino •    ½ colher de sopa de cominho •    1 colher de chá mal cheia de pimenta de cayene •    3 dentes de alho bem socados •    3 cravos, opcional •    1 colher de chá cheia de pimenta síria.

Modo de Fazer

•    Misture todos os ingredientes e vá adicionando água até virar uma pasta grossa. •    É muito importante selecionar um bom e macio pedaço de carne. •    Cubra completamente com ¼ de xícara de sal •    Deixe em um recipente por 3 dias dentro da geladeira. •    Remova o sal, completamente lavando em água corrente. •    Deixe de molho em água fria por 1h •    Retire e seque com um pano. •    Enrole em uma toalha coloque um peso por cima,  pressionando com as mãos ate remover todo líquido. •    Deixe por 24h na geladeira, depois de 12h troque a toalha. •    Próxima etapa: •    Antigamente se pendurava o basturma na janela, e preferencialmente este processo se dava no outono, por causa do clima. Se o ar estiver úmido o basturmá irá demorar mais tempo para ficar no ponto. •    Demora uma média de 8 a 12 dias para ficar pronto. •    Depois de seco prepare a pasta de Chaimen. •    Cubra completamente o Basturma com chaimen e deixe por 5 dias, aproximadamente, em lugar fresco. •    Pendure novamente o Basturmá para secar por mais 2 ou 3 dias. •    Está pronto para utilizar. •    Pode-se comer puro com pão, cortado em fatias bem finas, como mezé. •    Com ovo mexido fica uma delícia. Foto retirada do site http://avetjan.ee/basturma.html

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2 Responses de “ Basturma – Carne Seca Armênia ”

  1. Wladimir disse:

    Esou querendo fazer, mais minha duvida é em são Paulo com este clima sera que fica bom

  2. myrna disse:

    Para fazer baturmá, precisa ter muitos cuidados! O clima é importante, mas hoje pode se improvisar alguma estufa, com termômetro!!! Difícil né? bjs


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