This story was originally featured on Saveur. Basturma is to Armenia what bresaola is to Italy and cecina is to Spain—a ruddy hunk of air-dried beef with more umami punch per mouthful than the ...

In this video, we make Basturma, a tender, spicy, flavorful charcuterie. We cover the process and techniques involved in making Basturma, as well as the equipment and tools used throughout. #Basturma ...

Wolfert recommends using a 2 ½- to 3-quart bean pot or Turkish “guvec.” Basturma is a highly seasoned, cured beef, which, along with Aleppo and marash peppers, can be found in Middle Eastern markets ...

The Basturma rub on these spiced beef short ribs is authentically, completely Armenian, where pitmaster Arthur Grigoryan adds fenugreek, aleppo pepper, cumin, and cayenne pepper — among others. The ...

Shane uses black Genoa figs when they are in season for their sweet, rich flavour; we’ve reconstituted dried ones. Shane also makes his own labneh (see recipe below), but for convenience, we’ve used ...

Nour’s Ibby Moubadder has a salad that will definitely make you friends. In partnership with Castello, here’s his recipe for a spectacular mix of creamy brie, peppery rocket and salty Middle Eastern ...

These stunning-looking boiled eggs are rolled in dill and served atop a hot mix of roasted capsicum, thin slices of basturma and Aleppo pepper for a good kick. These stunning-looking boiled eggs are ...

BasturmaTotal time: 3 hours and 40 minutesServings: 6 to 8Note: Adapted from “Mediterranean Clay Pot Cooking” by Paula Wolfert, who credits Ayfer Ünsal for sharing her recipe. She recommends using a ...