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Bastrouma
Original price was: £5.90.£3.79Current price is: £3.79.
While Basturma (also spelled bastirma, pastourma, or pastirma) is typically a non-sausage air-cured beef, some regional variations are prepared and served as a spiced sausage. For instance, Cypriot and Armenian versions are often prepared as sausages and then grilled or pan-fried.
Basturma cured beef
The original and most common form of basturma is a highly seasoned, air-dried cured beef.
- Preparation: Lean cuts of beef or water buffalo are first cured with salt to draw out moisture, then pressed. The meat is then coated with a pungent spice paste (chaman) made from fenugreek, paprika, cumin, and garlic, and hung to air-dry.
- Flavor: The result is a intensely flavorful, air-dried meat with a strong, spicy aroma and a distinctive, warming flavor.
- Serving: It is typically served sliced very thinly as part of a mezze platter or alongside eggs for breakfast.
Basturma sausage
In some cuisines, such as Cypriot cooking, the term “basturma” or “pastourma” can refer to a spicy, raw beef sausage.
- Preparation: Ground beef or a mix of beef and lamb is combined with a spice blend, stuffed into a casing, and air-dried. Unlike the cured beef, this version is not pre-cooked and must be cooked before eating.
- Flavor: It features the same signature spice profile as the cured version, with prominent notes of garlic, fenugreek, and paprika. Cypriot varieties may also contain red wine and coriander.
- Serving: Basturma sausage is often grilled over charcoal, pan-fried with eggs and halloumi, or included in stews.
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