Basturma (Bastterma) is a very seasoned dried sausage that is popular in Iraq and other areas in the Middle East. In Iraq, the predecessor of this Pastorami is usually offered for Shaxska, fried egg and breakfast.
I don’t have much memories of childhood. However, my memories usually develop mainly in food. It’s a big surprise, right? I have a wonderful memory of eating a mass goof prepared by the delicious custard of my father and aunt Alice. There are some memories that my father brought back the bastluma.
The fact that my mother did not make my bustlema was even more special when I learned this recipe. I wish she still tried it and still here to give her a sign of her approval.
Traditionally, Bastra is made of beef, but you can also use cow musty meat and lamb. There are a variety of ways to make a basma in the Middle East. It is popular in many countries, including Iraq, Greece, Armenia, Türkiye, and Egypt.
In some countries, busterma is prepared in a roasted roast. The roast is buried and is covered with a thin paste made of spices called “chair nen” or “chaman”. This delicacy is healed and is sliced to the grain.
The recipe I share today is the Iractile bastlema made of mixture of ground meat, garlic, and spices. It is also hung to dry, but this type of bustlma is usually fried in eggs. Here’s a traditional method and how to make it a quick and easy way.
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😍 Why do you like this recipe?
The homemade bustle margin is packed in casing, shaped into dry age or logs, and partially frozen and sliced to putty. If you enlarge recipes to make accurate measurements easier, or use accurate measurements, you can create more bushes. You can prepare a spice mixture in advance, bottry it, and then put it at hand when you want the buster. Slice the aged bustlma and add it to the autumn Charcute Board!
out what you need for this recipe
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Meat: Choose from beef, lamb and beef. Garlic: Freshly ground garlic gives the bustle a great flavor. Use at least 4 garlic crabs to go up there! Spice mixture: Spice is an essential part of a real bustlema flavor. You need seven Arab spices (sometimes called BHARAT). The seven spices are composed of all -spices, cardamon, black pepper, nutmeg, cloves, cinnamon, and ginger. In addition to the seven spices, add paprika, cloves, cinnamon, cardamon, sea salt or coordinates, Cayenpepper, and black pepper. Cassing: If you plan to hang the bustle in air drying, you will need some casing. Choose from sheep casing, pig casing, or collagen case. Meat grinder with sausage stuffed attachment with bowl bread
How to make Basturma
Step 1: Put the ground meat in a medium bowl. Add garlic puree and sprinkle with seasonings. Use your hands to put the spices in the meat.
Step 2: Stir a part of the meat and adjust the spices as needed.
Professional hint: If you have a meat grinder, pour the meat through the grinder and blow spices and garlic into the meat. You can also use a small food processor.
Pack the bastolma in a casing
Step 3: Use sausager touch to the kitchen aid mixer to supply fleshed meat through casing. I used pig casing, but I can use sheep casing and collagen cases instead. At this point, you can freeze or dry sausages. This is a real way than making a bustlema.
Professional hints: If you don’t know how to pack sausages in casing, we’ll introduce a video about how to pack sausage casing.
Air drying in a cool and dry place
Step 4: When the bustle massageage is packed in the casing, make a hole in the entire casing using a sterilized needle or toothpick. This allows the trapped air to escape.
If necessary, use a butcher string to tie the end of the bastolma to make it easier to hang. Hang in a cool place with good airflow until it dries. This can take 1-2 weeks.
Professional hints: The warmer the environment, the shorter the drying time.
Step 5: If the bastluma is dry and does not become a squeeze when squeezing, you are ready! At this point, it can be stored in the refrigerator or freezed.
Make Bastolma a simple way!
If you don’t pack meat in the casing, you don’t need to do so! Shape the seasoned meat into a log and wrap it in a wrap or foil.
Next, before slicing to putty, partially freezes the bastlema. Put the putty on the tray and freeze it completely before storing it in the zip lock bag.
Professional hints: Partially frozen the bustlma makes it easier to slice to putty.
Serving proposal
The best way to enjoy the Iraqi basuma is fried in eggs. Provide pita bread, rabish bread, or sumoon to suck up egg yolk!
🤷♀️ Recipe FAQ
The selected beef fillet is covered with a thick salt layer and hardens for several days. During this time, heavy objects are placed on the meat to help press water from the meat. This is done to remove as many water as possible from the meat.
After that, rinse excess salt and dry the meat. The paste with the consistency of the thick pancake batter is prepared using a mixture of spices containing Fenugreek. The spice coating is painted on the meat and forms a thick crust.
Finally, the meat is drilled with a hook and dries in a clean room with many air circulation. The whole process can take two to one month to complete. After that, the Pastilma is sliced to the grain and is offered as an appetizer like salami and prost.
The spices used in the bastolma are similar to the shower spices, so if you have had a showerma, we are already thinking about what the bustlma tastes.
Basolma is very seasoned with spices such as cardamon, cinnamon, all -pace, and cloves. In addition, it has a garlic flavor and can be a little spicy.
Pastorami was originally called “Pastorama” (Romanian) or Arabic. In both words, it refers to the meat healed by spices.
The name has been changed to “Pastorami” and is thought to have imitated another popular meat “salami” at the time.
Yes, Busturma is usually a raw meat that is usually buried by air drying. Several bustlma is sliced thinly, functions as cold cut, another type is dried, sliced to putty, and fried with eggs.
Pro hints
After trying both methods, I think I prefer a simple way. It’s faster and safer (you don’t have to worry about the worse of the buster). The texture is improving. Soft, but dry bustle texture is hard. Natural hot casing is perfect for making Iraax sausage and other sausages! Freeze the basturma, thaw some putty at once and enjoy it. Frozen bosturma is maintained for up to 6 months in the freezer if it is properly packaged. Please provide Bustorma with a pocket pocket sandwich with fried egg, so good!
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📖 Recipe
Bestle My Laxosage
Easy and real homemade Iraqi Bustolma (breakfast sausage).
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rate
Serving: 8 Service
calorie: 168kcal
Manual
Put the meat in a moderate bowl. Add garlic puree and sprinkle with seasonings. Use your hands to put the spices in the meat.
Stir a part of the meat and adjust the spices as needed.
Cacing staff
Air drying
When the bustle massageage is packed in the casing, use a sterilized needle or toothpick to make a hole throughout the casing. This allows the trapped air to escape. If necessary, use a butcher string to tie the end of the bastolma to make it easier to hang. Hang in a cool place with good airflow until it dries. This can take 1-2 weeks.
If the bastolma dries and does not become a squeeze when squeezing, you are ready! At this point, it can be stored in the refrigerator or freezed.
Quick method
If you don’t pack meat in the casing, you don’t need to do so! Form the seasoned meat into a log and wrap it in a wrap.
Next, before slicing to putty, partially freezes the bastlema. Put the putty on the tray and freeze it completely before storing it in the zip lock bag.
Provide proposals
Memo
After trying both methods, I think I prefer a simple method. It’s faster and safer (you don’t have to worry about the worse of the buster). The texture is improving. Soft, but dry bustle texture is hard. If you have a meat grinder, pour the meat through the grinder and add spices and garlic into the meat. You can also use a small food processor. If you do not know how to pack sausage into a casing, we will introduce a video about how to pack sausage casing. The warmer the environment, the shorter the time it takes to dry. Partially frozen the bastluma makes it easier to slice to putty. Natural hot casing is perfect for making Iraax sausage and other sausages! Freeze the basturma, thaw some putty at once and enjoy it. Frozen bosturma is maintained in the freezer for up to 6 months when packaged properly. Please provide Bustorma with a pocket pocket sandwich with fried egg, so good!
nutrition
Serving: 1Service | calorie: 168kcal | carbohydrates: 1G | protein: 17G | fat: 11G | Saturated fat: 4G | cholesterol: 0mg | sodium: 485mg | fiber: 0G | sugar: 0G
