Basterma Recipe

Tariq Al-ShammariCocinero

Ingredientes

• 1 1/2 kg of meat, from the thigh or the trabianque cut, should be fat-free
  1.5 kilogram
• 1 cup of fenugreek, ground
  1 cup
• 1 cup of red pepper, sweet paprika
  1 cup
• 2 heads of garlic
  2 head
• 1 tablespoon of cumin
  1 tablespoon
• 1 tablespoon of black pepper, or you can sprinkle nutmeg
  1 tablespoon
• Sal
  0

Pasos

1. 1

   Rinse the piece of meat with water and dry it with kitchen paper.

   Herramientas necesarias:

   🍳

   Bowl

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2. 2

   Make incisions in it and stuff with salt.

   Herramientas necesarias:

   Cuchillo

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3. 3

   Salt it from all sides.

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4. 4

   Wrap it in a cotton cloth and place a weight on it, leaving it for 24 hours.

   Herramientas necesarias:

   🍳

   Cloth

   🍳

   Weight

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5. 5

   Prepare the mixture that is the base of the flavor and aroma in the basterma.

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6. 6

   1 cup of ground fenugreek.

7. 7

   1 cup of sweet red paprika.

8. 8

   A little salt.

9. 9

   2 heads of garlic.

10. 10

    1 tablespoon of cumin.

11. 11

    1 tablespoon of black pepper, you can sprinkle nutmeg.

12. 12

    Less than a quarter teaspoon.

13. 13

    Grind everything well.

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14. 14

    Add a little water until a paste is formed that is easy to spread.

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15. 15

    Take the piece of meat, rinse it with water, and dry it.

    Herramientas necesarias:

    🍳

    Bowl

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16. 16

    Then apply the mixture, ensuring no part is left without it.

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17. 17

    You can wet your hands with water to make spreading the mixture easier.

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18. 18

    Insert a thick thread into one end of the meat for hanging.

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19. 19

    Then wrap it in cheesecloth for protection and cleanliness.

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20. 20

    Hang it in the kitchen for a week.

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21. 21

    If you have a closed balcony, it would be better for it to dry quickly.

Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Salpor 100g

Ceniza100 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas