Lebanese Homemade Bastourma Recipe

Lebanese Homemade Bastourma Recipe

Ingredients:

• 1 kg of lean beef (ideally a cut like tenderloin or leg)

• 1/2 cup of salt

• 1/4 cup of sugar

• Water

• 1/2 cup of ground fenugreek

• 1/4 cup of garlic powder

• 1/4 cup of sweet paprika

• 2 tablespoons of ground cumin

• 2 tablespoons of ground black pepper

• 1 tablespoon of Cayenne pepper

• 1/2 cup of hydrated fenugreek paste (soaked in water until it forms a paste)

Preparation:

1. Clean and prepare the meat: Slice the meat into long, thin pieces. Make sure to remove all fat and tendons.

2. Salting and sugaring: Mix the salt and sugar in a large bowl. Rub this mixture on each piece of meat, covering completely. Leave the meat in a container in the refrigerator for three days to dehydrate and absorb the flavors. Then rinse the meat under cold water to remove excess salt and sugar and allow it to dry.

3. Preparing the spice paste: In a bowl, combine the ground fenugreek, garlic powder, paprika, cumin, black pepper, Cayenne pepper, and the hydrated fenugreek paste. Mix to form a thick paste.

4. Coating: Generously apply the spice paste to each piece of meat. Ensure that all parts are well covered.

5. Drying: Hang the pieces of meat in a cool, dry place with good air circulation for 15 days to 3 weeks, or until they are completely dried.

6. Storage: Once dried, the bastourma can be stored in the refrigerator. Wrap it in parchment paper or plastic wrap to maintain its freshness.

Homemade bastourma can be thinly sliced and used as deli meat, added to sandwiches, or served with eggs and cheese for a delicious breakfast.