Basturma in theory is dried meat, and ate basturma at one time the ancient nomadic tribes. And to eat meat year-round, nomads were forced to come up with ways storage of this meat. And so, after much torment and numerous rotten carcasses, the recipe was found!)) So,
Homemade Basturma Cooking Recipe
For cooking basturma we take a tenderloin approximately kilogram, carefully cleaned of all films and tendons. Now cut the tenderloin into small identical pieces, put in enameled dishes, salt, add ground black pepper to taste, add chopped onions, add different greens ( cilantro, dill, parsley, basil), if desired, add and Lavrushka.
Note: basturma can be cooked from almost all types of meat – beef, lamb, pork or chicken, calf tenderloin.
Mix everything thoroughly, cover with a lid and place on marinate for several hours. If we add a little wine vinegar, then the meat can be stored in a cool place 3-4 days, and in boiled cooled vinegar 10-12 days.
When we start cooking, then the pieces clippings must be strung on skewers (skewers) for the oven and fry on grill until ready, turning periodically skewers.
Ready kebab served on skewers, skewers, laid out on a plate and sprinkled with herbs and red onions. appetite!
