Chaimen An Armenian Spice Rub Use For Basterma Food

CHAIMEN- AN ARMENIAN SPICE RUB! (USE FOR BASTERMA)

Chaimen- an Armenian Spice Rub! (Use for Basterma) image

Well, without Chaimen, there would be no Basterma! I LOVE Basterma...It is so delicious. A real delicacy. Sliced very, very thin and eaten with The wonderful Armenian bread-Lavash. Can you tell I like Armenian food?? I can't help it-It's in my blood. Thanks to my Aunt Sophie!

Provided by Mark Marcarian

Categories Curries

Time 15m

Yield 1/2 cup

Number Of Ingredients 7

Ingredients

3 tablespoons paprika
1/2 tablespoon salt
1/2 tablespoon black pepper
1/2 tablespoon kimion (cumin, In Middle East Shops)
1/4 tablespoon cayenne pepper
1/4 tablespoon allspice
3 crushed garlic cloves

Steps:

Combine all ingredients.
Add a enough water, a little at a time, to make.
the mixture as thick as waffle dough.
Blend well to avoid lumps.
This mixture may be kept in fridge for several weeks.
Eat by dipping bread morsels into the dish of Chaimen.
Use Chaimen to make Basterma, The dried Armenian Jerky!

ARMENIAN BASTERMA (DRIED CURED BEEF)

Armenian Basterma (Dried Cured Beef) image

This is Armenian cured spiced beef. It is a wonderful, spicy beef jerky. Serve with Pita bread and Armenian string cheese. Heaven. You must serve this very thinly sliced as humanly possible. It is a rare delicacy.

Provided by Mark Marcarian

Categories Lunch/Snacks

Time P1m2D

Yield 2 pounds, 12 serving(s)

Number Of Ingredients 11

Ingredients

1 slice beef (about 2 lbs.)
1/4 cup bagged granulated salt
3 tablespoons chaimen
2 tablespoons paprika
1/2 teaspoon red pepper (optional)
1/2 teaspoon salt
1/2 tablespoon black pepper
1/2 tablespoon kimion (cumin)
1/2 teaspoon allspice
3 -4 garlic cloves, crushed
1 cup water

Steps:

Select very tender cut of beef from rib part, about one and a half inch thick, any length you desire (approx. 8").
Insert heavy string through one end and make a loop.
Rub meat with salt and let stand in refrigerator for 3 days placing a heavy item on top and turn once a day.
Wash meat well with cold water and leave in clear water for one hour.
Then drain and press between towels to remove moisture.
Continue until meat is quite dry.
Hang in cool airy place to dry about two weeks.
Combine all above ingredients to make the Chairnen.
Add water a little at a time to make thick paste.
Soak meat in it for 2 weeks.
Hang in airy place for 2 more weeks.
May be used immediately, refrigerated, or frozen.
NOTE: A cheese cloth casing may be used to slip meat into before hanging.

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