In a small food processor, puree the garlic with ½ cup cold water. Add the garlic puree to the bowl of spices and mix thoroughly. ... Rehang the meat for 2–3 more days (3–5 days in the fridge), or until the spice mixture is firm and dry to the touch. At this point, the basturma is ready to eat.

What kind of meat is Basterma?

Pastirma or basturma, also called pastourma, basdirma, or basterma, is a highly seasoned, air-dried cured beef that is part of the cuisines of Turkey, Armenia, Bulgaria, Egypt, Greece, Iraq and North Macedonia.

What part of the cow is Basterma?

Here are a few important tips from the authors on making basturma at home. Choose the right cut. Leahy et al. recommend using eye of round—a lean, dense cut from the the upper hind leg of the cow.