A spice masterpiece for dried meat!
 Our carefully created basturma spice blend is intended not only for classic basturma, but also for homemade sausages, meat pates, and other dried or cured delicacies.
 The mixture contains:
 🌿 Greek yogurt (amoliņš) – gives the characteristic, slightly bitter background,
 🌿 Cilantro and coriander – add depth and herbaceous notes,
 🌶️ Paprika powder (ASTA 120) – high-quality paprika for color and mild sweetness,
 🌶️ Chili – for a spicy accent,
 🌿 Peppermint, cumin, garlic, herbs - create a balanced, warm and oriental flavor palette reminiscent of Caucasian cuisine.
 RECIPE
 🥩 Homemade basturma –
 Traditional Armenian dried meat with a spicy spice crust
 Ingredients:
 1 kg of beef (ideally ham or fillet)
 3–4 tablespoons basturma spice mix
 2–3 tablespoons salt
 4 garlic cloves (chopped or crushed)
 Water as needed
 Preparation:
 Preparation: Clean the meat from the films, dry it, rub it with salt and put it under a press (or tightly wrapped in the refrigerator) for 2–3 days.
 Washing and drying: Rinse the meat, dry with a towel and hang in a dry, well-ventilated place for 3–5 days (or dry in the oven on the lowest temperature with the door open).
 Spice paste (chemen): Mix the basturma spice mixture with a little water to form a thick paste. Stir in the crushed garlic as well.
 Coating: Apply a thin layer of the spice paste to the entire surface of the meat. Let it dry again for another 5–7 days.
 Serving: When the basturma is firm and dry, cut it into thin slices. Enjoy with fresh bread, herbs or cheeses.
 💡 Tip: This mixture also goes great with vegetarian dishes — try it with tofu or grilled eggplant!