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 Basturma from Chicken Fillet Recipe
I found a chicken basturma on the website, but with a different set of spices. That's why I'm publishing my own version. This basturma is not inferior in taste to traditional beef, but it is much softer. It's not that hard to cook.
Course Snacks Ideas
Cuisine Turkish Cuisine
Keyword For Experienced, Hard
Cook Time 160 minutes
Servings
Ingredients
Preliminary preparation:
Sharp crust:
Course Snacks Ideas
Cuisine Turkish Cuisine
Keyword For Experienced, Hard
Cook Time 160 minutes
Servings
Ingredients
Preliminary preparation:
Sharp crust:
Instructions
  1. We separate the clippings from each profile. We reserve it for other dishes (broth, chops, etc.). For basturma, we will need a large fillet so that it does not fall apart.
    We separate the clippings from each profile. We reserve it for other dishes (broth, chops, etc.). For basturma, we will need a large fillet so that it does not fall apart.
  2. We prepare a mixture for salting. Add dried thyme, 2 tsp basil and ground bay leaf to the salt.
    We prepare a mixture for salting. Add dried thyme, 2 tsp basil and ground bay leaf to the salt.
  3. Squeeze out a clove of garlic and mash.
    Squeeze out a clove of garlic and mash.
  4. Roll the chicken fillet in the resulting mixture.
    Roll the chicken fillet in the resulting mixture.
  5. Tear off 2 pieces of food wrap for two fillets. Sprinkle each 1/4 of the flavored salt. Sprinkle the fillets with salt and sprinkle with the remaining salt and pepper mixture.
    Tear off 2 pieces of food wrap for two fillets. Sprinkle each 1/4 of the flavored salt. Sprinkle the fillets with salt and sprinkle with the remaining salt and pepper mixture.
  6. Each fillet is wrapped in a film.
    Each fillet is wrapped in a film.
  7. Put it in the refrigerator for a day for salting.
    Put it in the refrigerator for a day for salting.
  8. During this time, the fillet will lose juice and become dense.
    During this time, the fillet will lose juice and become dense.
  9. Rinse each fillet with water and dry with paper towels.
    Rinse each fillet with water and dry with paper towels.
  10. We prepare a sharp crust. Mix black and red ground peppers, rosemary and 2 tsp basil.
    We prepare a sharp crust. Mix black and red ground peppers, rosemary and 2 tsp basil.
  11. Add red wine to the spices. Knead to make a gruel.
    Add red wine to the spices. Knead to make a gruel.
  12. We spread each fillet with this gruel.
    We spread each fillet with this gruel.
  13. Wrap with gauze. Using a gypsy needle, thread through the thick edge of the fillet.
    Wrap with gauze. Using a gypsy needle, thread through the thick edge of the fillet.
  14. Hang it in a well-ventilated room so that direct sunlight does not fall on it. Dry for three days.
    Hang it in a well-ventilated room so that direct sunlight does not fall on it. Dry for three days.
  15. Ready.
    Ready.
  16. It's perfect for beer in general!
    It's perfect for beer in general!
  17. I can just do it.
    I can just do it.
  18. Look how it glitters in the cut! Piquant!
    Look how it glitters in the cut! Piquant!
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