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Print Recipe
Basturma from Chicken Fillet Recipe
I found a chicken basturma on the site, but with a different set of spices. So I'm posting my own version. This basturma is not inferior to the taste of traditional beef, but it is much softer. It's not that hard to prepare.
Course Snacks
Cuisine Turkish
Cook Time 160 minutes
Servings
Ingredients
Preliminary preparation:
Sharp crust:
Course Snacks
Cuisine Turkish
Cook Time 160 minutes
Servings
Ingredients
Preliminary preparation:
Sharp crust:
Instructions
  1. Separated from each profile tenderloins. We reserve it for other dishes (broth, chops, etc.). For basturma, we need a large fillet so that it does not fall apart.
    Separated from each profile tenderloins. We reserve it for other dishes (broth, chops, etc.). For basturma, we need a large fillet so that it does not fall apart.
  2. Preparing a mixture for salting. Add dried thyme, 2 tsp Basil and ground Bay leaf to the salt.
    Preparing 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 knead.
    Squeeze out a clove of garlic and knead.
  4. Roll the chicken fillet in the mixture.
    Roll the chicken fillet in the mixture.
  5. Tear off 2 pieces of food wrap for two fillets. Pour 1/4 of the flavored salt on each. Spread the fillet on the salt and cover with the remaining salt and pepper mixture.
    Tear off 2 pieces of food wrap for two fillets. Pour 1/4 of the flavored salt on each. Spread the fillet on the salt and cover with the remaining salt and pepper mixture.
  6. We wrap each fillet in a film.
    We wrap each fillet in a film.
  7. Put in the refrigerator for a day for salty.
    Put in the refrigerator for a day for salty.
  8. During this time, the fillet will lose juice and become dense.
    During this time, the fillet will lose juice and become dense.
  9. Wash each fillet with water and dry it with paper towels.
    Wash each fillet with water and dry it with paper towels.
  10. Preparing a sharp crust. Combine black and red ground peppers, rosemary and 2 tsp Basil.
    Preparing a sharp crust. Combine black and red ground peppers, rosemary and 2 tsp Basil.
  11. Add red wine to the spices. Knead to make a mush.
    Add red wine to the spices. Knead to make a mush.
  12. This gruel is smeared on each fillet.
    This gruel is smeared on each fillet.
  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 in a well-ventilated area, so that direct sunlight does not fall. Dry for three days.
    Hang in a well-ventilated area, so that direct sunlight does not fall. Dry for three days.
  15. Ready.
    Ready.
  16. Under beer in General is perfect!
    Under beer in General is perfect!
  17. Can just do it.
    Can just do it.
  18. Look how it glitters in the cut! Savory!
    Look how it glitters in the cut!
Savory!

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