How to Make Chicken Breast Basturma

To make basturma at home, you will need a large amount of time (2-4 weeks) and a mixture of fragrant spices. The dish is prepared not only from beef and lamb, but also from chicken. A set of spices is a matter of taste and culinary imagination of the hostess. Let's look at the best home-made recipes for making chicken breast basturma.

What is basturma?

Basturma is a cold appetizer that was cooked everywhere in the Ottoman Empire and was considered a folk dish.

In a hot climate and the absence of cold rooms, there was an urgent need to preserve meat for a long time, procuring for future use. Traditionally, the preparation was based on the process of salting and drying the beef tenderloin with herbs.

Many recipes for chicken basturma have been invented, which we will discuss in the article, but first we list the general recommendations.

Calorie content

Chicken fillet basturma is less calorie than traditional beef, pork or lamb recipes. Fillet of poultry contains a minimum amount of fat, has a high nutritional value. To taste with properly cooked basturma, not a single uncooked smoked sausage can be compared.

Useful Tips

• Chicken fillet - tender meat. Significantly reduces cooking time compared to beef or pork.
• Press installation is an important cooking process. Fillet You can insist on oppression from one day to several days, depending on the recipe.
• Do not be afraid to leave the chicken for a few days. During drying with a lot of spices, it will not foul. The only problem with overexposure of chicken is excessive dryness.
• To prevent insects from reaching tidbits, use gauze.
• Never dry chicken breasts in the open sun. This will damage the product.
• Know the measure when using spices. Too spicy food can harm the stomach.

Classic Chicken Basturma Recipe

The traditional spice in cooking is the chaman. This is an aromatic plant belonging to the legume family. Gives meat bittersweet smack with nutty notes.

Chaman - a spice with a specific taste for an amateur. If desired, replace the ground aromatic plant with another component (for example, suneli hops). The Transcaucasian mixture of spices includes a chaman.

• I thoroughly wash the chicken breasts, remove the films and dry them with kitchen towels. Cut into pieces.
• Pour seasonings into a deep plate. To give a more pronounced taste, increase their number.
• I pour cognac in the dishes. Thoroughly interfere.
• I coat the breasts on all sides, install oppression and send it to the refrigerator for 24 hours.
• I take out a bird, mine and dry it.
• I chop the garlic with a crush, mix with ground peppers. Roll chicken in a new mixture.
• I put it in the dryer. I set the temperature to 40 degrees.Basturma cooking time is 6-8 hours.

Using a special dryer speeds up the preparation of the dish. In the absence of a kitchen appliance, use gauze and ordinary fresh air. You will have to wait 7-9 days.

Homemade chicken breast basturma in the oven

• Chicken Breast - 800 g
• Garlic - 3 cloves,
• Water - 600 ml
• Salt - 2 tablespoons,
• Sugar - 2 tablespoons,
• Honey - 2 tablespoons,
• Bay leaf - 2 pieces,
• Black pepper - 8 peas,
• Soy sauce - 25 ml,
• Olive oil - 50 ml,
• Paprika - 1 tablespoon.

1. Chicken breasts are thoroughly washed and divided into halves.
2. I pour water into a large glass dish. I stir the sugar and salt. Throw pepper peas (half a serving) and lavrushka.
3. I put the chicken in the cooked marinade. I close the top with a tight lid or cover with cling film. Set in the refrigerator for 24 hours.
4. I take the breasts out of the refrigerator. I rinse in water several times. Drying with kitchen napkins.
5. In a clean bowl, stir honey with olive oil. Add finely chopped garlic, pepper and paprika. Pouring soy sauce.
6. Immerse chicken breasts in a dish. Thoroughly lubricate with a thick mixture. I leave to marinate for 3 hours.
7. Then I wrap the breasts in neat rolls. Tie tightly with a thread. Sent in the refrigerator for 12-14 hours.
8. I preheat the oven to 160 degrees. At the bottom of the pan I spread the food foil. I put the breast to cook for 40 minutes. After I increase the temperature to 180 degrees. Cooking another 20 minutes.
9. I get the basturma. I cut into thin slices. I serve it chilled.

Slow Cooking Recipe

Cooking chicken basturma in a slow cooker at home allows you to get the most tender meat with a slightly “dampened” taste.

• Fillet - 700 g,
• Salt - 4 tablespoons,
• Sugar - 5 tablespoons,
• Garlic - 3 cloves,
• Vegetable oil - 10 g,
• Dried garlic - 10 g
• Spices to taste.

1. For cooking, take the loin portion of the chicken. Cut into several large pieces.
2. Pour sugar and salt into a plate. I am mixing. I roll the bird on all sides with the mixture. I put in the refrigerator for 3 days under oppression.
3. I spread the spices in a plate (I prefer hops-suneli and ground red pepper). Stir with vegetable oil, getting a paste.
4. Abundantly grease the fillet pieces with a paste-like mixture. Sprinkle with dried garlic.
5. I put chicken with spices in a special bag for baking. I wrap tightly, but make a few holes.
6. I put the package in the multicooker. I turn on the "Extinguishing" mode. Basturma cooking time - 60-75 minutes.

It will turn out incredibly tasty. Be sure to try it!

Drying basturma

• Fillet - 700 g,
• Salt - 2 tablespoons,
• Ground coriander - 1 tablespoon,
• Ground black pepper - 1 tablespoon,
• Suneli hops - 2 tablespoons,
• Vodka - 40 ml.

1. Thoroughly wash the chicken fillet, cut into large pieces. I wipe with a paper towel.
2. I shift it into a deep cup. Sprinkle generously with salt. I cover and put in the refrigerator for the night (12 hours).
3. I wash the bird from salt. I rub vodka on all sides. Roll chicken in a mixture of hops, suneli, coriander and pepper.
4. I wrap in gauze. I press down on top with a load and send it to the refrigerator for 24 hours.
5. After exposure to the press, you get flat pieces of meat.
6. I pierce the breasts. With the help of a needle and a thick thread, I make simple devices for hanging. I place the chicken over the cooker hood. Drying time - from 3 days. The longer the term, the drier and denser the meat.

After drying, I send the basturma to the refrigerator. Cut into thin slices and serve.

Chicken fillet pasta with nutmeg

• Chicken - 800 g
• Salt - 400 g
• Black pepper - 6 peas,
• Bay leaf - 2 things,
• Caraway seeds - half a teaspoon,
• Nutmeg - half a teaspoon,
• Spices to taste.

1. Thoroughly wash my breast and wipe it dry.
2. I take a deep pan, put salt at the bottom, spread the chicken on top.Add peas of black pepper and lavrushka. Gently roll the meat.
3. I clean in the refrigerator for the night (10-14 hours).
4. In the morning I take it out and wash it. I rub with a mixture of spices (you can take ground peppers or suneli hops). Be sure to add nutmeg.
5. I send the chicken to the dryer for 6-8 hours. The optimum temperature for cooking basturma is 30-40 degrees.

You can replace the dryer with an ordinary oven. Leave the preheated appliance door ajar.

Turkey Recipe with Wine and Cognac

• Turkey (breast) - 1 kg,
• Sugar - 20 g
• Salt - 500 g
• Chaman - 5 large spoons,
• Garlic - 4 cloves,
• Chile - 1 thing
• Bay leaf - 1 piece,
• Coriander - half a teaspoon,
• Carnation - 1 piece,
• Wine - 25 ml
• Cognac - 25 ml.

1. I wash turkey breasts under running water. I remove the film. Cut into pieces.
2. In a deep food container (sudochka) I mix a large amount of salt (not all) with seasonings. Pour cognac and wine.
3. I roll turkey and sprinkle salt on all sides.
4. I tightly close the lid and leave in the kitchen at room temperature for 12 hours.
5. I take out the meat, wash it several times and dry it with kitchen towels.
6. I wrap the fillet pieces in gauze. I spread it on a plate and send it in the refrigerator for 24 hours.
7. Strongly wet gauze must be replaced in a timely manner. I turn the turkey over several times during cooking.

Delicious and juicy turkey served chilled in a sliced ​​form.

Basturma and pastrami

Pastrami is a dish consonant in name with basturma, but having fundamental differences in the cooking process. Food is common in Moldova and Romania. When cooking, beef or pork is used.

The main differences from basturma are in the processes of smoking and baking. Pastrami undergoes special heat treatment. According to the traditional recipe, the basturma is rubbed with spices, aged under the press, then suspended and remains in a well-ventilated area from several days to three weeks.

Cook basturma at home, because at home it will turn out tastier and more nutritious than a store product.