This story was originally featured on Saveur. Basturma is to Armenia what bresaola is to Italy and cecina is to Spain—a ruddy hunk of air-dried beef with more umami punch per mouthful than the ...

Wolfert recommends using a 2 ½- to 3-quart bean pot or Turkish “guvec.” Basturma is a highly seasoned, cured beef, which, along with Aleppo and marash peppers, can be found in Middle Eastern markets ...

I don’t think I’ve ever met a clay cooking pot I didn’t like . . . or want to own. And I have more than 100 clay pots of every size in my kitchen to prove it: Moroccan tagines, Provencal daubieres, ...

The Basturma rub on these spiced beef short ribs is authentically, completely Armenian, where pitmaster Arthur Grigoryan adds fenugreek, aleppo pepper, cumin, and cayenne pepper — among others. The ...

In this video, we make Basturma, a tender, spicy, flavorful charcuterie. We cover the process and techniques involved in making Basturma, as well as the equipment and tools used throughout. #Basturma ...

Shane uses black Genoa figs when they are in season for their sweet, rich flavour; we’ve reconstituted dried ones. Shane also makes his own labneh (see recipe below), but for convenience, we’ve used ...

Nour’s Ibby Moubadder has a salad that will definitely make you friends. In partnership with Castello, here’s his recipe for a spectacular mix of creamy brie, peppery rocket and salty Middle Eastern ...

These stunning-looking boiled eggs are rolled in dill and served atop a hot mix of roasted capsicum, thin slices of basturma and Aleppo pepper for a good kick. These stunning-looking boiled eggs are ...

BasturmaTotal time: 3 hours and 40 minutesServings: 6 to 8Note: Adapted from “Mediterranean Clay Pot Cooking” by Paula Wolfert, who credits Ayfer Ünsal for sharing her recipe. She recommends using a ...