I know you’re familiar with basturma – the dried, spice-covered
meat cut paper thin, and served with pita bread or lavash as an appetizer. But,
did you know the basturma spice mix can be used to create an unusually tasty
dip? Well, it can, and I’ll tell you how.
I found a brochure called “Basturma Made Easy” in my
collection of recipes that was dated 1976. I don’t know if this came from a company or
an individual, but an address indicated it was from Cold Spring Harbor, NY. I’m
guessing my late mother-in-law, Sylvia Kalajian, sent away for it. How she
found out about it, I’ll never know.
refrigerator (perhaps an item for another time). In addition, there are several
recipes including one for
cover a two pound cut of meat. Since I was only making dip, I cut the ingredient amounts by
one fourth, but I’ll provide both recipes.
original Chaimen recipe from the brochure:
cup of water into the spice mix. Stir well adding more water, one tablespoon at
a time, until a loose paste is formed that will spread easily on the meat.
|Chaimen spice mix|
Chaimen Dip ingredient proportions, my version:
1 tsp. allspice
well blended. Store in a tightly covered container, but use within one month or
else the flavors won’t be as bold.
make the Chaimen Dip:
and spice mix. Cover and refrigerate at least one hour before serving. NOTE: You can use all yogurt or
all sour cream, if you prefer.
Verdict: The dip tasted just like basturma – without the meat!