Cured Meat Recipe - Ապուխտ - Apukht - Armenian Cuisine - Heghineh Cooking Show

[@vtrcs]

To you as a mother, you handled kitchen interruptions better than most career chefs i've experienced! beautiful home and family, and it goes without need to say your recipes are wonderful.

[@Heghineh1]

Your Dear Ol' Grandad Thank you for this sweet comment ❤️

[@ЕвгенийВокарчук]

Добрый день! Прекрасный рецепт! А для советских людей можно этот рецепт на русском?

[@artemisiaabsinthium271]

Your Dear Ol' Grandad Gordon Ramsey would have had a conniption fit.

[@ВладленаДавидян]

​@@ЕвгенийВокарчукдобрый вечер! У Эгине есть канал на русском там она тоже готовила посмотрите.

[@giancarlocattabeni8566]

To You as a Chef, I agree! Congrats to the cooking mom!

[@mariamfahmy1679]

You are the sweetest woman I have ever seen. Not many moms nowadays tell their kids 'hate' is a bad word....... And I love your basturma as well.......bless you

[@Sailorzz]

idk what I'm doing here but I enjoyed the video and she seems like such a lovely woman

[@ГеворгМ-т1ь]

m

[@etola92]

Came here from pastrami recipes. Stayed because of how she yelled at her kid(s) 4:43.

[@costasyiatrou9844]

Sailor Z k

[@anastasioszinovis9653]

C

[@panagiotistheodorou4959]

All Armenian people are beautiful and kind.... My daughter's god father is Armenian. Such a great soul... Good advise on how to make pastourma and thank you very much Heghineh

[@mouriskhouri87]

Such an amazing and warm video!! Jesus bless you and your family :)

[@haddadinia]

I loved how natural and genuine this video was. with all interruptions and family things.

[@bottomsupbarmaid1987]

I’m working on my first basturma, thanks to you for this video. You made it look so easy and I can’t wait to try my own. This is so expensive in the store and I don’t live near a store anymore. Thank you! Wish my parents were alive to watch me make this, they would be so proud!

[@ggovgassian]

I love how Armenian are always okay with their kids being involved in everything they do.

[@laceunlaced]

Armenian style pastirma is the best tasting pastirma i have ever tried, the meat is so tender and delicious and the spices are so nice, i used to work at a small deli and this old armenian man used to bring his pastirma in to be sliced and he would give us some of it! Best pastirma ever

[@elkurdo227]

All my respect ✊🏽 to Armenian brothers and sisters!!

[@trailwaggers8974]

I am Armenian and grew up eating this delicious most favorite of delicacies. We use to buy it an Armenian grocer and we would save the chaimen on the outside and use it when cooking Sarma! My partner and I are using your technique to make our own basterma! It's almost ready! Thanks for the great advice!

[@SpiritofWildWings]

You have a great video here. You make a lovely hostess, your kitchen is stunning. Give my congratulations to your production team. The volume levels were handled amazingly well!

[@Heghineh1]

SpiritofWildWings Thank you!

[@roro977]

In EGYPT we love Bastourma toooooo much thanks for the recipe ❤️

[@kaupuri]

Cooking and teaching is a gift and you have both. Warm greetings from Brazil.

[@debbiblanchard8354]

Great job on the Basterma!!!! I’m Armenian and we eat it every year during the holidays. It’s great cooked with eggs, too! I can’t wait to make it!

[@nermeenhamada6447]

It was really fun to watch you work and talk . Very pleasant face. In Lebanon where I come from we’ve got many types of basturma , but if we wanted the best type , we go to the Arminian districts where they serve the BEST basturma . Thanks very much for uploading it ❤️❤️. You’re lovely .

[@geeell1917]

Thanks for making this video! I had seen basturma in the deli, but had no idea what it was. I tried some, but was wondering how it is supposed to be eaten traditionally. I would love to see a video one day on how it is served. Thanks!

[@Heghineh1]

Heghineh Cooking Show - Cured Meat Recipe - Basturma Recipe heghineh.com/cured-meat-basturma/ Subscribe kzbin.info

[@ЕвгенийВокарчук]

Добрый день! Прекрасный рецепт! А для советских людей можно этот рецепт на русском?

[@gayangevorgyan]

Heghineh Cooking Show

[@noneqbusiness4693]

Heghineh Cooking Show ur video is very informative. I have a quest , the ingredients u use is for how many kilo of meat. Thanks

[@elsaperdedjian3562]

loved your tutorial Heghineh, you put so much love in your preparation , also loved the interaction of the children .

[@gijgij4541]

I substitute the red pepper paste with tomato puree and it works. I also use a cheaper cut than the fillet, which carries an extortionate price here in the UK. If you have any left-over paste, keep it an freeze - it makes a good base for a masala/curry sauce.

[@1AAAjan1]

I love the way the little prince said to her mom I love you haha :-) it was really cute

[@marwan75]

Thank you for sharing your recipe, you remind me my father when he used to eat shaman alone, i become like him now heheh, we love Pastirma big time in Palestine and we mix it with the fried eggs sometimes and make shawarmah out of it . thank you again.

[@kazuwilliams5222]

Hi Heghineh! I've recently been exploring meat curing methods and recipes. I'll begin this tonight! Thanks again for the wonderful recipe and history. I'm happy to learn. Thanks.

[@Jellybeanifyer]

"Mom, I want a sandwich" hahahhaah so cute :) looks like a long process but delicious!

[@YaroslavKostrov]

Thank you! Very clear and easy to get video. I love basturma in a fresh salad - cherry tomatoes, basturma slices, several different greens like basil, ruccola, and a olive oil + lemon juice seasoning.

[@YaroslavKostrov]

Good idea, will try it soon!

[@guzel.marmara]

Great presentation of a classic curated meat dish. Many people in Turkey may think that pastirma/basturma is something Anatolian or Turkish but either it is or not (I personally don't care), the fact is the best pastirma I ever tasted was made in an Armenian shops in Beirut. Happy to see that Armenians spread this dish all over the world and use chaman way better than Turkish version.

[@Heghineh1]

Oral Gerek well said, Thank you!

[@muhammedaliaydin1357]

You were never in Kayseri i think

[@MrNacho1946]

I just love cured meats, but what I've tried it all Italian. This time I'm going Armenian, my mouth is watering.Thank you. PS. Your son makes am good addition to your presentation.

[@TrojanHorse211]

Hi from South Africa. I started making this today I can't wait to try it once it is done! Thank you so much for the recipe.

[@Heghineh1]

Hi there, Would love to know how it turned out, Thank you for trying my recipe !

[@TrojanHorse211]

Hi, my first attempt was a disaster. Mold got the better of the meat. Second attempt on going, with some internet advice and so far so good.

[@tty23]

I had to subscribe to your channel, I like that you have things going on in the background.. I like that you exist i the real world and have to contend with your kids and your video. It's nice to see.

[@fotomodelos]

Hello, Im Gerardo from Argentina, Thanks a lot for your recipy. You are a beutifull Cheff!

[@Heghineh1]

gerardo s garcia Thank you Gerardo:)

[@fotomodelos]

does the center of the meat, has to be all the same color?

[@AhJodie]

Wow, besides that I have never heard of this and it looks fantastic, you are so lovely! It was cool how you took a nice bite, obviously you like this a lot. I appreciate this so much. I worry about getting sick from the meat, but you're still alive. Thank you so much 🌹🌹🌹

[@nurzubeyr422]

Thank you Heghineh for sharing this!

[@Bahjathaddad]

Great recipe, thanks. Seeing this brought me back many years ago to Syria where I come from. My aunties used to make it every summer, we're not Armanians but maybe because there are many moved to Syria a hundred years ago and brought it with them.

[@joolinoschannel8566]

Fantastic. You are one of a kind, the kind that makes the world a better place. Love it.

[@pyrointeam]

Respect 4 this mom. Thanks 4 for sharing with us.

[@Heghineh1]

pyrointeam my pleasure, thank you too for watching!

[@francoisfarid1204]

from the egyptian chief I thank you for this vedio, fried it with eggs

[@nixthrice]

Classic

[@lstidham11]

the child is precious. i love when he is in your videos.

[@مطبخازهارالمتنوع]

ماشاء الله عليك بتوفيق ان شاء الله مزيد من التقدم والنجاح الدائم و إعطاء و ابداع تبارك الله عليك 👍🏻👍🏻🌹🤩🤝🌷🌷

[@lusineroy]

One of my favorites, great tutorial and so easy to make. I would love to see a tutorial on soujuk next please, the one with the meat, basturma and soujuk go hand in hand 😀😀😀😀😊

[@Heghineh1]

Can't promise I'll upload it soon, it's a very time taking process and I prefer making that in cold season:) But will keep it in mind for sure👍🏻

[@lusineroy]

+Heghineh Cooking Show thank you so much

[@SHANE99364]

Thank you for sharing the Basturma recipe - I will give a try.

[@Heghineh1]

My pleasure, let me know how it turns out

[@PeterDB90]

Thank you for the video! My major concern was drying the meat at room temperature - if you look online at groups who make charcuterie meat, they all scare you about botulism and one recipe for basturma I found online even had a warning saying "don't do this unless you know what you are doing, as improperly preparing air dried cured meat can be dangerous and even fatal" so I got a bit scared because I was drying my meat at room temperature as well (about 75F, while generally others recommend under 70F). My reassurance was a few people who were somewhat more knowledgeable who mentioned that quality of meat plays a big factor and you are unlikely to get "bad meat" from major stores in US. 2nd point was that the curing process is a very important first step, that salt curing draws out MOST of the moisture out of the meat, which already makes it much more safe. Seeing your video drying the meat at room temperature reassured me a bit that it's not as scary and dangerous as the self-proclaimed online experts claim (in addition to the fact that the meat looks and smells fine with no mold or signs of spoilage), after all this is an ancient process that was done by people in a hot, dry climate back when refrigeration wasn't available, so I'm sure they perfected it enough to make the meat safe.

[@жаннапивновавосканян]

спасибо огромное,как я давно искала рецепт настоящей бастурмы.папа меня учил,но я все забыла,а папы нет уже 16 лет. շնորհակալություն հայտնել

[@johnbalogna803]

Thanks for sharing I enjoy trying food from various cultures. While not as heavily spiced it reminds me of Italian Bresaola which is also a dried cured meat.

[@lionheartbritain420]

I always heard that arminian people is the best making meat production and they got great famous in Alexandria and Cairo where originally I come from ...a lot of arminian people had big business in Egypt until 60s ...people still remember you over there now I knew why ....I would love to try this and I would love to make sausage as well so if you can give the recipe of original arminian sausage ...I appreciate your great job here really amazing ....keep the great job always done ..hat on Looking forward to sausage recipe and more of your fabulous arminian food recipe Greetings to you from Egyptian British Falafel koshri in Egypt and fish and chips in England

[@stellagrig6619]

Ohhhh,thanks a lot for recipe Heghine jan,your efforts are appreciative,and don't pay attention to negative comments.YOU ARE THE BEST!!!We love you!!!

[@patriciamullin5555]

You are a busy mom and you show that you are a good mom and take the time to talk to your children 🎀

[@musafirat5853]

Thank you for a great delicious Armenian Basturma recipe..Now that i know after DNA test that i am %40 Armenian and %38 Kurd, i would like to learn my ancestral cousin. Thank you again..

[@arp05]

I love this video! I have always wanted to try making basturma, but was scared...you made it look like something I can do! I also loved the "mom" "jan" "I love you" lol. Apres!

[@eldruidacosmico]

Being a dad changes you... I find your kids interruptions lovely and homely, like I'm learning a recipe from a real armenian mom and not just a commercial TV production.

[@AllasYummyFood]

looks nice! never tried that before! yum!

[@Heghineh1]

You should try,it's sooo good!

[@tomobrien6983]

saw something like this in Iraq and Jordan...but with Mutton....You have inspired me to try and make some of the food I experienced in Jordan and Iraq....not to mention South Eastern Turkey

[@andreaspetrides6131]

I do mine and finish it in 35 days.This is an eye opener. Ill try this method

[@exceptwhen1]

Thank you for the recipe. I'm always open to try new things and flavors. Definitely gonna try it. Greetings from Hungary.

[@maibra7724]

Ապրիս Հաղինէ,well done and great work ,I was looking for our authentic Armenian basturma ,I like your cooking and you have such a lovely family and cute children.God bless you all

[@Heghineh1]

History of Pastirma (APUKHT in Armenian). The first recorded mention of Basturma dates back to 95-45 BC, and takes us to Armenia which was ruled by powerful emperor TIGRAN MEC. Armenian merchants travelled to far off lands such as China and India for trading. During the long travels these merchants packed homemade foods which will see them through bad times. At first only traditional vegetable dishes were packed for the journey and by the time these merchants came back they badly ached for the meats and other flavors of their land. It is believed that the technology of air-drying (the meat ) was developed during this time. The air-drying increased the shelf life of the beef, that’s how air-dried meat Bastirma came into existence. Its use is also mentioned in Byzantium by Andrew Dalby. The Lebanese-Armenians launched Basturma in Syria as well as Lebanon in huge quantities where it is usually dished up as a mezze in fine slices. It is generally eaten raw, but it can sometimes be slightly grilled or eaten along with eggs for breakfast at times. It is often added to different dishes, mostly a bean dish. It is added to various pies too. ifood.tv/asian/basturma/about

[@leyaav2974]

Basturma is a Turkic word, but the story you told about it being invented by Armenians for the use of Armenian merchants , though a nice little tale, seems to have no basis in history. Please provide a source for this history. Thanks.

[@leyaav2974]

73andra73 You speak as if you know. So tell me, from which languages were the words Mamed, Meydan, and Basturma adopted?

[@73andra73]

Leya Av OMG :))

[@73andra73]

Heghine's channel is about cusine. A lot of people find out a lot of usefull and testy receipes. Why turks and azeries are so jealous? Let people enjoy the channel. During globalization, different words were adopted by different languages. Different dishes were adopted by different nations. It is normal proccess. Heghine, I advise you remove or just block every politic spam. Othervise, the channel will transform into battle area by turks and azeries.

[@leyaav2974]

73andra73 I agree. If Heghine's channel is about cuisine, then she shouldn't lying and spreading fake fairy tales designed to make people believe in the Armenian origin of "basturma".

[@TheJamestat2]

I cannot wait to try your recipe for Basturma! I am American but last week some Bosnian friends of mine gave me some along with some red and black Sujuk! They where all so wonderful! I have never had anything like any of them! I am totally hooked on making some of each! Do you have a recipe for the Sujuk? Please post a video of it! I am a subscriber for life!

[@hnsn63]

I'm a Turkish man who admired your kind of cute woman. I was trying to learn and I've learned home made pastırma recipe thorough your video. Thank you very much!

[@nasirkaramov8276]

Спасибо за рецепт. Вы всё так понятно и интересно рассказываете. Приятно смотреть. И сами Вы очень милая красивая девушка! Вашему мужу очень повезло с женой. А Вам наверное с мужем. Будьте счастливы! God bless you.

[@FireUpYourTasteBuds]

Thanks for explaining the process! 👍

[@ximl]

Здоровский рецепт! Обязательно приготовлю. Спасибо!

[@marcvanhussen1171]

Great video, simply love basturma. really nice to see how to do it thanks

[@blitzkisama]

it's like seeing a mum telling you the recipe of the familly, i'm really high and thats amazing, i'm gona try to do it.

[@RichardMichaelScott]

I love Basturma and we buy it often in Watertown, MA. So thrilled I can make it now since I live in Vermont and Watertown is not that close by.

[@mowafq]

your kids make the video more beautiful

[@Heghineh1]

Moaz M thank you!

[@mowafq]

you are welcome

[@iparadooo]

Such lovely woman, and great recipie. Gonna do this at home was loking for a good basturma recipie. Thank you. Subscribed

[@blueberryfuzz406]

Hi once the whole process is complete, including dry paste. How long will this meat keep for in the Fridge? Best way to store it? Container? Plastic wrap? or Uncovered? Thank you :)

[@Heghineh1]

You can save it in fridge for many month, I've never seen seen spoiled basturma:) I save mine in plastic bag

[@blueberryfuzz406]

Heghineh Cooking Show Great, thank you so much for getting back to me :)

[@Agrigoryan8390]

My favorite appetizer of all times. Thank you for the recipe.

[@Heghineh1]

My pleasure , enjoy:)

[@zawan4360]

I like your explanation very clear stay blessed I like your recipes

[@gretchen744]

I love omelette with basturma. Yummy!!!!!

[@Heghineh1]

The best breakfast:)

[@egyexpat]

An incredibly pleasant lady... God, I love your presentation. Will attempt to do it :)

[@dailyde]

Thank you for the recipe. Do you dry in a room temperature?

[@Heghineh1]

Yes, room temperature is fine

[@montsebausaroca1824]

hola guapa que bonitas familias me y tu cocina amueblada maravillosa me encanta tu recetas delicious thank you amiga 😘 😘 😘 😘 😘

[@Heghineh1]

Thank you too for watching !

[@Vahagraphy]

Barev Heghineh, Good food. Love to see other Armenians doing good on youtube, Good job,

[@Gaden6893]

Absolutely charming video. Looks great!!

[@KeithBeacham]

I love cured meats. I would love to try this. Try as in eat. I don't have the patience to make this.

[@cinakakar197]

you said "Ahh Jan" to ur son its same as we say to our friends or kids "Ahh Jan" in Afghan language. love the video. I have subscribed love my Armenian brothers and sisters

[@user-wh4ut4cf8q]

cina kakar she said "Arka jan" Arka is her sons name

[@hamzatahir629]

cina kakar I thought the same. Armenian is actually very similar to Pahlavi Farsi, or Middle Persian from before Islamic times.

[@andro4384]

"ha, jan" = Eastern Armenian dialect for "yes, dear"

[@lucianocaju3872]

i love Basturma!!! thank you for the video regards from Brazil!!

[@Imal-7ydar]

Thank you for sharing the recipe all the best for you and your family dear

[@bostoncopter2498]

I was brought up on this food ,its the BEST.... and yours looks sooo GOOD Thanks for sharing ...

[@Michael-yk5pk]

04:43 my favorite part lol

[@juneaua2310]

Спасибо, Вам, за этот рецепт, у Вас это выглядит так просто, легко, а главное - аппетитно. Люблю бастурму, а суджук, вообще обожаю. Не могли бы Вы, пожалуйста, поделиться в новом видео Вашим рецептом для приготовления суджука. Заранее спасибо.

[@dereklowrance1045]

Came here to post this

[@artakka]

Basturma from filet (tenderloin) has amazing texture and melts in your mouth, like chocolate if I may say,. I still prefer to make it from top round. It is chewier, but the meat itself tastes much better compared to tenderloin.

[@FrequencyPanel]

thank you thank you! I love basturma! I am so happy you showed how to make it!!!

[@Heghineh1]

My pleasure , enjoy !

[@moonpirate]

What a nice woman! :) Greetings from the Netherlands!

[@selpoivre4287]

How sweet u sound and great expanation . Thank you

[@SS-ty6xg]

You are so lovely. It's a pleasure watching your videos, and this comes from someone who really doesn't enjoy watching cooking videos nor cooking in general. Being an Armenian who lives in the Armenian Diaspora, I'll most likely continue to purchase basturma from the stores, but the way you present the recipes and how overall your show is taped, the flow and your enthusiasm for sharing your knowledge in such a kind way, just kept my interest and now I'm happy that I know how basturma is made. So thank you for that. And my best wishes to you for all your future endeavors!

[@Heghineh1]

Siranoush S Thank you !

[@wafikusary]

Thanks for the recipe dear, i guess Chaman is not only fenugreek, it has a dry pomegranate peel powder

[@JohneChalach]

GOD BLESS YOU I LOVE IT, THANKS

[@osama-z-omari]

it seems a good way to make BASTURMA , thank you for this recipe, I definitely should try it

[@cihanozel4344]

Yes, an ottoman food. Pastırma.

[@GotovimVkusno]

Круто) Спасибо за рецепт

[@cristianogregolin]

parabéns. ..sua receita é maravilhosa.... abraços from SÃO PAULO -BRAZIL

[@Marymina6754]

Nice video, thank you for sharing,Blessings to you and your family

[@alireza1340]

Thank you Heghineh .

[@enzoma7253]

beautiful! i've never seen cured meat covered in such a paste!

[@Heghineh1]

Thanks, it's all about that paste:)

[@tomerasado8558]

You are so good of what you doing!!!! You present it in a humble nice way. G r e a t..

[@Heghineh1]

Tomer Asado Thank you!

[@Expandhk]

Super Mom/KZbinr, very charming, the way you handle your kids when they interrupt you is amazing! And the recipe... It looks great!

[@suzieandrea2129]

Sireli Heghine!! Shnorhakalutjun, shat em sirum basturma, bayc minch ajs vaxenum ei patrastel, indz tvum er chi stacvi, :) bayc hima anpajman kpordzem,hujsov em hamex klini :)

[@Heghineh1]

Suzie jan, Hastat kstacvi u shat lav kstacvi:) Anpayman porcir

[@greco345]

Hi there. I have found fenugreek seeds. Should I dry fry them for a little before I grind them to a powder?

[@Heghineh1]

Yes , that should do

[@123PEULH]

Great! I will try this! Thank you for sharing your knowledge.

[@goprodog4304]

I love basturma and haven't eaten any for long. I'll try it!

[@Heghineh1]

GoPro Dog good luck!

[@goprodog4304]

Thank you, greetings from Hungary!

[@dmitrychebotarev980]

Барэв дзес! Выглядите обворожительно) Получилось очень аппетитно! Уверен, вкус превосходный) Вы очень трогательно обращаетесь к ребенку, это очень мило) И очень советую вам использовать съемку со штатива. Таким образом, оператор не будет уставать, вы устраните дрожь кадра и смотреть шоу будет приятнее. Успехов!