Basturma

Instructions

1. Cut the meat into a neat block about 4 to 5 cm thick and remove all fat and sinew.
2. Rub the piece with coarse salt, then place it in a dish and let it rest in the fridge for 24 hours.
3. Rinse the meat under cold water and dry it thoroughly with a clean tea towel.
4. Mix the fenugreek, cumin, paprika, chili, coriander, pepper and crushed garlic into a thick paste.
5. Coat the whole surface of the meat with this paste, paying extra attention to the edges.
6. Wrap it in muslin and hang it in a cool, dry, well-ventilated place at around 10 °C for 10 to 15 days.
7. Keep an eye on the crust: it should dry on the surface without going mouldy. Once the meat feels firm, it is ready.
8. Slice very thinly with a sharp knife, removing the spiced crust just before serving.