Hi Everyone.
Just stumbled across this forum, and wanted to post a question. I did not see a food section, so I'm posting it here.
I'd like to make basturma. I found a recipe in my mother's old Detroit Armenian cookbook that says to use "rib meat" for the recipe. I called my butcher and asked him what rib meat was, and he didn't have the foggiest.
Has anyone made this? What kind of meat do you use, and from what part of the animal? Any other suggestions on making sure I get the right ingredients?
My grandmother and her elderly lady friends used to make up batches of this every fall, and would hang them in her unheated sun porch.
Thanks
Chris
Just stumbled across this forum, and wanted to post a question. I did not see a food section, so I'm posting it here.
I'd like to make basturma. I found a recipe in my mother's old Detroit Armenian cookbook that says to use "rib meat" for the recipe. I called my butcher and asked him what rib meat was, and he didn't have the foggiest.
Has anyone made this? What kind of meat do you use, and from what part of the animal? Any other suggestions on making sure I get the right ingredients?
My grandmother and her elderly lady friends used to make up batches of this every fall, and would hang them in her unheated sun porch.
Thanks
Chris
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