Basturma Scramble Recipe

Name: Maha's Brunchs BASTURMA SCRAMBLE Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 200 g basturma (thinly sliced cured beef); 6 pcs large eggs; 60 ml whole milk; 2 tbs unsalted butter; 1 tbs olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 2 pcs garlic cloves, finely minced; 1 tsp ground fenugreek (or fenugreek powder); 0.5 tsp ground cumin; 0.5 tsp paprika (sweet or smoked); 0.25 tsp red pepper flakes; 1 tbs lemon juice; 4 pcs balady bread or pita, warmed and slightly charred; 300 g salata balady (tomato-cucumber-herb salad); 2 tbs fresh flat-leaf parsley, chopped; 2 pcs lemon wedges

Inspired by Maha's Brunch

Time30m

Serves4

Thinly sliced cured beef with fenugreek, garlic and Egyptian spices, incredibly savoury combination is unlike anything you've tasted before. Served with our charred balady bread and our salata balady.

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Ingredients

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Basturma and eggs

7.05 oz (200 g) basturma (thinly sliced cured beef)

6 pcs Large eggs

1/4 cup (60 ml) whole milk

2 tbs Unsalted butter

1 tbs olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Aromatics & spice oil

2 pcs garlic cloves, finely minced

1 tsp ground fenugreek (or fenugreek powder)

1/2 tsp Ground cumin

1/2 tsp paprika (sweet or smoked)

1/4 tsp Red pepper flakes

1 tbs ReaLemon lemon juice

To serve

4 pcs balady bread or pita, warmed and slightly charred

10.6 oz (300 g) salata balady (tomato-cucumber-herb salad)

2 tbs fresh flat-leaf parsley, chopped

2 pcs lemon wedges

Method

Basturma and eggs

Prepare basturma

If basturma comes in large thin slices, stack and cut into 1/4–1/2-inch strips. Pat lightly with paper towel to remove excess surface oil.

Whisk eggs

In a bowl whisk together the eggs, milk, salt and black pepper until just combined and slightly frothy. Set aside.

Cook basturma

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, add the basturma strips in a single layer (work in batches if needed). Sear for 1–2 minutes per side until edges crisp slightly and the meat releases some of its aromatic oil. Remove basturma to a plate, leaving rendered oil in the pan.

Scramble eggs with basturma

Reduce heat to medium-low. Add remaining 1 tablespoon butter to the pan if needed. Pour the egg mixture into the pan and let sit 10–15 seconds until edges begin to set. Using a spatula, gently pull edges toward the center, creating large soft curds. When eggs are about 70% set (still moist, slightly runny), fold the seared basturma back into the eggs and continue to cook gently for another 30–60 seconds until eggs are just set but still creamy. Remove from heat (carryover cooking will finish them).

Aromatics & spice oil

While the basturma cooks (or before, if you prefer), make a quick aromatics oil: In a small skillet over low heat, warm 1 tablespoon olive oil. Add the minced garlic and sauté gently for 30–45 seconds until fragrant but not browned. Stir in the ground fenugreek, cumin, paprika and red pepper flakes and cook 10–15 seconds to bloom the spices. Remove from heat and stir in the lemon juice. Taste and adjust salt if desired.

When the eggs and basturma are finished, spoon the aromatic spice oil over the scramble (about half to three-quarters of the mixture), reserving a little for the flatbread if desired. Gently fold so the flavors distribute without overcooking the eggs.

To serve

Warm and char bread: If your balady bread is not already warmed, char briefly over a gas flame, hot skillet or grill for 20–40 seconds per side until blistered and slightly blackened in spots. Keep warm wrapped in a kitchen towel.

Plate: Transfer the basturma scramble to a serving platter or individual plates. Sprinkle chopped parsley over the top and finish with an extra drizzle of the aromatic oil if desired. Serve with warmed, charred balady bread, lemon wedges and salata balady on the side so diners can spoon scramble into the bread or enjoy bites with salad.

Storage note: Leftover cooked eggs are best eaten within 1 day refrigerated. Reheat gently over low heat or in a microwave at 50% power to avoid overcooking.