Basturma Recipe

Toss greens

In a medium bowl, combine the arugula and parsley leaves. Drizzle with 1 tablespoon extra-virgin olive oil and 1/2 tablespoon fresh lemon juice. Gently toss to coat. Season very lightly with about 1/8 to 1/4 teaspoon sea salt (basturma is salty, so use sparingly) and a few grinds of freshly ground black pepper. Set aside and keep chilled until plating.

Bloom fenugreek in oil

In a small heatproof spoon or ramekin, add 1 teaspoon neutral oil and 1/8 teaspoon ground fenugreek. Warm briefly by holding the spoon over low heat or pouring 1 teaspoon of just-warm (not hot) oil over the fenugreek to bloom its aroma. Let sit for 1 minute.

Arrange the 1.5 oz of thinly sliced basturma on a small serving plate. Fan the slices slightly so they overlap and present attractively.

Sprinkle 1/4 teaspoon ground fenugreek evenly over the basturma slices, using a fine sieve or your fingertips so the dusting is light and even. This reinforces the characteristic fenugreek flavor associated with basturma.

Drizzle the warmed fenugreek–oil (prepared earlier) sparingly over the basturma. The warmed oil will release aroma without melting the meat.

Place the dressed arugula and parsley mix either to one side of the basturma or in a small mound on the plate. Lightly tuck a few arugula leaves under the basturma edges for visual contrast if desired.

Finish with a crack of freshly ground black pepper over the entire plate. Add microgreens or edible flowers if using for color and a single toasted slice of rustic bread or a piece of lavash on the side.

Taste one slice with a bit of green and bread to test seasoning. Adjust with a tiny pinch of sea salt only if absolutely needed (basturma tends to be quite salty). Serve immediately.