Basturma

I took a cooking class specifically to learn how to make Basturma correctly. The instructor explained why lamb shoulder is used the way it is — something I'd never understood from just eating it. The warmly herbal result when you make it yourself is different. Armenia claims the world's oldest wine…

I made Basturma for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The warmly herbal profile was the main talking point — no one had quite experienced tarragon used that way before. the Armenian genocide shaped diaspora communities who carried t…

Most people overlook how much the right drink changes Basturma. I ordered it with pomegranate wine and the subtly tangy elements of the dish sharpened considerably against the pairing. madzoon yoghurt in particular became more prominent in a good way. Armenia claims the world's oldest winery dating…

Having eaten Basturma at several restaurants over the past year, I can say this version is the best. The warmly herbal quality is more pronounced here than anywhere else I've tried. madzoon yoghurt is handled with real knowledge — you can taste the difference. This is proper a Yerevan restaurant co…

Basturma at this place was fine. The rich from slow-cooked lamb flavour was there but not distinguished. lamb shoulder was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. Armenia claims the world's oldest winer…

I ate Basturma at three different restaurants in the same week to compare. The results were illuminating. The use of lamb shoulder varied significantly — only one got it right. The rich from slow-cooked lamb profile should be consistent but interpretation differs widely. the Armenian genocide shape…

I spent an afternoon making Basturma from scratch following a traditional recipe. Getting lamb shoulder right was the main challenge — it's not as straightforward as it looks. The warmly herbal result was rewarding once I got it right. the Armenian genocide shaped diaspora communities who carried t…

I went in with low expectations — I'd had mediocre versions before. What I found was Basturma made with real commitment to madzoon yoghurt and technique. The subtly tangy result was more complex and satisfying than anything I'd had before. the Armenian genocide shaped diaspora communities who carri…

I've now had Basturma prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises lamb shoulder in the way Armenia claims the world's oldest winery dating to 4100 BC and has a deep wine-making heritage. The subtly tangy character is more pronounced…

What sets Basturma apart is the handling of madzoon yoghurt. In lesser versions this is treated as a background note. Here it's central and the subtly tangy result shows it. I've started buying it to cook with at home after this experience. Armenia claims the world's oldest winery dating to 4100 BC…