The brochure explains how to make basturma in the refrigerator (perhaps an item for another time). In addition, there are several recipes including one for Chaimen Dip.
Since I wasn’t about to make basturma, I chose to make the spice mix and try the Chaimen Dip recipe.
The original spice mix recipe yields a lot as it’s supposed to cover a two pound cut of meat. Since I was only making dip, I cut the ingredient amounts by one fourth, but I’ll provide both recipes.
The original Chaimen recipe from the brochure:
1 tsp. cayenne pepper
½ cup paprika
¼ cup chaimen (ground fenugreek)
4 tsp. allspice
2 tsp. black pepper
2 tsp. cumin
½ tsp. nutmeg
½ tsp. ground cloves
1 Tbsp. salt
1 tsp. garlic powder, optional
1. Sift the ingredients together into a bowl. Stir until well blended.
2. To make a paste for basturma, gradually blend 1 cup of water into the spice mix. Stir well adding more water, one tablespoon at a time, until a loose paste is formed that will spread easily on the meat.
¼ tsp. cayenne pepper
2 Tbsp. paprika
1 Tbsp. chaimen (ground fenugreek)
1 tsp. allspice
1 tsp. allspice
1/2 tsp. black pepper
1/2 tsp. cumin
1/8 tsp. nutmeg (I used freshly ground nutmeg)
1/8 tsp. ground cloves
¾ tsp. salt
¼ tsp. garlic powder
Spice Mix Directions:
Sift the ingredients together into a bowl. Stir until well blended. Store in a tightly covered container, but use within one month or else the flavors won’t be as bold.
To make the Chaimen Dip:
2 Tbsp. chaimen spice mix (add more if you dare!)
½ cup plain yogurt
½ cup light sour cream
In a mixing bowl, blend together the yogurt, sour cream, and spice mix. Cover and refrigerate at least one hour before serving. NOTE: You can use all yogurt or all sour cream, if you prefer.
Serve with cut vegetables, your favorite chips, pita bread or lavash.
Our Verdict: The dip tasted just like basturma - without the meat!