Recipe ingredients and directions:
1 slice of beef (about 2 lbs.)
� cup bagged granulated salt
Select very tender cut of beef from rib part, about one and a half inch thick, any length
you desire (approx. 8"). Insert heavy string through one end and make a loop. Rub meat
with salt and let stand in refrigerator for 3 days placing a heavy item on top and
turn once a day.
Wash meat well with cold water and leave in clear water for one hour. Then drain and press
between towels to remove moisture. Continue until meat is quite dry. Hang in cool airy
place to dry about two weeks.
Chairnen mixture:
3 tbsp. chaimen
2 tbsp. paprika
� tsp. red pepper (opt.)
� tsp. salt
� tbsp. blk. pepper
� tbsp. kimion (cumin)
� tsp. allspice
3-4 cloves garlic, crushed
1 cup water
Combine all above ingredients, adding water a little at a time to make thick paste. Soak
meat in it for 2 weeks. Hang in airy place for 2 more weeks.
May be used immediately, refrigerated, or frozen.
NOTE: A cheese cloth casing may be used to slip meat into before hanging.
Category: Armenian Recipes