The video is a recipe tutorial for making traditional basturma, a type of cured meat. The creator begins by showing how to prepare the meat, which involves salting and drying it for three days. After that, the meat is rinsed and soaked in water to remove excess salt. The next step involves drying the meat under pressure for 24 hours and then hanging it in a ventilated room for two days.
The creator then mixes a blend of spices, including fenugreek, red pepper, coriander, garlic, and red beetroot, to create a paste that is applied to the meat. The meat is then hung in a dark, cool, and ventilated room to dry for 45 days. The final result is a beautifully colored and flavorful basturma that is perfect for serving on special occasions.
Here are the key facts extracted from the text:
1. The recipe is for basturma, a type of cured meat.
2. The ingredients include beef, salt, fenugreek, red ground pepper, coriander, black pepper, garlic, and red beetroot.
3. The beef is processed for 3 nights with a kilogram of salt.
4. The meat is then rinsed and soaked in water for 3-4 hours.
5. The meat is then dried with a paper towel and left to dry for 24 hours.
6. The meat is then seasoned with a mixture of spices and herbs, including fenugreek, red ground pepper, coriander, black pepper, and garlic.
7. The meat is then left to dry for 5 days in a ventilated room.
8. The basturma is then ready to eat and can be stored for up to 45 days.
9. The recipe is a traditional one, passed down from the author's ancestors.
10. The author recommends making the basturma for special occasions, such as the New Year's table.
11. The author thanks their subscribers and viewers for their support and invites them to subscribe to their channel for more recipe videos.