The following is a concise summary of the text:
The text is a transcript of a video tutorial on how to make basturma, a type of dried and spiced meat. The speaker explains the steps and ingredients involved in the process, such as salting, drying, and coating the meat with a sauce made of fenugreek, paprika, garlic, and other spices. The speaker also gives some tips and variations on the recipe, such as using beef fillet, adding beet juice for color, and storing the basturma in the refrigerator. The speaker shows the results of each stage and expresses satisfaction with the final product. The speaker also mentions that their vegetarian daughter likes the sauce and that they make scrambled eggs with basturma for breakfast. The speaker encourages the viewers to try the recipe and share it with others.
Here are the key facts extracted from the text:
1. The speaker completed a culinary work.
2. They cooked basturma, which is widely loved.
3. Basturma preparation is described as easy, simple, and tasty.
4. The meat used should not be frozen.
5. Beef fillet, specifically filet mignon, was used for the basturma.
6. The speaker removed all fats from the meat as they prefer lean basturma.
7. A sharp knife is necessary for the preparation.
8. The meat was salted and left for two days.
9. Coarse salt was used for salting the meat.
10. After salting, the meat was rinsed thoroughly with cold water.
11. The rinsed meat was dried thoroughly with a napkin.
12. The dried meat was wrapped in a napkin and put under pressure to remove blood.
13. The speaker checked the meat every other day during the drying process.
14. The meat was hung to dry in a ventilated room or cold place.
15. The drying duration depends on various factors like temperature and thickness of the meat.
16. A spicy sauce made with fenugreek and other spices was prepared for coating the dried meat.
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