In my childhood, an Iraqi basturma and egg breakfast was the ultimate treat for the weekend. We used to get the local store-bought basturma rods, heavily spiced, loaded with garlic, stuffed in cleaned intestines, and air-dried for weeks before deemed fit for consumers. Fried in a pan before cracking a few eggs over it to cook in its own fat, this is not your typical omelette or fritata.To make things more accessible and easier for the home cook, this freezer basturma skips the intestine-stuffing and air-drying, and opts instead for bagging and freezing.
500g minced beef
500g minced lamb
1/4 cup grated garlic
1 Tbsp fenugreek, powdered
1 Tbsp paprika
1 Tbsp salt
1 1/2 Tbsp coriander powder
1 tsp chili powder
Knead all the ingredients together until fully incorporated.
Let sit covered in the refrigerator for one day to allow the flavors to develop.
Place the mixture in a large freezer bag.
Press the mixture to make it about an inch thick, separate the mixture within the bag into rods, which will make portion removal after it is frozen sold much easier.
Freeze for up to 3 months.
To make Iraqi egg basturma, remove one or two rods of bastruma from the freezer bag and cut into segments.
Shallow fry the basturma segments in a pan until seared and cooked through.
Break 6-8 eggs over the basturma, popping the yolks and either scramble the lot or cook as a fritata.
صحة و عافية