Take a nice flank of beef or lamb, salt it for a couple of days to extract the fluid before coating it with a paste—crushed garlic, hot red pepper powder, cumin, and crushed fenugreek (Greek hay, or foenum-graecum in Latin, chemen in Turkish) seeds—then hang it in a dark breezy place for a couple of … Continue reading Bezjian: Travels with Basturma