Why Basturma deserves more attention

Basturma rarely gets the international recognition it deserves. The rich from slow-cooked lamb complexity is genuine, not simple, and the technique involved in using dried apricots zardalu correctly takes real skill.

Armenia claims the world's oldest winery dating to 4100 BC and has a deep wine-making heritage. I encountered it first in an Armenian diaspora community event and that context helped me understand it properly. Armenian brandy is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Basturma is the dish to start with.