Comparing Basturma across three restaurants — an honest verdict

I ate Basturma at three different restaurants in the same week to compare. The results were illuminating. The use of lamb shoulder varied significantly — only one got it right. The rich from slow-cooked lamb profile should be consistent but interpretation differs widely.

the Armenian genocide shaped diaspora communities who carried the cuisine globally. The best version came from an Armenian diaspora community event, which felt authentic. pomegranate wine was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Basturma is larger than you'd think.