Ingredients
-
3
-
1/2
-
1/2
-
1/2
-
1/4
-
1/4
-
3
-
-
-
-
-
-
-
-
Directions
Chaimen- an Armenian Spice Rub! (Use for Basterma), Well, without Chaimen, there would be no Basterma! I LOVE Basterma It is so delicious A real delicacy Sliced very, very thin and eaten with The wonderful Armenian bread-Lavash Can you tell I like Armenian food?? I can’t help it-It’s in my blood Thanks to my Aunt Sophie!, I remember my aunt making chairman and it was white with a lot of garlic, how do I make this type?, Dear Mr Marcarian,
You have omitted the most important ingredient in the making of good Armenian chaimen and that ingredient is the powdered fenugreek, commonly known as HELBA, without which you cannot make chaimen
Looking forward to have more of your recipes,
have a nice day,
Arlette A Kalpakian
Proud Armenian
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Steps
|
1
Done
|
Combine All Ingredients. |
|
2
Done
|
Add a Enough Water, a Little at a Time, to Make. |
|
3
Done
|
the Mixture as Thick as Waffle Dough. |
|
4
Done
|
Blend Well to Avoid Lumps. |
|
5
Done
|
This Mixture May Be Kept in Fridge For Several Weeks. |
|
6
Done
|
Eat by Dipping Bread Morsels Into the Dish of Chaimen. |
|
7
Done
|
Use Chaimen to Make Basterma, the Dried Armenian Jerky! |
