Armenian
Basturmayov Dzvadzex
This Armenian basturma-and-egg dish is rich with the aroma of cured beef, fenugreek, paprika, and garlic from the basturma coating. It is cooked gently so the basturma softens and perfumes the eggs without scorching.
Ingredients
- Armenian basturma, very thinly sliced100 g
- Large eggs4
- Unsalted butter1 tbsp
- Neutral oil1 tsp
- Black pepper1 pinch
- Salt1 small pinch, optional
- Fresh parsley or cilantro, chopped1 tbsp
Method
- Crack the eggs into a bowl, add black pepper and only a very small pinch of salt if needed, then beat just until the yolks and whites are combined.
- Warm a small heavy skillet over low to medium-low heat and add the butter and oil.
- Lay the basturma slices in a single layer in the skillet and heat for 30 to 60 seconds, just until fragrant and slightly softened; do not let the chaman spice coating burn.
- Turn the basturma slices once, then immediately pour the beaten eggs evenly over them.
- Reduce the heat to low and cook gently, lifting the edges with a spatula so unset egg can flow underneath.
- Cover the skillet for 1 to 2 minutes, until the eggs are just set but still tender.
- Sprinkle with parsley or cilantro and serve hot, traditionally with lavash.
Common questions
Can I substitute basturma if I can't find Armenian basturma?
Yes, but choose a strongly seasoned cured beef such as pastrami or air-dried beef, sliced very thin. Keep the heat low and shorten the warming time, since many substitutes are less dry and can taste salty or smoky.
How long should I cook the eggs so they stay tender?
Beat the eggs lightly, then cook over low heat until just set, usually 1 to 2 minutes covered after pouring them into the pan. Pull the skillet off the heat while the center still looks slightly soft; carryover heat finishes it.
What are the most common mistakes when making this dish?
The biggest mistakes are using high heat, which burns the basturma spice coating, and overcooking the eggs until rubbery. Also avoid too much salt, since basturma is already seasoned, and don’t crowd the pan so the slices can heat evenly.
How should I store leftovers and reheat them?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet over low heat or in short microwave bursts. Expect the eggs to firm up a bit, so reheat only until warm.
What is the best way to serve Basturmayov Dzvadzex?
Serve it immediately while the eggs are soft and the basturma is fragrant, ideally with lavash for scooping. A simple herb garnish is enough; if desired, add tomatoes, cucumbers, or a little yogurt on the side for a lighter plate.