Chaimen – A Hot Sauce

Chaimen - A Hot SauceIngredients
3 tablespoons chaimen
3 tablespoons paprika
1/2 tablespoon salt
1/2 tablespoon black pepper

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Pasterma – Dried Spiced Beef

PastermaBest time to make pasterma is in the fall. Have butcher remove meat from rib part of beef and slice into 1 1/2 inch thick and 3-4 inch wide slices, any length desired. Put a heavy string through one end of meat and tie into a loop.

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Armenian Sausage

Armenian SausageIngredients
25 pounds ground meat
1 cup kimion
1 cup paprika
1/2 cup black pepper

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Lakerda Mackerel

Lakerda MackerelIngredients
6 medium size mackerels
2 cups salt, not iodized

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