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!"
photo by Mark Marcarian
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
1/2 cup
ingredients
- 3 tablespoons paprika
- 1⁄2 tablespoon salt
- 1⁄2 tablespoon black pepper
- 1⁄2 tablespoon kimion (cumin, In Middle East Shops)
- 1⁄4 tablespoon cayenne pepper
- 1⁄4 tablespoon allspice
- 3 crushed garlic cloves
directions
- Combine all ingredients.
- Add a enough water, a little at a time, to make.
- the mixture as thick as waffle dough.
- Blend well to avoid lumps.
- This mixture may be kept in fridge for several weeks.
- Eat by dipping bread morsels into the dish of Chaimen.
- Use Chaimen to make Basterma, The dried Armenian Jerky!
Questions & Replies
-
I remember my aunt making chairman and it was white with a lot of garlic, how do I make this type?
Reviews
-
Dear Mr.Marcarian,<br/>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.<br/><br/>Looking forward to have more of your recipes,<br/>have a nice day,<br/><br/>Arlette A.Kalpakian<br/> Proud Armenian -
This is very tasty. I have dipped pieces of bread into the spice/water, but have not made the jerky. It is a nice guilt-free, fat-free dip. Very spicy, but not painfully spicy. You use quite a bit to make the "batter".
RECIPE SUBMITTED BY
Mark Marcarian
Philadelphia, 78
A professional actor from Philly, Mark is half Armenian and of the first generation born in this country. Growing up with his aunts (Sophie & Louise) who would make Armenian food he loved and loves even more to this day! During the Armenian Diaspora his moved to France. As a result of the family history and learning to cook the food, Mark's passion is Armenian. In addition he has adapted the Armenian to American ways of cooking and created a BBQ style with an Armenian flare.
