Armenian spiced air-dried beef (Basturma)

1. Trim the membranes from the beef tenderloin and shape into an even block about 5 cm thick; rub all sides generously with salt, cover in a dish and keep in the fridge for 3 days, turning daily.

2. Pour off the liquid that has come out, soak the meat in cold water for 1 hour to draw out excess salt, then pat dry.

3. Put the meat between two chopping boards, place a weight on top and press it in the fridge for 1 day – this makes it characteristically flat and dense.

4. For the chaman coat, finely grind the fenugreek and mix with the paprika, crushed garlic, cumin and enough water to make a thick, spreadable paste; leave for 12 hours so the fenugreek swells.

5. Coat the meat thickly with the spice paste, thread a string through it and dry it in a cool, airy place (or on a rack in the fridge) for 1-2 weeks until firm outside and supple inside.

6. To serve, cut into paper-thin slices with a sharp knife and offer with tomatoes, cucumber and lavash – an excellent starter and sandwich filling.

Tip: Basturma takes patience, but practically makes itself. Only use very fresh, good-quality meat and keep the temperature below 12 °C; once ready, wrapped in film it keeps in the fridge for weeks.