Can I make this platter ahead of time?
While the components can be prepped, it's best to assemble the platter just before serving to ensure the freshest taste and texture, especially for the lavash and herbs.
DINNER
Armenian Basturma and Sujuk Platter with Pickles and Lavash
This vibrant Armenian platter showcases the rich, spiced flavors of basturma and sujuk, complemented by tangy pickles and soft lavash bread. It's a perfect appetizer or light meal, offering a delightful array of textures and tastes.
HOW TO MAKE IT
Let's cook.
01
Arrange the thinly sliced basturma and sujuk artfully on a large serving platter.
02
Drain the mixed pickled vegetables well and place them in small bowls or directly onto the platter alongside the cured meats.
03
Warm the lavash bread slightly if desired (you can do this briefly in a dry skillet over medium heat for 30 seconds per side) and then cut it into wedges or tear into rustic pieces.
04
Scatter the crumbled feta cheese over the basturma and sujuk, adding a creamy, salty contrast.
05
Garnish the entire platter generously with fresh chopped parsley.
06
Drizzle 1 tablespoon of olive oil lightly over the basturma and sujuk just before serving.
07
Serve immediately with the lavash bread for scooping and enjoying the rich flavors.
About This Recipe
This vibrant Armenian platter showcases the rich, spiced flavors of basturma and sujuk, complemented by tangy pickles and soft lavash bread. It's a perfect appetizer or light meal, offering a delightful array of textures and tastes.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra layer of flavor, lightly toast the lavash bread in a dry pan or oven for a minute or two until just warm and pliable, not crispy. This enhances its aroma and texture.
Easy Substitutions
If Armenian basturma or sujuk are unavailable, you can use other high-quality cured, spiced meats like Spanish chorizo (for sujuk) or bresaola (for basturma), though the flavor profile will differ. Any variety of pickled vegetables will work, or you can use fresh cucumber and tomato slices for a lighter touch. Halloumi cheese can be pan-fried and served instead of feta.
Storage & Reheating
This platter is best enjoyed fresh. If you have leftover basturma or sujuk, store them tightly wrapped in the refrigerator for up to 3 days. Pickles should be stored in their brine. Lavash can be kept at room temperature in an airtight bag for a day or two.
Serving Suggestions
Serve this platter as a sophisticated appetizer with a glass of dry red wine or a refreshing iced tea. It also makes a fantastic light lunch or dinner, especially when paired with a simple green salad. For a heartier meal, add some hard-boiled eggs or a bowl of hummus to the spread.
Common Mistakes
1. Over-chilling the meats: Serving basturma and sujuk too cold can dull their complex flavors. Allow them to come to room temperature for about 15-20 minutes before serving. 2. Not draining pickles: Excess brine from the pickles can make the lavash soggy or overpower the other flavors. Ensure they are well-drained. 3. Using stale lavash: Fresh, soft lavash is crucial for the best experience. Stale lavash will be dry and difficult to tear or scoop. 4. Over-dressing: A light drizzle of olive oil is sufficient; too much can make the platter greasy.
Frequently Asked Questions
What kind of pickles should I use?
Traditional Armenian pickled vegetables are ideal, but any good quality mixed pickled vegetables, such as gherkins, pickled cabbage, or even pickled green beans, will work well.
Is sujuk spicy?
Yes, sujuk is typically a spicy sausage, often seasoned with garlic, red pepper, and cumin. The level of spice can vary, so check with your butcher or grocer if you have a preference.
Can I add other elements to the platter?
Absolutely! Olives, fresh tomato and cucumber slices, hard-boiled eggs, or even a small bowl of labneh (strained yogurt) would be excellent additions.
MORE TO KNOW
The key to a great basturma and sujuk platter is the quality of the cured meats. Seek out authentic Armenian or Middle Eastern delis for the best selection. Basturma is air-dried beef coated in a spicy, aromatic paste called 'chaman,' while sujuk is a dry, spicy sausage. Both are intensely flavorful and benefit from being sliced very thinly. The contrast of their robust flavors with the sharp tang of pickles and the mildness of lavash creates a balanced and satisfying experience.
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