Chaimen- an Armenian Spice Rub! (Use for Basterma)

  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 0.5cup
  • About This Recipe

    “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!”


  • 3tablespoonspaprika
  • 1/2 tablespoonsalt
  • 1/2 tablespoonblack pepper
  • 1/2 tablespoonkimion( cumin, In Middle East Shops)
  • 1/4 tablespooncayenne pepper
  • 1/4 tablespoonallspice
  • 3crushed 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!
  • Reviews

  • “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”.”