Authentic Iraqi Basturma: How to Make This Traditional Breakfast Sausage at Home 2025

Discover the rich flavors of Basturma, a beloved Iraqi breakfast sausage that’s been delighting taste buds for generations. This highly seasoned meat delicacy combines ground beef or lamb with an aromatic blend of spices, creating a mouthwatering dish that pairs perfectly with eggs and fresh bread.

While traditionally made by drying spiced meat in casings for several days, our modern adaptation brings you all the authentic flavors without the wait. You’ll love how this quick version captures the essence of classic Basturma while being surprisingly easy to prepare in your own kitchen.

This recipe gives you the flexibility to adjust the spice levels to your taste, making it perfect for both adventurous cooks and those new to Middle Eastern cuisine.

What Is Iraqi Basturma?

Iraqi basturma is a highly seasoned dried sausage that has been a breakfast staple across the Middle East. While traditionally made with veal you can also prepare it using ground beef or lamb. This meat preparation showcases the rich culinary heritage of Iraqi cuisine with its distinctive spice blend and preparation methods.

The Iraqi version differs from other regional variations in two key ways:

• It uses ground meat instead of whole cuts
• It incorporates an abundant amount of garlic and spices

There are two primary methods for preparing Iraqi basturma:

Traditional Method:

• The seasoned meat is stuffed into natural casings.
• Hung to dry for 1-2 weeks.
• Results in a firm dried sausage texture.
• The seasoned meat is shaped into a log.
• Partially frozen and sliced into patties.
• Offers a more tender texture when cooked.

While other Middle Eastern countries like Armenia Turkey and Egypt prepare basturma using whole cuts of meat that are cured and coated with a spice paste called chairnen the Iraqi version emphasizes ground meat preparation. This style makes it ideal for serving with eggs as a hearty breakfast dish.

Country	Main Ingredient	Preparation Style
Iraq	Ground meat	Dried and fried
Armenia	Whole veal	Cured with spice paste
Turkey	Beef/veal	Air-dried with cumin
Egypt	Beef	Cured and spiced
Greece	Veal	Salt-cured and dried

Essential Kitchen Tools

To prepare authentic Iraqi basturma you will need these specific kitchen tools:

• Large mixing bowl for combining meat and spices.
• Sharp knife for mincing garlic.
• Cutting board.
• Measuring spoons for precise spice portions.
• Kitchen scale to weigh meat.
• Sausage stuffer (for traditional method).
• Natural sausage casings (if stuffing).
• Heavy flat board or plate.
• Large heavy objects like books or weights.
• Plastic wrap or parchment paper.
• Shallow baking dish.
• Sharp slicing knife.
• Food-safe gloves for handling meat.

For Traditional Method:

• Sausage stuffer attachment or manual stuffer.
• Natural casings (beef or lamb).
• Butcher’s twine for tying ends.
• Drying rack or hooks.
• Clean cloths for drying.
• Plastic wrap for shaping.
• Heavy-bottomed skillet.
• Spatula for flipping.
• Storage containers.
• Freezer-safe wrap.

The most important tools are those used for mixing and shaping the meat mixture. A large sturdy bowl allows proper incorporation of spices while food-safe gloves protect hands when kneading. For the traditional dried version you will need proper stuffing equipment but the modern method requires basic kitchen tools most cooks already own.

When selecting bowls and surfaces ensure they are non-reactive since the meat mixture contains acids from the spices. Stainless steel ceramic or glass work well. Having sharp knives is essential for clean cuts whether stuffing casings or slicing patties.

Ingredients

For authentic Iraqi basturma you need high-quality ground meat and specific seasonings that create its distinctive flavor profile. Here are the detailed ingredients needed for each component.

For The Meat Mixture

• 1½ pounds ground lamb or beef (80/20 fat ratio preferred).
• 2 tablespoons olive oil.
• 1 teaspoon salt.
• ½ teaspoon black pepper.

Note: Choose fresh ground meat from your butcher for best results. The fat content helps maintain moisture and flavor during cooking.

• 4-5 cloves fresh garlic minced.
• 2 tablespoons Middle Eastern 7-spice (Bharat) consisting of:
• 1 teaspoon allspice.
• 1 teaspoon ground cardamom.
• 1 teaspoon black pepper.
• ½ teaspoon ground nutmeg.
• ½ teaspoon ground cloves.
• ½ teaspoon ground cinnamon.
• ½ teaspoon ground ginger.
• 1 teaspoon paprika.
• ½ teaspoon red pepper flakes (optional for heat).
• ½ teaspoon sumac (for traditional flavor).

Pro tip: Toast whole spices before grinding for enhanced flavor. Store unused spice blend in an airtight container.

Making The Sausage

Crafting Iraqi basturma requires careful attention to meat preparation and seasoning techniques. The process involves three key stages: preparing the meat mixing seasoning and stuffing the casings.

Preparing The Meat

Place 1½ pounds of ground lamb or beef in a medium bowl. Add 5 crushed garlic cloves along with a blend of spices: sea salt black pepper Middle Eastern 7 Spice paprika cardamom cinnamon cayenne pepper and ground cloves. Work the spices and garlic into the meat thoroughly using your hands. Test the seasoning by frying a small portion and adjust spices as needed. For better spice distribution run the mixture through a meat grinder or pulse briefly in a food processor.

Stuffing The Casings

Attach a sausage stuffer to your stand mixer to begin the casing process. Feed the seasoned meat mixture slowly through the attachment into your choice of hog sheep or collagen casings. Ensure even distribution as you fill to avoid air pockets. Once filled use a sterilized needle or toothpick to poke small holes throughout the casing surface. This step releases trapped air and helps achieve proper texture during the drying process.

Air-Drying Process

After stuffing arrange the sausages in a cool dry space with good air circulation. Traditional air drying takes 1-2 days depending on ambient conditions. Monitor the sausages regularly during this time and ensure they maintain consistent temperature.

For modern food safety alternatively wrap the stuffed sausages in plastic and freeze them immediately. When ready to use thaw in the refrigerator for 24 hours before cooking. Store dried basturma in an airtight container in a cool dark place or freeze for extended storage.

Quick Preparation Method

For a speedy version of basturma that maintains authentic Iraqi flavors follow these streamlined steps. This method takes about 45 minutes from start to finish and yields delicious results.

Ingredients

• 1½ lb ground meat (lamb beef or mixed).
• 4-5 cloves garlic (crushed).
• 1 tsp sea salt.
• 1 tsp black pepper.
• ½ tsp Middle Eastern 7 Spice.
• ½ tsp paprika powder.
• ¼ tsp cardamom powder.
• ¼ tsp cinnamon powder.
• ¼ tsp cayenne pepper.
• ⅛ tsp ground cloves.

Mixing and Seasoning

1. Place ground meat in a medium mixing bowl.
2. Add crushed garlic salt and all spices to the meat.
3. Mix thoroughly with your hands until spices are evenly distributed.
4. Test the seasoning by frying a small portion.
5. Adjust spices to taste if needed.

Shaping and Cooking

1. Divide meat mixture into 8 equal portions.
2. Shape each portion into oval patties about ½ inch thick.
3. Place shaped patties on a plate.
4. Cover with plastic wrap.
5. Refrigerate for 15 minutes to firm up.

Cooking Instructions

1. Heat a large skillet over medium high heat.
2. Cook patties for 4-5 minutes per side.
3. Press gently with spatula while cooking to ensure even browning.
4. Cook until internal temperature reaches 160°F (71°C).
5. Store uncooked patties in airtight container.
6. Keep refrigerated up to 2 days.
7. Freeze for up to 3 months.
8. Thaw overnight in refrigerator before cooking.

Cooking Times	Temperature	Done When
4-5 mins per side	Medium-high heat	Internal temp 160°F
Total cook time: 8-10 mins	Adjust as needed	Golden brown crust

This quick method delivers the authentic taste of Iraqi basturma without the traditional drying time while maintaining food safety standards. The patties develop a flavorful crust while staying juicy inside.

How To Cook Basturma

Traditional Cooking Method

1. Remove the dried basturma from its storage location.
2. Slice the dried sausage into thin rounds about 1/4 inch thick.
3. Heat a non-stick skillet over medium heat.
4. Place basturma slices in the pan (no oil needed as the meat contains enough fat).
5. Cook for 2-3 minutes per side until crispy and golden brown.
6. Remove from heat and serve immediately.

Quick Modern Method

1. Form the seasoned meat mixture into oval patties about 1/2 inch thick.
2. Heat a large skillet over medium-high heat.
3. Add 1 tablespoon olive oil to the pan.
4. Place patties in the heated pan leaving space between each.
5. Cook for 4-5 minutes on each side until browned.
6. Check internal temperature reaches 160°F (71°C).
7. Transfer to a paper towel lined plate.

Pan Frying Tips

• Don’t overcrowd the pan.
• Maintain consistent medium heat.
• Avoid pressing down on the meat while cooking.
• Let patties rest for 2-3 minutes before serving.
• Use a meat thermometer to ensure proper cooking.

Serving Suggestions

• Serve with fried eggs for breakfast.
• Pair with fresh Iraqi samoon bread or pita.
• Add sliced tomatoes onions and fresh herbs.
• Include pickled vegetables on the side.
• Serve with a dollop of labneh (strained yogurt).

Storage After Cooking

• Store cooked basturma in an airtight container.
• Keep refrigerated for up to 3 days.
• Reheat in a skillet over medium heat for 1-2 minutes per side.
• Do not microwave as it will make the meat tough.

Doneness	Internal Temperature
Medium-rare	145°F (63°C)
Medium	160°F (71°C)
Well-done	170°F (77°C)

Serving Suggestions

With Eggs

Serve basturma for a traditional Middle Eastern breakfast by pan-frying thin slices until crispy. Top with sunny-side-up or scrambled eggs for a protein-rich meal. Add pieces of fresh Iraqi samoon bread pita or lavash to soak up the runny yolks. For an extra kick drizzle olive oil and sprinkle sumac over the eggs.

As an Appetizer

• Slice basturma thinly and arrange on a mezze platter
• Serve alongside fresh vegetables pickles and olives
• Pair with warm pita triangles or crispy lavash crackers
• Include Middle Eastern dips like hummus or baba ganoush
• Garnish with fresh herbs and a drizzle of olive oil

In Main Dishes

Transform basturma into hearty main courses by:

• Adding to vegetable stews in the final 5 minutes of cooking.
• Incorporating into breakfast omelets with onions and tomatoes.
• Stuffing into savory phyllo pies with cheese and herbs.
• Mixing into rice pilaf dishes.
• Using as a topping for flatbreads or manakish.
• In an airtight container in the refrigerator for up to 3 days.
• Wrapped tightly in freezer paper and frozen for up to 2 months.
• At room temperature for no more than 2 hours.
• Thaw frozen basturma overnight in the refrigerator.

Serving Method	Suggested Temperature	Maximum Storage Time
Hot Dishes	160°F (71°C)	2 hours at room temp
Cold Platters	40°F (4°C)	3 days refrigerated
Frozen Storage	0°F (-18°C)	2 months

Storage Tips

Here’s how to properly store your Iraqi basturma to maintain its quality and flavor:

Traditional Dried Basturma

• Hang in a cool ventilated space for 1-2 weeks during initial drying.
• Store in airtight containers after drying is complete.
• Keep refrigerated up to 3 months.
• Wrap tightly in plastic wrap or foil before freezing.
• Frozen basturma stays fresh up to 6 months.

Quick Method Basturma

• Shape into logs or oval patties.
• Wrap uncooked portions in plastic wrap.
• Refrigerate up to 2 days.
• Freeze uncooked portions up to 3 months.
• Store cooked portions in airtight containers.

Temperature Guidelines

Storage Method	Temperature	Duration
Drying	10°C (50°F)	1-2 weeks
Refrigeration	4°C (40°F)	2-3 months
Freezing	-18°C (0°F)	6 months

Best Practices

• Use moisture proof wrapping for freezer storage.
• Label packages with date of preparation.
• Place in single layers when freezing.
• Thaw frozen basturma overnight in refrigerator.
• Never refreeze thawed basturma.
• Keep dried basturma away from direct sunlight.
• Monitor for any signs of mold during storage.
• Check internal temperature reaches 71°C (160°F) when cooking.
• Discard if left at room temperature over 2 hours.
• Use clean utensils when handling.
• Store raw basturma separate from cooked portions.
• Keep sealed to prevent cross contamination.
• Wash hands thoroughly before handling.

Conclusion

Whether you choose the traditional drying method or opt for the quick modern approach you’ll find that Iraqi basturma brings an exciting burst of Middle Eastern flavors to your table. This versatile sausage offers endless serving possibilities from breakfast spreads to appetizer platters.

The combination of aromatic spices tender meat and garlic creates a memorable dish that’s worth the effort to prepare at home. With proper storage techniques and careful attention to food safety you can enjoy this delicious Iraqi delicacy whenever the craving strikes.

Now that you have all the knowledge needed to make authentic basturma it’s time to head to your kitchen and start creating this beloved Middle Eastern specialty.