Air Fryer Recipe
Crispy Basturma Breadsticks
These crisp basturma breadsticks bring a Middle Eastern twist to simple breadsticks, pairing the deep, savoury flavour of basturma with the ease of cooking in an air fryer.
Ingredients
- 200g of basturma, thinly sliced
- 500g of ready-made pizza dough
- 1 tablespoon of olive oil
- 1 egg, beaten
- 2 tablespoons of sesame seeds or nigella seeds
- Flour for dusting
Method
- Preheat your air fryer to 180°C (356°F).
- On a floured surface, roll the pizza dough out to about 1/4-inch thick.
- Lay the sliced basturma over one half of the dough, then fold the other half over to cover it.
- Press down lightly with a rolling pin to seal the layers together.
- Cut the dough into strips about 1 inch wide and 6 inches long.
- Gently twist each strip, brush with beaten egg, and scatter over the sesame or nigella seeds.
- Brush the air fryer basket with olive oil, then place the twisted breadsticks inside, making sure they are well spaced apart.
- Cook the breadsticks in the air fryer for about 10-12 minutes, or until golden brown and crispy.
- Remove from the air fryer and leave to cool slightly before serving.
Why this works in an air fryer
Air-fryer convection dries the egg-washed dough quickly, giving a crisp shell before the basturma’s cured fat fully renders. Folding the meat inside protects its spices from scorching, while the light rolling-pin pressure bonds the gluten layers so steam puffs the twists rather than splitting them open.
Equipment notes
Timing assumes a 5–6 litre basket with breadsticks in one loose layer; in a smaller single-drawer fryer cook in batches, while dual-zone models may need the trays swapped or shaken at 6 minutes because the rear and inner edges brown faster.
Common pitfalls
- Breadsticks pale and soft at 12 minutes: the twists are too close or the dough is thick; leave finger-width gaps and cook 2–4 minutes longer, turning once.
- Basturma leaking out of the seams: the folded dough was not pressed firmly enough or the slices were stacked too thickly; use a single layer of meat and roll once more before cutting.
- Seeds burning before the dough browns: the heating element is aggressive or the egg wash is pooling; reduce to 170°C and brush on a thinner, even coat.
- Twists unravelling in the basket: the strips are too short or under-twisted; pinch both ends after twisting and place them seam-side down for the first 6 minutes.
Variations & substitutions
- Use pastirma-style beef with a heavy çemen coating for a stronger garlic-fenugreek flavour; scrape off excess paste if it looks wet, as it can scorch in the air fryer.
- Swap sesame for nigella seeds for a sharper onion-like note; they brown faster, so check from minute 8.
- Use puff pastry instead of pizza dough for a flakier breadstick; cook at 180°C but expect more browning and a slightly shorter 8–10 minute window.
- Add a thin layer of grated kasar, mozzarella or cheddar with the basturma; keep it sparse, as excess cheese will bubble out and can smoke on the basket floor.
Storage & reheating
Keep cooled breadsticks in an airtight container in the fridge for up to 3 days, then reheat in the air fryer at 170°C for 3–5 minutes until crisp again.
Nutrition
Calories: 250
