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Basturma

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Several years ago I had great basturma at a place on, I believe, Santa Monica Blvd in Hollywood. Saturday I was picking up some lamajunes for the Easter feast, and saw some in the case. It was not wonderful...from some commercial outfit.

Does anyone know the name and the location of the place I am speaking of?

Thanks.

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  1. Are you thinking of Sahags Basturma Sandwich Shop?

    5183 W Sunset Blvd
    Los Angeles, CA 90027-5715
    Phone: (323) 661-5311

    1. I hope you went to Partamian's for your Lahmajune. The LA Times just did a story about them, it is your classic American success story with a twist, god bless the Partamian Family! Sahag's is the best basturma, their flavor and I love their lean meat. If you want a richer flavor they have some basturma that has more fat, like prosciutto.

      -----
      Partamian Bakery
      5410 W Adams Blvd, Los Angeles, CA 90016

      5 Replies
      1. re: Burger Boy

        of course I went to Partamian's ,,,my sister's orders. Personally, I liked Uncle Jack's Meat Pies better, but they are closed. My sister and I have this running feud.
        Actually there were a bunch of people at Partamian's probably attracted by the article. They had no idea what things were, and the counter people did not know much. They will

        1. re: Paliman

          Never had Uncle Jack's. I found out 2 weeks ago that the Partamian's are cousins to very close family friends, this is why we went there for the last 50 years, but if there had been better I am sure my grandfather would have gone elsewhere.

        2. re: Burger Boy

          Burger Boy what else do you recommend at Partamian's? Have never been and want to check it out.

          1. re: Josh90004

            The Monti is good, not as good as homemade and their Boereg, I like the cheese & meat ones, again, not like homemade. Not much else there these days, they do have the old style string cheese, straight not twisted up in a stupid knot whos idea was that!

          2. re: Burger Boy

            "If you want a richer flavor they have some basturma that has more fat, like prosciutto."

            The basturma at Sahag's is made from beef top loin (i.e., New York strip) trimmed to varying degrees, so it's truly more akin to bresaola.

            If it's the porcine funk and creaminess of prosciutto you are after, he's got some off-off-menu imported Ukrainian fatback which he seasons as cures in the same manner as beef basturma.

            Pure white. Pearlescent. Insane.

            E.M.