Pastırma
The Turkish Pastırma ( Albanian pastërma ; Arabic بسطرمة, DMG basṭirma , orباسطرمة, DMG bāsṭirma ; armenian բաստուրմա, basturma ; aseri bastırma ; bulgarian пастърма, pastarma ; Georgian ბასტურმა, basturma ; russian бастурма, basturma ; Greek παστουρμάς, pastourmás , or παστρουμάς, pastroumás ; Croatian , Macedonian , Serbian and Bosnian pastrma ; Romanian pastrámă ) is a meat specialty that is particularly widespread in the countries that formerly belonged to the Ottoman Empire or were influenced by it and in Transcaucasia . It usually is heavily spiced beef - beef jerky , which serves as a cold appetizer. Camel meat was also widely used in the past.
The food is a legacy of the nomadic Turkic people . The current name comes from the Turkish language . Originally it was called bastırma et and means “pressed meat”. According to legend, Turkreiter used the fillet slices as a strengthening and high-calorie food. They were placed under the saddlebags and ridden dry.
variants
_from_Kayseri..jpg)
- In Turkey , beef fillet is seasoned with a paste called çemen or chaman made from ground cumin , fenugreek , garlic , tomato paste , paprika powder , cloves , salt and cinnamon . Occasionally only salt is used for this in the Balkans . When pressed, the meat gets its characteristic, angular shape. It is air-dried for about 14 days and served thinly sliced.
- In Romania pastrámă is eaten cold. It is salted and cooked mutton or pork.
- In Bulgaria , bastarma is a cold dish (кайзера, kaiser ), usually enjoyed with beer after dinner.
- In Albania, Serbia, Montenegro, Bosnia and Herzegovina and Macedonia, the local variants pastërma or pastrma mainly consist of air-dried beef or sheep meat. It is previously heavily sprinkled with salt and hung in a dark and dry room for a few months. When the meat has soaked up the salt, it is ready to continue cooking. It is often cooked as a meat side dish in bean or sauerkraut soup or served cold or grilled as an intermediate course ( meze ). Pastërma or pastrma is prepared in summer and consumed in winter.
- In Georgia , basturma is grilled beef or mutton that is served warm as the main course. It is eaten from a flat skewer. Mutton is previously cut into cubes and marinated for four to twelve hours in a marinade made from pomegranate juice , onions , garlic, olive oil , black pepper and coriander . In Georgia, onions, wine vinegar , salt and pepper are used for marinating grilled beef fillet . It lies in the marinade for two to three hours.
- In Armenia , the basturma consists of pressed and air-dried pieces of beef. These are salted before drying and coated with various hot spices.
- in Greece and Cyprus the Turkish or Armenian variant is common. Most of the manufacturers are of Armenian origin (e.g. Miran in Athens ) or are descended from the Anatolian Karamanlı (e.g. Sary in Drama ). The pastourmás is usually served cold as a meze in thin slices . Sometimes it is also used as a basis for omelets and fried eggs or as a filling for small puff pastry pies (often with aubergine ).
literature
- Alan Davidson: The Oxford Companion to Food , ISBN 0-19-211579-0 .
- Maria Kaneva-Johnson: The Melting Pot: Balkan Food and Cookery . Prospect, 1995, ISBN 0-907325-57-2 .
- Irina Petrosian, David Underwood: Armenian Food: Fact, Fiction and Folklore . 2006.
- Darra Goldstein: The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia . Harper Collins, 1999.
See also
swell
- ↑ Article pastrami , in: The American Heritage Dictionary of the English Language , fifth edition, Houghton Mifflin Harcourt, Boston / MA 2015. Accessed on May 25, 2016. - For other suggested etymologies cf. the articles pastrami , in: Online Etymology Dictionary ; pastrámă , in: Alexandru Ciorănescu, Dicționarul etimologic român . Universidad de la Laguna, Tenerife 1958-1966; pastrami , in: The American Heritage Dictionary of the English Language , fourth edition, on wordnik.com . All accessed on May 25, 2016.
