Pastrami

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Pastrami from Tafelspitz
Pastrami sandwich
Pastrami sandwich at Katz's Deli in New York

Pastrami refers to a smoked and seasoned piece of meat, usually “red” meat (often the shoulder piece of beef , in the USA mostly beef brisket ), which is eaten in thin slices as a bread or sandwich topping .

origin

Pastrami was probably introduced to the USA from Romania via the Jewish kitchen at the end of the 19th century and became very popular there. In the US, pastrami comes in two varieties. Pastrami New York Style is usually more spicy than the milder Pastrami American Style . In contrast to ham , pastrami as a beef product is compatible with Jewish ( kosher ) and Islamic ( halāl ) dietary regulations.

Manufacturing

The raw meat is in a heavily with nutmeg , garlic , allspice , pepper , paprika and saltpetre spiced Lake salted , smoked it and usually covered with a crust of peppercorns. Similar to corned beef , the production method originally served to extend the shelf life of the meat before reliable cooling options became available.

etymology

The word pastrame found its way into American English in the Yiddish form , was - presumably based on salami  - transformed into pastrami, and in this form also entered German. The origin of the Yiddish word from the Romanian pastramă “smoked, strongly seasoned piece of meat” is beyond doubt . There are various theories about further etymology. The Dicţionarul etimologic român that Dicţionarul Explicativ Al Limbii Române and the Oxford English Dictionary do the talking - mostly about the modern Greek forms παστραμάς ( pastramás ) or παστουρμᾶς ( pastourmãs ) - on the Turkish Pastirma back. The Turkish word for its part is derived from an older noun bastırma “the press, the pressed”, then to the verbal forms bastırmak “ press down” or basmak “press something, press” and ultimately to the old Turkish basmaq . According to tradition, the Turkish horsemen made the meat durable by placing it under the saddle when riding so that the liquid was squeezed out.

In contrast, until the fourth edition, the American Heritage Dictionary derived the word from the Romanian verb a păstra “preserve, preserve”, which in turn either in vulgar Latin * parsitare “save, save” or the Greek παστώνω ( pastṓnō ) “by salting preserve ”, from the Greek παστός ( pastós )“ salted ”, is traced back. The Ottomans would have  found and adapted a salted meat specialty called παστόν ( pastón ) in the Eastern Roman Empire they conquered  - or its Anatolian provinces, namely in the Cappadocian Caesarea .

Web links

Commons : Pastrami  - collection of pictures, videos and audio files
Wiktionary: Pastrami  - explanations of meanings, word origins, synonyms, translations

swell

  1. ↑ Tanja Schwarzenbach: “Eat Gesunt!” In conversation: Hasia Diner, professor at New York University , about Jewish food in NYC.
  2. ↑ a b Article pastrami , in: Online Etymology Dictionary . Retrieved May 25, 2016.
  3. ↑ Product Pastrama in: Anglais-Français German on dict.cc . Retrieved May 25, 2016.
  4. ↑ Article pastrami , in: Online-Lexikon merriam-webster.com . Retrieved May 25, 2016.
  5. ↑ Article παστουρμάς , in: Institoúto Neoellēnikṓn Spoudṓn [Ídryma Manólē Triantaphyllídē], Lexikó tēs Koinḗs Neoellēnikḗs, online edition, Thessaloniki 2001. Retrieved May 25, 2016.
  6. ↑ Article pastrámă , in: Academia Română, Institutul de Lingvistică "Iorgu Iordan", Dicţionarul Explicativ Al Limbii Române , second, revised and enlarged edition, Editura Univers Enciclopedic, Bucharest 2009. Retrieved May 25, 2016.
  7. ↑ a b Article pastrámă , in: Alexandru Ciorănescu, Dicționarul etimologic român . Universidad de la Laguna, Tenerife 1958-1966. Retrieved May 25, 2016.
  8. ↑ Article pastrami , in: The American Heritage Dictionary of the English Language , Fifth Edition, Houghton Mifflin Harcourt, Boston / MA 2015. Retrieved May 25, 2016.
  9. ↑ Article pastrami , in: The American Heritage Dictionary of the English Language , fourth edition, on wordnik.com . Retrieved May 25, 2016.
  10. ↑ See, however, the article παστός , in: Institoúto Neoellēnikṓn Spoudṓn [Ídryma Manólē Triantaphyllídē], Lexikó tēs Koinḗs Neoellēnikḗs, online edition, Thessaloniki 2001. Retrieved May 25, 2016.
  11. ↑ Article păstrá , in: Alexandru Ciorănescu, Dicționarul etimologic român . Universidad de la Laguna, Tenerife 1958-1966. Retrieved May 25, 2016.
  12. ↑ David Underwood and Irina Petrosian, Armenian food. Fact, fiction & folklore . Second edition. Yerkir, Bloomington / IN 2006, p. 112f. ISBN 9781411698659 .
  13. ↑ Bruce Kraig, article Turkisch American food , in: Andrew F. Smith (ed.), The Oxford encyclopedia of food and drink in America . Second edition. Oxford University Press, Oxford 2013, p. 502.
  14. ↑ Andrew Dalby, Chryssi Bourbou, Johannes Koder and Maria Leontsinē, Flavors and Delights. Tastes and Pleasures of Ancient and Byzantine Cuisine . Armós, Athens 2013, p. 81.