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| ==Usage== | ==Usage== | ||
| Though beef is the most common meat today, various meats are also used, including camel, lamb, goat, and water buffalo.<ref>Kaneva-Johnson, p. 62</ref> | Though beef is the most common meat today, various meats are also used, including camel, pork, lamb, goat, and water buffalo.<ref>Kaneva-Johnson, p. 62</ref> | ||
| It is prepared by pressing the meat to squeeze out its water, then covering it with a cumin paste called ''çemen'' (lit., 'fenugreek') prepared with crushed ], ], ], and hot ], and air-drying it. | It is prepared by pressing the meat to squeeze out its water, then covering it with a cumin paste called ''çemen'' (lit., 'fenugreek') prepared with crushed ], ], ], and hot ], and air-drying it. | ||
Revision as of 01:02, 29 May 2009
Pastırma or bastırma is a highly seasoned, air-dried cured beef in the cuisines of the former Ottoman countries.
Etymology
The name pastırma is from Template:Lang-tr (pressed meat). Pastırma is a noun derived from the verb pastırmak (bastırmak in modern Turkish), which means "to press". The word is used with minor variants in the various languages of the region: Template:Lang-sq, Template:Lang-ar, Template:Lang-hy, Template:Lang-az, Bosnian, Croatian, Macedonian and Serbian: pastrma, Template:Lang-bg, Template:Lang-el or παστρουμάς (pastroumás), and Template:Lang-ro. The word pastrami, although used for a differently prepared type of meat, also goes back via Template:Lang-yi to pastırma.
History
Wind-dried beef has been made in this region for centuries. Pastırma itself is usually considered Turkish, though it is produced and consumed in a wide area of Eastern Europe and the Middle East. Andrew Dalby also mentions its use in Byzantium.
One legend recounts that Turkic horsemen of Central Asia used to preserve meat by placing slabs of it in the pockets on the sides of their saddles, where it would be pressed by their legs as they rode.
Usage
Though beef is the most common meat today, various meats are also used, including camel, pork, lamb, goat, and water buffalo.
It is prepared by pressing the meat to squeeze out its water, then covering it with a cumin paste called çemen (lit., 'fenugreek') prepared with crushed cumin, fenugreek, garlic, and hot paprika, and air-drying it.
The Lebanese-Armenians introduced pastirma to Lebanese cuisine, and it is usually served as a mezze in thin slices, usually uncooked, but sometimes lightly grilled. It may be added to different dishes, the most famous of which is a bean dish.
In Turkey the spiced version, often called Kayseri pastırması, is most common. The less-common Rumeli pastırması "Balkan pastırma", is simply salted. The spiced variety, when consumed in more than minuscule quantities, imparts its spicy scent to breath and body fluids (sweat, urine) for several hours after consumption.
See also
References
- TDK dictionary
- Andrew Dalby, Siren Feasts as cited in Regional Cuisines of Medieval Europe: A Book of Essays, Melitta Weiss Adamson, p. 11
- TurkishCulture.org - Pastırma
- Kaneva-Johnson, p. 62
Bibliography
- 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.
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