Pastirami / Pastourmás / Pastrama / Slices dried beef coated spices on white ware
Pastirma, pastırma, pastourma, bastirma, basterma or basturma is a highly seasoned, air-dried cured beef of Anatolian origin, which is now part of the cuisines of the former Ottoman countries. There are various stories about the origin of pastırma, none well documented. According to the mainstream of the modern linguistic research, the word derives from the Turkish bastırma et "pressed meat", pastırma in modern the historians of the ancient and medieval world however it seems to be clear that cured meat has been made in Anatolia for centuries, since at least the Byzantine period, and called apokt. One story gives its origins as the city of Kayseri, where there was a Byzantine dish called pastón, which would be translated as "salted meat" and was apparently eaten both raw and cooked in stews.[6] Some authors claim that the medieval to modern production of pastirma in the cuisine of the Ottoman Empire is an extension of that older tradition. Accordingly it has been claimed that also the word pastırma is related to the earlier Byzantine Greek pastón, but standard Greek dictionaries do not assert this connection and gloss pastón simply as "salted (meat)". The Turkish word has thereupon been borrowed into other languages of the region: Albanian: pastërma, Arabic basṭirma, Armenian basturma, Azerbaijani bastırma, Bosnian, Croatian and Serbian pastrma, Bulgarian pastărma, Greek pastourmás, Hebrew: pastrama and Romanian pastrámă. The American cured meat product pastrami has its origins in pastirma via Yiddish pastrama.
Size: 2010px × 3015px
Location: Istanbul, Türkiye
Photo credit: © Muhammed Yasin İrik / Alamy / Afripics
License: Royalty Free
Model Released: No
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