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Pastirma

July 21, 2023

Pastirma or basturma,[1] also called pastarma,[2] pastourma,[3] basdirma,[4] or basterma,[5] is a highly seasoned, air-dried cured beef that is found in the cuisines of Turkey, Armenia, Lebanon, the Levant, Azerbaijan, Bulgaria, Egypt, and Greece,[6][7][8][9] Iraq, and North Macedonia.

Pastirma

Etymology and history

Pastırma is mentioned in Mahmud of Kashgar's Diwan Lughat al-Turk and Evliya Çelebi's Seyahatname.[10][better source needed] According to Turkish scholar Biron Kiliç, the term pastirma is derived from the Turkic noun bastırma, which means "pressing".[11][better source needed]

Some say basturma originated in ancient Armenian cuisine, where it was known as aboukh'.[12][full citation needed][13] The Oxford Encyclopedia of Food and Drink writes that pastırma is the word the Ottomans used for a type of Byzantine cured beef that was called paston (παστόν).[14][15] According to Johannes Koder, an expert in Byzantine studies, paston could mean either salted meat or salted fish, while akropaston (ἀκρόπαστον) means salted meat.[16] Andrew Dalby gives the definition of paston as "salted fish" and akropaston apakin as "well-salted fillet steak".[17] Gregory Nagy gives the definition of akropaston as "smoked", describing apakin as "a kind of salami sausage, probably similar to pastourma".[18] The Oxford Companion for Food says that a Byzantine dried meat delicacy was "a forerunner of the pastirma of modern Turkey".[19]

Other scholars have given different accounts of the historical origins of the Ottoman pastırma. The armies of settled, agricultural peoples had cereal-based diets; some Turkish and Bulgarian scholars have written that certain medieval fighters who kept dried and salted meat under their saddles had an edge over opponents who ate mostly cereals. Ammianus Marcellinus wrote that the Huns warmed this meat by placing it between their legs or on the backs of their horses.[20]

The English word pastrami may be a Yiddish construction that combined salami with pastırma or one of the similar linguistic variations of the word (pastramă in Romanian, pastromá in Russian and basturma in Armenian).[21]

Preparation and usage

 
Pastırma with three eggs, a common Turkish breakfast dish

Pastirma is usually made from water buffalo or beef, but other meats can also be used. In Egypt, pastirma is made not only with beef, but with lamb, water buffalo, goat and camel as well.[22] Some pastirmas are made with horsemeat.[23] Different cuts of meat may be used; a single cow can produce 26 different "types" of pastirma. Fillet, shank, leg and shoulder cuts are used for the best quality pastirmas.[11][10] It is usually made during the months of October and November.[24]

To make pastirma, the meat is rinsed and salted before being dried and pressed. After the first drying period, the meat is cold pressed for up to 16 hours. This aids the process of removing moisture from the meat. After the first pressing, the meat is dried for several days, during which the fats melt and form a white layer. The second press is a "hot press".[25] Finally, the dried and pressed meat is covered with a spice paste called çemen. Çemen is made from a paste of ground fenugreek seeds, chili powder[26] and mashed garlic.[27][28] The dried product is covered with the wet paste and left to dry again. The entire process takes approximately one full month.[10] Pastirma is classified as an "intermediate moisture food". Lowering the moisture level is a form of food preservation that hinders the growth of microorganisms, and the çemen paste "is used to control surface mold growth during storage".[27] Other functions of the çemen include improved flavor, characteristic red coloring, prevention of further drying, and antimicrobial effects.[29]

Cuisines

Ottoman cuisine was not only the product of Muslim citizens of the Ottoman Empire; it was also influenced by Ottoman Christian and Jewish citizens. Today, it includes the cuisines of Armenia, Egypt, Turkey and the Levant.[30][31][32]

Armenia

Further information: Armenian cuisine

The cured meat, which resembles Italian bresaola, is called basturma (բաստուրմա) or aboukht (ապուխտ) by Armenians.[33] Some Armenian-owned pizzerias in cities like Yerevan, Boston and Los Angeles serve basturma topped pizza.[33]

According to Nigol Bezjian, Armenians who survived the 1915 genocide brought basturma with them to the Middle East. Bezjian recalls that his grandmother used to prepare "basturma omelets fried in olive oil with pieces of lavash bread". He notes that Armenians from Kayseri were particularly renowned basturma producers.[33]

Arabs mocked Armenians with phrases like "It smells like there is basturma here", referring to the strong smell of basturma that is produced by the garlic and fenugreek mixture that the meat is coated in during preservation. Shoushou, a well-known Lebanese comedian of the 1960s–1970s, portrayed a caricature of an Armenian basturma seller; he retired the character after local Lebanese Armenians complained.[33]

In Palestine, Armenian families gather on New Year's Eve and eat traditional foods including basturma, çiğ köfte and a traditional Anatolian confection called kaghtsr sujukh (քաղցր սուջուխ).[34][35]

Bulgaria

Pastarma (as it is called in Bulgaria) arrived in Bulgaria in the 7th century. Specific products include Пастърма говежда / Pastarma Govezhda, which was registered as a Traditional Speciality Guaranteed in the EU in 2017.[2]

Turkey

Further information: Turkish cuisine

In Turkish cuisine pastırma can be eaten as a breakfast dish, and it is a common ingredient in omelettes, menemen (Turkish-style shakshouka) or a variation of eggs benedict.[36][37][38] Pastırma may also be served as a meze appetizer.[citation needed]

Pastırma can be used as a topping for hummus,[39] pide bread,[40] hamburgers,[41] and toasted sandwichs with either cheddar cheese or Turkish kasar cheese. It can be as a filling for a börek that is made with kadayıf instead of the traditional filo dough.[42] It may be combined with potato to make a filling for traditional böreks as well.[43]

It is also a common addition to many of the traditional vegetable dishes, especially the tomato and white bean stew called kuru fasulye, but also cabbage (pastırmalı lahana), chickpeas (pastırmalı nohut), asparagus (pastırmalı kuşkonmaz)[44] and spinach (pastırmalı ıspanak).[45][46] It can also be used to make cheesy pull-apart bread.[47]

Production

Turkey produces around 2041 tons of pastırma each year.[11] The pastırma from Kayseri is particularly well known.[48] In their 1893 report the British Foreign Office note that Kayseri, which they call Cesarea, "is specially renowned for the preparation of basturma (pemmican)".[49] In Kastamonu, which produces around 200 tons of pastırma each year, çemen is made using garlic that is locally produced by the farming villages of Taşköprü.[50]

See also

  • Biltong – Form of dried, cured meat from southern Africa
  • Cecina – Salted and dried or cured meat
  • Jerky – Lean meat dried to prevent spoilage
  • Pastrami – Meat preserved by partial drying, seasoning, smoking, and steaming
  • Montreal-style smoked meat – Style of smoked meat corned beef created by Jewish immigrants in Montreal, Quebec
  • List of dried foods

References

  1. ^ Ramesh C. Ray; Montet Didier (21 August 2014). Microorganisms and Fermentation of Traditional Foods. CRC Press. p. 263. ISBN 978-1-4822-2308-8.
  2. ^ a b "Commission Implementing Regulation (EU) 2017/1106 of 21 June 2017 entering a name in the register of traditional specialities guaranteed (Пастърма говежда (Pastarma govezhda) (TSG))". Official Journal of the European Union. 2 June 2017. Retrieved 6 November 2021.
  3. ^ Clifford Wright (26 September 2003). The Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D'Oeuvre, Meze, and More. Harvard Common Press. p. 291. ISBN 978-1-55832-227-1.,
  4. ^ Sameh Wadi (14 April 2015). The New Mediterranean Table: Modern and Rustic Recipes Inspired by Traditions Spanning Three Continents. Page Street Publishing. p. 82. ISBN 978-1-62414-104-1.
  5. ^ Ghillie Basan (2007). Middle Eastern Kitchen. Hippocrene Books. p. 198. ISBN 978-0-7818-1190-3.
  6. ^ PASTIRMA Also known as pasterma, pastarma or pastourma. Mutton, beef or goat meat marinated with strong taste, pastirma forms part of Turkish and Greek mezze and is eaten like dried ham. For more see: New Larousse Gastronomique, Hachette UK, 2018, ISBN 0600635872, p. 562.
  7. ^ The Bulgarians and Serbs call it pastarma; the Greeks, pastourmas; the Azerbaijanis, bastirma; the Arabs, basterma; and the Romanians, pastrama. For more see: Robert Sietsema, New York in a Dozen Dishes, Houghton Mifflin Harcourt, 2015, ISBN 0544454316, p. 112.
  8. ^ The stuffing consists of what the Greeks call pastourma, known to the Turks as pastırma and to the Arabs as basturmā. For more see: Clifford Wright, Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D'Oeuvre, Meze, and More, Harvard Common Press, 2003, ISBN 1558322272, p. 291.
  9. ^ The Greeks of Cappadocia have contributed in modest but distinct ways to the general food culture of modern Greece, reinforcing and adding their own nuances to the special foods of the major Christian festivals. They also claim pastirma as one of their specialities. In spite of such Byzantine precursors as apokti, it is true that the pastirma tradition has deep roots in the nomadic culture of the medieval Turks. It is highly probable that they transmitted the idea to the Cappadocians alongtime before Constantinople was conquered, and, although Constantinople knew all about pastirma from the seventeenth century onwards, it is certain that after the population exchanges of 1923 modern Greece acquired its knowledge of pastirma from the Capadocians. For more see: Gifts of the Gods: Andrew Dalby, Rachel Dalby, A History of Food in Greece, Foods and Nations, Reaktion Books, 2017, ISBN 1780238630, p. 149.
  10. ^ a b c Kaban, Güzin (2013-12-01). "Sucuk and pastırma: Microbiological changes and formation of volatile compounds". Meat Science. 59 th International Congress of Meat Science and Technology , 18–23 August 2013 Izmir/Turkey. 95 (4): 912–918. doi:10.1016/j.meatsci.2013.03.021. ISSN 0309-1740. PMID 23608196.
  11. ^ a b c Kilic, Birol (2009). "Current trends in traditional Turkish meat products and cuisine". LWT - Food Science and Technology. 42 (10): 1581–1589. doi:10.1016/j.lwt.2009.05.016. ISSN 0023-6438.
  12. ^ Abdallah, Marwa Ragab. The meat that ancient Armenian warriors used to survive Aboukh(Commonly known as Basturma)and Sujukh. OCLC 1187870747.
  13. ^ "The History of Aboukh/Pastirma: A Dry-Cured Beef Product of Armenian Origin", Handbook of Meat and Meat Processing, CRC Press, pp. 708–719, 2012-01-11, doi:10.1201/b11479-44, ISBN 978-0-429-15146-0, retrieved 2022-06-06
  14. ^ Kraig, Bruce (2013-01-31). The Oxford Encyclopedia of Food and Drink in America. OUP USA. ISBN 978-0-19-973496-2. from the original on 2018-07-28. Retrieved 2018-07-18. When the Ottomans settled in Istanbul they also adopted a number of Byzantine dishes, one of which was a form of cured beef called paston and which the Turks called pastirma […] It became and remains a specialty of Kayseri in Cappadocia in west central Turkey.
  15. ^ "After the Armenians now the Greeks(Byzantines)|The evolution of Pastirma", Handbook of Meat and Meat Processing, CRC Press, pp. 708–719, 2012-01-11, doi:10.1201/b11479-44, ISBN 978-0-429-15146-0, retrieved 2022-06-06
  16. ^ Brubaker, Leslie; Linardou, Kallirroe (2007). Eat, Drink, and be Merry (Luke 12:19): Food and Wine in Byzantium : Papers of the 37th Annual Spring Symposium of Byzantine Studies, in Honour of Professor A.A.M. Bryer. Ashgate Publishing, Ltd. pp. 47–62. ISBN 978-0-7546-6119-1.
  17. ^ Dal, Andrew (2010-06-30). Tastes of Byzantium: The Cuisine of a Legendary Empire. I.B.Tauris. p. 189. ISBN 978-0-85771-731-3.
  18. ^ Nagy, Gregory (2014-01-02). Greek Literature in the Byzantine Period: Greek Literature. Routledge. ISBN 978-1-136-06626-9. from the original on 2018-07-28. Retrieved 2018-07-18.
  19. ^ Davidson, Alan (2006). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780192806819.001.0001. ISBN 978-0-19-280681-9. from the original on 2018-06-03. Retrieved 2018-07-16. "This is certainly true of Byzantine cuisine. Dried meat, a forerunner of the pastirma of modern Turkey, became a delicacy."
  20. ^ Dalby, Andrew (1992). "Greeks abroad: social organisation and food among the ten thousand". The Journal of Hellenic Studies. 112: 16–30. doi:10.2307/632150. ISSN 0075-4269. JSTOR 632150. S2CID 163380519.
  21. ^ harry g. levine (2007). "pastrami land: the jewish deli in new york city". Contexts. 6 (3): 67–. doi:10.1525/ctx.2007.6.3.67. JSTOR 41801065. S2CID 60894880.
  22. ^ Gagaoua, Mohammed; Boudechicha, Hiba-Ryma (2018-06-01). "Ethnic meat products of the North African and Mediterranean countries: An overview" (PDF). Journal of Ethnic Foods. 5 (2): 83–98. doi:10.1016/j.jef.2018.02.004. ISSN 2352-6181.
  23. ^ Lorenzo, José M.; Munekata, Paulo E. S.; Campagnol, Paulo Cezar Bastianello; Zhu, Zhenzhou; Alpas, Hami; Barba, Francisco J.; Tomasevic, Igor (2017-12-01). "Technological aspects of horse meat products – A review". Food Research International. 102: 176–183. doi:10.1016/j.foodres.2017.09.094. ISSN 0963-9969. PMID 29195938. S2CID 33867859.
  24. ^ Toldra¡, Fidel (2014-10-27). Handbook of Fermented Meat and Poultry. John Wiley & Sons. ISBN 978-1-118-52267-7.
  25. ^ Hui, Y. H.; Evranuz, E. Özgül (2012-05-14). Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition. CRC Press. ISBN 978-1-4398-5022-0.
  26. ^ Nazilli Ticaret Odası. Kurutulmuş Toz Biber Üretimi - Bozdoğan. from the original on 2018-07-28. Retrieved 2018-07-18.
  27. ^ a b Sych, J. (2003-01-01). "Intermediate Moisture Foods". Encyclopedia of Food Sciences and Nutrition (Second ed.). Oxford: Academic Press. pp. 3337–3342. ISBN 978-0-12-227055-0.
  28. ^ Yetim, Hasan; Sagdic, Osman; Dogan, Mahmut; Ockerman, Herbert W. (2006). "Sensitivity of three pathogenic bacteria to Turkish cemen paste and its ingredients". Meat Science. 74 (2): 354–358. doi:10.1016/j.meatsci.2006.04.001. ISSN 0309-1740. PMID 22062846.
  29. ^ Erkmen, Osman; Bozoglu, T. Faruk (2016-04-13). Food Microbiology: Principles into Practice. John Wiley & Sons. ISBN 978-1-119-23784-6.
  30. ^ "Osmanlı/İstanbul mutfağı üzerine". Retrieved 2018-11-18.
  31. ^ Gur, Janna (2008). The Book of New Israeli Food: A Culinary Journey. Schocken Books. ISBN 978-0-8052-1224-2.
  32. ^ El-Magoli, S.B.M.; Abd-Allah, M.A. (2014), "ETHNIC MEAT PRODUCTS | Middle East", Encyclopedia of Meat Sciences, Elsevier, pp. 553–554, doi:10.1016/b978-0-12-384731-7.00197-5, ISBN 9780123847348
  33. ^ a b c d Bezjian, Nigol (2009-08-18). "Bezjian: Travels with Basturma". The Armenian Weekly. Retrieved 2018-11-18.
  34. ^ Duguid, Naomi (2016-09-06). Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan. Artisan Books. ISBN 978-1-57965-727-7.
  35. ^ . Archived from the original on 2018-11-19. Retrieved 2018-11-18.
  36. ^ Arda'nın Mutfağı. Yumurtanın En Lezzetli Hali - Eggs Benedict Tarifi - Arda'nın Mutfağı. from the original on 2018-07-31. Retrieved 2018-07-31.
  37. ^ Migros Türkiye. Pastırmalı Yumurta Tarifi. from the original on 2018-07-31. Retrieved 2018-07-31.
  38. ^ "Pastırmalı Menemen". Sabah. Retrieved 2018-11-18.
  39. ^ Pastırmalı Humus Tarifi. Nursel'in Evi. Archived from the original on 2021-12-12. Retrieved 2018-07-18.
  40. ^ Pastırmalı Pide Tarifi. Nursel'in Evi. from the original on 2018-07-28. Retrieved 2018-07-18.
  41. ^ Pastırmalı Hamburger ve Lahana Salatası Tarifleri. Arda'nın Mutfağı | 1.Bölüm (01.11.2015). Retrieved 2018-07-18.
  42. ^ Pastırmalı Kadayıf Böreği Tarifi. Pelin Karahan'la Nefis Tarifler. Retrieved 2018-07-18.
  43. ^ Migros Türkiyeundefined (Director). Patatesli Pastırmalı Rulo Börek. Retrieved 2018-07-31.
  44. ^ Migros Türkiyeundefined (Director). Pastırmalı Kuşkonmaz Tarifi. Event occurs at 119 seconds. Retrieved 2018-07-31.
  45. ^ Gurme Tarifler-Pastırmalı Ispanaklı Sote. TV Kayseri. Retrieved 2018-07-18.
  46. ^ Halıcı, Feyzi (1991). Üçüncü Milletlerarası Yemek Kongresi: Türkiye, 7-12 Eylül 1990. Konya Kültür ve Turizm Vakfı. ISBN 978-975-95525-1-0.
  47. ^ Migros Türkiye. Pastırmalı Kaşarlı Somun Ekmek Tarifi. Event occurs at 99 seconds. Retrieved 2018-07-31.
  48. ^ Show TV. Turgay Başyayla ile Lezzet Yolculuğu Kayseri'de. from the original on 2018-07-28. Retrieved 2018-07-18.
  49. ^ Office, Great Britain Foreign (1894). Diplomatic and Consular Reports: Annual series. p. 5. from the original on 2018-07-28. Retrieved 2018-07-18.
  50. ^ Tarım TV. Sarımsağı kadar pastırması da ünlü. from the original on 2018-07-31. Retrieved 2018-07-31.

Bibliography

External links

  •   Media related to Pastirma at Wikimedia Commons

July 21, 2023
pastirma, basturma, also, called, pastarma, pastourma, basdirma, basterma, highly, seasoned, dried, cured, beef, that, found, cuisines, turkey, armenia, lebanon, levant, azerbaijan, bulgaria, egypt, greece, iraq, north, macedonia, contents, etymology, history,. Pastirma or basturma 1 also called pastarma 2 pastourma 3 basdirma 4 or basterma 5 is a highly seasoned air dried cured beef that is found in the cuisines of Turkey Armenia Lebanon the Levant Azerbaijan Bulgaria Egypt and Greece 6 7 8 9 Iraq and North Macedonia Pastirma Contents 1 Etymology and history 2 Preparation and usage 3 Cuisines 3 1 Armenia 3 2 Bulgaria 3 3 Turkey 4 Production 5 See also 6 References 7 Bibliography 8 External linksEtymology and history EditPastirma is mentioned in Mahmud of Kashgar s Diwan Lughat al Turk and Evliya Celebi s Seyahatname 10 better source needed According to Turkish scholar Biron Kilic the term pastirma is derived from the Turkic noun bastirma which means pressing 11 better source needed Some say basturma originated in ancient Armenian cuisine where it was known as aboukh 12 full citation needed 13 The Oxford Encyclopedia of Food and Drink writes that pastirma is the word the Ottomans used for a type of Byzantine cured beef that was called paston paston 14 15 According to Johannes Koder an expert in Byzantine studies paston could mean either salted meat or salted fish while akropaston ἀkropaston means salted meat 16 Andrew Dalby gives the definition of paston as salted fish and akropaston apakin as well salted fillet steak 17 Gregory Nagy gives the definition of akropaston as smoked describing apakin as a kind of salami sausage probably similar to pastourma 18 The Oxford Companion for Food says that a Byzantine dried meat delicacy was a forerunner of the pastirma of modern Turkey 19 Other scholars have given different accounts of the historical origins of the Ottoman pastirma The armies of settled agricultural peoples had cereal based diets some Turkish and Bulgarian scholars have written that certain medieval fighters who kept dried and salted meat under their saddles had an edge over opponents who ate mostly cereals Ammianus Marcellinus wrote that the Huns warmed this meat by placing it between their legs or on the backs of their horses 20 The English word pastrami may be a Yiddish construction that combined salami with pastirma or one of the similar linguistic variations of the word pastramă in Romanian pastroma in Russian and basturma in Armenian 21 Preparation and usage Edit Pastirma with three eggs a common Turkish breakfast dishPastirma is usually made from water buffalo or beef but other meats can also be used In Egypt pastirma is made not only with beef but with lamb water buffalo goat and camel as well 22 Some pastirmas are made with horsemeat 23 Different cuts of meat may be used a single cow can produce 26 different types of pastirma Fillet shank leg and shoulder cuts are used for the best quality pastirmas 11 10 It is usually made during the months of October and November 24 To make pastirma the meat is rinsed and salted before being dried and pressed After the first drying period the meat is cold pressed for up to 16 hours This aids the process of removing moisture from the meat After the first pressing the meat is dried for several days during which the fats melt and form a white layer The second press is a hot press 25 Finally the dried and pressed meat is covered with a spice paste called cemen Cemen is made from a paste of ground fenugreek seeds chili powder 26 and mashed garlic 27 28 The dried product is covered with the wet paste and left to dry again The entire process takes approximately one full month 10 Pastirma is classified as an intermediate moisture food Lowering the moisture level is a form of food preservation that hinders the growth of microorganisms and the cemen paste is used to control surface mold growth during storage 27 Other functions of the cemen include improved flavor characteristic red coloring prevention of further drying and antimicrobial effects 29 Cuisines EditOttoman cuisine was not only the product of Muslim citizens of the Ottoman Empire it was also influenced by Ottoman Christian and Jewish citizens Today it includes the cuisines of Armenia Egypt Turkey and the Levant 30 31 32 Armenia Edit Further information Armenian cuisine The cured meat which resembles Italian bresaola is called basturma բաստուրմա or aboukht ապուխտ by Armenians 33 Some Armenian owned pizzerias in cities like Yerevan Boston and Los Angeles serve basturma topped pizza 33 According to Nigol Bezjian Armenians who survived the 1915 genocide brought basturma with them to the Middle East Bezjian recalls that his grandmother used to prepare basturma omelets fried in olive oil with pieces of lavash bread He notes that Armenians from Kayseri were particularly renowned basturma producers 33 Arabs mocked Armenians with phrases like It smells like there is basturma here referring to the strong smell of basturma that is produced by the garlic and fenugreek mixture that the meat is coated in during preservation Shoushou a well known Lebanese comedian of the 1960s 1970s portrayed a caricature of an Armenian basturma seller he retired the character after local Lebanese Armenians complained 33 In Palestine Armenian families gather on New Year s Eve and eat traditional foods including basturma cig kofte and a traditional Anatolian confection called kaghtsr sujukh քաղցր սուջուխ 34 35 Bulgaria Edit Pastarma as it is called in Bulgaria arrived in Bulgaria in the 7th century Specific products include Pastrma govezhda Pastarma Govezhda which was registered as a Traditional Speciality Guaranteed in the EU in 2017 2 Turkey Edit Further information Turkish cuisine In Turkish cuisine pastirma can be eaten as a breakfast dish and it is a common ingredient in omelettes menemen Turkish style shakshouka or a variation of eggs benedict 36 37 38 Pastirma may also be served as a meze appetizer citation needed Pastirma can be used as a topping for hummus 39 pide bread 40 hamburgers 41 and toasted sandwichs with either cheddar cheese or Turkish kasar cheese It can be as a filling for a borek that is made with kadayif instead of the traditional filo dough 42 It may be combined with potato to make a filling for traditional boreks as well 43 It is also a common addition to many of the traditional vegetable dishes especially the tomato and white bean stew called kuru fasulye but also cabbage pastirmali lahana chickpeas pastirmali nohut asparagus pastirmali kuskonmaz 44 and spinach pastirmali ispanak 45 46 It can also be used to make cheesy pull apart bread 47 Production EditTurkey produces around 2041 tons of pastirma each year 11 The pastirma from Kayseri is particularly well known 48 In their 1893 report the British Foreign Office note that Kayseri which they call Cesarea is specially renowned for the preparation of basturma pemmican 49 In Kastamonu which produces around 200 tons of pastirma each year cemen is made using garlic that is locally produced by the farming villages of Taskopru 50 See also Edit Food portalBiltong Form of dried cured meat from southern Africa Cecina Salted and dried or cured meat Jerky Lean meat dried to prevent spoilage Pastrami Meat preserved by partial drying seasoning smoking and steaming Montreal style smoked meat Style of smoked meat corned beef created by Jewish immigrants in Montreal Quebec List of dried foodsReferences Edit Ramesh C Ray Montet Didier 21 August 2014 Microorganisms and Fermentation of Traditional Foods CRC Press p 263 ISBN 978 1 4822 2308 8 a b Commission Implementing Regulation EU 2017 1106 of 21 June 2017 entering a name in the register of traditional specialities guaranteed Pastrma govezhda Pastarma govezhda TSG Official Journal of the European Union 2 June 2017 Retrieved 6 November 2021 Clifford Wright 26 September 2003 The Little Foods of the Mediterranean 500 Fabulous Recipes for Antipasti Tapas Hors D Oeuvre Meze and More Harvard Common Press p 291 ISBN 978 1 55832 227 1 Sameh Wadi 14 April 2015 The New Mediterranean Table Modern and Rustic Recipes Inspired by Traditions Spanning Three Continents Page Street Publishing p 82 ISBN 978 1 62414 104 1 Ghillie Basan 2007 Middle Eastern Kitchen Hippocrene Books p 198 ISBN 978 0 7818 1190 3 PASTIRMA Also known as pasterma pastarma or pastourma Mutton beef or goat meat marinated with strong taste pastirma forms part of Turkish and Greek mezze and is eaten like dried ham For more see New Larousse Gastronomique Hachette UK 2018 ISBN 0600635872 p 562 The Bulgarians and Serbs call it pastarma the Greeks pastourmas the Azerbaijanis bastirma the Arabs basterma and the Romanians pastrama For more see Robert Sietsema New York in a Dozen Dishes Houghton Mifflin Harcourt 2015 ISBN 0544454316 p 112 The stuffing consists of what the Greeks call pastourma known to the Turks as pastirma and to the Arabs as basturma For more see Clifford Wright Little Foods of the Mediterranean 500 Fabulous Recipes for Antipasti Tapas Hors D Oeuvre Meze and More Harvard Common Press 2003 ISBN 1558322272 p 291 The Greeks of Cappadocia have contributed in modest but distinct ways to the general food culture of modern Greece reinforcing and adding their own nuances to the special foods of the major Christian festivals They also claim pastirma as one of their specialities In spite of such Byzantine precursors as apokti it is true that the pastirma tradition has deep roots in the nomadic culture of the medieval Turks It is highly probable that they transmitted the idea to the Cappadocians alongtime before Constantinople was conquered and although Constantinople knew all about pastirma from the seventeenth century onwards it is certain that after the population exchanges of 1923 modern Greece acquired its knowledge of pastirma from the Capadocians For more see Gifts of the Gods Andrew Dalby Rachel Dalby A History of Food in Greece Foods and Nations Reaktion Books 2017 ISBN 1780238630 p 149 a b c Kaban Guzin 2013 12 01 Sucuk and pastirma Microbiological changes and formation of volatile compounds Meat Science 59 th International Congress of Meat Science and Technology 18 23 August 2013 Izmir Turkey 95 4 912 918 doi 10 1016 j meatsci 2013 03 021 ISSN 0309 1740 PMID 23608196 a b c Kilic Birol 2009 Current trends in traditional Turkish meat products and cuisine LWT Food Science and Technology 42 10 1581 1589 doi 10 1016 j lwt 2009 05 016 ISSN 0023 6438 Abdallah Marwa Ragab The meat that ancient Armenian warriors used to survive Aboukh Commonly known as Basturma and Sujukh OCLC 1187870747 The History of Aboukh Pastirma A Dry Cured Beef Product of Armenian Origin Handbook of Meat and Meat Processing CRC Press pp 708 719 2012 01 11 doi 10 1201 b11479 44 ISBN 978 0 429 15146 0 retrieved 2022 06 06 Kraig Bruce 2013 01 31 The Oxford Encyclopedia of Food and Drink in America OUP USA ISBN 978 0 19 973496 2 Archived from the original on 2018 07 28 Retrieved 2018 07 18 When the Ottomans settled in Istanbul they also adopted a number of Byzantine dishes one of which was a form of cured beef called paston and which the Turks called pastirma It became and remains a specialty of Kayseri in Cappadocia in west central Turkey After the Armenians now the Greeks Byzantines The evolution of Pastirma Handbook of Meat and Meat Processing CRC Press pp 708 719 2012 01 11 doi 10 1201 b11479 44 ISBN 978 0 429 15146 0 retrieved 2022 06 06 Brubaker Leslie Linardou Kallirroe 2007 Eat Drink and be Merry Luke 12 19 Food and Wine in Byzantium Papers of the 37th Annual Spring Symposium of Byzantine Studies in Honour of Professor A A M Bryer Ashgate Publishing Ltd pp 47 62 ISBN 978 0 7546 6119 1 Dal Andrew 2010 06 30 Tastes of Byzantium The Cuisine of a Legendary Empire I B Tauris p 189 ISBN 978 0 85771 731 3 Nagy Gregory 2014 01 02 Greek Literature in the Byzantine Period Greek Literature Routledge ISBN 978 1 136 06626 9 Archived from the original on 2018 07 28 Retrieved 2018 07 18 Davidson Alan 2006 Jaine Tom ed The Oxford Companion to Food Oxford University Press doi 10 1093 acref 9780192806819 001 0001 ISBN 978 0 19 280681 9 Archived from the original on 2018 06 03 Retrieved 2018 07 16 This is certainly true of Byzantine cuisine Dried meat a forerunner of the pastirma of modern Turkey became a delicacy Dalby Andrew 1992 Greeks abroad social organisation and food among the ten thousand The Journal of Hellenic Studies 112 16 30 doi 10 2307 632150 ISSN 0075 4269 JSTOR 632150 S2CID 163380519 harry g levine 2007 pastrami land the jewish deli in new york city Contexts 6 3 67 doi 10 1525 ctx 2007 6 3 67 JSTOR 41801065 S2CID 60894880 Gagaoua Mohammed Boudechicha Hiba Ryma 2018 06 01 Ethnic meat products of the North African and Mediterranean countries An overview PDF Journal of Ethnic Foods 5 2 83 98 doi 10 1016 j jef 2018 02 004 ISSN 2352 6181 Lorenzo Jose M Munekata Paulo E S Campagnol Paulo Cezar Bastianello Zhu Zhenzhou Alpas Hami Barba Francisco J Tomasevic Igor 2017 12 01 Technological aspects of horse meat products A review Food Research International 102 176 183 doi 10 1016 j foodres 2017 09 094 ISSN 0963 9969 PMID 29195938 S2CID 33867859 Toldra Fidel 2014 10 27 Handbook of Fermented Meat and Poultry John Wiley amp Sons ISBN 978 1 118 52267 7 Hui Y H Evranuz E Ozgul 2012 05 14 Handbook of Animal Based Fermented Food and Beverage Technology Second Edition CRC Press ISBN 978 1 4398 5022 0 Nazilli Ticaret Odasi Kurutulmus Toz Biber Uretimi Bozdogan Archived from the original on 2018 07 28 Retrieved 2018 07 18 a b Sych J 2003 01 01 Intermediate Moisture Foods Encyclopedia of Food Sciences and Nutrition Second ed Oxford Academic Press pp 3337 3342 ISBN 978 0 12 227055 0 Yetim Hasan Sagdic Osman Dogan Mahmut Ockerman Herbert W 2006 Sensitivity of three pathogenic bacteria to Turkish cemen paste and its ingredients Meat Science 74 2 354 358 doi 10 1016 j meatsci 2006 04 001 ISSN 0309 1740 PMID 22062846 Erkmen Osman Bozoglu T Faruk 2016 04 13 Food Microbiology Principles into Practice John Wiley amp Sons ISBN 978 1 119 23784 6 Osmanli Istanbul mutfagi uzerine Retrieved 2018 11 18 Gur Janna 2008 The Book of New Israeli Food A Culinary Journey Schocken Books ISBN 978 0 8052 1224 2 El Magoli S B M Abd Allah M A 2014 ETHNIC MEAT PRODUCTS Middle East Encyclopedia of Meat Sciences Elsevier pp 553 554 doi 10 1016 b978 0 12 384731 7 00197 5 ISBN 9780123847348 a b c d Bezjian Nigol 2009 08 18 Bezjian Travels with Basturma The Armenian Weekly Retrieved 2018 11 18 Duguid Naomi 2016 09 06 Taste of Persia A Cook s Travels Through Armenia Azerbaijan Georgia Iran and Kurdistan Artisan Books ISBN 978 1 57965 727 7 Panem et Circenses This Week in Palestine Archived from the original on 2018 11 19 Retrieved 2018 11 18 Arda nin Mutfagi Yumurtanin En Lezzetli Hali Eggs Benedict Tarifi Arda nin Mutfagi Archived from the original on 2018 07 31 Retrieved 2018 07 31 Migros Turkiye Pastirmali Yumurta Tarifi Archived from the original on 2018 07 31 Retrieved 2018 07 31 Pastirmali Menemen Sabah Retrieved 2018 11 18 Pastirmali Humus Tarifi Nursel in Evi Archived from the original on 2021 12 12 Retrieved 2018 07 18 Pastirmali Pide Tarifi Nursel in Evi Archived from the original on 2018 07 28 Retrieved 2018 07 18 Pastirmali Hamburger ve Lahana Salatasi Tarifleri Arda nin Mutfagi 1 Bolum 01 11 2015 Retrieved 2018 07 18 Pastirmali Kadayif Boregi Tarifi Pelin Karahan la Nefis Tarifler Retrieved 2018 07 18 Migros Turkiyeundefined Director Patatesli Pastirmali Rulo Borek Retrieved 2018 07 31 Migros Turkiyeundefined Director Pastirmali Kuskonmaz Tarifi Event occurs at 119 seconds Retrieved 2018 07 31 Gurme Tarifler Pastirmali Ispanakli Sote TV Kayseri Retrieved 2018 07 18 Halici Feyzi 1991 Ucuncu Milletlerarasi Yemek Kongresi Turkiye 7 12 Eylul 1990 Konya Kultur ve Turizm Vakfi ISBN 978 975 95525 1 0 Migros Turkiye Pastirmali Kasarli Somun Ekmek Tarifi Event occurs at 99 seconds Retrieved 2018 07 31 Show TV Turgay Basyayla ile Lezzet Yolculugu Kayseri de Archived from the original on 2018 07 28 Retrieved 2018 07 18 Office Great Britain Foreign 1894 Diplomatic and Consular Reports Annual series p 5 Archived from the original on 2018 07 28 Retrieved 2018 07 18 Tarim TV Sarimsagi kadar pastirmasi da unlu Archived from the original on 2018 07 31 Retrieved 2018 07 31 Bibliography EditAlan Davidson The Oxford Companion to Food Oxford University Press Oxford 1999 ISBN 0 19 211579 0 Maria Kaneva Johnson The Melting Pot Balkan Food and Cookery Prospect Books 1995 ISBN 0 907325 57 2 External links Edit Media related to Pastirma at Wikimedia Commons Retrieved from https en wikipedia org w index php title Pastirma amp oldid 1160219362, wikipedia, wiki, book, books, library,

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