Pastirma or Pasterma,[1] also called pastarma,[2] pastırma, pastrma, pastourma,[3] basdirma,[4] basterma,[5] basturma,[6] or aboukh[7] is a highly seasoned, air-dried cured beef that is found in the cuisines of Albania, Armenia, Bosnia and Herzegovina, Romania, Bulgaria, Egypt, Greece, Cyprus, Iraq, the Levant, North Macedonia, Azerbaijan, Turkey and Georgia.[8][9][10][11]
- ^ Ramesh C. Ray; Montet Didier (21 August 2014). Microorganisms and Fermentation of Traditional Foods. CRC Press. p. 263. ISBN 978-1-4822-2308-8.
- ^ "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.
- ^ 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.
- ^ 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.
- ^ "How Do You Say Basturma in Armenian?". The Armenian Prelacy. 8 July 2016.
- ^ 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 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.
- ^ 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.