Almoço de Sábado

Herança turca, raramente disponível aqui no burgo.

Pastrami numa sandwich com alface, rodelas de pepino, cogumelos e mayonese.  Delicioso, fresco e leve. O Pingo Doce voltou a vender e não está nada mal. Não tem o corte nova-iorquino, é certo. Mas podia ser pior. Já o vi por cá, em muito boa casa, cortado à laia de bife.

« Pastrami is a popular delicatessen meat made from lean red meat, chiefly brisket. The raw meat is salted (through immersion in a thick brine), then partly dried, seasoned with various herbs and spices (such as garlic, coriander, black pepper, paprika, cloves, allspice, mustard seed, and others depending on the specific recipe), and smoked. In Canada and the United States, pastrami is made from beef and the meat is kept hot on a steam table before slicing for serving.

Both the dish and the word were brought to the United States with a wave of the Jewish immigration from Bessarabia and Romania in the second half of the 19th century; it is a signature dish of the local Jewish cuisine of these regions. The word, however, as used in Yiddish and various languages of the Balkans (e.g. Romanian pastramă), which entered the Russian language as pastromá, is likely of Turkish origin, spread during the period of the Ottoman domination of the region.

The authoritative dictionary of gastronomic terminology of the Yiddish language (by Dr. M. Schaechter) and the official etymological dictionary of the Romanian language, the Dicţionarul explicativ al limbii române, derive the term from Turkish pastırma. Indeed the ancient Turkish word for it is “basturma” (which means “pressed”) from which the words pastırma and pastrami have been derived.

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.

Early references in English spelled “pastrama”, while its current form is associated with a Jewish store selling “pastrami” in New York City in 1887. It is likely that this spelling was introduced to sound related to the Italian salami. »


Autor: Filipe Antolin

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