Pastrami

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Pastrami is a popular delicatessen meat made principally from red meat, chiefly brisket. The raw meat is brined, partly dried, seasoned with various herbs and spices, then smoked.

Contents 1 Origin 2 Preparation and serving 3 Variations 4 See also 5 References

[edit] Origin

Both the dish and the word pastrami were brought to the United States in a wave of Jewish immigration from Bessarabia and Romania in the second half of the 19th century. The word, derived from the Yiddish: פּאַסטראָמע (pronounced pastróme), entered the Russian language as pastromá (пастрома) via the Romanian pastramă, and it is likely rooted in the Turkish pastırma.^[1] An analogous dish is known as basturma in Armenian cuisine and as basterma in the Arab world.

Early references in English used the spelling "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.^[2]

[edit] Preparation and serving

Pastrami, like corned beef, was created as a method for preserving meat from spoilage in an age before modern refrigeration. This technique is now unnecessary, but its unique flavor still attracts many aficionados worldwide.

Traditional New York pastrami is made from the navel end of the brisket.^{[citation needed]} It is first cured in brine and then coated with a mix of spices, such as garlic, coriander, black pepper, paprika, cloves, allspice, mustard seed,^[3][4], and smoked.

In North America, pastrami is typically sliced and served hot on rye bread, a classic New York deli sandwich (Pastrami on Rye), sometimes accompanied by coleslaw and Russian dressing. Kaiser roll and baguette may be used as a basis for pastrami sandwiches. Pastrami and coleslaw are also combined in a Rachel sandwich, a variation of the popular Reuben sandwich that traditionally uses corned beef and sauerkraut.

[edit] Variations

Unlike the Jewish and modern American derivatives, mutton was historically used for pastramă in Romania. Over time pork became the norm.^{[citation needed]}

Turkey pastrami is made by processing turkey breast in a fashion similar to red meat pastrami, simulating the corresponding red meat deli product. Turkey pastrami, and the closely related chicken breast pastrami, are very popular meat products in Israel, mainly because of their low fat content and undisputable kashrut status.^[5] Israeli pastrama (stress on the second syllable, as in pastrami) is typically served cold in sandwiches on a variety of rolls and buns, including individual-sized baguettes, pita pockets, focaccia breads, and even croissants.^[6] It is also a standard ingredient in platters of cold cuts. Beef and pork pastrama is also available in Israel, but on a more limited scale due to health and dietary considerations.^[7]

[edit] See also

• Smoked meat

[edit] References