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Pastirma
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Pastirma, pastırma, pastourma, bastirma or basturma is a highly seasoned, air-dried cured beef of Anatolian origin,〔Zubaida, Sami & Tapper, Richard. ''A Taste of Thyme''. I.B. Tauris & Co. Ltd, 1994, p. 35 & 39.〕 which is now part of the cuisines of the former Ottoman countries.
==Etymology==
The word comes from the (トルコ語:bastırma et) 'pressed meat', ''pastırma'' in modern Turkish.〔TDK dictionary〕 Some authors claim that this is related to the earlier Byzantine Greek word "paston," which is claimed to be a kind of dried and cured meat,〔Anagnostakis, Ilias (2013). Flavours and Delights. Tastes and Pleasures of Ancient and Byzantine Cuisine. Armos. p. 81. "paston or tarichon…Cured meats were either eaten raw or cooked in pasto-mageireia with bulgur and greens, mainly cabbage."〕 but standard Greek dictionaries do not assert this connection,〔Babiniotis, Λεξικό της Νεας Ελληνικής Γλώσσας〕〔Andriotis et al., Λεξικό της κοινής νεοελληνικής〕 and gloss ''paston'' simply as "salted (meat)".〔
The word has been borrowed by other languages of the region: (アルバニア語:pastërma), (アラビア語:بسطرمة (''basterma'')), (アルメニア語:բաստուրմա (''basturma'')), (アゼルバイジャン語:basdırma), Bosnian, Croatian and Serbian: ''pastrma'', (ブルガリア語:пастърма (''pastărma'')), (ギリシア語:παστουρμάς (''pastourmás'')), (ヘブライ語:פסטרמה) (''pastrama'') and (ルーマニア語、モルドバ語():pastramă). The American cured meat product ''pastrami'' has its origins in ''pastirma'' via (イディッシュ語:פאסטראמא) ''pastrama.''〔Harry G. Levine, "Pastrami Land, the Jewish Deli in New York City", (''Contexts'', Summer 2007 ), p. 68. "The modified “pastrami” spelling was probably introduced in imitation of the American English salami."〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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