![]() ![]() The layer of tsemeni is an innovation of the past 150 years, however the simply salted pastourma (without tsemeni) is still found, under the name Roumeli pastirmasi. (The Broken Road: From the Iron Gates to Mount Athos) The taste is terrific and marvellous, but anathema to many because not only is the ordinary smell of garlic squared or cubed in strenght- breath emerges with the violence of a blowlamp- but a baleful redolence of great range and power surfaces at every pore people reel backwards and leave an empty ring around dinner, as though one were whirling in incendiary parabolas. Thin slices, cut off with a razor-sharp knife, are normally eten raw occasionally it is cooked, when the aroma, aways unmanning to the uninitiated, becomes explosive. When this has again been dried to a hard crust, it has the consistency of wood: it keeps for years. Every drop! Then cut it up in strips and salt it, then lay it in the sun for a month or two – best of all, in the branches of a tree, so that the wind cures it as well – but in a cage, of course, so the crows can’t get at it.’ Then it is taken down and embedded in a paste of poached garlic and the hottest paprika you can find on the market, reinforced by whatever spices of the Orient are handy. 65)Īs Patric Leigh Fermor writes, a Greek refugee tavern- keeper from Iconium described how his pastourma was made “Υου get a camel or an ox, but a camel’s best’, he said with elliptic urgency, ‘then you put it in an olive press, and you tighten it up till ecery drop of moisture has been squeezed out. ![]() 38 years later the pastirma from a pregnant cow’s tender meat was counted among the luxuries of Sultan’s banquets. We are introduced to the word pastirma no earlier than 1624 (Narh Defteri). ![]() In a culture that rarely eats beef pastirma is an exception. Apoktin could come from various meats, including pig, goat, wild goat, sheep, billy goat, even fish or cuttlefish but pastourmas comes mainly from beef or camel meat. Apoktin, the Byzantine air -dried salted meat, was one of its forerunners. pastourmas), the wind-dried meat has been made in Anatolia for hundreds of years. ![]()
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