1
Stage 1 of 4
basdirma / pastirma
Turkish · medieval
"pressed, cured meat"
from a root meaning "to press," describing pressed, cured meat
2
Stage 2 of 4
pastrama
Romanian · 1800s
"cured, spiced meat"
adopted the dish through Ottoman-influenced Balkan cuisine
3
Stage 3 of 4
pastrame
Yiddish · 1800s
"spiced smoked beef"
carried by Romanian Jewish immigrants to new communities
4
Stage 4 of 4
pastrami
English · 1916
"seasoned smoked beef"
the spelling shifted to end in "-mi," likely influenced by "salami," in New York delicatessens
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