n. pl. pas·tra·mis
A highly seasoned smoked cut of beef, usually taken from the shoulder.
[Yiddish pastrame, from Romanian pastramă, from Ottoman Turkish baṣdirma, salted and seasoned air-dried beef, equivalent to Modern Turkish pastırma, bastırma, from verbal noun of bastırmak, to press down, hold down, causative of basmak, to weigh upon, press (in reference to the pressing of the meat while curing it ), from Old Turkic basmaq.]
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Indo-European & Semitic Roots Appendices
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