Pastrami

[4][5][6][7][8] Pastrami was introduced to the United States in a wave of Jewish immigration from Bessarabia and Romania in the second half of the 19th century, with the Yiddish pastrame.

According to his descendant Patricia Volk, he prepared pastrami according to the recipe of a Romanian friend and served it on sandwiches out of his butcher shop.

[14] It is cured in brine, coated with a mix of spices such as garlic, coriander, black pepper, paprika, cloves, allspice, and mustard seed, and then smoked.

The use of brisket means that smoked meat is "not fattier throughout the cut, but it has a larger cap of fat, and it has a stringier texture, more fibrous.

"[17] Greek immigrants to Salt Lake City in the early 1960s introduced a cheeseburger topped with pastrami and a special sauce.