Miran
Ο Kourounlian Miran is considered the first to make pastourma more widely known in Greece. A refugee from Caesarea in Cappadocia after the Armenian Genocide, he traveled to Constantinople, Chios and from there he arrived in Piraeus where he started the pastourma trade in 1922 and a little later he settled in a tiny shop in Euripides 45.
In 1950 he set up the sausage factory and thus began distributing products Miran in all regions of Greece, while in 1983 his son Berdos takes over the reins and the factory expands and is transformed into a modern unit. Today, when the company is taken over by the founder's grandchildren, Miran and Krikor, the company exports to the European Union and third countries.
Ο cured beef (or pastrumas), a typical oriental cuisine of oriental cuisine, was traditionally prepared in many areas of Greece that are close to Turkey (Thrace, NE Aegean islands, Dodecanese). In Athens and the rest of Greece, he was brought with him by the refugees from Asia Minor, from the lost homelands. The good pastourma used to be - say the praisers - made from camel but nowadays the veal. The final stage is the smearing of the meat with cement and then drying. The characteristic aroma and taste of pasturma owes to the dominant spice of the mixture, which consists mainly of buckwheat, paprika, allspice, cumin.
In the old days, when its taste and spices were necessary for the preservation of pastruma, its smell from the body of the person who had consumed it left after a week. Now fortunately there are refrigerators and so the doses are smaller and the smell says goodbye much earlier.
In recent years his store Miran in Evripidou Street was renovated acquiring a facade of a building with a vertical garden, while inside they were created tasting areas where visitors can try not only the company's products, but also from other small producers in the country.
Contact
- AddressEvripidou 45, 10554 Athens
- Phone Number
- Website
- CategoryProducers
- LeaseAttica - Athens
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