Apohtin facts for kids
| Course | Appetizer (meze) |
|---|---|
| Place of origin | Cyprus |
| Main ingredients | Goat Meat |
| Similar dishes | Tsamarella |
Apohtin or apohti (Greek: απόχτιν) is a traditional Cypriot dried food. It is made from goat meat that has been salted and air-dried.
Contents
A Look Back in Time
Apohtin has a long history. Its origins go back to the Byzantine period. Old writings from that time mention how people prepared meat. They would salt and dry different meats in the sun. This included goat meat, beef, and pork.
How Apohtin is Made
Making apohtin takes several steps. First, the goat is prepared. Its head, insides, and fat are removed. Then, the meat is carefully washed.
Drying the Meat
After washing, the meat is salted. It is then left outside in the sun. This drying process takes about three to four weeks. During this time, the meat is protected from things like insects. The sun and air help the meat become dry and preserved.
Ready to Eat
Once the meat is dry, it is cut into small pieces. These pieces are washed again. Now, the apohtin is ready for cooking. In Cyprus, apohtin is often served as a meze. A meze is a small dish, like an appetizer. It is usually enjoyed with drinks such as wine or zivania.
Similar Foods
There are other foods that are made in a similar way.
Apohti from Santorini
On the Greek island of Santorini, there is a food also called apohti. This version is made from pork tenderloin. It is also salted and dried in the sun.
Tsamarella
Another Cypriot dish, tsamarella, is very similar to apohtin. The main difference is that for tsamarella, the bones are removed from the meat at the very beginning. Apohtin keeps its bones during the drying process.
