Apohtin

Apohtin or apohti (Greek: απόχτιν) is a traditional Cypriot dried food made by salted goat meat.^[1]

History[]

Apohtin's roots are traced during the Byzantine period as various texts refer to the preparation of meat (goat meat, beef, pork etc.) that was salted and then dried in the sun.^[1]

Preparation[]

In order to prepare apohtin, the animal is opened in the middle. Its head, intestines and tallow are removed. Then the meat is washed, salted and left (in a state to protect it from threats able to harm its quality, such as insects), to the sun for a period of three to four weeks in order to get dry. After that period, meat is sliced into small pieces, washed again and becomes available for any type of cooking.^[1] In Cyprus apohtin is a common meze that is served with alcoholic beverages (wine, zivania etc.).^[2]

A food similar to apohtin is noted in Santorini under the same name. That kind of apohti refers to a food based in pork tenderloin that is salted and dried in the sun.^[3] Also, the preparation of tsamarella, another Cypriot dish, is similar to apohtin's preparation except from the fact that unlike apohtin, in tsamarella, animal's bones are removed from the beginning.^[4]

See also[]

• List of dried foods

References[]