«Απόχτιν» Πηγή: Υπουργείο Γεωργίας
A type of cured meat. It is consumed as a snack or cooked with green beans and other vegetables.
Name - Recipe
Traditional cured goat meat from an animal of 2-3 years of age.
Goat meat from an animal of 2-3 years of age.
Remove the head and use the whole animal. Cut the animal in the middle and remove the entrails and fats. Wash well and season with plenty of salt. Place it in pouches with thick mesh wire or cover it with tulle to prevent flies from getting near it. Let it dry for 3-4 weeks. When dry, cut it into small pieces and wash it with lukewarm water. Drain it, fry it well and sprinkle it with dry spearmint (Ministry of Agriculture 2009, The traditional charcuterie of Cyprus).
Boiling.
Frying.
It can be consumed as a snack or cooked with green beans or other vegetables.
Additional information and bibliography
Apohtin was a delicacy of Byzantine times. The preparation method, using meat from goat, sheep, pork or beef and salt, is described in texts of that period. According to the «Γεωπονικά», ΙΘ΄ 9, 3-5 (Koukoules 1952, vol. E, 64), after the bones have been removed, the meat is sprinkled with salt and dried in the sun.
Koukoules F. (1952), Byzantine life and culture, vol. Α΄-Στ΄, Papazisis Publications, Athens.
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2009), The traditional charcuterie of Cyprus, Press and Information Office, Nicosia.
Varvara Giangou, Athanasios Vionis, Argyro Xenophontos
Απόχτι. Άδεια δημοσίευσης: Υπ. Γεωργίας.
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