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The apohtin (cured goat meat) and potatoes are cooked in tomato sauce with plenty of small onions (konnari). Once cooked, the food is placed in a clay pot (kouza) to retain its softness. The recipe comes from Agros village, in the mountainous district of Limassol, where it is still prepared until today.
Name - Recipe
Cured goat meat with potatoes.
1 diced apokhtin (cured goat meat)
1½kg of diced potatoes
½kg of small onions
1 plate of grated tomato
dried spearmint
salt
oil for frying
Fry the potatoes and then remove the oil from the pan, leaving only a bit. Add the onions and cook until golden. Add the tomato, the apohtin, salt and enough water to cover the food. Cook until the sauce thickens. Transfer the food to a clay pot to retain its softness. Add a bit of dry mint on top and serve while hot. (Kalliopi Hatzinicolaou, Cooking Cypriot food, 2014)
Frying.
Cooking in a pot.
Additional information and bibliography
Testimony: Kalliopi Hadjinicolaou, 12 years old, student of the Apeition High School of Agros from her mother's narration. See Cyprus Food and Nutrition Museum (2014) Cooking Cypriot food 2013-2014 (ed. Petroula Hadjittofi), unpublished data.
Petroula Hadjittofi, Argyro Xenophontos
Απόχτιν. Άδεια δημοσίευσης: Υπουργείο Γεωργίας.
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