Τσαμαρέλλα και ποικιλία κυπριακών αλλαντικών σε δίσκο. Τα καροτζέφαλα αποτελούν παραλλαγή του είδους. Πηγή: Στάλω Λαζάρου.
Karotžefala was a type of preserved meat made from goat's head. It was utilised in the preparation of a soup, which was accompanied with barley rusks, called ‘kavkalies'.
Name - Recipe
Κεφαλή κατσίκας, αποξηραμένη.
Goat's head
Oregano
Salt
Cut the goat's head in two and sprinkle it with plenty of salt. Leave it in the sun for a few days (7-10 days) to dry out. Sprinkle with oregano just before drying. (Maroulla Economidou, 85 years old, Pedoulas)
Preserving in salt.
Drying in the sun.
Functional and symbolic role
Karotzéfala were utilised in the preparation of soup, which was accompanied with barley rusks, called "kavkalies".
Additional information and bibliography
Karotzefala would be prepared during the process of preparing tsamarella.
Oral testimony: Maroulla Economidou, 85 years old, Pedoulas. Recording: Stalo Lazarou, June 2010.
Stalo Lazarou
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