Τσαμαρέλλα. Άδεια δημοσίευσης: Υπουργείο Γεωργίας.
Salted goat meat that has been dried in the sun.
Name - Recipe
Salted goat meat that has been dried in the sun.
5-6 kg of old goat meat (ribs)
about 2 kg of salt
A generous amount of oregano
Version A
Cut the meat into large pieces and debone. Sprinkle each piece with plenty of salt and place one on top of the other in a large deep bowl (the basin must be deep because it will release a lot of juice). Leave overnight to absorb the salt. On the following day, take each piece separately, grip it with hooks (to keep it open) and hang it in the sun to dry out completely. It takes about 2-3 days (depending on the season). Bring a large pot of water to a boil and dip each piece separately for about 2-3 minutes. Repeat this process for 2-3 times (change the water each time) until the meat is no longer salty. Put the meat in the air for a while to drain. Line a deep container with a white cloth and place the pieces on top of each other, after sprinkling them with plenty of oregano. Cover them with white clothing and put weights on top to straighten the meat, and leave it overnight. Hang them in the air again with hooks to drain only (not to dry out ) for about 2-3 hours. Tsamarella should be soft. (Kyperounda, see Kourri and Lazarou 2007)
Version B
Use goat meat (preferably an old goat) from which has been deboned. The meat is cut into large pieces, which are scored with a knife and sprinkled with salt. The salted pieces are pressed, placed in a basin overnight to absorb the brine and on the following day they are placed in the sun to dry for about 5-10 days, depending on the weather. The pieces are turned/moved daily to ensure to get an even amount of salt and sun. Tsamarella is repeatedly immersed in hot water for 2-3 minutes to remove the salt. Place it once again in the sun for 1 day after sprinkling it with oregano. (Kythraiotou 2013, 52)
Preserving in salt.
Drying in the sun.
Boiling.
While tsamarella is outside in the sun, it should be protected from flies.
Functional and symbolic role
Tsamarella is a way of preserving meat, since in the old days there were no refrigerators. In the old days, they used to put the thamarella in 'armaroles', small cupboards made of wooden frames and wire mesh that allowed the food inside to ventilate and to be protected from insects.
Tsamarella is considered a suitable accompaniment to zivania (Kythraiotou 2013, 47).
Additional information and bibliography
Tsamarella was traditionally prepared in the same way as apohti, the only difference being that only boneless pieces of meat were used in tsamarella (Kyprianou 1970). Moreover, tsamarella was preserved for a shorter period of time than apohti, and therefore, it was not necessary to fry it in goat fat beforehand (Neophytou 1991).
Marathasa (Kampos-Tsakistra) was famous for its tsamarella and other charcuterie. In this area there was a large number of small traders who sold the charcuterie on festivals all over Cyprus (Kythraiotou 2013, 47).
Kythraiotou, F. (2013). Gastronomic guide of Marathasa, Ministry of Education and Culture - Pedagogical Institute, Nicosia.
Kyprianou, H. (1970). Some Cypriot dishes of Tsakkistra Village, Publications of Lapithos Gymnasium, Lapithos.
Neophytou, K. (1991) 'Preservation of meat', Λαογραφική Κύπρος, 41, 63-73.
Oral testimony: See. Kourri, P. and Lazarou, S. (eds.) (2007). Traditional recipes of the village of Kyperounda, unpublished data.
Stalo Lazarou, Demetra Dimitriou, Petroula Hadjittofi
Τσαμαρέλλα. Πηγή: Στάλω Λαζάρου.
Τσαμαρέλλα. Πηγή: Στάλω Λαζάρου.
Traditional Recipes
Hiromeri
A cured cold cut, hiromeri is placed in wine and then smoked. Both of the preparation stages take months in all to complete.
Traditional Recipes
Karotžéfala
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'.
Traditional Recipes
Kokkaloú cured pork ribs
The method of preparation of kokkalou is reminiscent of lountza. Cured kokkalou is cut into pieces and either barbecued or fried.
Traditional Recipes
Loukaniko (sausage)
A type of sausage made in Cyprus from pork and matured in salt, red wine and a variety of spices. It is dried in the sun and then smoked daily for 8-10 days.
Foods
Loukaniko - Cyprus sausage
Pork sausages produced from coarsely minced pork, soaked red wine, to which various spices are added and smoked.
Traditional Recipes
Lountza
Cyprus lountza, a type of cured ham, is widely enjoyed as part of the traditional mezé and in sandwiches. Made from pork tenderloin matured in salt, red wine and dry coriander and then smoked daily…
Foods
Lountza - cured ham
Cyprus lountza is made from pork tenderloin matured in salt, red wine and dry coriander and then smoked daily for 20 days. Lountza is widely enjoyed as part of the traditional mezé and in sandwiches.
Traditional Recipes
Lountza cooked in wine
In this recipe the several-day process of making lountza is simplified. The pork is fried, then cooked in wine and coriander.Cyprus lountza is a type of cured ham made from pork tenderloin matured in…
Traditional Recipes
Posyrtí
In order to prepare the Cypriot version of bacon, the pork is placed in wine for 8-10 days and then smoked daily for 20 days.
Foods
Posyrti - a cured meat product
In the villages of Pitsilia and Marathasa, as well as in Tilliria and Paphos, the preparation of posyrti was customary and essential.
Foods
Posyrti Pitsilias - gastronomical map of Cyprus
Posyrti of the Pitsilia area is a cured meat product consumed either as fried or grilled and served mostly for breakfast, in sandwiches or as an appetiser.
Traditional Recipes
Potatoes yahni with karotzefala
"... add the potatoes, water and tomato paste. Add pieces of karotzefala and let them boil until the potatoes are cooked." (Maroulla Economidou, Pedoulas)
Foods
Preparation of traditional charcuterie
The main types of traditional Cypriot charcuterie are loukanika (sausages), lountza, hiromeri, zalatina, posyrti (bacon), tsamarella and apohti.
Foods
Tsamarella in the gastronomical map of Cyprus
A traditional goat meat mezé, an accompaniment to zivania.