Apohtin [SEP] material used
Apohtin
Apohtin or apohti () is a traditional Cypriot dried food made by salted goat meat.
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.
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
for one more day. Tsamarella is soft, it has salty taste and it is served with alcoholic beverages (wine, zivania etc) as a meze.
Historical facts.
Like the vast majority of Cyprus' dried meats (lountza, loukaniko, apohtin, zalatina etc), tsamarella is a traditional product of Marathasa Valley, Pitsilia 
and Pafos' agricultural areas. Moreover, in the past it was placed in special wooden lockers and it was used as a way to maintain food.
See also.