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Apohtin or apohti (Greek: απόχτιν) is a traditional Cypriot dried food made by salted goat meat.[1]


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.[1]


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 state to protect it from threats able to harm its quality, such as insects), to the sun for a period of three to four weeks in order to get dry. After that period, meat is sliced into small pieces, washed again and becomes available for any type of cooking.[1] In Cyprus apohtin is a common meze that is served with alcoholic beverages (wine, zivania etc.).[2]

A food similar to apohtin is noted in Santorini under the same name. That kind of apohti refers to a food based in pork tenderloin that is salted and dried in the sun.[3] Also, the preparation of tsamarella, another Cypriot dish, is similar to apohtin's preparation except from the fact that unlike apohtin, in tsamarella, animal's bones are removed from the beginning.[4]

See also[edit]


  1. ^ a b c "Απόχτιν". foodmuseum.cs.ucy.ac.cy (in Greek). Cyprus Food Virtual Museum. Retrieved 26 November 2015.
  2. ^ "Εγγραφή της μεσογειακής δίαιτας στον Παγκόσμιο Κατάλογο Άυλης Πολιτιστικής Κληρονομιάς". moi.gov.cy (in Greek). Republic of Cyprus. 5 December 2013. Retrieved 26 November 2015.
  3. ^ "Εισαγωγή στην κυκλαδίτικη κουζίνα: πτωχή πλην νοστιμότατη". athinorama.gr (in Greek). Athinorama. 7 July 1996. Retrieved 26 November 2015.
  4. ^ "Tsamarella-Apohtin". cyprushighlights.com. Gastronomical Map of Cyprus. Retrieved 26 November 2015.