Tsamarella ( Greek: τσαμαρέλλα, Turkish: samarella) is a traditional food and one of Cyprus' main lunch meats, [1] [2]common in both Greek Cypriot and Turkish Cypriot communities. [3]
Preparation
It consists usually of goat's meat; the whole animal without its bones, that is salted and cured for preservation. The process of preparation traditionally involves drying in the sun for few days. After that, the meat was placed in boiled water and a condiment (usually oregano) was added. The producers then put it again in the sun for one more day. Tsamarella is soft, has salty taste and it is served with alcoholic beverages ( wine, zivania etc.) as a meze. [1] [4]
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. [4]
See also
References
- ^ a b "Products and Recipes". visitcyprus.com. Cyprus Tourism Organisation. Archived from the original on 27 November 2015. Retrieved 26 November 2015.
- ^ "Σφαγή χοίρου & Παρασκευή παραδοσιακών αλλαντικών". foodmuseum.cs.ucy.ac.cy. Cyprus Food Virtual Museum. Retrieved 26 November 2015.
- ^ "North Cyprus Cuisine". partnersabroad.com. Partners abroad. Retrieved 26 November 2015.
- ^ a b "Τσαμαρέλλα". foodmuseum.cs.ucy.ac.cy (in Greek). Cyprus Food Virtual Museum. Retrieved 26 November 2015.
External links
- Description from Cyprus tourist information site Archived 2015-11-27 at the Wayback Machine
Tsamarella ( Greek: τσαμαρέλλα, Turkish: samarella) is a traditional food and one of Cyprus' main lunch meats, [1] [2]common in both Greek Cypriot and Turkish Cypriot communities. [3]
Preparation
It consists usually of goat's meat; the whole animal without its bones, that is salted and cured for preservation. The process of preparation traditionally involves drying in the sun for few days. After that, the meat was placed in boiled water and a condiment (usually oregano) was added. The producers then put it again in the sun for one more day. Tsamarella is soft, has salty taste and it is served with alcoholic beverages ( wine, zivania etc.) as a meze. [1] [4]
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. [4]
See also
References
- ^ a b "Products and Recipes". visitcyprus.com. Cyprus Tourism Organisation. Archived from the original on 27 November 2015. Retrieved 26 November 2015.
- ^ "Σφαγή χοίρου & Παρασκευή παραδοσιακών αλλαντικών". foodmuseum.cs.ucy.ac.cy. Cyprus Food Virtual Museum. Retrieved 26 November 2015.
- ^ "North Cyprus Cuisine". partnersabroad.com. Partners abroad. Retrieved 26 November 2015.
- ^ a b "Τσαμαρέλλα". foodmuseum.cs.ucy.ac.cy (in Greek). Cyprus Food Virtual Museum. Retrieved 26 November 2015.
External links
- Description from Cyprus tourist information site Archived 2015-11-27 at the Wayback Machine