Tsamarella
Traditional lunch meat in Cyprus
From Wikipedia, the free encyclopedia
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]
