Tsamarella

Tsamarella is a cherished traditional luncheon meat in Cyprus, enjoyed by both Greek Cypriot and Turkish Cypriot communities. This delicacy is typically crafted from goat's meat, which undergoes a salting and curing process to extend its shelf life.

Here’s how it’s prepared: The meat is initially sun-dried for a few days, then boiled in water with aromatic herbs such as oregano. Following the boiling process, the meat is once again sun-dried. The final product is a tender, salty delicacy, perfect for serving as a meze, especially when paired with alcoholic beverages.

Tsamarella is a specialty of the Marathasa Valley, Pitsilia, and the agricultural regions of Pafos in Cyprus. Historically, it was stored in special wooden cabinets to preserve it. Today, it remains a delicious homage to Cypriot culinary traditions.