Dish

Apohtin

Cypriot Smoked Pork

Apohtin is a hearty and flavorful dish that is perfect for cold winter nights. The meat is marinated in red wine, garlic, and herbs such as rosemary and thyme, which infuses it with rich and complex flavors. The meat is then slow-cooked until it is tender and falling off the bone. Apohtin is a great source of protein and iron, but it is also high in fat and calories due to the use of fatty cuts of meat and the slow-cooking process.

European cuisine› Mediterranean cuisine› Cypriot cuisine

Appetizer

Origins and history

Apohtin is a traditional Cypriot dish that has been enjoyed for centuries. It is often served at special occasions such as weddings and religious festivals.

Dietary considerations

Apohtin is not suitable for people on a low-fat or low-calorie diet. It is also not recommended for pregnant women due to the risk of listeria.

Variations

There are many variations of Apohtin, with some recipes calling for different herbs and spices to be added to the marinade. Some recipes also call for the meat to be cooked on a spit over an open flame, which gives it a smoky flavor.

Presentation and garnishing

Apohtin is typically served in a large pot or casserole dish, with the meat arranged on a bed of rice or potatoes. It is often garnished with fresh herbs such as parsley or mint.

Tips & Tricks

To make Apohtin, use high-quality lamb or goat meat and be sure to marinate it for at least 24 hours to allow the flavors to develop. When slow-cooking the meat, be sure to keep the temperature low and cook it for several hours until it is tender and falling off the bone.

Side-dishes

Apohtin is often served with traditional Cypriot side dishes such as pilaf (rice cooked with broth and spices) and tzatziki (yogurt and cucumber dip).