📝 About This Recipe
Tsamarella is a legendary Cypriot delicacy, a rustic sun-dried goat meat that embodies the rugged spirit of the Troodos Mountains. This ancient preservation method transforms lean goat thighs into a salty, intensely savory snack seasoned with pungent wild oregano. It is a true 'slow food' masterpiece, offering a unique chewy texture and a deep umami profile that reflects the sun-soaked Mediterranean landscape.
🥗 Ingredients
The Meat
- 2.5 kg Goat Leg (Thigh) (Deboned, trimmed of all visible fat and silver skin)
The Cure
- 500 g Coarse Sea Salt (High quality, non-iodized)
- 4 tablespoons Dried Wild Oregano (Cypriot 'Rigani' is preferred for its intense aroma)
The Finishing Wash
- 2 liters Warm Water (For rinsing excess salt)
- 3 tablespoons Additional Wild Oregano (For the final coating)
👨🍳 Instructions
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1
Begin by meticulously trimming the goat leg. Remove every trace of fat and connective tissue, as fat can turn rancid during the long drying process. You want only the lean, deep red muscle.
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2
Slice the meat into long, thick strips or 'slabs' approximately 3-4 cm wide. Do not cut them too thin, as they will shrink significantly during dehydration.
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3
Using a sharp knife, make shallow diagonal incisions (slashes) across the surface of the meat strips. This allows the salt and oregano to penetrate deep into the fibers.
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4
In a large wooden or glass bowl, toss the meat strips with the coarse sea salt and 4 tablespoons of oregano. Massage the salt into the slashes thoroughly.
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5
Place the salted meat in a perforated container or a traditional 'psatharkis' (wicker tray) with a weight on top to press out moisture. Let it sit in a cool, shaded area for 24 hours.
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6
After 24 hours, prepare your drying area. It must be in direct, intense sunlight and protected from insects using a fine mesh or cheesecloth.
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7
Lay the meat strips out on the drying rack. Leave space between each piece to ensure maximum airflow. Let them dry in the sun for 3 to 5 days, depending on the heat intensity.
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8
Check the meat daily; it should become firm and dark. Bring the meat indoors at night to prevent evening dew from re-hydrating the fibers.
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9
Once the meat is sufficiently dry and stiff, prepare a large pot of very warm (but not boiling) water. Briefly dip each piece of meat into the water for 10-20 seconds to wash away the surface salt crust.
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10
While the meat is still damp from the rinse, immediately dredge it in the remaining fresh wild oregano. The moisture will help the herbs adhere to the surface.
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11
Return the oregano-coated meat to the sun for one final day of drying to lock in the herbal aromas and ensure the exterior is perfectly dry.
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12
The Tsamarella is ready when it is very firm to the touch but still has a slight, steak-like 'give' in the very center. Store in a cool, dry place or vacuum seal for long-term enjoyment.
💡 Chef's Tips
Always use the leanest goat meat possible; any remaining fat will spoil the flavor over time. If you don't have a consistently sunny climate, you can use a food dehydrator set to a low temperature (around 40°C), though you will lose the 'sun-kissed' authentic taste. Ensure the mesh covering is very fine to prevent flies from touching the meat, which is the most common cause of spoilage. Don't skip the warm water rinse; it balances the salinity and softens the exterior just enough to take on the fresh oregano coating. If the meat feels 'brittle,' it is over-dried. It should be chewy and resilient, not snap like a cracker.
🍽️ Serving Suggestions
Serve sliced into thin, bite-sized translucent slivers as part of a traditional Cypriot Meze platter. Pair with a glass of chilled Zivania or a robust Commandaria dessert wine to balance the saltiness. Enjoy alongside cubes of fresh Halloumi cheese and juicy heirloom tomatoes. Serve with crisp cucumbers and black olives for a refreshing contrast to the intense meat flavor. Accompany with warm, crusty sourdough bread and a drizzle of extra virgin olive oil.