Dish

Apáki

Smoked pork tenderloin

Apáki is a popular dish in Crete, made with smoked pork that is marinated in a blend of herbs and spices. The pork is then sliced thinly and served cold, often as an appetizer or snack. The dish is a staple in Cretan cuisine and is enjoyed by locals and visitors alike.

European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine

Meat Dish› Pork Dish

Origins and history

Apáki is a traditional Cretan dish that has been enjoyed for generations. The dish is believed to have originated from the practice of smoking meat to preserve it for long periods of time. The dish has since become a popular appetizer in Cretan cuisine and is enjoyed by locals and visitors alike.

Dietary considerations

Apáki is not suitable for vegetarians or vegans, and may not be suitable for those with certain dietary restrictions due to the use of pork.

Variations

There are many variations of Apáki, with some recipes calling for the use of different herbs or spices in the marinade. Some recipes may also call for the use of other types of meat, such as beef or lamb.

Presentation and garnishing

Apáki can be presented on a platter with a garnish of fresh herbs such as oregano or thyme. A side of bread or crackers can also be used to add texture and variety to the dish.

Tips & Tricks

To make Apáki even more flavorful, marinate the pork overnight in the herb and spice blend before smoking. Be sure to slice the pork thinly for maximum tenderness.

Side-dishes

Apáki is often served as an appetizer or snack, and can be enjoyed on its own or with a side of bread or crackers. Other side dishes that may be served with Apáki include olives, cheese, or roasted vegetables.

Drink pairings

A glass of red wine pairs well with Apáki, as the flavors of the dish are rich and savory. A refreshing soda or iced tea can also be a good choice to balance out the richness of the dish.