Dish

Lountza

Smoked pork loin

Lountza is made from pork loin that is cut into thin slices and then marinated in a mixture of salt, sugar, and spices. The pork loin is then smoked over wood chips for several hours until it is fully cooked. The result is a delicious and flavorful meat that is perfect for sandwiches or as a snack. Lountza is a popular dish in Cyprus and is often served as part of a meze platter.

European cuisine› Mediterranean cuisine› Cypriot cuisine

Meat Dish› Pork Dish

Origins and history

Lountza is a traditional Cypriot dish that has been enjoyed for centuries. It is a popular dish in many Cypriot restaurants and is often served as part of a meze platter.

Dietary considerations

This dish is not suitable for vegetarians or those who do not eat pork. It is also not suitable for those who are allergic to smoked meats or spices.

Variations

Variations of this dish include using different types of spices in the marinade, such as cumin or coriander, to enhance the flavor of the meat. Some recipes also call for the addition of garlic or lemon juice to the marinade for added flavor.

Presentation and garnishing

This dish is best served on a large platter, with the lountza arranged in the center and the bread and olives arranged around the edges. Garnish with fresh herbs, such as oregano or thyme, for added flavor and color.

Tips & Tricks

To ensure that the lountza is fully cooked, use a meat thermometer to check the internal temperature. The lountza should reach an internal temperature of 145°F before it is removed from the smoker. Allow the lountza to rest for a few minutes before serving to allow the juices to redistribute.