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apáki
απάκι
Smoked pork loin from Crete. The recipe is said to date from Byzantine times: the meat is smoked with bunches of oregano, marjoram, thyme, or sage to give it its distinct flavour.
It's an ingredient in many dishes, but is also eaten on its own as a meze.
Text © Dana Facaros
Image by kritikes-geuseis