Apio (appetizer) facts for kids
Apio, garnished with parsley.
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| Alternative names | Apiu |
|---|---|
| Type | Salatim |
| Course | Salad |
| Place of origin | Today: Israel, Jewish diaspora; historically: Jewish communities in the Balkans |
| Region or state | Middle East |
| Created by | Sephardic Jews |
| Serving temperature | Cold |
| Main ingredients | Celery root, carrots, lemon juice or vinegar, olive oil, kosher salt, parsley |
Apio, also called apiu, is a tasty appetizer from Balkan Jewish cooking. It's made from celeriac (which is celery root) and carrots. This dish is served cold. People often enjoy Apio before special holiday meals that last for three days.
What's in a Name?
The name Apio probably comes from the Spanish word "Apium." This word means celery, which is a main ingredient in the dish.
A Dish with a Past
Apio has an interesting history, especially among Jewish communities in the Balkans. The Balkans are a region in Southeast Europe. In the 1800s, many Jewish families there faced tough times. This was around when the Ottoman Empire was ending.
People in places like Bulgaria and Macedonia were often very poor. They bought the cheapest and most common foods they could find. Celery root and carrots were inexpensive. So, these vegetables became a big part of their meals.
The Jewish people in the Balkans spoke a special language called Ladino. It's a mix of old Spanish and Hebrew. For many generations, they kept this language alive. They named this appetizer "Apio" after its main ingredient, celery.
How Apio is Made
Making Apio is quite simple. First, slices of celery root and carrots are cooked. They are cooked with different spices that go well with the dish. Usually, people add herbs and either lemon juice or vinegar for flavor.
