Apio (appetizer)

Apio
	Apio, garnished with parsley
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 known as apiu is a Balkan Jewish appetizer made from celeriac and carrot and served cold. It is customary to serve the appetizer on the three pilgrimage festivals before the ritual meals.^[2]

^ Marks, Rabbi Gil. The Encyclopedia of Jewish Food.
^ Keshlas, Chaim (1967). The First Generations, The Encyclopedia of Bulgarian Jewish Postcards (in Hebrew). Jerusalem, Israel. p. 57.{{cite book}}: CS1 maint: location missing publisher (link)