Tzervel

Tzervel, also known as *tzervela* or *tzerveli* (Greek: τσερβέλι), is a traditional Greek dish originating from the Peloponnese region, particularly the areas of Mani and Laconia. The name derives from the Greek word *tservelo*, meaning "to twist" or "to roll," which reflects the dish's preparation method. Tzervel consists of thinly sliced pork or lamb, seasoned with salt, pepper, and sometimes garlic, then rolled into small, tight bundles resembling cigars. These bundles are typically grilled or roasted over an open flame, giving them a smoky, charred exterior while keeping the meat tender and juicy inside.

The dish is often served as a meze (appetizer) or a main course, accompanied by olive oil, lemon wedges, and fresh herbs like oregano or mint. Tzervel is a staple in Greek tavernas, particularly in southern Greece, where it is celebrated for its simplicity and bold flavors. Variations exist, with some regions adding spices like cinnamon or cumin, or incorporating different types of meat such as chicken or even fish. It is also commonly paired with local wines, such as Assyrtiko or Agiorgitiko, to enhance its rustic charm.

Beyond its culinary significance, tzervel holds cultural importance, representing the resourcefulness and agricultural traditions of the Greek countryside. The dish’s preparation requires skill, as the meat must be rolled tightly to prevent unraveling during cooking. Today, tzervel remains a beloved symbol of Greek gastronomy, cherished for its authentic taste and connection to regional heritage.