«Αφέλια κρασάτα με κόλιαντρον» Πηγή: Μουσείο Κυπριακών Τροφίμων και Διατροφής - Μαγειρεύω Κυπριακά 2015
Afelia is a typical Cypriot pork dish with wine and coriander. They are often served with potatoes or pilaf bulgur with yoghurt.
Name - Recipe
Small pieces of pork cooked with wine and coriander.
Version A:
1 kg of pork
1 cup of red wine
2 tablespoons dry coriander (crushed)
½ cup of oil
salt and pepper
Version B:
2 kg of pork
2 glasses of water
¼ cup of oil
½ glass of wine
1 tablespoon of coriander
a little salt
Version A:
Prepare the marinade of wine with coriander. Cut the meat into small pieces and put it to soak in the marinade overnight. On the following day remove the meat from the marinade and drain it. In a saucepan heat the oil and add the meat. Cook on low heat until golden brown. Add the wine and the coriander from the marinade. Add salt, pepper and a little water and cover with the lid. Cook on low heat until the meat is cooked and tender. Serve with french fries or pilaf bulgur. (Ministry of Agriculture 2010, Cypriot traditional preparations, 41).
Version B:
Put the oil in a pot, then fry the meat, then add the water and cook in low heat for about 30 minutes. When it is done, add the wine, dry coriander and salt (Kourri and Lazarou 2007, unpublished data).
Marinating. Version A’
Frying.
Simmering.
Serve with french fries or pilaf bulgur and yoghurt.
Additional information and bibliography
For afelia, see also the corresponding article in the Food section.
Kourri P. and Lazarou S. (eds.) (2007), Traditional recipes of the village of Kyperounda (unpublished data).
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2010), Cypriot traditional preparations, Press and Information Office, Nicosia.
Varvara Yiangou, Stalo Lazarou, Argyro Xenophontos
Αφέλια με πατάτες αντιναχτές (Μαγειρεύω Κυπριακά 2015). © Μουσείο Κυπριακων Τροφίμων και Διατροφής
Αφέλια με πουργούρι (Μαγειρεύω Κυπριακά 2015). © Μουσείο Κυπριακών Τροφίμων και Διατροφής.
Το κρέας μαρινάρεται σε κρασί και κόλιανδρο. Πηγή: Εύρος Νικολάου.
Η μαρινάδα χρησιμοποιείται και κατά το ψήσιμο, για το σβήσιμο των αφελιών. Πηγή: Εύρος Νικολάου.
Το ψήσιμο στην κατσαρόλα. Πηγή: Στάλω Λαζάρου.
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