Afelia with mushrooms and pourkouri
«Αφέλια με πουρκούριν (πιλάφι πλιγούρι). Στον συνδυασμό αυτό προστίθενται πολύ καλά και τα μανιτάρια» Πηγή: Μουσείο Κυπριακών Τροφίμων και Διατροφής - Μαγειρεύω Κυπριακά 2015
In this recipe the tasty red mushrooms that grow in Melini, in the mountainous province of Larnaca are added to the afelia and cooked in wine.
Name - Recipe
Μικρά κομμάτια χοιρινού κρέατος σε κρασί και κόλιανδρο, με μανιτάρια και πιλάφι πλιγούρι. Small pieces of pork and mushrooms cooked in wine and dry coriander and served with pilaf bulgur.
For the afelia:
1 kg of pork cut in smapp pieces
½ kilo of mountain mushrooms (or store-bought)
1 cup of red dry wine
1 cup of dry coriander, crushed
salt and pepper
good oil [good oil = olive oil]
fresh coriander for garnish
For the pilaf bulgur:
2 cups of bulgur wheat
1 medium onion, chopped
vegetable stock (cube or homemade)
4-5 glasses of water
4 ripe tomatoes, grated
salt and pepper
a pinch of sugar
For the afelia: Frying the meat in hot oil and remove from heat. In a separate pan, sauté the mushrooms in a little oil. Add them to the pot with the meat, season with salt and pepper, add the coriander and add the wine. After a few minutes, add a little water, close the pot and leave it for a while to allow the ingredients to combine.
For the pilaf bulgur: Sauté the onion in olive oil, just enough to soften it. Add the grated tomatoes. Season with salt and pepper and add the sugar. Add 4-5 glasses of water. Pour in the broth and the bulgur wheat and bring to a boil. Lower the heat and let the bulgur cook until all the water is absorbed. Remove the lid from the pot and cover with a clean, damp towel until serving. Serve on a platter the aphelia and mushrooms with fresh cilantro as a garnish, along with the bulgur pilaf.
Sautéing.
Frying.
Cooking in a pot.
Serving suggestion: with goat and sheep yoghurt or with greek style yoghurt. (Christos Eracleous, 2014, Cooking Cypriot food)
Additional information and bibliography
Testimony: Christos Eracleous, at the Cyprus Food and Nutrition Museum 2014, Cooking Cypriot food 2012-2013, unpublished data).
Petroula Hadjittofi, Argyro Xenophontos
Μανιτάρια κόκκινα. Άδεια δημοσίευσης: Φ. Γεωργιάδης.
Μανιτάρια μαγειρεμένα, κρασάτα. Πηγή: Στάλω Λαζάρου.
Traditional Recipes
Afelia
Afelia is a typical Cypriot pork dish with wine and coriander. They are often served with potatoes or pilaf bulgur with yoghurt.
Foods
Afelia
Pieces of pork, fried and cooked in wine and coriander, often served with pilaf bulgur with yoghurt.
Traditional Recipes
Afelia with oregano
A variation of the traditional recipe for afelia, in which wine and coriander are replaced by lemon juice and oregano, respectively. The recipe comes from occupied Morphou.
Traditional Recipes
Anathreka mushrooms with fennel
A recipe with rich aromas. Anathreka mushrooms with fennel and lemon.
Traditional Recipes
Beef stew
A dish which was rarely prepared in the old days, since meat was expensive. It was mainly served on festive occasions. The recipe comes from Aradippou in the Larnaca district.
Traditional Recipes
Easter pourkouri with goat meat
“… the pieces of meat on skewers, place the skewers on the clay pot to give the pourkouri some flavour of the meat, and cover them with foil.” (Theognosia Andreou and Vasiliki Michael, Kornos)
Traditional Recipes
English-style pie with aphelia filling
An English pie with Cypriot aphelia filling served with mashed potatoes
Traditional Recipes
Fried cured pork
Smoked and wine-cured pork, cut into cubes, fried and then cooked in wine and dry coriander. The recipe comes from Spilia in the Nicosia district.
Traditional Recipes
Kidney bean salad
A well-known Greek recipe, prepared with traditional and healthy ingredients of the Cypriot cuisine.
Traditional Recipes
Kolokasi (taro) yahní with pork
"Put the taro in a bowl and squeeze half of the lemon on top. Cut the meat into small pieces, [...] and sauté until golden brown. Then add the onion, celery and tomato and simmer until cooked' ('…
Traditional Recipes
Lamb in wine sauce
A dish with lamb meat that was common throughout Cyprus. The cauliflower is marinated in wine, and the rest of the marinade is used to cook the food, creating a delicious and aromatic sauce.
Traditional Recipes
Lamb with rice
This dish, with marinated lamb and rice, was customary during festive periods. The recipe comes from Ormideia in Larnaca district.
Traditional Recipes
Lountza cooked in wine
In this recipe the several-day process of making lountza is simplified. The pork is fried, then cooked in wine and coriander.Cyprus lountza is a type of cured ham made from pork tenderloin matured in…
Traditional Recipes
Mezedes - Doriforos tavern
These meze dishes were served in"Doriforos" tavern, which operated in Aglantzia from 1959 to 1974. Three kinds of meze were served on one plate as a single dish.
Traditional Recipes
Mountain red mushrooms
A recipe with earthy tones, red mushrooms with onion and dry coriander or cinnamon.
Traditional Recipes
Mushrooms in wine
The mushrooms are sautéed and then left to simmer in wine and coriander, absorbing their rich aromas.
Traditional Recipes
Mushrooms Korniotika
Fried mushrooms dipped in batter. A recipe from Kornos village.
Traditional Recipes
Mushrooms oftá
Oftá mushrooms are grilled or baked in the oven and served with olive oil and oregano.
Traditional Recipes
Mushrooms with onion
"Heat the olive oil and add the onion. When softened, add the mushrooms and cook until the water evaporates”. (Koulla Karamani, Kornos)
Traditional Recipes
Pickled mushrooms
Mushrooms, like various other greens and vegetables, are preserved in vinegar and served as an appetiser or as an accompaniment to other dishes.
Traditional Recipes
Pilaf pourkouri (with bulgur wheat)
A pilaf made with bulgur wheat cooked in tomato juice.
Traditional Recipes
Pork with beetroot
The dish has the characteristic red colour of the beetroot, which is also used to colour all the other ingredients. It used to be cooked with onion and celery at weddings in the area of Pitsilia.
Traditional Recipes
Potatoes antinahtes
Baby potatoes fried whole with wine and dry coriander. They are mostly served as a side dish for meat, particularly to accompany aphelia (wine-cooked pieces of pork with coriander).
Traditional Recipes
Pourkouri soup (with bulgur wheat) - tsiorvas
Traditional recipe of the Kyrenia province.
Traditional Recipes
Rabbit stew with honey
The sautéed rabbit is cooked in a sauce of vinegar, wine, tomatoes and honey. Served with pilaf pourkouri.
Traditional Recipes
Snails with pilaf bulgur
A recipe for snails and Cyprus' favourite pilaf made of bulgur wheat.
Traditional Recipes
Snails yahni with pilaf bulgur
Snails in wine and tomato sauce with pilaf bulgur, a dish prepared all over Cyprus. Cypriots have been using snails as part of their diet since ancient times. They would cook them mostly during…
Traditional Recipes
Stuffed vine leaves with mushrooms (vegan) - Koupepia korniotika
A vegan recipe from Kornos village. Chards can be used instead of vine leaves.
Traditional Recipes
Stuffed zucchini flowers (vegetarian)
Vegetarian variant of Cypriot stuffed vine leaves. The filling of the flowers is based on rice or a combination of rice and bulgur wheat.
Traditional Recipes
Sweet pourekia with mushrooms
This recipe originates from Lithrodontas village in Nicosia province. A dessert offered to guests during celebrations such as weddings and christenings.
Traditional Recipes
Vegetarian koupepia - stuffed vine leaves
A variety of vegetables such as carrots, zucchini, tomatoes and onions or even mushrooms are mixed with rice to form the stuffing of vine leaves. A vegetarian dish suitable for fasting.
