«Χοιρινά αφέλια» Πηγή: http://www.kasarolla.com/2010/01/syntagh-binteo-hoirina-afelia.html
Pieces of pork, fried and cooked in wine and coriander, often served with pilaf bulgur with yoghurt.
Name - Origin
It is a traditional Cypriot dish based on pork (in small pieces), fried and cooked with (red) wine and coriander (Great Cypriot Encyclopedia, vol. 3, entry αφέλια, 78; Petasis 1992, 256; Petrou-Poietou 2013, entry αφέλια, 29).
For the preparation of afelia, a housewife would sear small pieces of lean meat in fat, season them with dried coriander and cook them in dry red wine (Petasis 1992, 256).
Other housewives would marinate the meat in wine and coriander before searing it (Ministry of Agriculture 2010, Cypriot traditional preparations, 41).
Functional and symbolic role
This dish is particularly tasty and is commented on by Xenophon P. 'It then acquires a pleasant taste and is the only case in which one can eat enough pork other than the cold cuts' (Kypri 1983 [2003²], entry afelia, 134).
Aphelia was offered as a meal or snack on special occasions and was considered good food (Xioutas 1978, 158).
The aphelia were made on the day of slaughter, with the "sweetmeats of the pig", i.e. the fatty meat under the pig's neck. They were served with pilaf bulgur (oral testimony of Kyriakos Panteli, 71 years old, Sotira - Famagusta).
Additional information and bibliography
Mention is made of afelia in Cypriot folk poetry. In the acritical poems, the heroes, apart from growing up fast, have a very big appetite. This is also a sign of bravery and strength, which is why these poems include lists of food, including afelia. (Xioutas 2008, 76)
See also Afelia with mushrooms and pilaf bulgur in the RECIPES section. See also Afelia with oregano in the RECIPES section.
Kypri Th. D. (ed.) (1983 [2003²]), Materials for the compilation of a historical dictionary of the Cypriot dialect, Part B, Glossary of Xenophontos P. Pharmakidou, Publications of the Centre for Scientific Research, IX, Nicosia.
Mavrokordatos G. I. (2003), Dikomo: Yesterday and Today, Nicosia.
Xioutas P. (1978), Cypriot animal folklore, Publications of the Centre for Scientific Research, XXXVIII, Nicosia.
Xioutas P. (2008), From our Songs, Newspage Publications, Nicosia.
Pavlidis A. (ed.) (1985), Great Cyprus Encyclopedia, vol. 3, Filokypros, Nicosia.
Petasis G. (1992), The town of Kythrea: historical, archaeological, cultural and folklore overview, Stelios Leivadiotis Ltd.
Petrou-Poietou E. (2013), Where do they come from. Words and stories from the world of taste, Epifanios Publications, Nicosia.
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2010), Cypriot traditional preparations, Press and Information Office, Nicosia.
Oral testimony: Kyriakos Panteli, 71 years old (d.o.b. 20/02/1943), Sotira - Famagusta.
Dimitra Demetriou, Tonia Ioakim, Stalo Lazarou, Kyriaki Panteli, Savvas Polyviou, Argyro Xenophontos
Αφέλια ορουντιώτικα (όπως μαγειρεύονται στην κοινότητα Ορούντας). Μαγειρεύω Κυπριακά 2015. © Μουσείο Κυπριακών Τροφίμων και Διατροφής.
Αφέλια με πουργούρι. Μαγειρεύω Κυπριακά, 2015. Πηγή: Στάλω Λαζάρου.
Αφέλια με πατάτες αντιναχτές. Μαγειρεύω Κυπριακά 2015. 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.
Traditional Recipes
Afelia with mushrooms and pourkouri
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.
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
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
Kaourmas
A dish with pork and potatoes in a rich wine and tomato sauce, with aromatic herbs and spices. The recipe comes from Agios Theodoros in the mountainous region of Solea.
Traditional Recipes
Kaourmas from Marathasa
Local variation of a widespread traditional dish with meat and potatoes. The meat used is pork, or goat.
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
Loukaniko (sausage)
A type of sausage made in Cyprus from pork and matured in salt, red wine and a variety of spices. It is dried in the sun and then smoked daily for 8-10 days.
Foods
Loukaniko - Cyprus sausage
Pork sausages produced from coarsely minced pork, soaked red wine, to which various spices are added and smoked.
Foods
Loukaniko Pitsilias
Pitsilia sausages are produced in the communities of the Pitsilia area, from coarsely minced pork which is 'cooked' (matured) in local dry red wine, to which various spices are added. It is, then,…
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
Pork chops in wine
The chops are marinated overnight in wine and coriander. The marinade ingredients are later used during cooking, forming a delicious sauce.
Traditional Recipes
Pork pancetta with thyme honey
Traditional Cypriot ingredients, such as wild asparagus and smoked hiromeri, accompany this modern pork dish.
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
Pork with spinach yahni
Pork and spinach are sautéed and then cooked in tomato sauce. The recipe comes from the occupied Eftakomi in Karpasia (Famagusta district).
Traditional Recipes
Pork with zucchini and potatoes yahni
The pork, zucchini and potatoes are sautéed separately, then cooked together in a tomato sauce. Recipe from Choirokoitia in Larnaca district.
Traditional Recipes
Posyrtí
In order to prepare the Cypriot version of bacon, the pork is placed in wine for 8-10 days and then smoked daily for 20 days.
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
Potatoes antinahtes with lountza
Baby potatoes and lountza style pork meat fried and cooked in wine and dry coriander.
Foods
Preparation of traditional charcuterie
The main types of traditional Cypriot charcuterie are loukanika (sausages), lountza, hiromeri, zalatina, posyrti (bacon), tsamarella and apohti.
Traditional Recipes
Souvla krasáti
Recipe from the village of Lysi. Before being barbecued on the charcoal, the meat is marinated in wine and spices.
Traditional Recipes
Souvla with vegetables
While barbecued with vegetables, the meat absorbs their flavours.
Traditional Recipes
Spare ribs in tomato sauce
"In a pot, sauté the spare ribs until they are golden brown. Add the tomato juice, salt, pepper and the potatoes and let them simmer." (Ourania Christodoulou, Kyperounda)
Traditional Recipes
Stuffed pork fillet
Traditional Cypriot ingredients, such as lountza, halloumi, dried figs and sausage, accompany the pork fillet in a modern dish. Stuffed pork tenderloin is a similar dish (see recipe).
Traditional Recipes
Stuffed pork fillet with commandaria sauce
A contemporary recipe with pork stuffed with halloumi, dried figs and rockat and served with a rich commandaria sauce. Pork is often used in Cypriot cuisine while commandaria, a red sweet wine…
Traditional Recipes
Stuffed pork tenderloin
A modern recipe that draws inspiration from international cuisine in its conception and presentation, yet maintains the local flavour through the variety of traditional Cypriot ingredients.
Foods
S̆iros, shiros
Every part of the animal, even the theoretically useless parts, such as the ears, the intestines and the feet were important and useful.
Foods
Wine - 4,000 years of tradition
An attached study on the cultivation of vines, the production, distribution and trade of wine and its cultural significance in Cyprus.