Cyprus Cooking by Liz
Jun 12, 20182 min
Updated: Oct 11, 2020
This Cypriot dish of Afelia made by Mrs Amalia is different from the Greek version, as no onions are used but lots of dry crushed coriander seeds. Most of the Cypriot recipes of Afelia are made with red wine, but Mrs Amalia used to prepare it with white wine which makes the dish lighter of color but most important sweeter of taste. The aroma of this dish is unique in the Cypriot kitchen because of its dry coriander seeds. Accompanied with a Pourgouri pilaf made of crushed wheat, onion, tomato and broth.
Ingredients
1 kg pork preferably from the belly.
2-3 tablespoons of crushed coriander seeds.
1 cup of good quality dry white wine.
some olive oil.
salt and pepper.
hot water as much as needed.
Method
Cut the pork meat in large pieces, or have the butcher do this. Marinate it with the wine and crushed coriander seeds for 5-6 hours or even overnight.
Drain the meat in a colander over a bowl as the juice will be used later.
Add a little olive oil in a large frying pan and fry the meat all over until it changes its color.
Transfer the all over browned meat to a large casserole.
Add the juice (wine and coriander seeds marinade) to the meat and pour enough water to cover the meat, bring to the boil and simmer for about 1 hour. Towards the end season with salt and pepper.
The meat is ready when it is very soft and almost falls apart. Transfer the meat and the leftover juice back to the frying pan and bake it on higher temperature so that the juices evaporate and the meat fries until brown and crispy.
Serve Afelia hot with a hot pilaf or mashed potatoes, pour the remaining sauce over the pilaf.