How To make Afelia (Braised Pork with Coriander)
Ingredients
750
grams
pork fillet, leg, or loin
1/4
cup
butter
500
grams
new potatoes, peeled
250
grams
small mushrooms
1
cup
red wine
1
salt, to taste
1
pepper, to taste, freshly ground
2
teaspoons
coriander seeds, crushed
Directions:
Cut pork into approximately 3 cm (1-1/4 inch) pieces leaving some fat on meat as this is desirable.
Heat half the butter in a heavy based pan and brown potatoes. Remove and keep aside.
Add remaining butter and brown pork on each side, push to side of pan.
Trim and clean mushrooms and fry quickly in pan next to meat. Stir to combine. Reduce heat to low.
Pour in wine, add salt and pepper to taste and place potatoes on top.
Sprinkle with coriander seeds, cover pan with lid and simmer over low heat for 45 minutes or until pork and potatoes are tender.
Serve with a tossed green salad.
* Source: The Complete Middle East Cookbook, by Tess Mallos * Typed for you
by Karen Mintzias
How To make Afelia (Braised Pork with Coriander)'s Videos
LOULLA MAKES AFELIA AND TALKS ABOUT GROWING UP AT GREEK CYPRIOT CHRISTMAS TIME ON THIS MORNING
This morning ITV
LOULLA’S GREEK CYPRIOT CHRISTMAS AND AFELIA RECIPE.
AFELIA
Αφέλεια
(Pork in red wine with coriander seeds)
Loulla’s recipes
Afelia is a speciality of Cyprus and it is made all the year round, you could also add baby cracked potatoes or mushrooms. The origin of Afelia it said to have come from the Ancient Greek word called Ovelia, it simply means grilled meat.
At Christmas time in the old days it was served to the helpers at the slaughtering of a home bred pig and was served with cracked wheat pilaff. It is still very popular in Cyprus and its fame has spread to Greece and the Islands. Pork is popular and economical in Cyprus as it is subsidised by the government.
Serves 4-6
1 kilo (21b) boneless pork shoulder
cut into medium cubes with a little fat left on
100ml (½ cup) vegetable oil
2 glasses dry red wine
½ glass red wine vinegar
2 tbsp. coriander seeds crushed coarsely
2 small sticks cinnamon
2 bay leaves
½ tsp ground cinnamon
½ tsp ground cumin
1 tsp tomato purée(optional)
salt and freshly ground black pepper
chopped, fresh coriander leaves (for garnish).
Method
If you have the time it is best to marinate the pork in the wine, wine vinegar and crushed coriander seeds for several hours or overnight.
Drain the pork well and reserve the marinade for later.
Pat the meat dry with kitchen paper, heat the oil in a heavy based saucepan and brown the pork in batches until golden brown all over.
Return all the meat to the pan, add the cinnamon sticks, bay leaves, ground cinnamon, cumin, tomato purée and season with salt and pepper. Pour in the marinade and enough warm water to just cover the meat. Bring to the boil, skim if necessary, cover the pan and simmer for 45-50 minutes or until the meat is tender and the sauce has thickened. Serve with ‘Pourgouri’ (cracked wheat pilaff) and thick Greek yoghurt and decorate with fresh coriander leaves and crushed coriander seeds. Loulla Astin recipe.
How to Make AFELIA PORK (Marinated Pork in Red Wine) | Vlog#9 | Daizy Bagon
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Cypriot style Afellia or Patates Antinahtes or Pork with Potatoes by Jack The Greek
Patates Antinahtes means “Tossed Potatoes”. They have taken their name from the way they are cooked, as they are tossed in the sauce pan to be coated with the spices until they absorb the wine.
Another demonstration of how versatile it is to cook on the CrossRay BBQ. Whether you use the 2 grills or a pan, the CrossRay BBQ does it all.
Wash potatoes, cut them into halves or quarters and deep fry them until they are 3/4 cooked. Remove them from the sauce pan and add the pork and cook until 3/4 cooked. add back potatoes, season with salt and pepper and crashed coriander seeds are spray with a final dash of red wine. Place the lid on the pan and cook for another 15 minutes on the CrossRay BBQ.
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