Afelia
(Aφέλια)
This pork-based dish regularly appears on Cypriot and Greek tables. Its name stems from ovelia, the ancient Greek word for cooked meat. Afelia is traditionally prepared in a traditional earthenware vessel called tava, which is typically placed into clay ovens in order to slowly cook until done.
The dish consists of just a few ingredients: cubed pork meat (shoulder or short rib), dry red wine (used to tenderize the meat), and crushed coriander seeds. In fact, coriander is a cornerstone spice in Cyprus, and it is rare to find a true traditional Cypriot dish without it.
Afelia is bursting with a fragrant combination of sweet and sour flavors, and it is usually served with accompaniments such as crusty bread, potatoes, or pourgouri - a pilaf made with vermicelli, bulgur wheat, and chicken broth.
It can also be served over plain rice and drizzled with leftover baking juices.
WHERE TO EAT The best Afelia in the world (according to food experts)
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