Cyprus…

Monday, June 25 –

Hello my blog friends! I am back from vacation and it is time to catch up on my posts. (I have been in the kitchen cooking but not at the computer writing – it is good to take a break every once in a while.) So today I will post the two countries that you’ve missed. But… it’s a little bit difficult to remember back that far and these posts might be short!

The first is Cyprus. This dinner reminded me why I hate boiling meat (again, because apparently I forgot). I cooked the cubed meat on a simmer for less than the time it called for, and somehow it was still overdone and chewy. Sad meat-ness. If I could do it over again I would just sear the meat and then let it cook until just done, without the water and the simmering. Served with potatoes and salad, this dinner gets a full “meh” from me. Thank you to my Wonderful Boyfriend for putting up with this terrible blandness.

Cyprus
(recipe borrowed from the cooks at: www.flavoursofcyprus.com)

Afelia (Pork with Coriander and wine)

  • ½ cup/100ml/3½ fl oz corn oil or olive oil
  • 1.5kg – 2kg (3½ lbs or 4 lbs) pork cut into small pieces about 1inch square or according to taste. Traditionally this is made with belly of pork or fatty pork but if you are watching your weight then use leg of pork. (Fattier pork makes nicer Afelia.)
  • 1½ cup/275ml/10 fl oz water
  • 2 level dessertspoons coriander seeds, crushed.
  • 1 level teaspoon ground cinnamon
  • ¼ level teaspoon ground cloves
  • 1 level teaspoon ground black pepper
  • 1 cup/200ml/7 fl oz dry red wine
  • 65ml/2½ fl oz wine vinegar or ordinary vinegar
  • Salt to taste

Method: Heat the oil in a large saucepan. Add the pork and when browned add about a third of the water. Bring to boil, reduce heat and simmer for about 30 minutes or until the meat browns. Stir frequently to prevent sticking. Add coriander seeds, cinnamon, cloves, pepper and some salt. Stir into meat. Turn the up the heat and pour in the remainder of the liquids. (*) Bring to simmering point, replace the lid and cook for a further 20 minutes or until tender and the liquid has reduced. Serve with sauté or roast potatoes or pourgouri pilaf and a salad if you wish.

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About devouringworldbites

A girl on a mission to cook, eat, and write about the world, one country at a time. View all posts by devouringworldbites

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