Cypriot Cuisine: Afelia

Afelia is a traditional Cypriot dish made from small pieces of fried pork, cooked in dry red wine with added coriander.

Its name comes from the Ancient Greek word "ovelia", meaning "cooked meat".

• Dish Description
• Step-by-Step Afelia Recipe
• Frequently Asked Questions about Food in Cyprus

Dish Description

This pork dish regularly appears on Cypriot and Greek tables. Afelia is traditionally cooked in a clay pot called a "tava", which is usually placed in a clay oven so the meat can slowly cook to tenderness.

Ingredients

The dish consists of just a few ingredients: diced pork (usually shoulder), dry red wine (used to tenderize the meat), and crushed coriander seeds. In fact, coriander is a key spice in Cyprus, and it's rare to find a truly traditional Cypriot dish without it.

Serving

Afelia features an aromatic combination of sweet and tangy flavors and is typically served with sides such as crusty bread, potatoes, or "pourgouri" — a pilaf made with vermicelli, bulgur, and chicken broth.

It is also served with moujentra — a mixture of rice, lentils, and onions. Alternatively, it can be served with plain rice, drizzled with the remaining juices from the oven.

Step-by-Step Afelia Recipe

This recipe serves 6 people.

Ingredients

• 1.5 kg pork neck, cut into chunks
• 3 tablespoons coriander seeds (coarsely crushed) — ⅔ for marinating, ⅓ for cooking
• 2 cups dry red wine
• 2 bay leaves
• ¼ cup olive oil
• 150 ml water, if needed
• 22.5 g salt
• 4.5 g black pepper

Pork neck: a cut of meat that stays juicy and tender after slow cooking. It has the ideal amount of fat to add flavor and always delivers a great result.

Coriander seeds: a key ingredient that gives afelia its signature aroma. Crush them coarsely to release their full citrusy scent into the dish.

Red wine: use a good dry red wine for the marinade — and feel free to enjoy the rest with dinner. The wine enhances the flavor of the pork and gives it a distinct color.

Olive oil: used for browning the pork, giving it a golden, flavorful crust before simmering.

Bay leaves: a small but potent addition that lends the dish earthy depth.

Salt and black pepper: simple seasonings that enhance every bite — but pork needs a sufficient amount of salt.

Water: add just enough so that a few pieces poke above the liquid. You can always add more if you want to cook it even longer.

Preparation

1. Crush the coriander seeds: use a mortar and pestle to coarsely break them up. You don’t need a fine powder — just crack them open to release the aroma. Set aside ⅓ for cooking later.
2. Prepare the meat: cut the pork into fist-sized chunks, or slightly smaller if you prefer.
3. Prepare the marinating bowl: use a large bowl that comfortably fits all the meat. This makes it easier to mix the pork and wine marinade without making a mess.
4. Choose a suitable pot: use a casserole or stew pot for cooking. Avoid pots that are too large, as they require more water and could dilute the flavor. Ideally, use one that’s 24 cm in diameter and 12 cm in height.

Marinating the Meat

1. Mix with coriander: place the pork chunks in a large bowl and add ⅔ of the crushed coriander seeds. Mix well to coat the meat evenly with the marinade.
2. Add the wine: pour in the red wine, stir again, then add the bay leaves. Cover and refrigerate for at least 3 hours — preferably overnight — to deepen the flavor.

Cooking

1. Strain and dry: remove the pork from the marinade, reserving the liquid and bay leaves. Pat the pork dry with paper towels to help it brown better.
2. Add seasonings: evenly sprinkle the pork with salt and black pepper, making sure to season all sides.
3. Sear: heat the olive oil in a pot over medium heat. Fry the pork in batches so the pot is not overcrowded and the meat browns well.
4. Add coriander: return all the seared pork to the pan and add the remaining ⅓ of the crushed coriander seeds. Stir to evenly coat the meat and release more aroma.

Finishing

1. Add liquids: pour in the reserved marinade and bay leaves, then add enough water so some pieces of pork stick out above the liquid.
2. Braise the pork: bring to a boil, then reduce the heat, cover, and simmer for 1 hour.
3. Reduce the liquid: remove the lid and cook uncovered for another 20 minutes so the liquid reduces slightly and the flavor intensifies. Before serving, let the pork rest for 10 minutes to allow the flavors to fully develop.
4. Serve warm, with bulgur, Greek yogurt, and potatoes!

Frequently Asked Questions about Food in Cyprus

What other traditional meat dishes are there in Cyprus?

These include primarily souvlaki (meat skewers), moussaka (minced meat with eggplant and potatoes), sheftalia (sausages made from minced meat), stifado (beef cooked in wine with onions), and kleftiko (lamb mince with potatoes).

What does Cypriot meze consist of?

The legendary Cypriot appetizer, which is present at every feast, consists of the following ingredients: alipasta, olives, various salads such as tzatziki, cheese salad, taramosalata, octopus, saganaki, pastrami, beans, sardines, and more. Bread is a must! Read more in our review about Cypriot meze.

What famous cheeses are there in Cyprus?

The first that comes to mind is halloumi — everyone knows about it. But it has a competitor — the gradually popularizing cheese Anari. Here is our article about it.

Are there seafood dishes in Cypriot cuisine?

Although Cypriot cuisine is not abundant in seafood, aside from fish there are interesting dishes. For example, shrimp saganaki, cooked in a flavorful tomato sauce with feta cheese.

In which restaurants in Cyprus can you try Afelia?

A Cypriot restaurant focused on national dishes will have Afelia on the menu. Notable places include Ploumin in the Ayia Napa area, Κοκος Ταβέρνα near Larnaca, Riverdale, Terry’s place, and Venezia Tavern in Limassol.

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