Afelia — a traditional Cypriot pork dish

Afelia is one of the most recognizable dishes of Cypriot cuisine. It consists of fragrant pieces of pork cooked in dry red wine with coriander — a spice essential to the traditional cuisine of the island.

The name of the dish comes from the ancient Greek word “ovelia,” which meant “meat cooked on a spit.”

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

Dish Description

Afelia is a traditional pork dish regularly appearing on Cypriot and Greek tables. The classic preparation method involves using a clay pot — a tava — placed in the oven for slow cooking of the meat.

The meat is first marinated in red wine with coriander, then seared and braised until tender. The result is a rich, slightly sweet-and-sour dish with a deep spice aroma.

Interesting fact: coriander is considered one of the fundamental spices of Cypriot cuisine — it is added not only to meat dishes but also to bread, sausages, and marinades.

Serving suggestion: Afelia is most often served with crusty bread, potatoes, plain rice, pligouri (bulgur pilaf with vermicelli and broth), or mukentra — a mixture of rice, lentils, and onions. The dish is usually generously topped with the sauce formed during cooking.

Step-by-Step Afelia Recipe

The recipe serves 6 people.

Ingredients

• 1.5 kg pork neck, cut into pieces
• 3 tbsp coriander seeds (⅔ for marinade, 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 or shoulder works best — these cuts remain juicy with slow cooking.

Coriander: the key ingredient of the dish. Seeds should be coarsely crushed to release their citrus aroma.

Red wine: use a quality dry wine — it softens the meat and develops the sauce’s flavor.

Preparation

1. Crush the coriander: grind the seeds in a mortar, setting aside ⅓ for the final stage.
2. Cut the meat: pieces should be about the size of a small fist.
3. Prepare the container: use a spacious bowl for marinating.
4. Choose the cooking pot: ideally, a pot about 24 cm in diameter and 12 cm high.

Marinating the Meat

1. Mix the meat with coriander: add ⅔ of the spice and mix well.
2. Pour in the wine: add the bay leaves, cover, and marinate for at least 3 hours, preferably overnight.

Searing

1. Drain the meat: save the marinade and bay leaves.
2. Season: salt and pepper all sides.
3. Sear: cook in batches in olive oil until golden brown.
4. Add coriander: sprinkle the remaining ⅓ of the seeds and mix.

Finishing

1. Add the marinade: pour in the liquid and add a little water.
2. Braise: cover and cook for about 1 hour.
3. Reduce the sauce: uncover and cook for another 20 minutes.
4. Let it rest: leave the dish for 10 minutes before serving.

Frequently Asked Questions About Food in Cyprus

What other traditional meat dishes are there in Cyprus?

On the island, popular dishes include souvlaki, moussaka, sheftalia, stifado, and kleftiko.

What does Cypriot meze consist of?

Meze includes dozens of appetizers: olives, salads, octopus, saganaki, beans, sardines, and always bread. More about meze is written in a dedicated article.

What famous cheeses are there in Cyprus?

The most famous is halloumi, but equally interesting is anari cheese.

Are there seafood dishes in Cypriot cuisine?

Yes, for example, shrimp saganaki in tomato sauce with feta cheese.

Where can you try afelia in Cyprus?

Afelia can be found in almost any traditional tavern. Popular places include Ploumin (Paralimni), Kokos Taverna (near Larnaca), Riverdale, Terry’s Place, and Venezia Tavern (Limassol).

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