Cypriot Afelia Cooked Pork with Pourgouri Pilaf - &

Cypriot Afelia Cooked Pork with Pourgouri Pilaf at a Birthday Dinner - Kypriaka Afelia me Pourgouri Pilafi kai Deipno Genethiwn
BY: Greek Cooking Made Easy
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SERVES PREP. TIME
4-5 pers. Afelia: 10 min. + 4-5 h wait
Pourgouri: 5 min.

COOK. TIME DIFFIC. LEVEL
Afelia: 1 h Easy
Pourgouri: 10 min.

Afelia is a traditional, simple Cypriot dish of pork pieces first marinated, then sauted, deglazed with dry red wine and coriander seeds and boiled for a long time.
The name comes from the ancient Greek word 'obelos' or 'obelia'= avelia, i.e. similar to meat on a spit.
Afelia is usually accompanied by Pourgouri pilaf or "antinahtes" potatoes and yogurt.
Pourgouri or purkurin is the Cypriot name for bulgur. Pourgouri Pilaf is an easy and quick dish to prepare and accompanies many other dishes of meat or chicken, although it is best known for serving with Afelia.
Enjoy my double recipe today while I give you ideas on how to serve them with other delicacies for a wonderful birthday dinner or any special occasion at home.

INGREDIENTS
Ingredients for the Afelia:
1 kg. / 2.25 lb boneless Pork chops, in semi-large cubes (from either shoulder or neck)
2 Garlic Cloves, finely chopped
1/3 cup / 80 ml Olive Oil
2-3 Bay leaves
1 cup / 250 ml dry Red Wine
2 tbsp. Coriander seeds
Optional: 1 tbsp. fresh Parsley, finely chopped (to garnish)
Ground Salt and Pepper
Ingredients for the Pourgouri Pilaf:
1.4 cups / 300 gr. / 10.5 oz Bulgur
1/3 cup / 50 gr. / 1.75 oz / about 1.5 nests Fine Coiled Vermicelli Pasta (fine fide or fideo pasta, in small pieces)
4 tbsp. / 60 ml Extra Virgin Olive Oil
3 cups / 750 ml Hot Water
1/2 cup / 125 ml broth-juice from cooking Afelia
Ground Salt and Pepper
Optional: 1 tbsp. Tomato paste-puree (for more authentic recipe)


BY: Greek Cooking Made Easy
SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy


4-5 : 10 min. + 4-5 h
: 5 min.

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