HOW TO MAKE AFELIA
Also known as ‘dolmades’, the preparation of koupepia involves stuffing vine leaves with a flavourful mixture of minced pork, rice, and a selection of several aromatic herbs and spices. This traditional Cypriot dish maintains a special place in the Cypriot culinary repertoire. These savoury, yet refreshing little green parcels of joy have become a beloved part several meals. They are often enjoyed at most family gatherings and during celebrations. There are several time-honoured variations of this delicacy that have been passed down through generations, but all versions, however, contain the same basic ingredients and have the same method of preparation.Â
Ingredients:
2 kilos of diced pork
1/4 cup olive oil
4 finely chopped garlic cloves
1 teaspoon of black pepper
1 teaspoon of sea salt
2 teaspoons of ground coriander
1/4 cup of whole coriander seeds
1 cup of dry red wine
2 whole bay leaves
1 cup of water
Fresh coriander leaves for garnish
Instructions:
Place the pork pieces, olive oil, chopped garlic, black pepper, salt, ground coriander, coriander seeds, red wine, and bay leaves into a mixing bowl, mixing well and ensuring that the meat is evenly coated with the mixture.
Cover and marinade and place in the refrigerator for at least 2 hours.
Heat a large pot over medium heat and then add the marinade mixture.
Sear the meat until it starts to brown and then lower the heat to a gentle simmer adding water as needed to prevent sticking and to maintain moisture.
Cover the pot and cook for about 1.5 hours or until the pork is tender, stirring occasionally and adding water when necessary.
Garnish with fresh coriander leaves and serve on a bed of rice, or with pita or crusty bread.
