Tender cubes of beef braised in dry red wine with crushed coriander seeds until the sauce is rich, dark, and deeply aromatic — a signature Cypriot flavour combination.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: terracotta bowl
Garnishes: whole coriander seeds, fresh coriander leaves
Accompaniments: bulgur pilaf, roasted potatoes
Instructions
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1
Crush coriander seeds coarsely using a mortar and pestle.
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2
Marinate beef cubes in red wine with crushed coriander, bay leaf, salt, and pepper for at least 2 hours (overnight is better).
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3
Remove beef from marinade, reserving the liquid. Pat meat dry.
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4
Brown beef in olive oil in a heavy pan over high heat. Add onion and cook until softened.
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5
Pour in reserved wine marinade. Bring to a boil, then reduce to a gentle simmer.
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6
Cover and cook for 1.5-2 hours until beef is fork-tender and sauce is thick and dark.
Did You Know?
Traditionally made with pork, this Cypriot adaptation uses beef, and the combination of red wine with crushed coriander seeds is the island's most iconic flavour pairing.
Chef's Notes
Equipment Tips
- heavy-bottomed pan
- mortar and pestle
Garnishing
whole coriander seeds, fresh coriander leaves
Accompaniments
bulgur pilaf, roasted potatoes
The Story Behind Αφέλια
Afelia showcases the Cypriot obsession with coriander seeds and local wine, a pairing that dates to the medieval Lusignan period. The dish exemplifies the island's love of slow-braised meats and bold aromatics, served simply with bulgur wheat or potatoes.
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