My final two dishes that I made for my Greek Cypriot Meze are afelia, which is pork cooked with wine and coriander seeds, and souvlakia – which is pork pieces on skewers – better known as kebabs! Ideally, you want to cook these over charcoal, and we would have done if the rain hadn’t fallen down, so the souvlakia went under the grill instead.
By the time in the meal that I was cooking these off I completely forgot to take photographs, so I’m afraid I’m going to have to use a couple of photographs that I took out when hubs and I went out for a meze a few weeks ago.
The first recipe in this post is for afelia, which is usually cooked slowly, but my dad also makes it by flash frying it with the flavours of afelia. That is the method I’m teaching you today.
300g diced pork
1 tsp coriander seeds, crushed
salt + pepper
Marinade the pork pieces for a couple of hours by pouring over some red wine - you don't want to drown it, but enough to cover.
Add a splash of olive oil and the crushed coriander seeds. Leave to marinate for at least 2 hours.
When ready to cook, drain the marinade away from the pork, but reserve it to add later.
In a hot frying pan, add some olive oil and quickly seal off the pork.
Pour over the marinade and cook for 5-10 minutes until the pork is cooked through.
Serve hot as part of a meze.
Pork + Chicken Souvlakia
For the souvlakia
300g diced pork
300g diced chicken breast
chopped white onion
pieces of tomato and cucumber
Season the pork with salt and thread onto skewers. Cover and refrigerate until ready to cook.
Marinate the chicken with a spoonful of yoghurt, a squeeze of lemon juice and salt. Refrigerate for an hour or so before threading onto skewers. Cover and put back in the fridge until ready to cook.
Cook souvlakia over hot coals, or under a hot grill, turning occasionally until cooked through.
Traditionally served with pita bread, parsley, onion, tomato, cucumber and lemon juice.