Afelia is a Cypriot dish with pork which is marinated with red wine and coriander seeds. My tweak to the traditional recipe is that I added more spices to it and added some mushrooms as well which made it quite unique and I served it with pilafi pourgouri, a bulgur pilaf.
Bulgur known as πλιγούρι, pligoúri, [...]
Continue reading about Afelia with mushrooms and bulgur pilaf with vermicelli
Like bulgur pilaf, in Cyprus we make rice pilaf with vermicelli pasta. We usually add tomatoes in the pilaf as well, just like the bulgur pilaf. The vegetables are my addition to this recipe and you can add whatever boiled or steamed vegetables you like. I did not add tomatoes but used [...]
Continue reading about Cypriot Rice Pilaf with vegetables and vermicelli
Rice Pilaf, has its origin from the Persian pilau also called polao, pilav, pilaff, plov or pulao in other languages. One of the earliest literary references to pilau can be found in the histories of Alexander the Great when describing Bactrian hospitality.
Bactria was an eastern Persian (Iranian) province, which was the birthplace of Alexander’s wife [...]
