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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":435,"variations":437,"ingredients":447,"instructions":491,"pronunciation":516,"substitutions":517,"slug":530,"title":531,"shortTitle":532,"nativeName":533,"countrySlug":534,"baseServings":473,"prepMinutes":535,"cookMinutes":536,"restMinutes":537,"difficulty":538,"course":539,"diet":541,"mainIngredients":544,"images":545,"keywords":555,"publishedAt":560,"updatedAt":560,"authorSlug":561,"summary":562,"localeSlug":530,"alternates":563},[394,397,400,403,406],{"answer":395,"question":396},"The pork went into the pan wet. After marinating, the cubes must be lifted out and dried thoroughly with kitchen paper, then browned hard in batches so each piece takes colour. If you tip the meat and marinade into the pan together it simply simmers, and the sauce never develops the dark, glazed body afelia depends on.","Why did my afelia turn out grey and watery?",{"answer":398,"question":399},"It will taste of coriander, but it will not taste like afelia. Whole seed cracked in a mortar stays in fragments that release citrus aroma slowly during the braise and pop when bitten. Ground powder dissolves, dulls in long cooking and makes the sauce gritty. Use about two-thirds the volume if powder is truly all you have.","Can I use ground coriander instead of whole seed?",{"answer":401,"question":402},"Four hours gets you most of the way and overnight is better, but the dish is not ruined by a short marinade. If you are short on time, marinate for an hour at room temperature and add an extra splash of wine during the braise to compensate for the flavour the meat did not absorb beforehand.","Do I have to marinate overnight?",{"answer":404,"question":405},"Afelia is defined by the combination of red wine and cracked coriander seed reduced to a glaze. Sheftalia are grilled minced-meat rolls wrapped in caul fat; lountza is a whole loin cured in wine and coriander then smoked and grilled. Afelia is the braised, everyday member of that family, and the fastest of the three to make.","What is the difference between afelia and other Cypriot pork dishes?",{"answer":407,"question":408},"Pourgouri, the Cypriot cracked wheat pilaf, is the standard partner because it absorbs the glaze. Plain rice, boiled potatoes or good bread all work. A spoon of thick sheep's yoghurt on the side is common and useful, since the reduced wine is quite sharp and the yoghurt rounds it off.","What do I serve with afelia?",[410,411,412,413,414,415],"Crack the coriander seed in a mortar until it is in rough halves and quarters. Pre-ground coriander powder makes the sauce muddy and loses the citrus note entirely.","Marinate overnight if you can, but at least four hours. The wine needs time to get past the surface of 3 cm cubes.","Dry the meat aggressively with kitchen paper before browning. Wet pork steams, and steamed pork never builds the fond the sauce depends on.","Brown in batches with space between the cubes. A crowded pan drops below searing temperature and you end up simmering in released juices.","Use a wine you would actually drink but not an expensive one — a dry, dark, unoaked red. Oaky wines turn bitter as they reduce this far.","Stop reducing while there is still a spoonful of syrupy sauce in the pan. Taken all the way to dry, the glaze catches and turns acrid within a minute.","🍷","Afelia is cubed pork cooked in red wine and coriander seed until the liquid has almost entirely gone and what remains clings to the meat as a dark, glossy glaze. There are essentially four ingredients, and the dish lives or dies on one of them: coriander seed, cracked in a mortar rather than ground to dust, so it stays in warm citrusy fragments you actually bite. The taste is savoury and slightly sour from the wine, sweet where the meat has caramelised, and unmistakably perfumed. Cypriots make it on a weeknight without ceremony and serve it with pourgouri — cracked wheat pilaf — which soaks up the last of the glaze. It is the single dish that most clearly separates Cypriot cooking from Greek.","Coriander seed is the island's fingerprint spice, and afelia is where that shows most plainly. Where a Greek cook reaches for oregano and a Turkish one for cumin, the Cypriot pantry has always held large quantities of whole coriander — used on olives, in sausages, on grilling meat and, above all, here. The pairing with wine is equally local: Cyprus has been making wine for something like five thousand years, and village reds, often rough and dark, were a cooking liquid long before they were a fine-dining pour. Marinating pork in wine also had a preserving function in a hot climate before refrigeration, which is likely how the technique settled in.\n\nThe word afelia describes a method more than a single dish. The same wine-and-coriander treatment is applied to potatoes — patates afelia, small potatoes cracked open with a knife so they absorb more, then fried and finished in wine — and to mushrooms, and each version turns up on a meze table alongside the pork. When a Cypriot menu says simply \"afelia\" it almost always means the pork, but a village table might carry all three at once.\n\nAfelia also belongs to the island's pork culture, which is more central than outsiders expect for a place so often read as Levantine. The Greek Cypriot kitchen cures and preserves pork extensively — lountza, a wine-marinated smoked loin, and hiromeri, a pressed cured ham, are both close relatives of afelia in flavour, since they use the same wine and coriander logic in a longer form. That family resemblance is worth knowing, because if you like afelia you will recognise it immediately in a plate of grilled lountza with halloumi.\n\nThe method has one non-negotiable rule that home cooks routinely break: the meat must be dried thoroughly and browned properly after the marinade, before the wine goes back in. Skip that and you get boiled grey pork in purple liquid, which is edible and not remotely the same dish.","Afelia keeps 4 days refrigerated and is one of those braises that is better on day two, once the coriander has settled into the meat. Reheat gently in a covered pan with a tablespoon of water, since the glaze will have set solid in the fridge. It freezes well for 3 months — freeze it with slightly more sauce than you would serve, because reheating from frozen costs you liquid. Cold afelia sliced thin is excellent in a sandwich with yoghurt and rocket.",[421,422,423,424],"Cracks the coriander seed coarsely instead of grinding it, which is the difference between fragrant afelia and dusty stew.","Insists on drying and hard-browning the marinated pork — the step most home versions skip and most failures come from.","Reduces the wine to a true glaze rather than leaving a thin sauce, which is how it is served in Cyprus.","Includes the pourgouri pairing and the potato variation that turn it into a full Cypriot plate.",[426,427,428],"Mortar and pestle","Wide heavy sauté pan or Dutch oven with a lid","Non-reactive bowl for marinating",{"fat":430,"carbs":431,"sugar":432,"protein":433,"calories":434,"estimated":8},32,5,2,44,520,[436],"Pourgouri — cracked wheat toasted with vermicelli and cooked in stock — plus a spoon of thick yoghurt to cut the wine's acidity.",[438,441,444],{"name":439,"description":440},"Patates afelia","Baby potatoes cracked open with the flat of a knife, fried in olive oil until golden, then finished with red wine and coriander seed until the wine is absorbed. Served alongside the pork or on its own as meze.",{"name":442,"description":443},"Manitaria afelia","The mushroom version — whole button or wild mushrooms cooked the same way. Ready in 20 minutes and the standard vegetarian entry on a Cypriot meze table.",{"name":445,"description":446},"Afelia with cinnamon","Some households add a short stick of cinnamon to the braise, which rounds the wine's acidity. Purists in coriander country consider it an intrusion; it is common enough to be worth trying once.",[448,454,459,463,468,472,477,479,484,488],{"qty":449,"ref":450,"name":451,"unit":452,"group":453},900,"pork-shoulder","pork shoulder, in 3 cm cubes","g","For the marinade",{"qty":455,"ref":456,"name":457,"unit":458,"group":453},400,"red-wine","dry red wine","ml",{"qty":432,"ref":460,"name":461,"unit":462,"group":453},"coriander-seed","coriander seeds, coarsely cracked in a mortar","tbsp",{"qty":464,"ref":465,"name":466,"unit":467,"group":453},1,"black-pepper","coarsely ground black pepper","tsp",{"qty":432,"ref":469,"name":470,"unit":471,"group":453},"bay-leaf","bay leaves","piece",{"qty":473,"ref":474,"name":475,"unit":462,"group":476},4,"olive-oil","olive oil","For the braise",{"qty":432,"name":478,"unit":467,"group":476},"fine sea salt",{"qty":480,"ref":481,"name":482,"unit":483,"group":476,"optional":8},3,"garlic","garlic cloves, sliced","clove",{"qty":464,"ref":485,"name":486,"unit":471,"group":487},"lemon","lemon, in wedges","To serve",{"qty":432,"ref":489,"name":490,"unit":462,"group":487,"optional":8},"parsley","flat-leaf parsley, chopped",[492,496,500,504,507,511],{"text":493,"title":494,"timerSeconds":495},"Put the pork cubes in a non-reactive bowl with the cracked coriander seed, black pepper and bay leaves, pour over {qty:red-wine} of red wine, and turn everything so the meat is submerged. Cover and refrigerate for at least 4 hours and ideally overnight — the pork will look dull maroon rather than pink when it has taken the wine.","Marinate the pork",28800,{"tip":497,"text":498,"title":499},"Some coriander fragments will stick to the meat. Leave them; they toast in the pan and taste better for it.","Lift the pork out with a slotted spoon and reserve the marinade, bay leaves and all. Spread the cubes on kitchen paper and blot them hard on every side until the surface is genuinely dry to the touch — this is the step that decides whether the finished dish glazes or stews.","Separate and dry",{"tip":501,"text":502,"title":503},"If the pan starts to smoke or the fond blackens, pull it off the heat for 30 seconds — you want a dark brown base, not a burnt one.","Heat the olive oil in a wide heavy pan until it shimmers. Brown the pork in two or three batches with space around each cube, turning only when a deep russet crust has formed, about 3 minutes per side. Season with salt as each batch comes out and set the meat aside.","Brown in batches",{"text":505,"title":506},"Add the garlic to the empty pan for 20 seconds, then pour in the reserved marinade and scrape the base hard with a wooden spoon until every brown patch has lifted and the liquid is deep red-brown. Let it bubble for 2 minutes to blow off the raw alcohol smell.","Deglaze with the marinade",{"text":508,"title":509,"timerSeconds":510},"Return the pork and any resting juices, bring to a gentle simmer, cover and cook for 40 minutes over low heat. The meat should give easily under a fork but still hold its cube shape, and the liquid will have dropped by about half.","Braise until tender",2400,{"tip":512,"text":513,"title":514,"timerSeconds":515},"Watch it closely at the end — the gap between glossy glaze and burnt sugar is under a minute.","Uncover, raise the heat and let the sauce reduce for 8 to 12 minutes, spooning it over the meat as it thickens. Stop when it coats the pork in a dark, syrupy film and only a spoonful or two pools at the base of the pan. Taste for salt, scatter with parsley and serve with lemon wedges.","Reduce to a glaze",600,"ah-FEH-lee-ah",[518,522,526],{"note":519,"swap":520,"original":521},"Avoid heavily oaked reds and anything with residual sweetness; both distort badly once reduced to a glaze.","Any dry, medium-bodied red — a young Grenache, Merlot or Xinomavro","Cypriot dry red wine",{"note":523,"swap":524,"original":525},"Loin cooks faster and is leaner, so cut the braise to 30 minutes. Rabbit afelia is genuinely made in Cyprus and works with the same timings as pork.","Pork loin cubes, or rabbit","Pork shoulder",{"note":527,"swap":528,"original":529},"Not ideal but workable. Ground coriander powder is the one thing to avoid — use two-thirds the quantity if it is genuinely all you have.","Coarsely cracked coriander from a pepper mill on its widest setting","Whole coriander seed","afelia","Afelia (Cypriot Pork Braised in Red Wine and Coriander)","Afelia","Αφέλια","cyprus",20,55,480,"easy",[540],"main",[542,543],"gluten-free","dairy-free",[450,456,460],[546,549,551,553],{"alt":547,"src":548},"Dark glazed cubes of Cypriot afelia pork in a pan with cracked coriander seeds and a lemon wedge","\u002Fimages\u002Frecipes\u002Fafelia\u002Fhero.jpg",{"alt":547,"src":550},"\u002Fimages\u002Frecipes\u002Fafelia\u002Fhero-16x9.jpg",{"alt":547,"src":552},"\u002Fimages\u002Frecipes\u002Fafelia\u002Fhero-4x3.jpg",{"alt":547,"src":554},"\u002Fimages\u002Frecipes\u002Fafelia\u002Fhero-1x1.jpg",[530,556,557,558,534,559],"cypriot pork","red wine braise","coriander seed","pork stew","2026-08-20","dishroute-kitchen","Pork shoulder steeped overnight in red wine with cracked coriander seed, then browned and braised until the wine reduces to a dark glaze — Cyprus at its most concentrated, with pourgouri.",{"en":564},"\u002Frecipe\u002Fafelia",{"items":566,"total":582,"page":464,"limit":835,"hasMore":836},[567,577,612,647,673,701,727,756,784,808],{"slug":530,"title":531,"shortTitle":532,"nativeName":533,"countrySlug":534,"baseServings":473,"prepMinutes":535,"cookMinutes":536,"restMinutes":537,"difficulty":538,"course":568,"diet":569,"mainIngredients":570,"images":571,"keywords":576,"publishedAt":560,"updatedAt":560,"authorSlug":561},[540],[542,543],[450,456,460],[572,573,574,575],{"alt":547,"src":548},{"alt":547,"src":550},{"alt":547,"src":552},{"alt":547,"src":554},[530,556,557,558,534,559],{"slug":578,"title":579,"shortTitle":580,"nativeName":581,"countrySlug":534,"baseServings":582,"prepMinutes":583,"cookMinutes":584,"restMinutes":584,"difficulty":585,"course":586,"diet":588,"mainIngredients":591,"images":595,"keywords":605,"publishedAt":560,"updatedAt":560,"authorSlug":561},"cypriot-daktyla","Daktyla (Cypriot Almond-Filled Pastry Fingers in Syrup)","Daktyla","Δάκτυλα",10,45,30,"medium",[587],"dessert",[589,590,543],"vegetarian","vegan",[592,593,594,485],"almonds","flour","cinnamon",[596,599,601,603],{"alt":597,"src":598},"Golden fried Cypriot daktyla pastry fingers glossy with lemon syrup and scattered sesame seeds on a rack","\u002Fimages\u002Frecipes\u002Fcypriot-daktyla\u002Fhero.jpg",{"alt":597,"src":600},"\u002Fimages\u002Frecipes\u002Fcypriot-daktyla\u002Fhero-16x9.jpg",{"alt":597,"src":602},"\u002Fimages\u002Frecipes\u002Fcypriot-daktyla\u002Fhero-4x3.jpg",{"alt":597,"src":604},"\u002Fimages\u002Frecipes\u002Fcypriot-daktyla\u002Fhero-1x1.jpg",[606,607,608,609,610,611],"daktyla","ladies fingers","cypriot dessert","almond pastry","syrup sweets","rosewater",{"slug":613,"title":614,"shortTitle":615,"nativeName":616,"countrySlug":534,"baseServings":617,"prepMinutes":618,"cookMinutes":619,"restMinutes":620,"difficulty":621,"course":622,"diet":625,"mainIngredients":626,"images":631,"keywords":641,"publishedAt":560,"updatedAt":560,"authorSlug":561},"flaounes","Flaounes (Cypriot Easter Cheese and Mint Pastries)","Flaounes","Φλαούνες",12,60,35,120,"hard",[623,624],"bread","snack",[589],[627,593,628,629,630],"halloumi","mint","raisins","sesame-seeds",[632,635,637,639],{"alt":633,"src":634},"Golden Cypriot flaounes with sesame-crusted folded dough and puffed cheese and raisin filling on a rack","\u002Fimages\u002Frecipes\u002Fflaounes\u002Fhero.jpg",{"alt":633,"src":636},"\u002Fimages\u002Frecipes\u002Fflaounes\u002Fhero-16x9.jpg",{"alt":633,"src":638},"\u002Fimages\u002Frecipes\u002Fflaounes\u002Fhero-4x3.jpg",{"alt":633,"src":640},"\u002Fimages\u002Frecipes\u002Fflaounes\u002Fhero-1x1.jpg",[613,642,643,644,645,646],"cypriot easter","cheese pastry","mahlepi","mastic","sesame pastry",{"slug":648,"title":649,"shortTitle":650,"nativeName":651,"countrySlug":534,"baseServings":473,"prepMinutes":582,"cookMinutes":652,"difficulty":538,"course":653,"diet":655,"mainIngredients":657,"images":658,"keywords":668,"publishedAt":560,"updatedAt":560,"authorSlug":561},"halloumi-sti-shara","Halloumi sti Schara (Grilled Cypriot Cheese with Lemon and Mint)","Halloumi sti Schara","Χαλλούμι στη σχάρα",6,[654,624],"appetizer",[589,542,656],"nut-free",[627,485,628],[659,662,664,666],{"alt":660,"src":661},"Charred slices of grilled halloumi on a plate with lemon halves, dried mint and cracked black pepper","\u002Fimages\u002Frecipes\u002Fhalloumi-sti-shara\u002Fhero.jpg",{"alt":660,"src":663},"\u002Fimages\u002Frecipes\u002Fhalloumi-sti-shara\u002Fhero-16x9.jpg",{"alt":660,"src":665},"\u002Fimages\u002Frecipes\u002Fhalloumi-sti-shara\u002Fhero-4x3.jpg",{"alt":660,"src":667},"\u002Fimages\u002Frecipes\u002Fhalloumi-sti-shara\u002Fhero-1x1.jpg",[627,669,670,671,534,672],"grilled halloumi","cypriot cheese","meze","squeaky cheese",{"slug":674,"title":675,"shortTitle":676,"nativeName":677,"countrySlug":534,"baseServings":473,"prepMinutes":584,"cookMinutes":678,"restMinutes":679,"difficulty":585,"course":680,"diet":681,"mainIngredients":682,"images":685,"keywords":695,"publishedAt":560,"updatedAt":560,"authorSlug":561},"cypriot-kleftiko","Kleftiko (Cypriot Lamb Slow-Baked in a Sealed Parcel)","Kleftiko","Κλέφτικο",300,15,[540],[542],[683,684,594,485],"lamb","potato",[686,689,691,693],{"alt":687,"src":688},"Opened parchment parcel of Cypriot kleftiko with collapsing lamb shoulder, amber potatoes, bay leaves and lemon slices","\u002Fimages\u002Frecipes\u002Fcypriot-kleftiko\u002Fhero.jpg",{"alt":687,"src":690},"\u002Fimages\u002Frecipes\u002Fcypriot-kleftiko\u002Fhero-16x9.jpg",{"alt":687,"src":692},"\u002Fimages\u002Frecipes\u002Fcypriot-kleftiko\u002Fhero-4x3.jpg",{"alt":687,"src":694},"\u002Fimages\u002Frecipes\u002Fcypriot-kleftiko\u002Fhero-1x1.jpg",[696,697,698,699,534,700],"kleftiko","cypriot lamb","slow baked lamb","sealed parcel","lamb shoulder",{"slug":702,"title":703,"shortTitle":704,"nativeName":705,"countrySlug":534,"baseServings":473,"prepMinutes":679,"cookMinutes":583,"restMinutes":535,"difficulty":538,"course":706,"diet":708,"mainIngredients":709,"images":711,"keywords":721,"publishedAt":560,"updatedAt":560,"authorSlug":561},"louvi-me-lahana","Louvi me Lahana (Cypriot Black-Eyed Peas with Chard)","Louvi me Lahana","Λούβι με λάχανα",[707,540],"side",[590,589,542,543,656],[710,474,485],"chard",[712,715,717,719],{"alt":713,"src":714},"Bowl of Cypriot black-eyed peas with wilted chard, glossy with olive oil and a lemon wedge on the rim","\u002Fimages\u002Frecipes\u002Flouvi-me-lahana\u002Fhero.jpg",{"alt":713,"src":716},"\u002Fimages\u002Frecipes\u002Flouvi-me-lahana\u002Fhero-16x9.jpg",{"alt":713,"src":718},"\u002Fimages\u002Frecipes\u002Flouvi-me-lahana\u002Fhero-4x3.jpg",{"alt":713,"src":720},"\u002Fimages\u002Frecipes\u002Flouvi-me-lahana\u002Fhero-1x1.jpg",[722,723,710,724,725,726],"louvi","black-eyed peas","cypriot fasting food","vegan cyprus","olive oil and lemon",{"slug":728,"title":729,"shortTitle":730,"nativeName":731,"countrySlug":534,"baseServings":732,"prepMinutes":733,"cookMinutes":734,"restMinutes":735,"difficulty":585,"course":736,"diet":737,"mainIngredients":738,"images":740,"keywords":750,"publishedAt":560,"updatedAt":560,"authorSlug":561},"makaronia-tou-fournou","Makaronia tou Fournou (Cypriot Baked Pasta with Halloumi Béchamel)","Makaronia tou Fournou","Μακαρόνια του φούρνου",8,40,75,25,[540],[],[739,627,683,594],"pasta",[741,744,746,748],{"alt":742,"src":743},"Slice of Cypriot baked pasta showing bucatini, cinnamon meat sauce and a golden halloumi béchamel top","\u002Fimages\u002Frecipes\u002Fmakaronia-tou-fournou\u002Fhero.jpg",{"alt":742,"src":745},"\u002Fimages\u002Frecipes\u002Fmakaronia-tou-fournou\u002Fhero-16x9.jpg",{"alt":742,"src":747},"\u002Fimages\u002Frecipes\u002Fmakaronia-tou-fournou\u002Fhero-4x3.jpg",{"alt":742,"src":749},"\u002Fimages\u002Frecipes\u002Fmakaronia-tou-fournou\u002Fhero-1x1.jpg",[751,752,753,754,534,755],"makaronia tou fournou","cypriot pastitsio","baked pasta","halloumi bechamel","bucatini bake",{"slug":757,"title":758,"shortTitle":759,"nativeName":760,"countrySlug":534,"baseServings":473,"prepMinutes":619,"cookMinutes":761,"restMinutes":618,"difficulty":585,"course":762,"diet":764,"mainIngredients":765,"images":768,"keywords":778,"publishedAt":560,"updatedAt":560,"authorSlug":561},"sheftalia","Sheftalia (Cypriot Caul-Wrapped Grilled Meat Rolls)","Sheftalia","Σεφταλιά \u002F Şeftali kebabı",18,[763,540],"street-food",[543],[766,683,767,489],"ground-pork","onion",[769,772,774,776],{"alt":770,"src":771},"Grilled Cypriot sheftalia rolls with crisp caul-fat skin on a charcoal grate, pita and lemon wedges nearby","\u002Fimages\u002Frecipes\u002Fsheftalia\u002Fhero.jpg",{"alt":770,"src":773},"\u002Fimages\u002Frecipes\u002Fsheftalia\u002Fhero-16x9.jpg",{"alt":770,"src":775},"\u002Fimages\u002Frecipes\u002Fsheftalia\u002Fhero-4x3.jpg",{"alt":770,"src":777},"\u002Fimages\u002Frecipes\u002Fsheftalia\u002Fhero-1x1.jpg",[757,779,780,781,782,783],"seftali kebabi","caul fat","cypriot grill","pork rolls","cyprus street 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