Afelia I

Afelia I

Potatoes with coriander

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

This recipe is called afelia, is a Cypriot style of cooking vegetables or pork with coriander seeds and red wine.

Ingredients

Quantity Ingredient
1kg small new potatoes, evenly sized
60ml corn oil
125ml dry red wine
salt and freshly ground black pepper, to season
3 teaspoons crushed coriander seeds

Method

  1. Wash the potatoes well and dry with paper towels. Crack the potatoes by hitting each one sharply with a mallet.
  2. Heat the oil in a large frying pan that has a lid to fit. Add the potatoes and fry over high heat to brown them lightly, turning the potatoes frequently by shaking the pan.
  3. Reduce the heat. When the potatoes are cooking less vigorously, add the wine and season the potatoes with salt and pepper. Cover and simmer gently over low heat for 20–25 minutes, or until the potatoes are tender, shaking the pan occasionally.
  4. Sprinkle the coriander seeds over the potatoes. Cover and simmer for 2 minutes longer.
  5. Serve hot, as a vegetable accompaniment to grilled or roast lamb, pork, veal or chicken.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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