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greekcookingmadeeasy · 6 months

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Cypriot Afelia Cooked Pork With Pourgouri Pilaf At A Birthday Dinner

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Cypriot Afelia Cooked Pork with Pourgouri Pilaf at a Birthday Dinner - Kypriaka Afelia me Pourgouri Pilafi kai Deipno Genethiwn

BY: Greek Cooking Made Easy

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

Check My YouTube Video: HERE

Κοιτάξτε Επίσης Την Συνταγή Μου Σε YouTube Βίντεο, Το Λίνκ Είναι: ΕΔΩ

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SERVES 🍴⃒ PREP. TIME 🕔⃒

4-5 pers. Afelia: 10 min. + 4-5 h wait

Pourgouri: 5 min.

COOK. TIME ♨ DIFFIC. LEVEL 👩‍🍳⃒

Afelia: 1 h Easy

Pourgouri: 10 min.

Afelia is a traditional, simple Cypriot dish of pork pieces first marinated, then sautéed, deglazed with dry red wine and coriander seeds and boiled for a long time.

The name comes from the ancient Greek word 'obelos' or 'obelia'= avelia, i.e. similar to meat on a spit.

Afelia is usually accompanied by Pourgouri pilaf or "antinahtes" potatoes and yogurt.

Pourgouri or purkurin is the Cypriot name for bulgur. Pourgouri Pilaf is an easy and quick dish to prepare and accompanies many other dishes of meat or chicken, although it is best known for serving with Afelia.

Enjoy my double recipe today while I give you ideas on how to serve them with other delicacies for a wonderful birthday dinner or any special occasion at home.

INGREDIENTS

Ingredients for the Afelia:

· 1 kg. / 2.25 lb boneless Pork chops, in semi-large cubes (from either shoulder or neck)

· 2 Garlic Cloves, finely chopped

· 1/3 cup / 80 ml Olive Oil

· 2-3 Bay leaves

· 1 cup / 250 ml dry Red Wine

· 2 tbsp. Coriander seeds

· Optional: 1 tbsp. fresh Parsley, finely chopped (to garnish)

· Ground Salt and Pepper

Ingredients for the Pourgouri Pilaf:

· 1.4 cups / 300 gr. / 10.5 oz Bulgur

· 1/3 cup / 50 gr. / 1.75 oz / about 1.5 nests Fine Coiled Vermicelli Pasta (fine fide or fideo pasta, in small pieces)

· 4 tbsp. / 60 ml Extra Virgin Olive Oil

· 3 cups / 750 ml Hot Water

· 1/2 cup / 125 ml broth-juice from cooking Afelia

· Ground Salt and Pepper

· Optional: 1 tbsp. Tomato paste-puree (for more authentic recipe)

METHOD:

A. Marinade the meat the night before: 1. It is generally advised to marinate the meat for at least 4-5 hours or all night in order to absorb the marinade and be more tasty. 2. Place the pork cubes in a large glass bowl. 3. Coarsely crush the coriander seeds using mortar and pestle. 4. Sprinkle 1/2 of them on top of the meat. Reserve the rest. 5. Then pour in 3/4 of the red wine. 6. Add also the chopped garlic and bay leaves. 7. With your hands mix all marinade ingredients very well. 8. Cover the tray with plastic wrap and place in the fridge (until the following day, if possible).

B. Cook the Afelia earlier on the day of serving:

9. Take the bowl with marinated meat out of the fridge 1 h before cooking.

10. Pour the olive oil in a deep pot over high heat. 11. When it heats up, add the pork cubes together with their marinade in the pot.

12. Sauté the meat for a couple minutes, stirring regularly.

13. Or for a lighter dish (like I did), deglaze directly by adding rest of wine and 1/2 from the reserved, crushed coriander seeds. Stir to blend them in (don’t add any seasoning now!).

14. Reduce heat to very low, place the lid on top of the pot and let meat simmer for 1 hour or until very tender. Halfway through, you may need to add 1/2 cup water.

15. Tip: For a quicker, energy efficient boiling time, use a pressure cooker, and boil meat for 30'. With this option, you won't need to add any water.

16. Remove the lid and try the meat. Afelia is ready when the meat falls apart from the fork and the sauce is thick and aromatic. If it’s not fork tender, add a bit extra hot water and let it boil some more.

17. Season with ground Salt and Pepper, to taste and add the rest of coriander seeds. Stir to blend them in and turn off the heat.

18. Let the stew cool down for 10'.

19. With a ladle, collect 1/2 cup of the sauce (broth). That will be used to give extra flavour to the pilaf.

20. Reserve the pot with Afelia covered with lid.

C. Make the Pourgouri Pilaf just before serving:

21. Note: Pourgouri Pilaf is traditionally prepared with fide pasta and tomato paste. I opted not to use tomato paste but you could certainly add it, if you prefer.

22. Pour the olive oil in a wide pot over high heat. 23. When it heats up, reduce heat and add the fide pasta. Sauté it for a couple min or until it browns, stirring continuously. 24. Next, add the bulgur. Sauté it together with the fide for 2’ or until it shines. At this point, you can also add the tomato paste (if using) and sauté it for a couple of min. to release its aromas.

25. Pour in the hot water and season with Salt and ground Pepper, to taste. Pour in the broth from Afelia as well. Stir to blend them in. 26. Place the lid on top of the pot and let bulgur simmer for approx. 10’ (check instructions on the package). 27. Note: Without lid, boiling should take about 20’ and needs probably some extra BOILED water. Pourgouri should stay a bit grainy when you eat it.

28. Warm up Afelia just before serving. 29. After about 10', Pourgouri should be ready. Remove from heat. 30. Replace the lid with a clean kitchen towel. Leave it for 10’-15’, so that the towel will absorb the humidity. Remove towel just before serving and mix with fork again to fluff it up and serve.

D. Serving Suggestion:

Serve Pourgouri Pilaf, still hot, in a deep bowl. Look how appetising it is!

Serve scrumptious Afelia very hot, garnished with some fresh, chopped parsley on top! The meat is fork tender in a thick slightly sweet and sour sauce with the characteristic flavor of coriander i.e. floral as cardamom, nutty, full of citrus and curry, light and sweet (the broken seeds are fun to crunch on, as well).

They make quite an extraordinary pairing together with lots of bread to sop up the luscious sauce! A glorious, comfort, umami dish!

For example, I served them for my Daughter Melissa's birthday with: Hummus with yoghurt and Avocado (instead of plain yoghurt), Fava, Lettuce Salad, Olive Bread, Pasta Flora, Black Forest Birthday Cake and red Wine.

Bon Appetit-Kali Orexi!

E. Storage Info:

Afelia can be stored, in an airtight container, in the fridge for up to 1 week or in the freezer for 1 month. Pourgouri can be stored, in an airtight container, in the fridge for up to 1 week.

Check my YouTube Video: HERE

Κυπριακά Αφέλια με Πουργούρι Πιλάφι και Δείπνο Γενεθλίων

BY: Greek Cooking Made Easy

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

ΜΕΡΙΔΕΣ🍴⃒ ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒

4-5 Αφέλια: 10 min. + 4-5 h αναμονή

Πουργούρι: 5 min.

ΜΑΓΕΙΡΕΜΑ ♨ ΒΑΘΜ. ΔΥΣΚΟΛΙΑΣ 👩‍🍳⃒

Αφέλια: 1 h Εύκολα

Πουργούρι: 10 min.

Τα Αφέλια είναι ένα παραδοσιακό, εύκολο Κυπριακό πιάτο με κομμάτια χοιρινού πρώτα μαριναρισμένα, μετά τσιγαρισμένα, σβησμένα με κόκκινο ξηρό κρασί και σπόρους κόλιανδρου και βρασμένα για πολλή ώρα.

Το όνομα προέρχεται από την αρχαία Ελληνική λέξη «όβελος» ή «οβελία» = αβέλια, δηλαδή παρόμοιο με κρέας στη σούβλα.

Τα Αφέλια συνοδεύονται συνήθως με πουργούρι πιλάφι ή «αντιναχτές» πατάτες και γιαούρτι.

Πουργούρι ή πουρκούριν ονομάζεται το πλιγούρι στα Κυπριακά. Το πουργούρι πιλάφι είναι ένα εύκολο και γρήγορο πιάτο στην ετοιμασία και συνοδεύει πολλά άλλα πιάτα με κρέας ή κοτόπουλο, αν και είναι περισσότερο γνωστό σαν συνοδευτικό για Αφέλια.

Απολαύστε σήμερα τη διπλή συνταγή μου ενώ σας δίνω ιδέες για το πώς να τα σερβίρετε με άλλες λιχουδιές για ένα υπέροχο δείπνο γενεθλίων ή οποιαδήποτε σπέσιαλ περίσταση στο σπίτι.

ΥΛΙΚΑ

Υλικά για τα Αφέλια:

• 1 κιλό / 2,25 lb Χοιρινές μπριζόλες χωρίς κόκαλο, σε μεσαίους κύβους (είτε από τη σπάλα ή λαιμό)

• 2 Σκελίδες Σκόρδο, ψιλοκομμένες

• 1/3 φλ. / 80 ml Ελαιόλαδο

• 2-3 φύλλα Δάφνης

• 1 φλ. / 250 ml κόκκινο Κρασί, ξερό

• 2 κ.σ. Σπόροι Κόλιανδρο

• Προαιρετικά: 1 κ.σ. Μαϊντανός ψιλοκομμένος (για γαρνίρισμα)

• Φρεσκοαλεσμένο αλάτι και πιπέρι

Υλικά για το Πουργούρι Πιλάφι:

• 1,4 φλ. / 300 γρ. / 10,5 oz Πλιγούρι

• 1/3 φλ. / 50 γρ. / 1,75 oz / περίπου 1,5 φωλιά Φιδές σε μικρά κομμάτια

• 4 κ.σ. / 60 ml Εξαιρετικό Παρθένο Ελαιόλαδο

• 3 φλ. / 750 ml Ζεστό Νερό

• 1/2 φλ. / 125 ml ζωμός από το μαγείρεμα των Αφέλια

• Φρεσκοαλεσμένο αλάτι και πιπέρι

• Προαιρετικά: 1 κ.σ. Τοματοπελτές (για τη πιο αυθεντική συνταγή)

ΜΕΘΟΔΟΣ:

Α. Μαρινάρετε το κρέας το προηγούμενο βράδυ:

1. Γενικά συνιστάται να μαρινάρετε το κρέας για τουλάχιστον 4-5 ώρες ή όλο το βράδυ για να απορροφηθεί η μαρινάδα και να σας γίνει πιο νόστιμο.

2. Τοποθετήστε τους κύβους χοιρινού σε ένα μεγάλο γυάλινο μπολ.

3. Σπάστε σε χοντρά κομμάτια τους σπόρους κόλιανδρου χρησιμοποιώντας γουδί και γουδοχέρι.

4. Πασπαλίστε τους μισούς πάνω από το κρέας. Φυλάξτε τους υπόλοιπους.

5. Στη συνέχεια ρίξτε μέσα τα 3/4 από το κόκκινο κρασί.

6. Προσθέστε επίσης το ψιλοκομμένο σκόρδο και τα φύλλα δάφνης.

7. Με τα χέρια σας ανακατέψτε πολύ καλά όλα τα υλικά της μαρινάδας.

8. Σκεπάστε το μπολ με πλαστική μεμβράνη και βάλτε το στο ψυγείο (μέχρι την επόμενη μέρα, αν είναι δυνατόν).

B. Μαγειρέψτε τα Αφέλια νωρίτερα την ημέρα του σερβιρίσματος:

9. Βγάλτε το μπολ με το μαριναρισμένο κρέας από το ψυγείο 1 ώρα πριν το μαγειρέψετε.

10. Ρίξτε το ελαιόλαδο σε μια βαθιά κατσαρόλα πάνω από δυνατή φωτιά.

11. Μόλις ζεσταθεί, προσθέστε στην κατσαρόλα τους κύβους χοιρινού μαζί με τη μαρινάδα τους.

12. Σοτάρετε το κρέας για μερικά λεπτά, ανακατεύοντας τακτικά.

13. Ή για πιο ελαφρύ αποτέλεσμα (όπως έκανα εγώ), σβήστε απευθείας προσθέτοντας το υπόλοιπο κρασί και 1/2 από τους κρατημένους, θρυμματισμένους σπόρους κόλιανδρου. Ανακατέψτε για να ενωθούν (μην προσθέσετε αλατοπίπερο τώρα!).

14. ��υθμίστε τη φωτιά στο πολύ χαμηλό, βάλτε το καπάκι πάνω από την κατσαρόλα και αφήστε το κρέας να σιγοβράσει για 1 ώρα ή μέχρι να μαλακώσει πολύ καλά. Στα μισά, ίσως χρειαστεί να προσθέσετε 1/2 φλ. νερό.

15. Συμβουλή: Για πιο γρήγορο, ενεργειακά αποδοτικό χρόνο βρασμού, χρησιμοποιήστε χύτρα ταχύτητας και βράστε το κρέας για 30'. Με αυτήν την επιλογή, δεν θα χρειαστεί να προσθέσετε καθόλου νερό.

16. Αφαιρέστε το καπάκι και δοκιμάστε το κρέας. Τα Αφέλια είναι έτοιμα όταν το κρέας έχει μαλακώσει τόσο που να διαλύεται στο πιρούνι και η σάλτσα είναι πηχτή και αρωματική. Αν δεν είναι μαλακό, προσθέστε λίγο ακόμα ζεστό νερό και αφήστε το να βράσει επιπλέον.

17. Αλατοπιπερώστε, κατά βούληση και προσθέστε τους υπόλοιπους σπόρους κόλιανδρου. Ανακατέψτε να ενωθούν και σβήστε τη φωτιά.

18. Αφήστε το φαγητό να κρυώσει για 10'.

19. Με μια κουτάλα συλλέξτε 1/2 φλιτζάνι από τη σάλτσα (ζωμό), που θα χρησιμοποιηθεί για να δώσει επιπλέον γεύση στο πιλάφι μας.

20. Κρατήστε την κατσαρόλα με τα Αφέλια σκεπασμένη με καπάκι.

Γ. Φτιάξτε το Πουργούρι πιλάφι λίγο πριν σερβίρετε:

21. Σημείωση: Το Πουργούρι πιλάφι παρασκευάζεται παραδοσιακά με φιδέ και πελτέ ντομάτας. Επέλεξα να μην χρησιμοποιήσω πελτέ ντομάτας, αλλά σίγουρα θα μπορούσατε να τον προσθέσετε, αν προτιμάτε.

22. Ρίξτε το ελαιόλαδο σε μια φαρδιά κατσαρόλα πάνω από δυνατή φωτιά.

23. Μόλις ζεσταθεί, χαμηλώστε τη φωτιά και προσθέστε τα κομματάκια φιδέ. Σοτάρετε για λίγα λεπτά ή μέχρι να χρυσίσουν, ανακατεύοντας συνεχώς.

24. Στη συνέχεια, προσθέστε το πλιγούρι. Σοτάρετε το μαζί με το φιδέ για 2’ ή μέχρι να γυαλίσει. Σε αυτό το σημείο, μπορείτε επίσης να προσθέσετε τον πελτέ ντομάτας (αν χρησιμοποιείτε) και να τον σοτάρετε για λίγα λεπτά να απελευθερώσει τα αρώματά του.

25. Ρίξτε μέσα το ζεστό νερό και αλατοπιπερώστε, κατά βούληση. Προσθέστε μέσα και τον ζωμό από τα Αφέλια. Ανακατέψτε να ενωθούν.

26.Βάλτε το καπάκι πάνω από την κατσαρόλα και αφήστε το πλιγούρι να σιγοβράσει για περίπου 10’ (ελέγξτε και τις οδηγίες στη συσκευασία).

27. Σημείωση: Χωρίς καπάκι, το βράσιμο πρέπει να διαρκέσει περίπου 20’ και χρειάζεται πιθανώς λίγο επιπλέον βρασμένο νερό. Το Πουργούρι όταν το τρώτε πρέπει να είναι ολόκληρο και ελαφρά κοκκώδες.

28. Ζεστάνετε τα Αφέλια λίγο πριν τα σερβίρετε.

29. Μετά από περίπου 10' θα πρέπει να είναι έτοιμο το Πουργούρι. Αποσύρετε από τη φωτιά.

30. Αντικαταστήστε το καπάκι με μια καθαρή πετσέτα κουζίνας. Αφήστε τη για 10’-15’, ώστε να απορροφήσει την υγρασία. Αφαιρέστε την πετσέτα και ανακατέψτε ξανά με το πιρούνι για να αφρατέψει το πουργούρι και σερβίρετε.

Δ. Πρόταση σερβιρίσματος:

Σερβίρετε το Πουργούρι πιλάφι, ζεστό ακόμα, σε βαθύ μπολ. Δείτε πόσο νόστιμο είναι!

Σερβίρετε τα πεντανόστιμα Αφέλια πολύ ζεστά, γαρνίροντας τα με λίγο φρέσκο, ψιλοκομμένο μαϊντανό από πάνω! Το κρέας είναι τρυφερό στο πιρούνι με μια παχιά, ελαφρώς γλυκόξινη σάλτσα με τη χαρακτηριστική γεύση του κόλιανδρου, δηλαδή με τόνους λουλουδιού σαν κάρδαμο, εσπεριδοειδών και κάρυ, ελαφρύ και γλυκό (οι σπασμένοι σπόροι είναι επίσης διασκεδαστικοί επειδή είναι τραγανιστοί στα δόντια).

Τα 2 πιάτα φτιάχνουν ένα εξαιρετικό συνδυασμό μαζί με πολύ ψωμί για βουτηχτές στη λαχταριστή σάλτσα! Ένα υπέροχο, umami πιάτο!

Για παράδειγμα, τα σέρβιρα για τα γενέθλια της κόρης μου Μελίσας με: Χούμους με γιαούρτι και Αβοκάντο (αντί για απλό γιαούρτι), Φάβα, Μαρουλοσαλάτα, Ελιόψωμο, Πάστα Φλώρα, Τούρτα γενεθλίων Black Forest και κόκκινο κρασί.

Καλή Όρεξη!

Ε. Πληροφορίες φύλαξης:

Τα Αφέλια μπορεί να διατηρηθούν, σε αεροστεγές δοχείο, στο ψυγείο για έως και 1 εβδομάδα ή στην κατάψυξη για 1 μήνα. Το Πουργούρι μπορεί να διατηρηθεί, σε αεροστεγές δοχείο, στο ψυγείο έως και 1 εβδομάδα.

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

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isidoros1983 · 4 years

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TRAVELLING TO THE MODERN CULTURE OF GREEKS (CYPRUS) : Cyprus is a small island with a long history and a rich culture that spans 10.000 years, making it one of the oldest civilisations in the Mediterranean - as evidenced by the many fascinating cultural sights, museums, monuments and galleries. Situated at the crossroads of three continents - Europe, Asia and Africa - the island’s unique geographic position has played an important part in its turbulent past since antiquity. Its Prehistoric Age inhabitants were joined 3,500 years ago by the Mycenaean Greeks, who introduced and established their civilisation, thus permanently instilling the island’s Greek roots. Welcome to our little corner of the Mediterranean! Cyprus is a small island with a big heart, brimming with culture and soaked in perpetual sunshine, where welcoming guests is a way of life and no place is too far to visit. Here, you can discover Bronze Age settlements, marvel at the architecture of ancient Greek temples, test the acoustics of Roman amphitheatres, explore some of the oldest Byzantine churches in the world, walk on Venetian walls and medieval castles. Meze is a delicious way to acquaint yourself with the local cuisine, tantalising the taste buds with a feast of small dishes, from creamy hummus to kebabs or afelia (pork cooked in red wine) and everything in between. And don't forget the desserts. Flavoured with almonds, rose water and pistachios, sweet treats range from comforting rice puddings to gloriously sticky baklava. Cypriot costumes have a conservative character, just like the popular art of Cyprus in general; the diversity and elegance is not absent though. Each costume is a complexed work of art, which implements various weaving techniques and decoration as well as the craftsmanship of its creators.

In relation to the costumes of the mainland Greece, the cypriot costumes are simpler and more unified because of the small geographical space. Though there are some local variations, in the kind of costumes and in details. The Cypriot female costume basically consists of the outer garment, the chemise and the distinctive long pantaloons caught around the ankle. The main variations of the woman’s costume is the urban, the “Karpasiitiki” (named after the region of Karpasia, in the northeast of the island), the “Pafitiki” (named after the city of Pafos, in the west of the island) and the “orini” which was worn on the mountainous areas of Cyprus. The basic part of the man’s costume is the multi-pleated “vraka”. Along with “vraka”, a dark, cotton, striped shirt was worn for everyday use and a silk one was worn to Sunday church service.

#greece #greek posts #greek tumblr #greek #hellas #culture #history #cyprus

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turkeytip5 · 2 years

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The Best Guide To The best Cyprus restaurants worth knowing about - The

The Basic Principles Of The 7 Best Restaurants for Vegetarians in Nicosia - Culture Trip

If there is something specific you don't want us to consist of in your plate or order, like mushrooms, or dill, please let us understand when you make your booking or takeaway order. Some ingredients are utilized in a mix and can't be changed. However, the Elysian group is constantly versatile to best serve our guests!.

Elysian Plant-based Vegan Restaurant Nicosia: Order Plant-based Food

Vegan Cyprus Guide Written by a Local - Nomadic Vegan

Cyprus's tavernas are popular for flame-grilled meat, fish and halloumi cheese, however go to an islander's home and you're a lot more most likely to find a pot of something slow-cooked simmering on the stove. This Website are traditional Cypriot dining establishments serving this home cooking at reasonable rates. We believe Mattheos, a tiny family-run lunch place situated behind the Faneromenis Church and next to a disused mosque in Old Nicosia's most attractive square, is among the best.

More About Debenhams UK - Fashion, Beauty & Gifts Online

As a kid from a poor background, he was fostered by the chef to the much-revered Archbishop Makarios III, Cyprus's very first post-independence president, and found out to cook the hearty bean, pork, lamb and veggie stews that are the staples of Cypriot house cooking. After the 1974 Turkish invasion of the northern 3rd of Cyprus and subsequent department of the island left the restaurant he had actually been operating at collapsing in the buffer zone that cuts through Nicosia, Mattheos transferred to Saudi Arabia.

"We serve regional meals and we do not add fancy things. You come here and you eat your beans; it's great, honest food," said Mattheos's daughter Athina, who sources all the produce from regional markets and farms and is always on hand to discuss the day-to-day specials to non-Greek speakers. The restaurant's goal is to deal with everyone like family, whether they're regulars or tourists, she said.

Facts About THE 10 BEST Vegetarian Restaurants in Nicosia - Tripadvisor Revealed

Nothing has actually been formerly frozen, except for the artichoke hearts, which he purchases in season and trims himself. Meals consist of pork afelia, the meat braised in red white wine and coriander seeds; lamb tava, portions of spoon-ready meat seasoned with cumin and fenugreek; quails cooked in red white wine; wild bunny; and tender vine leaves, eggplants and zucchini stuffed with rice and minced pork.

#Vegetarian Cafes near me #Vegan Restaurants Nicosia CY #Vegetarian Restaurant Nicosia CY #Vegetarian Pubs Nicosia CY

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yeprecipes · 6 years

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#yeprecipes #recipe #food #pork

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devientdeco · 6 years

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The Dinner Date

Dr. Chilton looked up from the paperwork to see a young man standing there. Chilton was only slightly older than the Southern psychologist leaning against his doorframe. "William. Hello! What a surprise! What brings you up North?" The slim man approached, the refined Southern accent dripping from his lips. "Good afternoon Doctor Chilton. I take it your doin' well?" "Yes, I'm fine, and you, Doctor Greyson?" "I'm well. To answer your earlier question, I was bored, had no patients, and figured I'd drive up to see y'all." Frederick raised an eyebrow, tapping his pen against his teeth a few times, thinking before replying. "Really? Is this just a gesture of friendship? Or do you have some ulterior motive?" William grinned. "I assure you, Frederick, that I have no ulterior motives in this or any other endeavor." Chilton scoffed in disbelief, but said nothing else about it. "Since you came all the way up to Baltimore, what would you like to do?" William thought for a moment. "Hmm. Perhaps a night on the town, Dr. Chilton? Wine, food, maybe some profiling together? Your insights into the Ripper case were most intriguing, after all." He said, appealing to Chilton's vanity. Frederick grinned. "Why thank you. That sounds delightful. I know the best gourmet restaurants, of course." William smiled. “Excellent. Someday you’ll have to come down to Nocturne City. I think you’d love the Raven Club. They have excellent absinthe.” Chilton muttered “Yes, because clearly I want to have hallucinations.” “That’s only if impure ingredients are used.” “I’d rather not take the chance. If you’d allow me to make this call please.” He smiled and spoke into the phone. “Good evening Dr. Lecter. I have decided to bring a plus-one to dinner this evening. I hope you don’t mind.” A voice could be heard on the other end, but it was indistinct. “Thank you Hannibal, we’ll be there shortly.” “Dr. Hannibal Lecter? He wrote an article on social exclusion, quite brilliant. Where are we meeting him for dinner?” “We are going to him for dinner. He’s an excellent chef.” Hannibal looked at the young man at his dinner table, almost sensing his ego. He smelled ever-so-slightly like copper, like blood, which piqued Hannibal’s interest. His accent was smooth, cultured, but with a Southern lilt to it. Hannibal was unsure what to make of the man. He knew he was from an unusual place in Virginia, that he was another psychiatrist, and he was polite, but hid an ego. Chilton interrupted his thoughts. “What are you serving for our main course? This soup is delectable, but I know it will pale in comparison to our entree.” Lecter smiled and answered “I will be serving afelia, a Cypriot pork dish with red wine and crushed coriander seeds, served with allo tikki and tamarind sauce.” Greyson commented. “Mixing dishes from two entirely different continents. How unconventional.” Hannibal replied “I can be rather unconventional, Dr. Greyson. You should see my leg roasted in clay.” Chilton chimed in. “It’s delicious. The clay adds a wonderful flavor.” When Hannibal served the main course, Greyson thought to himself. Hannibal was ever-so-slightly…off. He couldn’t put his finger on why though. He had to admit, Hannibal was a splendid chef. The pork tasted sublime, but he did note it tasted a bit stronger and less like pork than what he normally consumed. The dessert was no disappointment, consisting of dried fruits and a spit cake. At one point, Chilton left to use the restroom. “What kind of psychological current fits you best Doctor Lecter?” “My own, though I am primarily Freudian, as I greatly enjoy psychoanalysis. There is a great beauty in the unconscious, and I enjoy diving into it and seeing what comes back up with me. What about yourself? What current best suits your practice?” Greyson smiled. “I’m a bit of a behaviorist myself, but I can see the beauty of reducing a person to a series of drives and impulses. But I prefer behaviorism, focusing on observable actions and conscious feelings and processes, though I do sometimes extrapolate the unobservable from what I’ve observed.” Chilton returned and the two fell silent. After dinner, the two exchanged business cards. Hannibal was not quite sure what to think of the young Southern doctor. He was plainly hiding something behind his Southern charm, and the ever-so-slight coppery smell suggested something sinister. Greyson was quite curious about Lecter. He felt strangely on-edge around him, and the meat, while absolutely amazing, was certainly not pork, unless it was a very rare and expensive kind Greyson had never had before. He would have to dine with the doctor again sometime, to plunge deeper into the mystery that was Hannibal Lecter.

#william greyson #frederick chilton #hannibal lecter #hannibal

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vacationsoup · 4 years

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New Post has been published on https://vacationsoup.com/five-reasons-to-travel-to-cyprus-in-2020/

Five Reasons to Travel to Cyprus in 2020

Cyprus is one of the best holiday spots on the Mediterranean. People flock here for the sun, the sights and the ambience.

Here are five reasons why this jewel of the Eastern Mediterranean - perhaps best known as the birthplace of the Greek goddess Aphrodite - should be on top of your list this year.

1. The Weather

Cyprus has the most amazing climate. The island sits in the Eastern Mediterranean at the junction between Europe and Asia. Mild winters and dry, sunny summers are what you will find. You will likely not be sunbathing in January and February! That said the temperatures are going to feel more autumnal than wintery. There may be snow on Troodos, there is at the time of writing (New Year's Eve). You can ski in the morning and drive down to the beach to swim in the afternoon! Pack your bag to suit the temperature range and you can't go far wrong.

2. The Beaches

Cyprus has mile after mile of beaches. If you delight in being in the company of others, head for Finikoudes or Makenzie beaches in Larnaca. Should you prefer splendid isolation, drive the coastline. It will not take long for you to find somewhere that suits you. One of those locations that should be on the list is Aphrodite's Rock. Here, legend has it that the Greek goddess of love, Aphrodite, emerged from the sea. Tourists come to this beach to swim in the mystical waters.

3. The Food

Cypriots love food! They are known to indulge in a spot of gluttony from time to time. Expect a generous plate of fresh food. Freshly prepared and cooked. You will find seafood of all kinds, including fish, squid, and more. Fruits and vegetables feature in the cuisine. Maroni is at the heart of the Cyprus tomato growing business. Salad crops are also grown with pride and vigour. There are similarities with Greek, Italian and Turkish cooking. Given the history of Cyprus, this is unsurprising and adds to the charm of the experience. Dining on small bites - mezes - is popular. You can expect humus, houmus or hummus, spellings vary. Taramasalata (fish roe), olives - green or red (verging on black), tzatziki, feta cheese, yoghurt. The list is long! A firm favourite of vegetarians - halloumi - often served grilled, this cheese squeaks when chewed. Kebabs are endlessly popular, lamb chops (Niki's personal favourite), gyros, pork (ask for afelia), are all popular as mains. Many restaurants and tavernas give desserts and coffee 'on the house'. Expect preserved fruits, seasonal fresh fruit, nuts, or perhaps a syrup-soaked pastry. There is no reason to go hungry in Cyprus, where simplicity is the order of the day. Grab a seat, order a sharing plate and indulge. Here we live to eat!

4. The History

You will find history at every turn on Cyprus. Neolithic remains - tick. Byzantine civilisation - tick. Over its long history, Cyprus has been of strategic significance. This lead to conquest by Assyrians, Egyptians, Persians, Venetians, Crusaders and the Ottomans. The British were the most recent occupiers of Cyprus before it became a Republic in 1960. You can see fabulous mosaics at the Tomb of the Kings, Paphos, a UNESCO World Heritage site. Relive the stunning views that Richard the Lionheart will have experienced whilst at Saint Hilarion Castle. This during his Crusades campaign in 1191. These are tastes of what awaits you. The divided, walled, city of Nicosia, boasts bastions built in the mid-16th century by the Venetians. There is a difference in the air when you cross from side to side.

5. The People

You will always find a welcome in Cyprus! The Cypriot, no matter what part of the island they know as home, are welcoming and generous hosts. Kopiaste is a traditional phrase that means - welcome friend, come and join us. It remains the case that when a Cypriot hears an English voice s/he will want to know where you are from. The same can be said for many other voices - Russian, French, German, Dutch, Italian, Spanish, you name it. Let the conversations begin!

#Cyprus #HolidayInMaroni #Larnaca #Maroni #VacationInMaroni #VacationSoup

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