This pork-based dish regularly appears on Cypriot and Greek tables. Its name stems from ovelia, the ancient Greek word for cooked meat. Afelia is traditionally prepared in a traditional earthenware vessel called tava, which is typically placed into clay ovens in order to slowly cook until done.

The dish consists of just a few ingredients: cubed pork meat (shoulder or short rib), dry red wine (used to tenderize the meat), and crushed coriander seeds. In fact, coriander is a cornerstone spice in Cyprus, and it is rare to find a true traditional Cypriot dish without it.

Afelia is bursting with a fragrant combination of sweet and sour flavors, and it is usually served with accompaniments such as crusty bread, potatoes, or pourgouri - a pilaf made with vermicelli, bulgur wheat, and chicken broth.