First of all, I had no idea what an afelia was. According to wikipedia, it's a Cypriot dish consisting of pork marinated and cooked in red wine with coriander seed and served with bulgur and yogurt. The dish at Zaytinya doesn't taste like it contains any red wine, but there is definitely coriander. The yogurt sauce seemed like it had garlic and was a little saltier than regular Greek yogurt.
I decided to roast the brussels sprouts with some olive oil and ground coriander, and made a sauce of Greek yogurt, salt, garlic, and a little olive oil. I can't get barberries, so I used some dried cranberries instead. Although my brussels sprouts weren't quite as crispy as they are at Zaytinya, this was a pretty good facsimile of the dish!
|Isn't it pretty? Yay Brussels sprouts!|
I ate this for lunch. It would make a great side dish for a meat course if you doubled the recipe. Aside from the cooking time, this dish is pretty quick. The sauce is easy to make and it would be easy to let the sprouts roast in the oven while you make a main course.
Crispy Brussels Sprouts Afelia
original recipe based on a dish from Zaytinya
~1/2 lb Brussels Sprouts
7 oz nonfat Greek yogurt
2 large cloves garlic, crushed or finely minced
~1/2 tsp salt
1 tsp olive oil (maybe a little more if you want to make it more smooth) plus a little extra to toss the Brussels sprouts
1 tsp ground coriander (or more depending on taste)
a handful of dried cranberries (or barberries if you can get them)
1) Preheat your oven to 400 degrees. While the oven is heating, cut the Brussels sprouts in half and rinse them well. Shake off as much water as you can.
2) Stir the crushed garlic, salt, and olive oil into the Greek yogurt and mix it well. Set aside in the fridge. (Cover it with cling wrap or your fridge will smell like garlic).
3) Toss the halved Brussels sprouts with a little olive oil and ground coriander. Place them in a roasting pan. Roast them for 40 minutes. I removed mine from the oven at 20 minutes to toss them.
4) To serve, put the Brussels sprouts in a bowl and top with yogurt sauce and cranberries.