Galadoboureko (Milk pudding pie)

Use the same glass for measurement throughout)

Syrup:
4 glasses of sugar
2 glasses water
juice of 1/2 lemon
1 stick of cinnamon
Filling
6 glasses of milk
1 glass cornflour
1 glass sugar
3 eggs
1/2 glass of rosewater (or orange-blossom water)
1lb (450g) filo pastry
6oz (180g) unsalted butter or 1/2 glass of ground nut oil
1 - First make your syrup, put the sugar, water, lemon juice and stick of cinnamon into a
pan and bring to the boil for 10 minutes. Allow to cool
2 - To make the cream filling, beat the eggs and mix with the cornflour to make a paste
using a bit of the milk.
3 - Heat the rest of the milk to boil.
4 - Pour a little of the hot milk into the paste, stir well then pour it all back into the pan.
Stir continuously until the cream is smooth, taking care not to let it burn the bottom as
this will taint the flavour.
5 - Add the sugar and rosewater.
6 - Take off the heat

7 - Take 5 or 6 sheets of pastry, butter or oil in between each one and place at the bottom
of a deep baking dish.
8 - Then pour in the milk mixture
9 - Cover with 5 or 6 sheets of pastry again, buttering in between each one.
10 - Place into a moderate 150C oven for 1 hour, turning up heat a little at the end if it
needs browning.
11 - Take out of the oven and while still hot, pour over cold syrup.
12 - To serve cut into wedges, can be eaten hot or chilled.
http://www.radiotimes.com/blogs/177-my-greek-kitchen/
http://www.theworldwidegourmet.com/recipes/afelia-pork-cooked-in-red-wine-withcoriander/
Afelia - Pork Cooked in Red Wine with Coriander Recipe
Flavors of Cyprus
Total time: more than 2 hours
Marinating time: 4-8 hours
Preparation time: 10 minutes
Cooking time: 1 hour
Difficulty: Easy
Chef's Note
Afelia is usually served with pourgouri pilafi and yogurt.
Ingredients
Ingredients for 4 servings
- 1 kg (2 1/4 lb.) lean boneless Pork, in cubes
- 250 ml (1 cup) red wine
- 1-2 tbsp. Coriander or Cilantro seeds, coarsely crushed
- Salt
- Freshly ground black pepper
- 1 cinnamon stick
- 6 tbsp. sunflower or vegetable oil
Method
1. Marinate the meat in the wine and spices for at least 4 hours, overnight if
possible.
2. Lift the meat our of the marinade and dry on kitchen paper. Keep the marinade for
later.
3. Heat the oil in a heavy-based casserole and brown the cubes of meat a few at a
time, until all are crisp and brown. Add more oil if necessary.

4. Wipe any excess oil from the pan and return all the meat. Pour over the marinade
and enough cold water to just cover the meat. Cover the casserole with a lid and
cook gently, either in the oven or on top for about 30 minutes or until the meat is
tender.
5. Almost all of the liquid should have evaporated to leave a thick sauce. If
necessary cook the afelia uncovered for a further 10 minutes to reduce excess
liquid.
Kali orexi - Bon appetit!