Μπεκρή μεζές (Bekri Mezes)

Μπεκρή μεζές (Bekri Mezes) literally translates as "drunkard's appetizer".

Recipes for this dish vary widely but they all seem to use pork and wine in them.

The origins of this dish no doubt come from the Greeks who left Constantinople (Istanbul) and brought their rich cooking traditions with them.

Interpretation of this dish will vary from region to region and town to town so, I'm going to give you my take on this meze.

It's a great winter appetizer and you probably won't find it on the menus of tavernas in the summer in Greece.

You have succulent pork, wine, stock, sauce...all enhancing the sauce that was made for the simple pleasure of dipping it in good bread.

Preparation for this dish didn't take too long and you certainly won't have any leftovers. OH... this time I also volunteered to do dishes...they were easy to clean (wiped clean by the bread).

Μπεκρή μεζές (Bekri Mezes)

1 lb. of pork butt, cut into cubes
flour
sweet paprika
vegetable oil for browning
1/4 cup olive oil for saute
1 medium onion, sliced
3 cloves of garlic, sliced
1 red pepper, sliced
1 cubanelle pepper, sliced
1 Tbsp. smoked paprika
4 ripe plum tomates, chopped
(or crushed from can)
1 bay leaf
6 whole allspice berries
1 small red chili pepper
1 cup of chicken stock
1/2 white wine
salt and pepper to taste
dried Greek oregano

1. Cut your pork butt into cubes. In a bowl, mix some flour, sweet paprika, salt and pepper and dredge in the mixture. Shake off the excess flour and set aside.
2. In a large skillet, pour some vegetable oil and warm to a medium heat. Brown your pork cubes in batches and set aside in a plate. Discard the oil and place the skillet back on the heat.
3. Add your olive oil and saute your onions, peppers, garlic and some salt on medium heat for about 10 minutes. Add the smoked paprika and stir to coat all the vegetables for a minute or so.
4. Add your stock, wine, bay leaf, allspice, chili pepper, chopped tomatoes and pork cubes and bring to a boil. Reduce to a simmer, cover with a lid and cook for 20 minutes, stirring occasionally.
   
5. Check seasoning, adjust with salt and pepper. Simmer uncovered for another 10 minutes so that the sauce can thicken.
   
6. Serve hot on small plates with a good sprinkle of dried oregano on top and some good crusty bread.

Print this post