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the olive tree taverna - my dad’s signature bekri meze

Jan

14

My Dad’s Signature Bekri Meze

i love this pork dish, my dad Spiros use to cook the best ever Bekri Meze, i will share this lovely, warming dish with you all my friends.

you need  a kilo of trimmed pork saulder cut in to small pieces

1 onion chopped

3-4 garlic cloves chopped

1 cinammon stick

10 allspice berries in

1 tsp each of ground ginger, smoked paprica and hot chili

2 bay leaves shredded

1 tsp of English mustard

1 tbsp tomato puree diluted  in a little hot water

200 ml red wine

salt and pepper to taste

place the meat in a bowl and all the ingredients except the onion, garlic, wine, tomato puree,salt and pepper, mix well, cover with cling film and refrigerate over night, the longer the better!

put some olive oil in a frying pan and fry the meat on all sides until nice and brown, do 4 to 5 pieces at the time, place the meat in a casserole.

in the same oil { you might need to add a little more }fry the onions and garlic for 3 minutes add the wine, diluted tomato puree, and a little salt and pepper, brink to boil and pour over the meat, add a little water to the pan and scrape any black bits stuck to the pan, stir in to the meat and place the casserole on low medium heat.

cook for a couple of hours or until meat is tender, while cooking stir a couple of times and make sure there is enough liquid in the pan, ajust seasoning if needed.

now my dad loved to have freshly cut and fried chips with it or spaghetti, the sauce is so delicious it goes with anything, try with mashpotato or crispy roast potatoes, enjoy and let me know what you think !!! KALI OREXI !!!

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