Bekri Meze Recipes

GREEK BEKRI MEZE / MPEKRI MEZE (DRUNKEN PORK STEW)

Greek Bekri Meze / Mpekri meze (Drunken pork stew) image

Tasty, easy and quick to make, this Greek drunken pork stew (Mpekri or Bekri meze) is the perfect dish to share with friends over a glass of wine!

Provided by Eli K. Giannopoulos

Categories Main

Time 35m

Number Of Ingredients 12

Ingredients

1 kg/ 35 ounces pork tenderloin, cut into small cubes (alternatively use 3 chicken breasts if you are a chicken fan)
2 cloves of garlic, finely chopped
3 tbsp olive oil
1 green pepper chopped length-wise
500g chopped tomatoes (18 ounces)
1/2 cup dry white wine
1 pinch of cumin
250g/ 9 ounces hard yellow cheese (cheddar, or if you can find Greek graviera)
2 carrots
salt to taste
a handful of peppercorns
freshly ground pepper

Steps:

Heat the olive oil to a large frying pan and sauté the pork/ chicken on medium heat for 5-6 minutes, whilst stirring.
Add the peppers and garlic and sauté for about 2 minutes.
In the meantime, boil the carrots until tender and add to the pan. Deglaze with the wine.
Add the tomatoes, salt, peppercorns, the ground pepper and the cumin. If you are using canned tomatoes, sprinkle some sugar to prevent the sauce from getting too sour.
Let it simmer in low heat for about 15 minutes, or until the sauce has thickened.
Cut the cheese in small cubes. Add to the pan while still hot and stir. Remove from the stove immediately and serve in a large bowl.
Enjoy with a glass of dry, white wine and some crusty bread!

GREEK MEZZE PLATTER

Greek Mezze Platter image

Provided by Ina Garten

Categories appetizer

Time 4h15m

Yield 8 servings

Number Of Ingredients 17

Ingredients

Marinated Herbed Feta, recipe follows
6 roasted red peppers, store-bought
8-10 stuffed grape leaves, store-bought
1 cup hummus, store-bought
1 tablespoon pine nuts, toasted
Good olive oil
Toasted Pita Chips, for serving, recipe follows
4 sprigs of fresh thyme
1 1/2 teaspoons dried thyme
1/2 teaspoon dried fennel seeds
1/2 teaspoon crushed red pepper flakes
1 1/2 pounds Greek feta, drained and sliced 1/2 inch thick
3 sprigs fresh thyme
1/2 cup green olives with pits, such as Cerignola
1/2 cup good olive oil
Kosher salt and freshly ground black pepper
4 loaves pita bread

Steps:

Artfully arrange the marinated feta, red peppers, stuffed grape leaves and a small bowl filled with the hummus on a platter. Sprinkle the pine nuts over the hummus and add a drizzle of olive oil. Place the pita chips on the platter and arrange the sprigs of thyme over the red peppers, for decoration.
Combine the dried thyme, fennel seeds, and red pepper flakes in a small bowl. Lay the feta slices overlapping on a 9 × 9-inch square serving plate.
Sprinkle the feta with the entire herb mixture. Nestle the thyme sprigs and olives among the feta slices. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover the dish with plastic wrap and refrigerate for at least 4 hours. Serve at room temperature.
"Make It Ahead" by Ina Garten © Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved.
Preheat the oven to 350 degrees F.
Slice the pita bread into 8 triangles and place them on a sheet pan. Place the sheet pan in the oven and toast the bread for 10 minutes.

DRUNKEN PORK STEW (BEKRI MEZE)

Drunken Pork Stew (Bekri Meze) image

A Greek recipe for a delicious (and gluten free) dinner! Pieces of pork, mushrooms and peppers are slow cooked in a rich wine sauce for the ultimate pleasure!

Provided by Makos

Categories Dinner Main Course

Time 1h40m

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil, or other vegetable oil
2 pounds pork meat, chopped in bite sized cubes
1/2 pound mushrooms, sliced
1 large onion, sliced
2 cloves garlic, whole
2 bay leaves
1 teaspoon cumin
1/2 teaspoon allspice
1 tablespoon thyme
Salt and pepper to taste
1 cup dry white wine
1 red bell pepper cut in chunks
1 green bell pepper cut in chunks
some chopped parsley for garnish

Steps:

Heat a large saucepan or a pot and add the olive oil and pork. Let the pork brown from one side and flip to brown from the other (about 7 minutes total).Add the mushrooms and stir until they water out completely and start to caramelize (about 7 minutes).Reduce heat and add the onion, the garlic cloves (whole), bay leaves, cumin, all spice and thyme. Cook until the onion is soft and translucent, about 5 minutes.
Add the wine, salt and pepper and simmer covered, under very low heat, for 50 minutes or until tender.Add the peppers and continue cooking covered for another 20 minutes or until pork is very tender and soft and the sauce has reduced and thickened.Check the stew every now and then. If the sauce has reduced and thickened but the meat isn't ready yet, add a bit of hot water and continue cooking.
Sprinkle with some chopped parsley and serve as an appetizer, or over rice/mashed potatoes for a main dish.Eat!

BEKRI MEZE

bekri meze image

greek dish meaning drunkards apetizer

Provided by stacieb2k7

Time 2h

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Method:
Wash the meat and cut it into large cubes. Heat the butter and brown the onion. Add the meat and spices and continue cooking. Add the wine, and then the tomato paste, the tomatoes and the parsley. cover and simmer for about 1 1/2 hours.
Note: if the sauce is too thin, add a litte flour mixed with wine.

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