|Nutritional Guidelines (per serving)|
|Servings: serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 87g||112%|
|Saturated Fat 20g||98%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In Greek: μπεκρή μεζέ, pronounced beh-KREE meh-ZEH
Recipes for the dish vary widely, using almost every kind of meat, different vegetable slices, and spices, but they all have one thing in common: they're cooked with wine. This dish calls for pork and is a classic meze to serve with a robust red wine.
- 2 pounds of lean pork shoulder (cut in 1 1/2-inch chunks)
- 1 medium onion (diced)
- 1/3 cup of red wine
- 1/4 cup of water
- 1/2 bell pepper (red, seeded, sliced in thin rings)
- 1/2 bell pepper (green, seeded, sliced in thin rings)
- 1/2 banana pepper (or pepperoncini pepper, seeded, sliced in thin rings)
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- 1/2 teaspoon of cumin
- 1 teaspoon oregano (dried Greek)
- 1/3 to 1/2 inch olive oil (for frying)
In a heavy bottomed frying pan or skillet, sauté the onion in 1/3 to 1/2 inch olive oil over medium heat.
Add the meat, lower heat, and brown for 20 minutes, stirring frequently so the meat doesn't stick to the pan.
Add wine and continue to cook for 20 minutes, stirring frequently.
Add water and cook for 10 minutes longer.
Stir in peppers and salt, and cook for 10 minutes.
Add pepper, cumin, and oregano, stir for 2 minutes and remove from heat.
Serve on salad plates in portions of 8 to 10 pieces per plate as a meze.