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Drunken meat stew recipe (Greek Mpekri/Bekri Meze)

Drunken meat stew recipe (Greek Mpekri/Bekri Meze)

Posted in 40 minutes or less, Beginner, Fried, Heartwarming dishes, Main Courses, Mainland Greece, Our hand picked recipes, Traditional Greek Taverna Recipes Originally published on Last updated on By


Tasty, easy and quick to make, this drunken meat stew (Mpekri or Bekri meze) is the perfect dish to share with friends over a glass of wine! Traditionally made with pork but its equally yummy with chicken if thats your kind of meat! Enjoy…

Ingredients

  • 1 kg/35 ounces pork tenderloin, cut into small cubes (alternatively use 3 chicken breasts if you are a chicken fan)
  • 2 garlic cloves, finely chopped
  • 3 tbsp olive oil
  • 1 green pepper chopped in 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


Instructions

  1. Heat the olive oil to a large frying pan and sauté the pork/chicken on medium heat for 5-6 minutes, whilst stirring.
  2. Add the peppers and garlic and sauté for about 2 minutes.
  3. In the meantime, boil the carrots until tender and add to the pan. Deglaze with the wine.
  4. 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.
  5. Let it simmer in low heat for about 15 minutes, or until the sauce has thickened.
  6. 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.
  7. Enjoy with a glass of dry, white wine and some crusty bread!

 
 
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One Comment

  1. Maria Kunce says:

    Excellent, now I know what to do with the chicken in the fridge… dinner done for tonight when my inlaws come over. I’ll serve it with kritharaki so the kids can enjoy it too!

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