Bekri Meze

Breef bites with peppers drenched in wine, served with fries. Usually eaten in taverns across Greece.

Ingredients

• 1,500 gr. veal shoulder or pork shoulder boneless, in strips
• 1/2 tsp. oregano
• 1 dry onion, chopped
• 1 clove garlic, chopped
• 2 Florini peppers (red peppers) in thick slices
• 2 green peppers in thick slices
• 120 gr. Kefalotiri (greek hard cheese)
• 200 ml white, dry wine
• 120 ml olive oil
• salt, freshly ground pepper

Directions

1. For the bekri meze, in a wide saucepan, heat 80 ml of olive oil over medium heat and saute the onion until it softens slightly.
2. Add the meat and garlic and saute for 5-7 minutes, turning the pieces regularly until theyare sautéed.Deglaze with the wine.
3. Add enough water to just cover the meat, add salt,pepper and oregano and let it boil.
4. Lower the heat and simmer for 1 hour or longer, if necessary, until the meat is tender.
5. Increase the heat a little and uncover the pot.
6. Let the meat sizzle relatively strongly, add the rest of the olive oil, the peppers and the kefalotiri cheese and cook for 5-6 minutes, until the peppers soften a little, the cheese is half-melted and the sauce is nicely mellow.
7. Serve immediately.