Greek cuisine is renowned for its rich flavors, vibrant ingredients, and traditions that bring people together.

One dish that perfectly embodies the spirit of Greek hospitality and culinary creativity is Bekri Meze—a mouthwatering, wine-infused pork stew that’s perfect for sharing with friends and family.

What is Bekri Meze?

The name “Bekri Meze” literally translates to “Drunkard’s Meze,” a nod to its origins as a dish served alongside Greek spirits like ouzo, tsipouro, or a good glass of red wine. It’s a rustic and hearty dish, featuring tender pork cubes simmered in a luscious tomato and wine-based sauce, with a medley of bell peppers, garlic, and aromatic herbs.

Bekri Meze is typically served as a meze, or small plate, in tavernas across Greece. However, its comforting flavors and satisfying texture make it substantial enough to serve as a main course. This dish is a celebration of simple ingredients coming together to create something truly delicious and memorable.

Bekri Meze is best enjoyed with a group, as sharing is at the heart of Greek dining. Serve it with crusty bread or pita, perfect for mopping up the delicious sauce, and pair it with your favorite drink.

A crisp white wine or traditional Greek spirits are the perfect accompaniment, enhancing the flavors of the dish.

For those who like a bit of heat, a sprinkle of chili flakes adds a spicy kick that complements the deep, smoky notes of the smoked paprika.

And if you want a bit more authenticity, a splash of ouzo during the cooking process gives Bekri Meze an anise-flavored twist.

A Dish That Tells a StoryBekri Meze is more than just a meal; it’s a dish that tells the story of Greek culture—a story of gatherings around the table, of laughter and joy, and of flavors that have been passed down through generations.

Whether you’re looking for a new dish to share at your next dinner party or simply want to bring a taste of Greece to your kitchen,

Bekri Meze is a fantastic choice.So why not give it a try? Cook up a pot, invite some friends over, and raise a glass to the flavors of Greece.

Ingredients

500g pork (shoulder or tenderloin), cut into bite-sized cubes

1 onion, finely chopped

2 bell peppers (1 red, 1 green), cut into strips

3 cloves of garlic, minced

1 cup red wine

1 cup tomato sauce or 2 large fresh tomatoes, grated

1 tablespoon tomato paste

1 teaspoon dried oregano

1 teaspoon thyme

1 teaspoon smoked paprika

1/2 teaspoon chili flakes (optional, for a bit of heat)

1 bay leaf

Salt and pepper to taste

Olive oil for frying

100g feta cheese, crumbled (for garnish)

Fresh parsley, chopped (for garnish)

Directions

Sear the Pork: In a large pan or pot, heat a generous amount of olive oil over medium-high heat. Add the pork cubes and brown them on all sides. Remove the pork from the pan and set aside.

Sauté Vegetables: In the same pan, add a bit more olive oil if needed. Sauté the chopped onion until it becomes translucent, then add the garlic and sauté for another minute until fragrant.

Cook the Peppers: Add the bell pepper strips to the pan and cook for about 5 minutes, until they begin to soften.

Deglaze with Wine: Pour in the red wine to deglaze the pan, scraping up any browned bits. Let it simmer for about 5 minutes to reduce slightly.

Combine and Simmer: Add the seared pork back into the pan. Mix in the tomato sauce, tomato paste, dried oregano, thyme, smoked paprika, chili flakes, and bay leaf. Stir everything together and season with salt and pepper.

Cook Until Tender: Lower the heat, cover the pan, and let it simmer gently for about 45 minutes to 1 hour, or until the pork is tender. You can add a bit of water if the sauce reduces too much.

Garnish and Serve: Once done, remove from heat. Sprinkle with crumbled feta cheese and fresh parsley. Serve with crusty bread or pita to soak up the delicious sauce.

Tips:

For an extra layer of flavor, you can add some black olives or a splash of ouzo while simmering.

This dish pairs well with a glass of red wine or a traditional Greek spirit like ouzo or tsipouro.

Enjoy your delicious Bekri Meze!