DRUNKEN PORK
MflEKPH MEZE
Bekri meze
Ingredients:
- 1 Ib 2 oz boneless pork loin, cut into bite-size pieces
- 2 tablespoons Dijon mustard
- 4 tablespoons olive oil
- 2 garlic cloves, thinly sliced
- 1 cup dry red wine
- 1 cup tomato juice
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1/4 teaspoon ground allspice
- Salt and pepper
- Sour or Sweet trahana
Preparation:
- Place pork in a bowl with mustard until coated on all sides.
- Heat the oil in a heavy skillet or frying pan. Add garlic and pork, cook over medium heat, stirring frequently, for approximately 10 minutes, and the meat is lightly browned.
- Stir in the wine, a little at a time, cook over high heat until it has evaporated.
- Add the tomato juice, cayenne pepper, oregano, allspice and season with salt and pepper.
- Simmer for about 10 minutes, until meat is tender and the sauce has thickened.
- Serve with red wine and Sweet or Sour trahana. (See directions below for Trahana)
SWEET TRAHANA
Ingredients:
- 3/4 cups milk
- 1 tablespoon salt
- 8 1/4 cups of semolina, or 1/2 semolina and 1/2 bulgar wheat
Preparation:
- Bring the milk to a boil in a pan, stirring constantly.
- Add the salt, reduce the heat, and gradually add the semolina and bulgur wheat mixture, stirring constantly with a wooden spoon for 10-15 minutes, until very thick.
- Remove from heat, cover with a thick cotton towel, and let cool.
- Break the dough into small, rough pieces and put them on a thick cotton cloth in a single layer.
- Let stand in a dark, well-ventilated place for about 2 hours, until dry and crumbly.
- Rub the pieces through a coarse strainer, then spread out on a thick cotton cloth, and leave in a cool place for 4-5 days, until completely dry.
- Store in a cotton bag hanging in a cool place or in the refrigerator.
SOUR TRAHANA
- 3 cups sheep’s milk
- 1/2 cup Plain yogurt
- 1 tablespoon salt
- 8 1/2 cups semolina, or 1/2 bulgur wheat and 1/2 semolina
Preparation:
- Pour milk in a large ceramic bowl, add the yogurt and salt, mix well with a wooden spoon.
- Place a thick dish towel on top, cover with a thick blanket, let stand in a warm place, stirring occasionally with a wooden spoon, for 18 hours.
- Gradually stir in the semolina or bulgur wheat mixture to form a thick dough.
- Break the dough into rough walnut-sized pieces and put them on a thick cotton cloth in a single layer.
- Let stand in a dark, well-ventilated place for 2-6 hours, or until dry and crumbly.
- Rub through a coarse strainer, then spread out on a thick cotton cloth, and leave in a cool place for 4-5 days, until completely dry.
- Store in a cotton bag hanging in a cool place or in the refrigerator.
Thanks for stopping by!
Lisa
