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Bekris Meze (Drunkard’s Meze) is a classic dish of Greek cuisine, often found in tavernas and meze-style restaurants in Euboea. Its name comes from the word bekris, meaning “drunkard,” since this food was traditionally served as an accompaniment to wine or tsipouro.
To prepare Bekri Meze, small pieces of pork or chicken are first marinated in wine or ouzo along with garlic, onions, and other spices such as bay leaves and oregano. The meat is then fried in olive oil with the marinade until it is cooked through and the sauce has thickened.
Bekri Meze is typically served as an appetiser with bread and a glass of wine, but it can also be served as a main course with vegetables or a side salad. It is especially popular during the winter months, particularly around Christmas time, when it is a traditional dish in many households.
What makes it special:
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Spicy, aromatic, and full of flavour.
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Cooked fairly quickly, usually in a pan or shallow pot.
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Considered more of a drinking meze than a main course.
