Friday’s Food For Thought – DRUNKEN PORK

March 1st, 2013 by sivodd

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

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