This is lovely comfort food. Moschari me damaskina is not a very common Greek dish, but after we ate it at the tavern Alaloum in Nafplio, we have found that this actually is a Greek dish that probably has its roots in the east. Really tasty!
- 1 kg beef for stewing. You can also use pork or veal
- 1 cup mavrodafni or port wine
- 1 cup red wine
- 4 – 5 tablespoons olive oil
- 1 to 2 onions
- 2 tablespoons flour
- 1 cup stock (or water + stock cube)
- 1 bay leaf
- a little cinnamon
- 20 large prunes
- salt, pepper
Mix port wine and wine and meat cut in big chunks, and let it rest overnight in the refrigerator.
Pour the marinade into a bowl, pat the meat dry with a paper towel. Heat the oil in a wide pan and fry the meat until it has a nice brown colour. Add the onions and fry a minute or so with the meat. Mix in the flour. Add the marinade and stock, bay leaf and a small sprinkle of cinnamon, and cook under a lid until the meat is super tender. (At least two hours, often more, depending on meat quality.)
Add the prunes and cook without the lid, so most of the water evaporates. The sauce should be really thick. Season to taste with salt and pepper.
Serve with rice or chips (or both if it‘s to be totally taverna-Greek) and a green salad with dill
Serves 4.
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