“Tigania” with Tsipouro, Peppers and Feta Cheese


I am in love with this tigania. 

A tigania, directly translated to a “fry”, basically, is a dish made up of fried meat (usually pork or chicken, sometimes sausage), one or two vegetables, and lots of flavorings and spices. This fried pork version I made and gobbled up yesterday was perfect. Flavored with Tsipouro from a friends village below Mount Olympus, red wine, smoky paprika and oregano, the thing that really brought it home was the feta cheese. I’m not the biggest meat-eater, but I could have this every day.


"Tigania" with Tsipouro, Peppers and Feta Cheese
A delicious flavorful tigania with notes of anise, and big chunks of feta cheese.
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Total Time
30 min
Total Time
30 min
  1. 1 kilo (2 1/5 lb.) pork loin fillet, cut into strips
  2. olive oil
  3. 1 tsp. smoked paprika
  4. 1 tsp. dried oregano
  5. 1 red bell pepper, roughly chopped
  6. 1 green bell pepper, roughly chopped
  7. 4-5 cherry tomatoes
  8. 3 tbsp. tsipouro with anise (or ouzo)
  9. 1 beef bouillon cube
  10. 1 cup boiling water
  11. 1 tbsp. dijon mustard
  12. 1 cup dry red wine
  13. sea salt and pepper to taste
  14. 200 g. (7 oz.) feta cheese, in chunks
  15. serve with: country style potato fries
  1. Heat a bit of oil in a large pan. Add the meat and brown it all over. Add the spices and cook for about a minute, until very fragrant, then add the peppers and the tomatoes and cook for about a minute more; until they're softened.
  2. Pour the tsipouro into the pan, and lower the heat. Simmer until the pan is dry.
  3. Dissolve the bouillon cube in the water and add to the pan. Add the mustard and stir. Cook until the pan is almost dry again.
  4. Add the wine and stir, scraping up any sauce that may have stuck to the bottom of the pan (this is where the best flavor is at). Cook for a few minutes, until the wine is reduced.
  5. Add the feta cheese and stir.
  6. Season to taste with salt and pepper.
  7. Serve your tigania with some thick-cut potato fries.
  1. This recipe makes a big tigania; enough to serve 4 people as a meze, or two as a main dish. If you don't have a large frying pan, start by browning the meat some at a time, and then add it all back along with the peppers (over-crowding the pan will lower the heat in the pan, and the meat will boil in it's juices rather than brown).
MEZE THEORY http://mezetheory.com/

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