Kerkini buffalo meat with smoked Florina pepper sauce.

For the Florina peppers:

1. Wash the Florina peppers well and dry them with kitchen paper. Place them on a baking sheet and grill them in the oven for about 20 minutes, turning them halfway through. (For a better smoky flavor, grill them for 8 to 10 minutes).

2. Place them in a food bag and let them cool. Then remove their skin and the seeds inside. Put them in the multi along with a little salt and smoked paprika and beat them until they become a sauce.

   
   

For the Kerkini Buffalo Meat:

1. Cut the Greek buffalo meat from Kerkini-Boras into medium pieces, season with salt and pepper and flour it well. Pour the olive oil into a saucepan and sauté the meat on all sides over medium heat.

2. Once the meat is ready, remove it from the pot and add the onion and garlic, very finely chopped, to sauté well. Add the meat again and over high heat, deglaze with the wine and with a wooden spoon, “scrape” the bottom of the pot and mix well.

3. Once the alcohol from the wine has evaporated, add the pepper sauce, salt, pepper, sugar, cumin, thyme, and oregano.

4. Mix well and once it boils, add the bay leaves and vegetable broth.

5. Simmer the meat for about an hour and a half over low heat with the lid closed, adding a little more broth from the vegetables halfway through if needed.

6. Finally, we let our food rest for about 15 minutes on a closed stovetop and serve ideally with rice or French fries...

7. It will give the food a unique flavor if you add a little grated fresh thyme before serving...