Kerkini Boras buffalo meat with pomegranate sauce.

Pat dry, season with salt and pepper and lightly flour the meat. In a deep frying pan, heat half the butter over medium to high heat until it foams and 1 tbsp. oil.

Sauté the meat, in batches without crowding it, until well browned on all sides and remove it to a plate.

After we have removed all the meat, pour the orange juice, pomegranate juice, sugar, cloves, cardamom into the pot and boil for 1 minute, scraping the bottom with a wooden spoon. Pour the liquid from the pot through a sieve to catch the sediment.

In a clean saucepan, pour the remaining butter and oil and increase the heat until it "foams".

Add 1 chopped onion to the pot and sauté well. Add the meat, salt and pepper, the sweet paprika, half the pomegranate seeds and deglaze with the wine. Let the alcohol evaporate and then add the liquid with the pomegranate and orange juices and the stock.

Let the sauce thicken and cook the meat over low heat for about an hour and a half. If necessary, add a little lukewarm water. Before serving, add the remaining pomegranate seeds, a little chopped parsley and a few onion rings to each plate.

For garnish, we recommend basmati rice.