Bebeka, you ask? Well, Bebeka means baby in Greek, and about a month ago I had one. For as long as I can remember, my mother addressed me and my siblings as “bebeka” or “bebeka mou” (my baby), and today I find myself most often addressing my little Ella as bebeka. Anyway, the reason I have been MIA this past month (months … yikes) is because a bebeka is more work than I ever imagined. I don’t know where the day goes.
So, I have been meaning to post this entry since the beginning of February when I last made it. It’s a yummy winter salsa, perhaps a nice accompaniment to those bean and cheese burritos? Something fresh like this is actually just what those burritos are missing.
I don’t really have a recipe here but if you know how to make a tomato salsa, you know how to make an orange salsa: Dice an orange, a red onion and a jalapeno (or other hot pepper); roughly chop some cilantro (or mint or basil or whatever); toss it all together with some salt and freshly squeezed lime juice and voila, you have an orange salsa. You can make a salsa with anything in fact — cucumbers, peaches, jicama, pineapple, etc. I was disappointed the fall came and passed without allowing me to make a persimmon salsa. I think that would be particularly nice.
Anyway, I hope this post finds you all well and I hope to get back on the blogging track soon. Here’s a picture of the bebeka:
And here’s a video on how to cut an orange for salsa. I mean, you can cut an orange however you like, but if you feel like making it pretty, here’s a little guide. (Note: Try to watch the video on the 720p or HD setting otherwise it looks blurry.)