Foodbook #664 xunkar begiendi

Foodbook #664 xunkar begiendi


Good morning my friends, a delicious recipe for all of you today , let’s do it together step by step


1,200 g beef (olive or scallop comb) cut into bite or lamb size
1/4 cup olive oil
2 chopped onions
1 sc. garlic
1 tbsp pulp
3/4 cup Red wine
1 pack of chopped tomatoes
1 bay leaf
2-3 spices
1 piece of cinnamon stick
2-3 sprigs of parsley
freshly ground pepper

For the eggplant puree

6 roasted or smoked aubergines peeled
3 tbsp butter
3 tbsp flour
3 cups fresh hot milk
1/2 cup ripe grated cheese


For the hounkiar beyenti, first heat the olive oil and brown the pieces of meat over high heat little by little so that the temperature of the oil does not drop. We do not constantly turn the pieces so that they manage to shield and brown well.

After shielding all the pieces of beef, add the chopped onion and the broken garlic clove and sauté for a few minutes until it becomes transparent. Stir the onion regularly. Add the pulp and rub it on the base of the pot for 1 ′. Quench with the wine and let it evaporate in half.

Add the tomatoes, parsley, bay leaf, spices and cinnamon. Remove the cinnamon after 10 ′. Grate pepper and add a little hot water just enough to cover the ingredients. Lower the heat and simmer with the pot covered for 1 hour and 30 minutes until the meat is well softened and the sauce binds well.

Season with salt and pepper and if necessary add a little sugar. Be careful, the fire must be low because we do not have much liquid in the pot.

For the eggplant puree
Preheat the oven to 200ºC. If we want to give a smoky aroma to the eggplant, the easiest way is to pierce it with a fork all around and nail it to the fork. Use it as tweezers and burn for 5-10 ′ on an open flame.

If you do not like the smoking process or the aroma of tobacco, just put the aubergines in a pan and cook them until they soften well for about 30 minutes. After they become lukewarm, we drill from below to drain their liquids. Carve lengthwise and with a spoon remove their flesh which is now very soft. Finely chop it with a knife or melt it with a fork.

At the same time we prepare the cream. Heat the butter to melt. Add the flour and, stirring with a whisk, bake the rou for 2 minutes. Remove from the heat and pour in the hot milk, stirring with a whisk until the cream is smooth. We are salting. Let the cream set and thicken for a few minutes.

Then, add the melted smoked eggplant and check the salt and pepper. Remove from the heat and finally add the cheese.

Serve the eggplant puree on a plate, make a puddle in the middle, fill it with the kebabs and pour over it with a little knitted wonderful sauce.

Enjoy this

Stay safe and healthy my friends and take care of your people

My best wishes from Greece

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