χουνκιάρ μπεγιεντί (hunkar begendi)

Name: Χουνκιάρ Μπεγιεντί (Hunkar Begendi)
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 800 g veal or beef chuck, cut into 3-4cm cubes; 2 whole onions, finely chopped; 2 cloves garlic, minced; 400 g canned chopped tomatoes or grated fresh tomatoes; 1 tbsp tomato paste; 120 ml dry red wine; 1 tsp sugar; 1 stick cinnamon; 3 whole allspice berries; 1 leaf bay leaf; 4 large eggplants (aubergines); 50 g butter; 50 g all-purpose flour; 500 ml whole milk, warm; 100 g kefalotyri or graviera cheese (or parmesan), grated; 1 pinch nutmeg; 0.25 cup olive oil; 1 pinch salt and freshly ground black pepper

A signature dish from Mavro Provato of Press Café featuring tender braised veal in a rich tomato sauce (kokkinisto) served over a creamy, smoky eggplant and cheese béchamel puree.

recipe by

andre

mainGreek4 servingshigh protein

Χουνκιάρ Μπεγιεντί (Hunkar Begendi) - Image 1

prep (min)

120

cook (min)

150

total (min)

•800 g veal or beef chuck, cut into 3-4cm cubes
•2 whole onions, finely chopped
•2 cloves garlic, minced
•400 g canned chopped tomatoes or grated fresh tomatoes
•1 tbsp tomato paste
•120 ml dry red wine
•1 tsp sugar
•1 stick cinnamon
•3 whole allspice berries
•1 leaf bay leaf
•4 large eggplants (aubergines)
•50 g butter
•50 g all-purpose flour
•500 ml whole milk, warm
•100 g kefalotyri or graviera cheese (or parmesan), grated
•1 pinch nutmeg
•0.25 cup olive oil
•1 pinch salt and freshly ground black pepper