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χουνκιάρ μπεγιεντί (hunkar begendi)
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
30
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