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Hünkar beğendi - beef on an eggplant and kanape

Anelia MinchevaAnelia Mincheva
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Katerina Toptsidi
Translated by
Katerina Toptsidi
Hünkar beğendi - beef on an eggplant and kanape
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28/05/2022
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Preparation
45 min.
Cooking
120 min.
Тotal
165 min.
Servings
4
"Hünkar beğendi - love at first sight"

Ingredients

  • For the kanape
  • eggplant - 3 pcs (large)
  • milk - 2 cups (500 ml)
  • butter - 2.8 oz (80 g)
  • yellow cheese - 5.3 oz (150 g)
  • black pepper - to taste
  • salt - to taste
  • For the meat
  • beef or lamb - 1.1 lb (500 g)
  • onions - 1 pc. large
  • green peppers - 3 pcs.
  • red peppers - 1 pc.
  • garlic - 2 cloves
  • tomatoes - 3 pcs. skinned
  • tomato paste - 2 tbsp
  • water - 2/3 cup (150 ml)
  • olive oil - 2/5 cup (100 ml)
  • black pepper - to taste
  • salt - to taste
measures

How to cook

Hünkar beğendi - beef on an eggplant and bechamel sauce kanape.

Start by roasting the eggplant. Set aside on a strainer, allowing the excess juices to drain.

Continue by preparing the meat.

Heat the olive oil in a pot and saute the beef cut into chunks or stripes, until it turns golden brown. Add the diced onion and garlic.

Once the onion changes its color, add the finely chopped peppers and keep cooking.

After the peppers have softened, as well, add the tomato paste, the skinned and chopped tomatoes, and the water. Season with salt and pepper to taste and simmer, until the meat is ready and the sauce thickens to the desired consistency.

Prepare the eggplant kanape.

Skin the roasted eggplant and chop them finely by hand, or in a blender

Heat the butter at low heat, sift in the flour and cook while stirring constantly to avoid it from burning. Pour in the cold milk and keep stirring vigorously. Once the bechamel starts to thicken, add the eggplant and stir for 2-3 additional minutes.

Add the grated cheese, stir and set aside.

Season with salt and pepper and serve warm, by spreading the eggplant puree on a dish and adding the beef on top.

Enjoy your meal!

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