Oriental beef
with eggplant puree

Colors and aromas

Our fellow citizens from Constantinople taught us to crease all our senses and to create through them our delicious memories. This is how some marital quarrels start, when the only son says “my mother used to make it for me like that” Spices, cinnamon, cloves, sweet, beautiful, nostalgic smells emerge.

This recipe can be made with lamb and its regular name is, Junqiar Begendi = Whatever the Palace wants. A velvety smoked, sweet eggplant in puree and a well-cooked full of flavors and colors of beef, tie in a truly gastronomic pleasure of our city.


  • 1 red cutting surface
  • 1 green cutting surface
  • 1 vegetable cutting knife
  • 1 meat cutting knife
  • 2 shallow and wide pots
  • 2 wooden spatulas
  • 2 serving spoons without holes
  • 1 serving spoon deep and small
  • 1 egg
  • beater
  • 1 general purpose knife small
  • 1 pot with one hand deep
  • 1 strainer


For the calf:

  • 1 kg. calf shoulder cut into 3cm cubes
  • 1 grated onion
  • 2 pcs of garlic
  • 1 tin of chopped tomatoes
  • 2 tablespoons pulp
  • 250 ml hot chicken broth
  • 150 ml Thassos island extra virgin olive oil
  • 1 teaspoon chopped thyme
  • 1 cinnamon stick
  • 3 cloves
  • 1 bay leaf
  • ½ cup chopped parsley
  • 1 teaspoon sugar
  • Salt
  • Sugar
  • Sweet paprika
  • Hot paprika

For the eggplant puree:

  • 3 eggplant flasks
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 glass of milk
  • 1 cup grated cheese
  • Nutmeg
  • Salt Pepper


For the calf:

  • Put the olive oil in a shallow and wide pot toburn. Add the meat, stir it all over the surface, cover and reduce the heat toits minimum.
  • Once it removes most of its liquids, add the onionand garlic.
  • Let it simmer and start drinking the liquids. Afterabout half an hour add the remaining ingredients, bring to a boil, lower theheat again and let it simmer until done.
  • If at the end the sauce is not glazed, remove themeat and let the sauce thicken

Forthe eggplant puree

  • Pierce the aubergines with a knife. Bake them on a flame so that theskin is charred and smoked.
  • We clean them when they are ready and we put them in the refrigerator,in a strainer to get their liquids out.
  • After about 2 hours, chop them finely. Put thebutter in a saucepan to burn and make a mixture of fat pouring in the flour andstirring constantly so as not to burn us
  • Add the eggplant puree, stir, season with salt andpepper, add the nutmeg, and add the milk and stir, taking care not to lump
  • Once it starts to set, add the grated cheese, mix well and let it boilwithout catching us at the bottom of the pot.
  • Serve with the calf.

Copyright © 2020 Public Benefit Organization Of Kavala. All rights reserved.