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Light Hunkar Begendi Recipe


Light Hunkar Begendi Recipe

Light Hunkar Begendi Recipe


  • 400 gr. beef cut into bite-size pieces, fat free,
  • 1 medium onion,
  • 1 tomato,
  • 1 tablespoon tomato paste,
  • 2 teaspoons paprika,
  • 1 pinch black pepper,
  • 1 pinch cumin,
  • Salt,
  • 3 cups hot water.

For the eggplant puree;

  • 3 eggplants,
  • 1/2 water,
  • 1 cup milk, fat free,
  • 1 dessert spoon flour,
  • Salt and pepper


  1. Put the meat into a pressured cooker and cook until it turns light brown,
  2. Add the finely chopped onions and cook until translucent,
  3. Add the tomato paste and paprika and stir for 2-3 mins,
  4. Add the chopped tomato and cook until softened,
  5. Add the black pepper, cumin and water, then stir,
  6. Put the lid on and cook according to the instructions of your pressure cooker,
  7. Open the lid, add the salt and continue to boil in order to reduce the sauce, until you reach the desired consistency,
  8. Roast the eggplants either in the oven or over the stove,
  9. Peel off the skin and finely chop,
  10. In a saucepan cook eggplants for 2-3 mins.,
  11. In a bowl mix together the milk, water and flour,
  12. Add the mixture into saucepan and cook constantly stirring until thickened,
  13. Remove from heat, add salt and pepper and stir,
  14. On a serving platter, first pour the eggplant sauce and then pour the meat sauce on top.

Bon appétit…





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