Kokkinisto Arnaki (Chioungkiar Begienti)

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~ Ingredients: ~ 1 1/2 kg Leg of lamb in portions ~ 2 onions finely chopped ~ 6 tbsp of olive oil ~ 6 tomatoes grated ~ 1 tbsp of tomato paste ~ 2 cups of water ~ 1 tsp of sugar ~ 1-2 cinnamon sticks ~ 1-2 bay leave ~ Salt and pepper to taste
~ Ingredients of aubergine béchamel: ~ 1 kilo of flask aubergines ~ 3 cups of milk ~ 1 cup of cream of milk with low fat ~ 4 tbsp full of butter ~ 4 tbsp full of flour ~ 1 deep dish various yellow cheeses grated (Kaseri, Graviera sweet, Regato) ~ 2 tbsp full of lemon juice ~ 1/4 tsp of nutmeg ~ Salt and white pepper to taste	For 4-5 servings

 

~ Almost all foods have behind them a small or a big history. ~ Each creation however hides behind it something that it has to do with its creator. ~ Chioungkiar, therefore, was a Sultan - that as all Sultans they always asked for something exceptional for their table. ~ He asked from the cook to prepare for him a wonderful meal. ~ The inspiration of the cook was justified and the Sultan was very enthusiastic about it. ~ “Begienti” however, in Turkish means “he liked”. ~ On our recipe now, the aubergines should be cooked on the coal, in order to have the right flavour, that is to say be a little smoked. ~ In the apartment it is little difficult to have charcoals and for this reason I propose the solution with the camping-gas grill.

~ In a skillet pour the olive oil and sauté the chopped onions until translucent. ~ Add the meat portions to the skillet and sauté on all sides. ~ Add the grated tomatoes, sugar and spices. ~ Dissolve the tomato paste in a cup of warm water and add to the food. ~ Pour the 2 cups of hot water, cover with lid and simmer for about 2 hours to cook the lamb and stay with the sauce. ~ Bake the eggplant on the stove top or oven grill, turning them from all sides for about 30 minutes. ~ Do not worry if the skin of the eggplant is burned on the outside. ~ That’s how it should be. ~ Let them cool down a bit or dip them in cold water in order to be able to grab them and carefully remove the skin. ~ Cut the skin, open it up and with a soup spoon remove the flesh. ~ Chop the flesh with a knife or mash it with a fork without fine puréeing it and mix with some lemon juice to prevent it from blackening. ~ Prepare the béchamel by melting the butter in a saucepan first. ~ Add the flour and mix well to dissolve and when it gets some color add the milk and cream of milk and it should be warm. ~ Mix continuously with wire and when it thickens remove from the heat. ~ Add salt, pepper and nutmeg, according to taste and add the grated cheeses and the crumbs or mashed eggplant pulp. ~ Stir well and serve alongside the meat. ~ Place the puréed eggplant béchamel in a platter; spread it out and the meat on top. ~ Or place the meat portion in the middle of the platter and the eggplant béchamel all around it. ~Sprinkle some chopped parsley on top and serve. ~ Chioungkiar Begienti can be accompanied with fried or oven potatoes. ~ Good luck and bon appétit.