Greek Recipes

Greek and Cypriot recipes

Chioungkiar Begienti – Kokkinisto Arnaki


  • 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

Chioungkiar Begienti

Chioungkiar Begienti


  • 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.


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