Greek style dish from the regions of Macedonia and Thrace. Macedonia is the largest region in Greece. Located in the north, bordering the countries of Bulgaria, Macedonia, and Albania. The area was and still is a bridge between Europe and the East, a crossroad of cultures and cuisines!
Houyiar Beyiedi (Greek)
Serves 4-6
3 Tbs. (45 ml) organic (dairy-free) butter
2 pounds (910 g) boneless organic veal, trimmed of fat and cut into stewing pieces
2 medium organic red onions, finely chopped
2 minced garlic cloves
1 1/2 cups (300 g) chopped tomatoes
1 tsp. (5 g) dried oregano
optional spices for eggplants: basil, coriander, cumin, turmeric, cinnamon, sriracha, black pepper
optional spices for eggplants: basil, coriander, cumin, turmeric, cinnamon, sriracha, black pepper
2 organic eggplants
A. Veal:
1. Heat the butter in a Dutch oven or wide pot over medium-high heat and brown the neat on all sides.
2. Remove and add the onions and garlic, cook about 8 minutes.
3. Replace the meat and pour in the tomatoes and spices of choice
4. Bring to a boil, reduce to low and simmer until the meat is tender, 1 1/2 hours to 2 hours.
(a) About halfway through the cooking, add the wine.
2. Remove and add the onions and garlic, cook about 8 minutes.
3. Replace the meat and pour in the tomatoes and spices of choice
4. Bring to a boil, reduce to low and simmer until the meat is tender, 1 1/2 hours to 2 hours.
(a) About halfway through the cooking, add the wine.
B. Eggplant #1:
1. Grill the eggplants, turning, until the skins are charred and the eggplants are soft.
1. Grill the eggplants, turning, until the skins are charred and the eggplants are soft.
C. Béchamel sauce:
1 Tbs. (15 ml) organic (dairy-free) butter
1 Tbs. (gluten-free) flour
1/2 cup (120 ml) orange milk or dairy-free almond milk
nutmeg
1/2 cup (100 g) (dairy-free) grated hard cheese (example Greek kayseri)
1. In a saucepan, heat the butter until it bubbles but doesn't not brown.
2. Add the flour and stir with a whisk over medium heat until it turns light gold color.
3. Add the milk and simmer, stirring until the sauce is thick.
4. Remove and stir in the cheese.
5. Cover to keep warm.
C. Eggplant #2:
2. Cut the eggplants open down the middle and remove the pulp.
3. Place in a bowl and mash them with a fork.
4. Add the hot béchamel, stir gently to blend.
(a) OR blend the eggplant and sauce in a blender or food processor.
D. Serve:
1. Place the meat and pan juice on a platter.
2. Top with the eggplant cream
(a) OR serve the eggplant cream on the side.
3. Serve hot.
-modified The Glorious Food of Greece
1. In a saucepan, heat the butter until it bubbles but doesn't not brown.
2. Add the flour and stir with a whisk over medium heat until it turns light gold color.
3. Add the milk and simmer, stirring until the sauce is thick.
4. Remove and stir in the cheese.
5. Cover to keep warm.
C. Eggplant #2:
2. Cut the eggplants open down the middle and remove the pulp.
3. Place in a bowl and mash them with a fork.
4. Add the hot béchamel, stir gently to blend.
(a) OR blend the eggplant and sauce in a blender or food processor.
D. Serve:
1. Place the meat and pan juice on a platter.
2. Top with the eggplant cream
(a) OR serve the eggplant cream on the side.
3. Serve hot.
-modified The Glorious Food of Greece
