Hunkiav Beyandi

Kebabbs with Purée of Aubergines

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

Hunkiav Beyandi is the name given to kebabb when served with a purée of aubergines. This vegetable is extremely popular in Turkey, and one of the commonest ways of preparing it is called