Countess Morphy

Hunkiav Beyandi

Kebabbs with Purée of Aubergines

Preparation info
    • Difficulty

      Easy

Appears in
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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