Cooks this dish for paying guests · Verified chef · Answers buyers directly
3 h 30 min total85 min hands-onServes 14Medium
This recipe has reached the top of the ladder
LEGEND → —It works when the kima is cooked properly dry and the bechamel is thick enough to hold a cut; the rest is patient layering.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Aubergine000 g
Ground beef000 g
Yellow onion000 g
Tomato passata000 g
Dry red wine000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Choosing aubergines: seeds, weight and skin
Cooking the kima until the fat separates
Mandoline and tray depth for even layers
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 22 of the 30 carry a photo of what it should look like at that moment, and 6 carry a short clip for the parts a still cannot show.
Hardest step: getting the bechamel thick enough to hold a cut — step 18 of 30.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Vasilis Andreadis watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Aubergine that drank the fryer
Bechamel that splits under the grill
Cutting the tray before it has set
There is a second reduction after the wine goes in, and the tray is built cold, both decided long before it sees the oven.
Written by Vasilis Andreadis. Visible only to people who bought this recipe.
Read it — $14.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
506 people cooked it, 86% got it right, and that is the entire reason it costs $14.99 rather than nothing. It has reached the top of the ladder.
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