Korreksies

Greek Moussaka recipe: A delicious taste of Greece History and cultural wealth This dish is a legend!

The moussaka is basis a Turkish dish which was brought on the Mediterranean Basin.

It is the typical and old dish of the Balkans; originally tasted in Turkey, Bosnia, Bulgaria, Macedonia, Serbia and Romania.

Indeed, the origin of the word comes from Arabic musaqqa' has, which means "fresh", because it is served cold in salad in the Arab world.

It is however in Greece and in Turkey that it was popularized, with two very different recipes, but both are so delicious and served in almost every tavern and prepared in every household on special occasions and big family meals and for good reason!

It is thus in 1910 when the Greek leader Nikolaos Tselementes made it world-famous by adding a simple layer of meat sauce; in other words, the famous typical béchamel sauce of the country !

The moussaka is definitively a reference of a festive dish and not a meal of every day.

Geographic connexion The Greek cooking is extremely varied and every region has a particular gastronomy with strong flavour.

In the South we find of advantage of fish and in the North of Greece, Greek cook rather some meat.

Known all around the world as the archetypal Greek dish, the rather ironic anecdote when we know that this symbolic dish compound of layers of eggplants and of minced meat, coated by béchamel sauce, was introduced only in the 20th century.

The origins of the dish itself and its main ingredients are not really Greek but who use the flavors and the wealth of the regions which surround it !

To begin with the eggplant!

This vegetable was actually introduced into all the region of the Mediterranean Sea by the Arabs at the beginning of the Middle Ages.

When in the olive oil, and in the bovine breeding, they are both produced on the spot, in the mountains of Greece.

The olive oil, produced on the spot, the ovine, very wide-spread breeding in mountains, produces a soft and flavourful lamb and numerous vegetables as tomatoes, zucchinis or eggplants.

Specific Food scene A minced meat of lamb mixed with vegetables and with spices !

Creamy, juicy and absolutely delicious!

In Greek version, the melijanes, is a very popular dish, which we consume in family or to the restaurant.

This traditional moussaka requires to bone and to chop a piece of shoulder of lamb seasoned with olive oil, onions, garlic, herbs, spices and cubes of tomatoes, then to cover it with a layer of slices of sweet eggplants; simply irresistible!. he whole must be coated by a béchamel before browning in the oven.

The moussaka is served warm, in rectangular parts, in a soup plate.

The Greek olive oil is considered as the "treasure" of the local food.

We find in Greece numerous paths of olive trees, tree symbol of longevity, hope, of eternity, of peace and harmony.

It's your move to amaze your friends and family with this extra tasty hearty dish!

It smells when it permeates the house, once put in the oven! while the sauce simmer for a while to allow the flavours to mingle.

The alternatives of the traditional dish : The Turkish musakka, contrary to the Greek version, does not appear in layers.

Instead of it, she is prepared with jumped eggplants, green peppers, tomatoes, onions and minced meat.

She is traditionally served with some pilau rice.

The Bulgarian version of moussaka uses potatoes instead of eggplants and instead of ground pork instead of the lamb or instead of beef.

The Greeks, as the Bulgarians and the Romanians, prepare the moussaka as a cooked dish in layers.

Some recover it of traditional béchamel sauce, whereas others make a béchamel with olive oil or with yoghurt.

Whole eggs or egg yolks are often added to the sauce to firm up and obtain an even richer final result.

The Greek kefalotyri cheese is sometimes incorporated into the sauce and even sprinkled on the top.

In every instance, the end result is well worth it