Daniel Goldwater
Chef CMRJ
Jerusalem
Israel
Moussaka the Greek Med. Shepherds Pie.
Twenty-first century Greece is but a mere shadow of what was once one of the historic influences that shaped Western civilisation as we know it. Geographically truncated from both Alexander’s (Macedon Kingdom) and Byzantium’s heydays and in near total financial ruin, its big draw cards today are its numerous travel destinations, low budget cost, islands and peninsulas with pristine beaches, bars and restaurants.
Travellers to the Greek Isles generally spend their days tanning, frolicking in the clear crystal waters of the Aegean or Med, touring the numerous archaeological sites which boast of better times before getting dolled up in their glad rags every night, and heading out to a local taverna or bar to sample some of that great Greek hospitality. Yassoo!!
The Greek dish moussaka as we know it was created by a French trained Greek chef in the early twentieth century, probably based on a traditional dish of eggplant, tomato and ground meat, judging by traditional Arab and Turkish dishes bearing similar names and still on the table. It is similar to the English shepherd’s pie, the Balkan mince and potato pie and the Italian lasagna in that it uses a carbohydrate (eggplant in this case) to separate the layers or cover ground meat and tomato.
Moussaka in Greece is made from layers of baked or sautéed eggplant, ground beef or lamb cooked in tomato topped with Béchamel, either made with flour, milk and butter or flour, water and oil. The layered dish is then baked in the oven and serves very well accompanied with plain white Basmati rice.
Easy to prepare and super tasty….worth a go.
Yalla let’s eat.
Greek Moussaka
Ingredients: (For one large oven dish)
- Vegetable oil for frying onion and tomato paste
- Minced beef x 500 gram
- Eggplants x 2 large
- Large onion x 1
- Italian finely crushed tomato x 1 400 gram can
- Tomato paste concentrate x 1
- Water 1/3 cup
- Garlic x 2 teeth
- Cinnamon
- Salt & pepper
Béchamel:
Ingredients:
- Flour x 2 heaped tablespoons
- Vegetable oil x 2 tablespoons
- Water x 1½ cups
- Egg x 1
- Paprika x pinch
- Salt & pepper to taste
Method:
Slice eggplants 5-7 mm thick, lay flat and salt with coarse salt. After it sweats out the bitterness (an hour or so) wipe off salt using a paper kitchen towel. Either brush both sides with oil or toss in a large bowl with enough oil and bake in the oven preheated to 190 C for 20-30 minutes or until soft and ready, remove and set aside.
To make Béchamel add oil to large fry pan. When it heats add flour using a whisk, mix until smooth and uniform. On lowest heat, using a spoon, slowly add water while continuously mixing; once thickened like thickened cream, add salt, pepper and pinch of paprika, leave to cool. Once cooled add an egg and mix in well.
Oil in a large pan, finely dice the onion and toss for a couple of minutes until onion starts to clarify. Add mince meat, continuously stirring, cook until the mince separates into large granules, add salt and pepper to taste. After turning off gas add crushed garlic cloves and pinch of cinnamon, stir and set aside.
Oil in a pan, lightly fry tomato paste to remove acidity, add can crushed tomato + ? cup water. Cook for ten minutes on medium heat then combine with mince and set aside.
Once you have all the three finished parts you can build the moussaka. What size pan you use will define how deep the moussaka will be. Layer of evenly spread mince, layer of eggplant, mince again, eggplant and finish off with an evenly spread layer of béchamel. Cover dish with aluminium foil and place in preheated 180 Celsius oven for 50 minutes, remove the aluminium foil and bake for another 15 minutes or until the béchamel starts to go golden brown.
Plain white Basmati Rice:
Ingredients:
- Rice x 1 cup
- Boiling Water x 2 cups
- Salt x 1 teaspoon
- Canola oil x 1 tablespoon
Method:
Take pot with tight fitting lid, heat oil in pot, stir rice, coating with oil. Add 2 cups of boiling water, add salt, stir, close lid — if you don’t have a lid close tightly using aluminium foil — reduce to lowest possible heat and cook for 17 minutes, remove from stove and let sit with lid on for at least several minutes before use.
Well there you go, if you have any Greek friends you can now surely impress them with your Greek kitchen skills; if you don’t you have another simple but tasty recipe to enjoy.
As I am currently doing a number of top end official dinners, next week I will offer up two very simple but super attractive fish entrees: Ceviche Salmon and Seared Sesame Coated Tuna. Both are super simple, super attractive and very very tasty.
Lihetraot (Hebrew for see you later)
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