Greek cuisine is a typical Mediterranean cuisine that uses olive oil, meat, fish and various vegetables. In Greece they do not have the habit of serving a first course. The meal opens with a series of mezedes appetizers followed by a main course that can be meat or fish, often or a salad and cheese. One of the most famous and tasty Greek appetizers is the Saganaki, a slice of compact goat's cheese that is fried in boiling oil and seasoned with ouzo and lemon juice. Among the Greek recipes based on meat we find the Souvláki, grilled and then skewered meat skewers and the Gyros or a kind of Kebab which is served as Píta Gýros, that is meat topped with Tzatzíki, tomato, onion and potatoes, rolled up inside a Píta, ie a sort of round piadina. Among the baked dishes the most famous is undoubtedly the Moussaka, a sort of local eggplant parmigiana made with aubergines, potatoes, Ragù and Besciamella. Among the salads the most famous is without doubt the Khoriátiki Salàda, the Greek salad, with slices of cucumber, tomato and topped with extra virgin olive oil, oregano, olives, onions, and pieces of Feta cheese. Greek cuisine is also known for using yogurt and cheese. Among the best known cheeses is Feta, a cheese made of goat's milk, with a granular texture and a slightly sour taste. Yogurt instead is served to accompany dishes or used to prepare sauces like the well-known tzatziki, a yogurt sauce made with the addition of cucumber, garlic and olive oil. Typical of Greek cuisine are the recipes of desserts based on puff pastry stuffed with ground almonds and honey such as the well-known Baklavás also sweet in Turkey. Among the drinks, the most widespread is the ouzo, an anise-based liqueur.
Today we discover one of the most famous Greek recipes.
MOUSSAKA
Moussaka or Mussaca is a flan made from aubergine and minced meat covered with a layer of béchamel that is baked au gratin; this dish is reminiscent of Italian lasagna. There are several versions of Moussaka, among which the most famous is the one with the addition of potatoes.served by layering the potaoes at the base, we suggest this version which is really very good.
Ingredients for 4 people:
600 gr of aubergines
400 gr of minced lamb (or beef)
200 ml of tomato sauce
300 gr of potatoes
350 ml of béchamel sauce
50 gr of pecorino cheese
1/2 glass of red wine
1 onion
1 pinch of cinnamon
1 knob of butter
salt
pepper
extra virgin olive oil
peanut oil
Preparation:
1. Wash, peel the aubergines and cut them into lengthwise slices of about half a centimeter.
2. Arrange the aubergines in a colander, sprinkle with coarse salt and place a weight on them to let their water escape.
3. After half an hour, rinse the aubergines under cold water and squeeze them
4. Fry the aubergines in hot oil until they are golden on both sides.
5. Raise the aubergines and set aside. Cut the onion into a veil and let it brown with olive oil, add the minced meat and brown it.
6. Add the wine, add salt, add pepper, a pinch of cinnamon and the tomato sauce.
7. Cook the meat sauce with a lid for half an hour
8. Wash and peel the potatoes, cut into 3 mm slices and toss them in the pan for a few minutes.
9. WE are now ready to assemble the moussaka
10. Grease a baking pan and cover with a layer of potatoes.
11. Now spread a layer of aubergines overlapping each other and salt.
12. Add a layer of meat sauce.
13. Cover the layer of meat with another layer of aubergines and finally cover with a layer of béchamel and sprinkle with grated pecorino.
14. Bake the moussaka at 180 ° and cook for 30 minutes or until the surface of the moussaka is au gratin.
15. Cut into squares and serve.
16. To better appreciate the mix of flavours, serve the moussaka slightly warm.
P.S. many versions of the moussaka provide for the addition of two egg yolks in the béchamel to make it more dense.
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