Search results
Results From The WOW.Com Content Network
Moussaka (/ m uː ˈ s ɑː k ə /, UK also / ˌ m uː s ə ˈ k ɑː /, US also / ˌ m uː s ɑː ˈ k ɑː /) is an eggplant (aubergine)- or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations. The modern Greek variant was created in the 1920s by Nikolaos ...
The Greek version is typically made with minced meat (usually beef, also mixed with lamb or pork), bread crumbs, egg, garlic, and parsley, and generously spiced with cumin, cinnamon, salt, and pepper. They are floured before being fried in olive oil. The tomato sauce has tomato, wine, onion, garlic, a bayleaf, salt and pepper, and olive oil.
In the 20th century, French cuisine had a major influence on Greek cooking, [44] [45] [46] largely due to the French-trained chef Nikolaos Tselementes, who created the modern Greek pastitsio; he also created the modern Greek version of moussaka by combining an existing eggplant dish with a French-style gratin topping.
Moussaka is to Greeks what lasagna is to Italians. It’s essentially a Greek casserole with layers of roasted eggplant, tomato, cheese and potatoes. In our updated vegetarian version, we crown ...
We added the walnuts to a large bowl with 2 tablespoons of sugar, as well as the cinnamon and breadcrumbs. My dad told me that breadcrumbs help the baklava absorb the syrup better, a helpful trick ...
[91] [92] Greek baklava is supposed to be made with 33 filo dough layers, referring to the years of Jesus's life. [70] On the island of Lesbos in Greece a type of baklava is still known as placenta (Greek: πλατσέντα), which is the name of an Ancient Greek pastry that is often seen as the predecessor of baklava. The latter is a baked ...
[21] [22] It was introduced to Greek cuisine by the chef Nikolaos Tselementes in the 1930s, [23] notably in moussaka [24] and pastitsio. [25] The Karelian-Finnish sipatti is smoked, cubed and sauteed pork belly in white sauce base, [26] and kananmunakastike is boiled and sliced eggs in a white sauce base. [27]
Much of Greek cuisine is part of the larger tradition of Ottoman cuisine, the names of the dishes revealing Arabic, Persian, or Turkish roots: moussaka, tzatziki, yuvarlakia, keftes, and so on. Many dishes' names probably entered the Greek vocabulary during Ottoman times, or earlier in contact with the Persians and the Arabs.