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Gluten Free Moussaka?

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blopez34

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I am going to a dinner party where the hostess is gluten free. I thought I would try making this and bring it to her house. What do you guys think of it?

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Do you have tips for working with phyllo?

I have been experimenting with Greek cooking for a few years now and I didn't have the guts to start trying to work with phyllo until recently - I tried to make baklava. I had all kinds of problems and I am hoping you guys have some tips to help me get the hang of it better. Here's a list of the...
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I have made regular moussaka with gluten, so I think I will be okay with this (I am kind of new at cooking Greek food).
 
I ate Gluten Free moussaka once and you know what it seemed like to me? That I was essentially eating moussaka topped with mashed potato, almost like a Greek shepherds pie. It was delicious and I didn't mind it, it was just different from what I expected. I think this might be a pretty common textural issue to think about with the GF version of this dish.
 
I did end up cooking that recipe - it was pretty good but I know what you mean @GreekGirlCooks ... it had a texture I wasn't expecting. It was still good, though - everyone loved it!
 
blopez34 said:
I did end up cooking that recipe - it was pretty good but I know what you mean @GreekGirlCooks ... it had a texture I wasn't expecting. It was still good, though - everyone loved it!
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Would you make it again? Thanks for the feedback on the recipe!
 
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Greek Halva Recipe to Enjoy During Lent?

I love Halva year round but I often see it a lot during Lent. My recipe doesn't seem Lent friendly to me. Any ideas on how I can adapt it?

Ingredients:
  • 1 cup semolina
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 2 cups water
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chopped almonds or walnuts (optional)
  • 1/4 cup raisins (optional)
Instructions:
  1. In a medium-sized saucepan, melt the butter over medium heat.
  2. Add the semolina to the melted butter and stir continuously for about 5-7 minutes, or until the semolina turns golden brown and begins to emit a nutty aroma.
  3. While stirring the semolina mixture, gradually add the sugar and continue to cook for another 2-3 minutes until the sugar is fully incorporated.
  4. Slowly pour in the water, stirring constantly to avoid lumps from forming. Be careful as the mixture may splatter.
  5. Reduce the heat to low and continue stirring the mixture until it thickens to a porridge-like consistency, about 5-7 minutes.
  6. Stir in the ground cinnamon and optional chopped nuts and raisins, if using.
  7. Remove the saucepan from the heat and let the halva rest for a few minutes to thicken further.
  8. Serve the halva warm or at room temperature, either as a dessert or a sweet breakfast treat.

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