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Moussaka Recipe from Cooking Greek Cookbook

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k_tsoukalas

k_tsoukalas

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One of my favorite Greek dishes is Moussaka, but I don't make it at home a lot. One of the issues is that I haven't found a great recipe, and I know that working with eggplant can be tricky. In the past, people have tried to explain to me how to make it, but their explanations have been confusing. I need a proper recipe that is easy to understand. It looks like Chef Pemi put together a great version of it that even someone like me, who has been intimidated by making my own moussaka, can follow. Not only that, but it looks yummy!

Check out the Cooking Greek Cookbook by Worldwide Greeks out on Hardcover, Paperback and eBook here!

moussaka-recipe.jpg
 
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It is important to salt and drain eggplant. Have tried skipping it, and it turns out too watery. The cinnamon in the tomato sauce is very necessary, don't skip it if you think it sounds odd. Cinnamon has a nice affinity for tomato sauce, and when it's there people often don't know what is making it taste so great. I don't measure spices or herbs, always add to taste, so add a bit, taste, and if you like add a bit more, but don't go overboard. Maybe I should measure? Mostly I do things like this by taste.

I've never included potatoes in moussaka, as it's a regional thing, common in Northern Greece, and not done in the southern part. I don't care for the mouth-feel of potatoes in moussaka. I much prefer it to be only eggplant.

Good luck!
 
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Luana said:
It is important to salt and drain eggplant. Have tried skipping it, and it turns out too watery. The cinnamon in the tomato sauce is very necessary, don't skip it if you think it sounds odd. Cinnamon has a nice affinity for tomato sauce, and when it's there people often don't know what is making it taste so great. I don't measure spices or herbs, always add to taste, so add a bit, taste, and if you like add a bit more, but don't go overboard. Maybe I should measure? Mostly I do things like this by taste.

I've never included potatoes in moussaka, as it's a regional thing, common in Northern Greece, and not done in the southern part. I don't care for the mouth-feel of potatoes in moussaka. I much prefer it to be only eggplant.

Good luck!
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I think in the past I have skipped salting the eggplants and I wonder if that's the whole reason why I haven't liked my versions in the past! I have also never used potatoes - I wonder if the the potatoes absorb some of the liquid generated by the eggplant. But, you said you don't use potatoes anyway and salting gives the dish a nice texture?
 
Yes, I've tried skipping salting the eggplant also, but it is crucial as it is what draws moisture out of eggplant. If the eggplant is not salted, the moussaka will be watery. I doubt potatoes absorb liquid as when eggplant is salted, the moisture is drawn out without potatoes.

The potatoes, I think, are a regional difference, used in the northern part of Greece but not in the southern part. I don't care for their texture when they're in moussaka, but if you like them, by all means add them.
 
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No Meat Dolmades (Stuffed Grape Leaves) Recipe

It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
  4. Cook the Dolmades:
    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.

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