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k_tsoukalas

Administrator
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!
 
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!
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.
 

Easy Dakos Recipe

I went to Crete and I loved Dakos so much I learned how to make it. Here's my recipe. It just makes one. A tip - find the freshest ingredients possible!
  • 1 barley rusk (Cretan dakos rusks)
  • 1 large ripe tomatoes, grated or very finely chopped
  • 50g feta cheese, crumbled (about 1/2 cup crumbled)
  • Extra virgin olive oil, for drizzling
  • Fresh oregano or thyme, finely chopped
  • Olives and capers, to garnish
  • Salt and freshly ground black pepper, to taste

Instructions​

  1. Briefly soaking the barley rusk in water. They should be moistened but not soggy. Shake off any excess water and place each rusk on a serving plate.
  2. Spoon the grated tomatoes over the rusk, ensuring it is well covered. The juice from the tomatoes will further soften the rusks and add flavor.
  3. Top the tomatoes with the crumbled feta. You don't really have to measure, even though I gave an amount. Put what you want!
  4. Drizzle a generous amount of extra virgin olive oil over the top. Sprinkle with fresh oregano or thyme, salt, and freshly ground black pepper to taste. Garnish with olives and capers.
  5. Allow the Dakos to sit for a few minutes before serving to enable the flavors to meld together beautifully. Serve as a refreshing appetizer or a light meal.

Choosing a Greek Olive Oil to Use for Cooking

I've recently become fascinated with the nuances of cooking oils, specifically Greek olive oil, and I'm curious about how others go about selecting the right one for their cooking needs. With its renowned flavor profile and health benefits, Greek olive oil is a staple in my kitchen. However, with so many varieties and flavor strengths (from robust to mild), I often find myself overwhelmed by the choices.

I have a great olive oil that I use as a finisher or to put on salad. I love the flavor so much. I only have a small quantity, though. So, I want to preserve it. In other words, I don't want to use it for cooking, I think it will ruin it.

How do I really choose a Greek olive oil to cook with?


greek-olive-oil.jpg

What do you eat for breakfast?

I have been wondering what traditional Greeks eat for breakfast. I am a bit Americanized in my habits, but I noticed I am constantly not very hungry in the morning.

From what I've gathered, a traditional Greek breakfast might not be as globally recognized as the full English breakfast or the American pancakes and bacon, but it's definitely a feast worth exploring. I'm curious, does anyone here know what a traditional Greek breakfast consists of?

From the initial research, it seems that fresh ingredients play a big role, with items like Greek yogurt, honey, fresh fruit, and nuts being quite common. There's also mention of various types of bread and pastries, such as the famous Spanakopita (spinach pie) and Tyropita (cheese pie). However, I believe there's more to discover and learn from personal experiences or detailed insights.

Do any of you have Greek heritage or have been to Greece and experienced a traditional Greek breakfast firsthand?

Most common seafood in Greece?

What is the most common seafood in Greece?

I recall having an abundance of delicious, fresh caught seafood but I can't remember the names of most of the fish. I had delicious octopus and that's the only thing I remember for sure.

I am going to Greece again - I thought I would try to figure what are some fish and other seafood, besides octopus, that I should look forward to?

I see octopus everywhere. I think I may have eaten fresh sardines at one point. Maybe some calamari and a different kind of lobster, too...

Ancient Greek recipes still in the cuisine today?

I'm reaching out to you guys to ask about ancient Greek recipes that have stood the test of time and are still part of modern Greek food. Are there specific dishes, ingredients, or cooking methods that have remained unchanged? Or perhaps, are there modern adaptations of ancient recipes that highlight the continuity and evolution of Greek culinary practices?

Understanding the continuity and evolution of these recipes could offer is a fascinating thing. I think I heard that some versions of baklava may have existed in Ancient Greece, as well as some of the dishes that involve lentils, that kind of thing.
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