
	Where results make sense

Topic: Moussaka

Related Topics

Cuisine of Greece

Greek cuisine

Avgolemono

Ethnic Greek

Baklava

Cuisine

Tzatziki

Eggplant

List of recipes

Spanakopita

Souvlaki

Loukoumas

Saganaki

Culture of Greece

Hummus

	Moussaka, straight from Greece - The Boston Globe
		There are many variations of the Greek casserole moussaka, which almost always includes layers of meat sauce, eggplant, and white sauce.
		IPSWICH -- There are many variations of the Greek casserole moussaka, which almost always includes layers of meat sauce, eggplant, and white sauce.
		Markopoulos has two secret ingredients: dry sherry in the meat sauce (which, he says, adds a little sweetness and helps cut the richness of the meat) and Greek mizithra cheese in the white sauce, also called bechamel (its saltiness and dry texture offset the creamy mixture).
	www.boston.com /ae/food/articles/2006/03/08/moussaka_straight_from_greece (299 words)

	Moussaka - Wikipedia, the free encyclopedia
		Moussaka (Greek μουσακάς; Romanian musaca; Turkish musakka; South Slavic мусака/musaka; Arabic: musaqqaʿa) is a traditional aubergine (eggplant)-based dish in the Balkans and the Middle East.
		In the Arab world, moussaka is a cooked salad made up primarily of tomatoes and aubergine, similar to Italian caponata, and is usually served cold as a mezze dish.
		Despite its Arabic name, moussaka is usually thought of as a Greek dish in the West.
	en.wikipedia.org /wiki/Moussaka (378 words)

	Moussaka - OnaWhitePlate.com - Lessons from the Line
		A little background on the origin Moussaka It is a traditional aubergine (eggplant) dish from the Balkans and the Middle East, but it mostly associated with Greece and Turkey.
		Moussaka made in Greece, uses a varietal eggplant called langada which is smaller than many other varieties and has a slender pear-shaped fruit.
		I serve my version of moussaka with a brown sauce made by reducing veal stock, shallots, thyme and a small amount of tomato paste until it is thick enough to coat the back of a spoon.
	www.onawhiteplate.com /blog/2006/12/17/moussaka.html (1005 words)

	Moussaka
		Concerning moussaka, we tend to have a single image of the dish.
		Your first benefit on the road to moussaka is the admirable meat sauce, the heart of the dish, called saltsa kima.
		The complete moussaka, as described by most cookbooks, is similar to the recipe preceding, with a few exceptions.
	specialflavors.com /collection/meats/moussaka.htm (1515 words)

	Moussaka
		Moussaka (Greek: moussakas; Romanian: musaca; Turkish: musakka; South Slavic мусака; Arabic: musaqqaʿa) is a traditional aubergine (eggplant)-based dish in the Balkans and the Middle East.
		In the Arab world, moussaka is a cooked salad made up primarily of tomatoes and aubergine, similar to Italian caponata, and is usually served cold as a mezze dish.
		The word moussaka is of Arabic origin, from saqqaʿa, "to chill"[1], but came into English via Greek.
	www.mlahanas.de /Greece/C/Moussaka.html (296 words)

	Tigers & Strawberries » Making Moussaka
		For those who have never had moussaka, it is generally considered to be a Greek dish, though, in truth, there are versions of it from Turkey, and the Balkan states as well.
		Meg–the way I was first exposed to good moussaka, the nutmeg was in the bechamel, and in the tomato/meat sauce was cinnamon and a touch of cloves.
		If you must have much cheese, make pastitsio!” She was adamant about this, and so, in all of my years of eating moussaka, that is how I have always preferred it–with only a bit of cheese to flavor the bechamel and make a nice crusty browned layer on top of the puffy, creamy bechamel.
	www.tigersandstrawberries.com /2006/08/29/making-moussaka (3540 words)

	Gooby's Kitchen :: Moussaka (Site not responding. Last check: 2007-11-02)
		I served the moussaka with a mixed-greens salad with sliced tomato and bocconcini cheese, tossed with olive oil and balsamic vinegar.
		I decided to make moussaka when I was out for lunch with a friend and had to buy the ingredients by memory, without being able to refer to the recipe.
		Now it's time to assemble the moussaka by first lining the bottom of a 9 x 13-inch baking dish with a layer of eggplant.
	www.goobyskitchen.com /index.goob/article/14,5 (746 words)

	NewOrleans.Com :: View topic - Today's Flavor: Moussaka
		Moussaka is a baked, usually layered stew found throughout the Balkan Peninsula and into the Middle East.
		The name moussaka, with that funny accent on the last syllable, is a Turkish word meaning "moistened." The meat layer is always very moist, with meat juices as well as those of eggplant, tomato and savory herbs.
		The classic meat for moussaka is lamb, but beef is used even more commonly these days in our part of the world.
	phorums.neworleans.com /foodfest/viewtopic.php?t=6031 (611 words)

	Recipes of Greece - mousaka
		The word "moussaka'" in Arabic means "soaked" because this dish has to be eaten juicy, served with all the rich juices of its vegetables, meat and olive oil.
		Thus, the “development" of Middle East moussaka in the beginning of the century, took a European version where all is covered with a sometimes thick or sometimes washy "sauce" depending on the mood of the chef.
		The moussaka version which was not made with the classic béchamel sauce and its last layer was of rubbed rusk or hardtack or even beaten eggs and cheese was named in the Greek cooking guides of 1930-1950-1960 as "moussaka imitation".
	stigmes.gr /br/brpages/articles/recipes/mousaka.htm (1208 words)

	Sunset: This moussaka also is easier and less messy; enjoy it with fat-trimmed salad, whole-wheat doves - recipes
		Classic dishes like moussaka have many variations, and when we published the original version of this Yugoslavian moussaka nearly 30 years ago, authenticity was our goal.
		In this modernized menu, the moussaka and two other long-time favorites with Sunset readers a citrus salad and dove-shaped rolls-still satisfy a hankering for good, old-fashioned flavors but boast reduced calories and fat.
		Moussaka Dubrovnik When this Yugoslavian version of moussaka was published, pan-frying was the way to go.
	www.findarticles.com /p/articles/mi_m1216/is_n2_v186/ai_9360476 (247 words)

	SCMC: Greek Turkey Moussaka Casserole (Site not responding. Last check: 2007-11-02)
		Remove plastic and foil from Moussaka dish and bake uncovered for an additional 15 minutes or until cheese has caramelized.
		Moussaka is a dish of Rumanian origin, now made also in Eastern countries.
		The Greek version of the Moussaka consists of sliced eggplant and ground lamb meat covered with a rich, white cream sauce topped breadcrumbs.
	www.southcoastmedcenter.com /content/health/recipes/moussaka.asp?enlargesize=normal (376 words)

	Egyptian Moussaka (Site not responding. Last check: 2007-11-02)
		There are endless variation of moussaka: Egyptian, Greek, Turkish, Cypriot and Yougoslavian (I prefer the last one).
		It is generally served hot, but can also be eaten cold.
		From your description and from what I remember eating in Egypt, you probably had a meat-less moussaka.
	www.africa.upenn.edu /Miscellany/Egyptian_Moussaka_12912.html (452 words)

	eG Forums -> Moussaka--Cook-Off VII
		These eggplant cutlets are perfect for Moussaka or Eggplant Parmesan, or as a side dish on their own.
		The best Moussaka I have ever had was from one of the worst diners in the area.
		He made moussaka for me once--his version, learned from his mother, did have the bechamel topping, plus potatoes in addition to eggplant.
	forums.egullet.org /index.php?showtopic=65724&hl= (3252 words)

	Beef and Eggplant Moussaka Recipes at Cooking.com
		Moussaka is a popular casserole-style dish in Greece, Turkey and many other Middle Eastern countries.
		Typically moussaka contains ground beef or lamb, eggplant (the round, purple type), and a cheese sauce, but some versions contain just eggplant and other vegetables, or potatoes and beef.
		The cheese sauce was excellent, and I would use that sauce again in other dishes, but the Moussaka as a whole seemed lacking for all the effort.
	www.cooking.com /recipes/static/recipe3533.htm (856 words)

	Not Eating Out in New York » Blog Archive » Moussaka, circa 1961
		I have no idea if her moussaka was ever repeated or revised in any of her many later books.
		I was thinking of moussaka as a very flavorful, slightly spicy dish, but this one was very mild in flavor.
		This is not a typical moussaka, which is more apt to be a layered casserole with a creamy bechamel part.
	noteatingoutinny.com /2006/11/06/moussaka-circa-1961 (1943 words)

	Recipie: Egyptian Moussaka (Site not responding. Last check: 2007-11-02)
		i've asked around >but people seem to have different ideas of what moussaka >means and i can't tell just from a recipe.
		Judi Egyptian (and other) moussaka There are endless variation of moussaka: Egyptian, Greek, Turkish, Cypriot and Yougoslavian (I prefer the last one).
		ISBN 0 14 046.159 0 Moussaka 3 aubergines Salt Oil 1-2 onions, finely sliced or chopped 1 1/2 lb.
	www.df.lth.se /~thanisa/cgi-bin/wrapper.cgi?rec.food.recipes/meat/egyptian-moussaka (474 words)

	Recipe: Melitzanes moussaka (Greece)
		One potential problem with making a traditional moussaka is the amount of fat that might remain after baking.
		As there still may be a good deal of fat remaining, cut out a two-inch section from the moussaka in one of the corners, then rest the baking dish tilted so that liquid runs to that corner.
		Place the moussaka in a warm oven until ready to serve.
	www.cliffordawright.com /recipes/TMP916481539.htm (525 words)

	Allrecipes \| Recipe Reviews: Moussaka
		Made it last night - my first time to make moussaka - this recipe was very time-consuming (definitely longer than what was indicated) and did use a lot of pans.
		The bechamel sauce quantity was too much but the consistency was perfect (not too thin nor too thick) - therefore it did sort of drown out the flavours of the meat and eggplant, so I'll reduce the amount next time.
		I'm lucky to live near a fantastic Greek restaurant and their moussaka was to die for.
	allrecipes.com /recipe/moussaka/Reviews.aspx (1258 words)

	“moussaka” 67 Recipes \| Recipezaar
		Not an authentic Greek moussaka, but it's a really tasty version that I made with what I had on hand one night.
		Moussaka is a traditional dish of Greece, the Balkans, and the Middle East.
		Moussaka has more flavor if it is reheated and served the day after cooking.
	www.recipezaar.com /recipes.php?q=moussaka (491 words)

	~~~ Vegan moussaka ~~~
		Sprinkle with salt and allow the eggplant to "perspire" for 10 minutes, then turn the disk over and repeat.
		Makes: 6 to 8 servings Notes: Moussaka is a casserole made from eggplant, potato, tofu burger, tomato sauce and soymilk.
		The distinctive flavour of this casserole lies in the nutmeg used to make the soy-based bechamel sauce which goes on the top of the casserole.
	www.recipeslist.com /maindishes-recipes-list/casserolerecipes-recipes-list/veganmoussaka-recipe-for-free.html (321 words)

	Greek: Moussaka 06 by Recipe Cottage
		moussaka is inverted, this will be the top surface.
		When ready to bake moussaka, put rack in center of oven; heat oven
		moussaka into serving portions and a metal spatula to transfer them
	www.recipecottage.com /greek/moussaka06.html (193 words)

	[No title] (Site not responding. Last check: 2007-11-02)
		When it starts to boil you take the saucepan away from the fire but you continue stirring it for 1-2 minutes and then add the eggs, stirring so that the eggs mixed with the sauce.
		To assemble the moussakas use 25cmX25cm baking dish and line the base with slices of potatoes, courgettes and aubergines.
		Spread the minced meat in a layer and cover it with another line of potatoes, aubergines and courgettes.
	www.visitcyprus.org.cy /ctoweb/CTOWebSite.nsf/373880dd92e6c0b9c2256a380043f1b4/075b8e16588cf507c2256a4e004e66de?OpenDocument (259 words)

	Amazon.com: moussaka (Site not responding. Last check: 2007-11-02)
		Moussaka, baklava, and love;: Cooking the Greek way by Constantine Hassalevris (Unknown Binding - 1973)
		Moussaka and grits by Kathryn A Pappas (Unknown Binding - 2000)
		In baked casseroles-the Greek moussaka and Italian eggplant parmigiana-eggplant slices...
	www.amazon.com /s?ie=UTF8&keywords=moussaka&index=blended&page=1 (893 words)

	The Redneck Gourmet: Moussaka -- Re-cooked
		You’ll end up burning up your Moussaka and dancing by yourself while watching TV and eating a bag of corn chips for dinner.
		Be patient...you're on the home stretch now…place your finished dish of Moussaka into the 350 degree oven and cook it for 20 minutes or until golden brown on top.
		After it's done like you like, you'll have to wait to allow the Moussaka to cool and rest for 15 minutes, then slice it into squares, and serve with your favorite red wine and bread.
	theredneckgormet.blogspot.com /2006/01/moussaka-re-cooked.html (1057 words)

	Recipe: Vegetarian Moussaka
		A traditional Greek moussaka is made with minced lamb.
		Alternatively, cook the whole eggplant on high power in the microwave for about three minutes or until it is soft; leave it to cool before cutting it into thin slices.
		You are now ready to assemble the moussaka.
	www.veg-world.com /recipes/moussaka.htm (491 words)

	Greek recipe - greek food recipes and cooking - Moussaka (2) - Μουσακάς
		Primarily, Moussaka relies on the taste and flavour of the aubergines; if the aubergines are not fresh enough, it is not worth embarking on making moussaka, as it involves a lot of work.
		People wrongly assume that dubious aubergines can be disguised with a layer of minced meat and a milky white sauce and served as a "glorious" Moussaka; it will be a waste of time.
		Moussaka from Macedonia may contain a layer of thinly sliced roun potatoes which have been fried first.
	www.greek-recipe.com /modules.php?name=News&file=article167 (786 words)

Try your search on: Qwika (all wikis)