MOUSAKAS

Ingredients 125 g greek feta 2 green peppers 1 cucumber 1 small red onion 5 ripe tomatoes 1 handful olives 1 tesapoon dried oregano 3-4 tablespoons extra virgin olive oil 3-4 tablespoons red wine vinegar

Method Crumble the feta into chunks, deseed and slice the peppers, and peel and slice the cucumber and onion. Slice the tomatoes. Combine all the ingredients except the oregano, oil and vinegar in a salad bowl. Just before serving, sprinkle the salad with the oregano, season with freshly ground black pepper and dress with the oil and red wine vinegar.

01 Gather the ingredients for the meat filling.

You can accompany your meal with a "<a href="https://www.jamieoliver.com/recipes/cheese-recipes/horiatiki-salad/">Horiatiki salad</a>" and a glass of fine white wine.

04 Whisk the 8 egg yolks in a small bowl. Remove the sauce from the heat and stir in beaten egg yolks and a pinch of nutmeg. Return to the heat and stir until sauce thickens. Set aside.

03 Place the eggplant slices in a colander and salt them liberally. Cover with an inverted plate and&nbsp;weigh down the plate with a heavy can or jar. Place the colander in the sink and&nbsp;let the eggplants brine&nbsp;for 1 hour or a minimum of 15 to 20 minutes.

01 Gather the eggplants, potatoes, meat sauce, béchamel, the reserved handful of breadcrumbs, and cheese. Lightly grease a large, deep baking pan. Sprinkle the bottom of the&nbsp;pan with breadcrumbs.

For the Béchamel Sauce: 1&nbsp;cup&nbsp;(2 sticks)&nbsp;unsalted butter 1&nbsp;cup&nbsp;all-purpose flour 4&nbsp;cups&nbsp;milk&nbsp;(warmed) 1&nbsp;pinch&nbsp;grated nutmeg 1&nbsp;cup&nbsp;grated&nbsp;<a href="https://www.thespruceeats.com/greek-cheeses-essential-on-every-table-1705617">kefalotyri cheese</a>&nbsp;(Parmesan, or Pecorino Romano)

WE WILL PRESENT YOU A DISH FROM THE TRADITIONAL CUISINE OF VOLOS

07 Place the breaded eggplant slices on the foil-lined baking sheets and bake for 30 minutes, turning them over once during cooking. When the eggplant is finished cooking, set them aside and keep the oven on.

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7th JUNIOR HIGH SCHOOL VOLOU VOLOS / GREECE

This book was created by: George K, Dimitris, Akis, Alexandros, Petros, John, George Z, Meggi, Ellie, Sofia, Andora, Nikos, Christos, Marios.

01 Gather the ingredients for the vegetables.

02 Using a sharp&nbsp;vegetable peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Slice the eggplant into 1/2-inch slices.

01 Gather the ingredients for the sauce.

06 Dip the rinsed and dried eggplant slices in the beaten egg whites and then dip them in the breadcrumbs, coating both sides well. Save a handful of breadcrumbs for assembling.

02 In a large saucepan, melt butter over low heat. Add the flour to the melted butter, whisking continuously to make a smooth, lump-free paste. Let&nbsp;the flour cook for a minute but do not allow it to brown.

03 Add warmed milk to the mixture in a steady stream, whisking continuously. Simmer over low heat until the sauce thickens a bit. Do not bring it to a boil.

04 Pour the béchamel sauce over all, being sure to allow the sauce to fill the sides and corners of the pan. Smooth the béchamel on top with a spatula and sprinkle with remaining grated cheese.

Sourses: <a href="https://en.wikipedia.org/wiki/List_of_Greek_dishes">en.wikipedia.org/wiki/Greek_cuisine</a> <a href="https://www.tasteofhome.com/collection/traditional-greek-food/">https://www.tasteofhome.com/collection/traditional-greek-food/</a>

Mousakas is a classic Greek recipe. It is made with layers of eggplant, potato, lamb and cheese with béchamel sauce. While moussaka can be time consuming to prepare, it is worth it, so rich and full that a simple salad is the perfect dish for this complete meal.

Preparation: 2 hrs 40 mins Cook: 75 mins Rest: 20 mins Total: 4 hrs 15 mins Servings: 10 to 12 servings

04 While the eggplants are brining, cut the potatoes into 1/4-inch slices. Set aside.

05 Preheat the oven to 400 F. Line two baking sheets with aluminum foil and lightly grease with some of the olive oil. Rinse the eggplant slices with abundant water and dry with paper towels. Add a splash of water to the egg whites and beat them lightly with a fork. Place&nbsp;breadcrumbs on a flat plate.

02 Leaving a 1/4-inch space around the edges of the pan, place the potatoes in a layer on the bottom. Top with a layer of half of the eggplant slices.

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02 In a&nbsp;large sauté pan, add 2 tablespoons of olive oil and brown the minced beef until the pink color disappears. Add the diced onions and sauté the mixture until the onions are translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.

For the Meat Filling: 1 1/2&nbsp;pounds&nbsp;minced beef&nbsp;(or lamb) 2&nbsp;large&nbsp;onions&nbsp;(finely diced) 2&nbsp;cloves&nbsp;garlic&nbsp;(minced) 1/2&nbsp;cup&nbsp;dry&nbsp;red wine 1&nbsp;teaspoon&nbsp;grated cinnamon 1/4&nbsp;cup&nbsp;fresh parsley&nbsp;(chopped) 2&nbsp;tablespoons&nbsp;tomato paste 1&nbsp;cup&nbsp;crushed tomatoes 1&nbsp;teaspoon&nbsp;sugar salt&nbsp;(to taste) Freshly grated pepper&nbsp;(to taste)

Salt&nbsp;(for salting the eggplants) 1&nbsp;pound&nbsp;potatoes&nbsp;(peeled, boiled) 3&nbsp;tablespoons&nbsp;olive oil&nbsp;(divided) 1&nbsp;splash&nbsp;water 8&nbsp;large&nbsp;eggs&nbsp;(whites and yolks separated) 2&nbsp;cups&nbsp;plain&nbsp;breadcrumbs&nbsp;(divided)

Modern Greek cuisine has its roots in ancient Greece. It’s based upon wheat, olive oil, and wine. Fish was more commonly eaten than meat, as it’s more widely available. <a href="https://www.roughguides.com/greece/eating-drinking/">Greek food</a>&nbsp;uses mainly fresh local ingredients such as Mediterranean vegetables, olive oil, lemon juice, various types of fish and meat, grains, as well as variety of fresh and dried herbs.

03 Add the meat sauce on top of the eggplant layer and sprinkle with 1/4 of the grated cheese. Top with another layer of eggplant slices and sprinkle once again with 1/4 of the grated cheese.

05 Bake for 45 minutes at 400 F or until béchamel sauce takes a nice golden brown color. Allow it to cool for 15 to 20 minutes before slicing and serving. Enjoy.

MOUSAKAS TRADITIONAL DISH OF VOLOS

03 Add wine to the pan and allow it to simmer and reduce a bit. Add the cinnamon, parsley, tomato paste, crushed tomatoes, and sugar. Stir well.

04 Allow the sauce to simmer, uncovered, for approximately 15 minutes so that excess liquid can evaporate. It should be a dry and chunky&nbsp;sauce. Season to taste with salt and pepper.

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