Moussaka a la Grecque
Ah-vo-LEMEN-o, (Greek Soup), It a mixture of eggs, lemon and hot broth. Avgolemono is the egg-lemon sauce. Dice the chicken breast pretty small — about 1/4 inch cubes — so the meat cooks through in just a few minutes.
|Olive Oil||20 gm|
|Chopped Onion||50 gm|
|Chicken Stock||200 gm|
|Orzo Or Rice||20 gm|
|Boneless Chicken Breast (Diced)||50 gm|
|Lemon Juice||30 gm|
|Fresh Parsley||For Garnish|
- Sauté onions: Heat the olive oil in a medium pot and sauté the onions over medium-high heat until they are soft and translucent, 4-5 minutes.
- Cook orzo or rice: While the onions are cooking, bring another pot of salted water to a boil and add the orzo or rice.
- Add chicken stock to onions: When the onions are ready, add the chicken stock and water and bring to a bare simmer.
- Drain orzo or rice, add to stock and onions: When the orzo or rice is nearly done — firm, but mostly cooked — drain the boiling water and add the pasta or rice to the chicken broth.
- Add the diced chicken breast to the pot. Let this cook 5-8 minutes, then taste the soup for salt.
- Temper eggs: Beat the eggs in a bowl. Whisking constantly, add the lemon juice to the eggs. You will need to temper the eggs before you add the egg-lemon mixture to the soup. It takes both hands to do this. With one hand, whisk the egg-lemon mixture vigorously. With the other, slowly pour in a ladle’s worth of hot broth. Do this at least twice, and you can add as many ladle’s worth of broth as you want to the mixture.
- Whisk tempered eggs into soup and serve: Turn the heat off the soup. Whisk the soup with one hand while you pour the hot egg-lemon mixture in with the other.
- Serve at once, garnished with parsley.
Moussaka a la Grecque
Moussaka ( muːsɑːˈkɑː/) is an eggplant- (aubergine) based dish, often including ground meat, Origin is from Greece
|Eggplants (Brinjal)||2 no.|
|Extra-Virgin Olive Oil||50 ml|
|Onions, Chopped||2 no|
|Chicken Keema||300 gm|
|Tomato Paste||30 gm|
|Red Wine||30 ml|
|Chopped Parsley||15 gm|
|Unsalted Butter||60 ml|
|All-Purpose Flour||60 gm|
|Whole Milk, Heated||100 ml|
|Eggs, Beaten||2 no|
|Fresh Bread Crumbs||50gm|
- Peel the eggplant and slice it crosswise 1/2-inch thick. Sprinkle both sides of each slice lightly with salt, arrange in 1 layer on paper towels and let drain for 30 minutes.
- In a large skillet heat 2 tablespoons of the oil over moderate heat; add as many slices as will fit in 1 layer and brown on both sides. Repeat the procedure with 4 tablespoons of the remaining oil and the remaining eggplant. Drain the eggplant as they are cooked on paper towels.
- Add the remaining 2 tablespoons oil and the onion to the skillet and cook until the onions are brown. Add the ground meat and cook, stirring occasionally, until the meat is no longer pink. Combine the tomato paste with the wine, parsley, and cinnamon. Add this mixture to the skillet and simmer over low heat, stirring often, until all the liquid has evaporated. Add salt and pepper, to taste.
- In a sauce pan, over low heat, melt the butter, add the flour and whisk for 5 minutes. Turn up the heat to moderate and add the milk in a stream, whisking. Simmer for 5 minutes, add salt and pepper, to taste, and remove from the heat. Cool slightly and stir in the eggs, nutmeg, and ricotta.
- Grease and 11 by 16-inch pan and sprinkle the bottom lightly with bread crumbs. Arrange alternating layers of eggplant and meat sauce in the pan, sprinkling each layer with Parmesan and bread crumbs. Pour the egg sauce over the top and bake one hour in a preheat 350 degree oven, or until top is golden. Let cool twenty minutes before slicing.
Note: Entire dish can be prepared 1 day earlier and stored in refrigerator. Heat before serving.
The main difference between the Greek and Turkish versions of Moussaka is the cream layer on top. Baking the eggplant, instead of frying it saves thousands of calories.
Middle Eastern cuisines, dolma refers to a family of stuffed vegetable dishes, most often wrapped in grape or cabbage leaves. You can use this same meat-and-rice filling—and a similar steaming technique—to hollow out and stuff zucchini, eggplant, tomatoes, or peppers.
|green cabbage leaves Large||4 No.|
|4 tbsp. unsalted butter||30 gm|
|1⁄2 cup tomato paste||30 gm|
|Kosher salt||to taste|
|Ground Chicken||200 gm|
|Short-Grain White Rice||50 gm|
|Yellow Onion, Minced||30 gm|
|Fresh Basil, Chopped||15 gm|
|Fresh Cilantro Leaves, Chopped||15 gm|
|Parsley Leaves, Chopped||15 gm|
|Dried Basil||½ tsp|
|Freshly Ground Black Pepper||To taste|
- Trim away the thick stalks of the cabbage leaves as needed and reserve; keep the leaves intact. Cut any very large leaves in half and blanch in salted water.
- Heat over medium heat until melted, then whisk in the tomato paste and 2 cups water until smooth. Season with salt, turn off the heat, and reserve.
- In a large bowl, combine the ground chicken, rice, onion, and fresh and dried herbs; season with 3⁄4 teaspoon salt and 1⁄4 teaspoon pepper.
- In a large pot or Dutch oven, distribute the cabbage scraps in an even layer. Pour in the prepared tomato sauce and set aside.
- Place the mixture on cabbage leaves and fold the sides of the leaves over the filling to cover
- Partially cover the pan and bring the sauce to a boil over medium-high heat, then reduce to a simmer; steam the dolmas until most of the liquid has evaporated and the rice is tender, about 45 minutes (add small amounts of water only as needed to steam).
- Transfer in serving platter and Serve warm with any remaining sauce spooned on top.
a traditional Greek yogurt and cucumber sauce with fresh herbs
|Grated Cucumber||200 gm|
|Greek Yogurt||200 gm|
|Extra-Virgin Olive Oil||1 tsp|
|Chopped Fresh Mint And/Or Dill||1 tsp|
|Lemon Juice||1 tsp|
|Clove Garlic, Pressed Or Minced||1 tsp|
|Dill Leaves||For Garnish|
- Working with one big handful at a time, squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a small serving bowl
- Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld.
- Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.
Baklava is flaky, crisp, tender and perfectly balanced with the honey-lemon syrup.
|Phyllo Dough||400 gm|
|Unsalted Butter||50 gm|
|Walnuts Finely Chopped||200 gm|
|Ground Cinnamon||1 tsp|
|Granulated Sugar||50 gm|
|Lemon Juice Juice||1tbs|
|Bread Crumbs||50 gm|
|Melted Chocolate Chips (Optional)||For Garnish|
- Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the nuts, cinnamon and ground crackers in a bowl.
- Brush a 9-by-13-inch baking dish with some of the butter. Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel). Sprinkle a quarter of the nut mixture over the dough. Layer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture. Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of the nut mixture, 4 more pieces of phyllo with butter, and the remaining nuts.
- Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with butter; brush the top piece with extra butter. Cut into the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern. Bake until golden, about 1 hour.
- Meanwhile, make the syrup: Bring the sugar, honey and 1 1/2 cups water to a boil in a saucepan over medium heat and cook, 10 to 15 minutes. Add the lemon juice and boil 2 more minutes, then let cool slightly.
- Pour the syrup over the warm baklava; let soak, uncovered, at least 6 hours or overnight. Garnish with nuts.