Mousaka with Eggplants, Potatoes and Peppers Topped with Yogurt and Olive Oil Béchamel
Inspired by the dish I enjoyed in Genoa, at 
Contrary to the mild dish my mother cooked, I add green chilies or plenty of freshly ground pepper to my veal and artichoke avgolemono. 
Wearing gloves blanch the nettles in 1 1/2 quarts boiling water for about 3 minutes, or until well wilted. Remove with tongs or with..
In a large, deep skillet or a Dutch oven, heat the oil over medium-high heat and sauté the meat in batches, turning often, until golden...
In a large, deep skillet, heat the oil and sauté the leeks and green garlic, if using, for 5 to 8 minutes, or until the leeks are soft.
In a bowl mix together the ground meat with the scallions, parsley, breadcrumbs, olive oil and eggs. Season with red pepper and salt. Work the mixture well with the hands, cover and refrigerate for 30 minutes, and up to 4 hours.
In a bowl mix the oil with the yogurt and eggs –reserving 3 tablespoons of the eggs— the cheese and plenty of pepper. Taste and add salt if needed –usually feta is quite salty.
In a large skillet warm 3-4 tablespoons olive oil and sauté the leeks over medium heat, stirring every now and then, until soft, about 15 minutes. Preheat the oven to 400.
The French would call this a flan, I suppose, but this rustic Balkan dish—called mamaliga in some parts of mainland Greece—uses cornmeal as thickener with just two eggs and no cream.
Greek Books
Out of print
Copyright Aglaia Kremezi 2008 | Interface Design by Defrost Design | web development by ds-creative.gr
Greek Books
Out of print
Copyright Aglaia Kremezi 2008 | Interface Design by Defrost Design | web development by ds-creative.gr