Back to Post :Moussaka With Tzatziki Side Dish

moussaka greek food.jpg

Welcome readers, we will share the writing of food recipes, and this can be directly practiced in your own home

As someone who enjoys gathering my friends and family together for a good meal, I understand the food culture upon which Greece is built. The essence of Greek food culture is that the food is secondary to the atmosphere, conversation, and friendships developed while sharing a meal. Sharing and eating out are treasured traditions.

The basic ingredients of Greek food are few, and basic at that: olive oil, yoghurt, honey, cheese, fruits and vegetables, lamb and fish. However the manner is which they are prepared is what gives Greek food it's variety and character.

Unique to Greece and it's culture of sharing food is the delight of being invited into the kitchen of your host (or restaurant) to view the offerings and make a selection.

The Greek diet also happens to one of the healthiest in the world, so I believe there's a lot we could learn. Let's try a traditional Greek recipe today and continue our adventures in global food culture. We're going to make a Moussaka, which is a creamy baked dish. I've also included a recipe for Tzatziki, which is a traditional yoghurt dip, good for a started or side dish. You may also wish to serve the main dish with a salad.

Main dish: Moussaka
- 2 eggplants
- 1lb of medium onions
- 9 oz of hamburger mince
- 2 medium tomatoes
- 2 eggs
- 100ml of white wine
- 2 tbsp of bechamel
- 3.5 oz of grated cheese
- 1 tbsp of butter
- 2 tbsp breadcrumbs
- Parsley
- Salt
- Pepper
- Olive oil

Cut the eggplants into thick slices and sprinkle with salt, then let the bitter juice drain. Wash, strain, and dry them off.

Mince the onion, then brown it in a frying pan along with the mince hamburger meat. Peel, mince and seed the tomatoes (or get from a can instead). Splash with wine, and add the tomatoes and parsley to the pan. Season it with salt and pepper and simmer for around 45 minutes over a low flame.

Lightly whisk some egg whites. Add this to the pan along with the breadcrumbs (once the 45 minutes simmering is up).

In a separate pan, fry the eggplants, drain them, then place half of them in a layer in an oiled baking dish. Pour the mince, tomato, and onion mix on top of this, then add another layer of eggplant. Add 2 yolks and 1 egg to the bechamel, and the grated cheese, as the final layer in the baking dish.
Gratin this in the oven until it browns.

Side dish: Tzatziki
Tzatziki is a basic but delicious cucumber dip.

- 1 pack of greek yoghurt
- 2 cucumbers
- 1 red onion
- 1/2 lemon
- 1 tablespoon of olive oil
- Ground white pepper
- Salt
- 4 mint leaves

Peel the cucumbers, then grate the into a bowl. Add the yoghurt, juice of half a lemon, and oil.
Season it to taste and add a pinch of pepper. Mix the paste until you have an even texture.
Leave in the fridge for 2 hours at least, while you mince the onion. Serve garnished with onion and mint.

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