The Most Famous Food Around The Wolrds epsd Greek
Moussaka
Moussaka
is a layered oven casserole dish made with vegetables and meat. The most well
known version of moussaka is made with layers of eggplant slices,
cheese, and a meat sauce, topped with a thick béchamel sauce; however, other
favorites call for potatoes, zucchini, or a combination of vegetables. More
recently, a meatless (vegetarian) version has also become widely available.
Greek
gourmands craft their own special recipe, as does just about every Greek
family. There are so many variations of it across the world. There’s no doubt
it is known as a Greek food but it is also considered a favorite dish in other
Balkan nations, the Middle East and in Turkey.
It
is widely believed that the Arabs introduced moussaka to the world when they
introduced the eggplant. Greek moussaka Arab origins may be related to
the Levantine musakhkhan. It
seems even the word moussaka probably derived from this Arab word. One food
historian claims a 13th-century Arabic cookbook known as the Baghdad
Cookery Book details a recipe which could very well be the ancestor of
moussaka. Today, moussaka is a common dish in Lebanon and the Arab world, a
version that consists of eggplants, olive oil, garlic, onions and tomatoes.
In
1910, Nikolas Tselementes, one of the most influential Greek chefs, published
Greek recipes including a moussaka featuring French béchamel sauce on top. His
version is the moussaka Greeks know and love.
Kolokythokeftedes
(Courgette Balls)
Kolokythokeftedes
(pr. ko-lo-kee-tho-ke-FTE-thes) are fried patties made of grated courgettes
(zucchini) – (kolokythia), as well as other herbs depending on
preference, flour, bread crumbs and egg to bind the mixture together. The
amount of flour required will vary according to the moisture of the zucchinis
so make sure you add enough. The keftedes, or “fried balls” excuse the
expression, are made with a variety of ingredients, are usually utterly
delicious, and do not take much time to make.
The
perfect “Kolokithokeftedes” (zucchini fritters) must be fried till extra crispy
on the outside while still preserving their creamy and rich texture on the
inside. The secret behind baking this traditional Greek meze to perfection is
in the ingredients. Make sure you use fresh courgettes, a good quality feta
cheese and extra virgin olive oil. To make them super crunchy make sure you use
plenty of oil for frying and its heated up to sizzling temperatures. Also fry
them in small batches as if you overwhelm the oil with the cold ingredients it
will suddenly drop its temperature leading to a soggy texture. A healthier
alternative to these traditional Greek courgette balls is to bake them – best
done at 180C / 360F, but make sure you brush them on the top with some olive
oil to get that crunchy texture going.
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