With that in mind, you can easily turn your leftover Moussaka into a potato casserole or savory mini pies; depending on what you like. This much-loved, medium-bodied red is grown in a mountainous area of Greece towards its northern borders, and brings a range of diverse tasting notes. They are easy to make and taste great. Cook till it is no longer pink. If you notice that youve made too much Moussaka that can easily be consumed for another whole day or two, then scrap those plans of making dinner the next day. Bake uncovered 45-50 minutes. If it does maybe a plate of roasted peppers dressed with oil, red wine vinegar, garlic and parsley might be nice. No jargon, no filler, just a friendly hub for discovering the best wines and where they come from. I'm not going to bother infusing the milk with an onion and bay leaf as Simon and Lindsey do though: once it's laden with nutmeg (although not an entire nutmeg as quite extraordinarily suggested by Theodore), there seems little point. Chicken salad is a popular delicacy in the south that is highly nutritious and very tasty too. Shortage of water and lack of safe drinking water are common sights to see in many underprivileged countries throughout the world. Allow to sit for 30 minutes, then wipe dry with a paper towel. Roast in the oven until golden. Choose an Agiorgitiko that emphasises the grapes trademark ripe plum and fruit qualities. Simply apply a thin layer of olive oil to the vegetable. Filling as a main dish, or a perfect side dish! Take off the heat and gradually stir in the milk. And also provide some pointers on avoiding leftovers in the first place. Allow to sit for 30 minutes, then wipe dry with a paper towel. Heat olive oil in a large skillet, then saut the onion and garlic for a few minutes, till the onion starts to get translucent. Add meat and crumble with a wooden spoin. I like to cook. I also know how important it is to eat healthy for your body and mind. You may have noticed we love Greek cuisine. Or you can completely reinvent the dish and turn it into something brand new. While much of the cuisine of that ancient culture is lighter, fitting more into the Mediterranen diet mold, this is just pure comfort food. There are many vegetables that go well with moussaka. I love to cook, and I make all sorts of dishes. Allow to cool for 15-20 minutes, then gradually whisk in eggs. Cinnamon is a must (only Nigel eschews it), and I've been generous with it but oregano and parsley, as used by Tessa Kiros, add a pleasant whiff of sun-baked herbaceousness to proceedings. Serve as a side dish or over pasta or rice as a main dish. #5 Garlic Knots. Middle-Eastern Moussaka often contains a meaty tomato sauce, which makes acidic red wines a must! Moussaka is an iconic layered eggplant casserole. From homestyle comfort food to exotic dishes from around the world. Prepare the vegetables. My mum always tops her moussaka with a simple bechamel butter, flour, milk an approach also favoured by Nigel Slater and Tessa Kiros. Serving suggestions: Moussaka is traditionally served in very large pieces and it is a heavy dish. Hugh claims an "authentic custardy top, rather than just a cheesy bechamel" with hot milk whisked into eggs, and bulked out with Greek yoghurt but actually the yoghurt makes this a bit grainy. To make the most out of your leftover Moussaka, you can use this opportunity to get involved in crowdsourcing. Along with a big hit of garlic, they bring a taste of the Mediterranean to the dish. Bake for about 25 minutes until soft, golden . Lightly oil a large, deep ovenproof dish (big enough for a family!) Assembly: 1. 2 What to Serve with Moussaka? So, fewer chances of your stored Moussaka going bad. Short answer to this question: well done. Not possessing a mincing machine, or vast reserves of patience, my chunks are coarser than Hugh might deem appropriate, but I like the result it gives the dish more body. Thats another article in itself. Cook till it is no longer pink. Can you reheat moussaka? Melt the butter in a pan, then gradually stir in the flour, creating a smooth paste. (This step removes moisture from the eggplant, avoiding soggy moussaka). Pan fry the potato slices until golden brown both sides and fork tender. Yet from its local origins it has become a well-loved dish worldwide, and makes for a hearty wine pairing on a cold winters eve especially with a local red wine. Simply remove the moussaka from the fridge about an hour before baking, to allow it to first come to room temperature. Brush lightly with the melted butter. For example, the meat sauce can be made ahead of time. Continuing with the theme of weighty reds, a Malbec-Shiraz blend is another interesting choice for pairing with moussaka. If you can get hold of a bottle of retsina, this is a moussaka wine pairing you should definitely try out! Sweeter Pinot Grigio, such as Pinot Gris dAlsace, tends to carry a bit more weight than its Italian counterpart. The most famous version, which we are cooking today, comes from Greece. Dont make another meal for the night. Learn how your comment data is processed. Photograph: Felicity Cloake, Tessa Kiros recipe moussaka. Sometimes the easiest options are the best. Theodore and Tessa's are both quite light and saucy, and I think perasti's a winner until I taste the others. Full ingredient & nutrition information of the Vegetarian Moussaka Calories. What does moussaka literally mean? This makes for an interesting wine pairing experience, with herbal aromas and spicy, savory textures co-existing in harmony. This, in my opinion, is what really sets it apart from others of its ilk such as the shepherd's pie or the lasagne: layers of meltingly soft, every so slightly bitter purple and pale green slices, which all too often sadly, exude oil with every bite. Malbec-Shiraz. Meanwhile, put 2 tbsp olive oil into a large frying pan over a medium high heat and cook the onion until soft. Preheat oven to 180C (Conventional) In an ovenproof dish add a layer of meat sauce, then top with one layer of baked eggplants, then add all of the remaining meat sauce, then add another layer of baked eggplant. If it starts to clump, stop adding, and make it smooth before adding more. Then put it inside a pot and warm it up. Why? Well start from the bottom and work our way up, though they need not be made in that order. Greek Salad: A simple salad made with tomatoes, cucumbers, onions, and olives is the perfect side dish for moussaka. It contains tomatoes, cucumber, lettuce leaves, red bell pepper, jicamas, and mayonnaise. Greek Moussaka pairs best with rich, peppery and lighter red wines such as Tempranillo, Sangiovese, Barbera, Zinfandel, or a young Greek Xinomavro. Stirring constantly, slowly add in the milk. Bring the milk to just below boiling point, and melt the butter in another saucepan. Aubergines are notorious for their sponge-like qualities I believe you could pour in most of a bottle of oil during cooking, and end up with none left in the pan and indeed, Theodore's are notably greasy, even when patted dry before use. To view the purposes they believe they have legitimate interest for, or to object to this data processing use the vendor list link below. If you serve this one up to guests, youll surely get a reputation as the best cook in town! This modern Greek version was developed in the 1920s by famed French trained Greek chef Niklaos Tselements. Greek Salad. Other vegetables that go well with moussaka include spinach, potatoes, and onions. I can't get the feta to melt properly, and kefalotyri proves difficult to come by (Elisavet recommends substituting a mature cheddar), but pecorino, another aged ewe's milk cheese adds a salty, sheepy quality that's perfect with the lamb. Grease a pan large enough to accommodate everything (we used a 12 cast iron skillet, or you can use a 913 inch baking dish). Gradually whisk in egg yolks. Roasted vegetables are a healthy side dish to serve with moussaka (which is quite fatty) and refresh the diner after a heavy meal. It's not just a Greek dish the name is Arabic, and it's known, in various forms, from Egypt to Romania. Slice them to about 1/4 inch, then fry them for a few minutes on each side to soften them up. Elisavet explains the thinking: "If you've made moussaka, you know it needs to set for a bit, before cutting up your piece and serving. The reason is threefold: Layer half of the eggplant, followed by the meat sauce, then the remaining eggplant, and top it all with the bchamel. Its a fun hobby that you can partake in with others who are also into food swaps or dinner swaps. and start layering the half-cooked vegetables: first the sliced potatoes and the after the first layer of potatoes add the layer of eggplants and finely the courgettes. If you're unfamiliar with Greek wines, agiorgitiko and xinomavro are both reasonably widely available home grown varieties. Some of our favorite flavors are asparagus and cashew pesto, but you can add whatever flavor pesto you like. If you're wondering what type of wine to serve with moussaka the obvious answer is a Greek red. Depending on how you wish to salvage it. From our Chicken Souvlaki kebabs, to those tasty little Soutzoukakia meatballs, to those super flavorful Shrimp Saganaki, we cant stop cooking Greek recipes. It is similar to eggplant in texture and the mild flavor ensures that it won't steal attention from the main course. Due to the refrigeration process, your leftover Moussaka wont be the victim of any bacteria or fungus. Unfold the filo leaves. Please leave a comment on the blog or share a photo on Pinterest. There are different variations of moussaka throughout the Balkans and Middle East. We love cooking these special dishes for you. Simply the best Moussaka, you would never know it is vegetarian!! If it starts to clump, stop adding a make smooth before adding more. This lends it a sharp, distinguished bouquet the kind of wine that you normally wouldnt think to pair with food. Finally, you can finish up your soup with a garnish of chopped coriander leaves, pesto, or olive oil. How Much Chicken Salad To Serve Per Person? Good side dish and an easy way to get in a serving of veggies. To get more into the event, you can purposely cook more food and portion it wisely beforehand, so that you can swap it with the other groups and end up with more variety for dinner. Sprinkle on the remaining parmesan. 2 large eggplants, cut into 1/2 inch slices, 1/2 cup shredded parmesan cheese, divided. What Vegetable Goes Good With Moussaka? Ingredients. Save this one for a special Sunday supper or company meal. Simmer over a. 3. Moussaka can be assembled several days in advance and baked just before serving or frozen for up to a month and baked straight from freezer to oven just add an extra 20-25 minutes to the baking time. Take off the heat and allow to cool slightly, then beat in the eggs, salt to taste and slightly more nutmeg than you might think wise (it's a strong flavour, but you need a heft of it in this dish I think - half a teaspoon at least). Moussaka is one of my favorite dishes to make. 3. For this reason, the right moussaka wine pairing really depends on your personal preferences, the selection of wines available in your area, and just how adventurous youre willing to be. Until I talked to Elisavet Sotiriadou, who teaches Greek cookery classes in London, I assumed there was little debate over the meat. 1. Stir in the nutmeg. Our first white wine of the list, Retsina is another local Greek staple that dates back to ancient times. No amount of food is too small to throw away in the trash bin. What kind of moussaka floats your pedalo does the Greek version have the monopoly here for good reason? 12 What are some popular side dishes? Moussaka, like souvlaki, equalled lamb as far as I was concerned. Grease a 9x13 inch baking pan, or a 12" round oven safe skillet. I agree that sweet, robustly-flavoured lamb seems much more at home with the cinnamon and nutmeg in the recipe than pork or beef. Bake for about 25 minutes until soft, golden and floppy. Spanakorizo. Mix in spices and half of the parmesan cheese. easy potato side dish or add some lean ham for a main dish. This is a great option when having guests over. So, when you proceed with deconstructing your Moussaka, you will be able to separate it into several portions of cooked minced meat, eggplants, and potatoes. Then theres the question of local, of course. The meat can be used to make the beef stock even though the stock might smell like leftover Moussaka. Here are some of our favorite side dishes to serve with moussaka: 1. Some of the ways may force you to deconstruct and reassemble the leftover moussaka while others will just range from freezing to reheating. 2. Readers of wine-pages.com seem to agree on one thing: the best wine pairing for moussaka is Agiorgitiko. Tessa includes a layer of potatoes, which, on top of the bechamel makes the dish a bit stodgy, although I can see that, in the winter, it might be a nice addition. Melt the butter in a pan over medium heat, then gradually stir in the flour, creating a smooth paste. We wanted something really special for our 500thpost. Leave your diets at the door! If you would like to change your settings or withdraw consent at any time, the link to do so is in our privacy policy accessible from our home page. This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Baklava. We are compensated for referring traffic and business to Amazon and other companies linked to on this site. 2. Barbera is a medium-bodied Italian red that goes wonderfully with lighter moussakas. And eventually, youll have an idea of just how much you and your family consume throughout the day. But if it tastes good, then whats the harm? Crispy fried courgette fritters. Let's jump right in. Cooking in batches, pan fry the eggplant slices until soft and golden brown on both sides. Having all these in mind, I think its best that we keep our food wastage to a minimum as possible. It can also be frozen in individual sized portions in freezer bags.As it is very dense, it does take some time to reheat. The idlis rice, dosa and is a good accompaniment. You can also make this work for an intimate family meal with the proper table settings. 02/02/2006 17:18. thanks for your replies, it's lamb and aubergine - smells delicious. Elizabeth David suggests beef in A Book of Mediterranean Food, and Tessa Kiros goes for a beef and pork mix in her aunt's recipe, published in Falling Cloudberries. Moussaka is an iconic layered eggplant casserole eaten in the eastern Mediterranean region. Greek Shrimp Gratin. Stir in all of the remaining ingredients. CALORIES: 260.8 | FAT: 0.4 g | PROTEIN: 7.2 g | CARBS: 57.7 g | FIBER: 6.9 g. Drizzle with olive oil and bake for 20-25 minutes, until caramelization takes place. I'll go for the salad option. Firstly, theres the layered nature of the dish. Photograph: Felicity Cloake, Prawn Cocktail Years recipe moussaka. What should I serve with moussaka? Match the amount of food you cook with the amount of food you eat. I get hungry just thinking about it :). Its not worth the waste. link to How Much Chicken Salad To Serve Per Person. Not only that, but food waste also accounts for deforestation and harmful bacteria being released into the atmosphere. Does your moussaka have potatoes in it? Chances are that youll end up with a ton of leftovers that might eventually go to waste unless you decide to salvage it for later. This Greek version is an amazing comfort food, and a perfect make ahead company meal. Heat oil in a skillet and shallow fry the eggplant in batches until lightly golden brown, about 2-3 minutes per side. This is a very rich and filling meal on its own. [] Pickled radishes, tomato fritters, ratatouille, steamed asparagus, and braising greens are a few of the healthy options you can serve. Serve the moussaka with a chunky tomato, cucumber, parsley and mint salad and crusty . The freezing temperature will keep your leftover Moussaka from growing bacteria. Place slices in a colander and gerously salt both sides. On the other hand, the aubergines act like little sponges. You can make your own so you can enjoy it hot and fresh out of the oven, or save some time by buying a baguette from the supermarket. Bring to a simmer, then reduce heat to medium low. Freezing is the most common practice when storing leftovers. It needs to be paired with something light and acidic to balance the flavors. Crusty bread and butter Sometimes, the simplest choices really are the best! Ready? Full ingredient & nutrition information of the, Cassie's Oven-Roasted Vegetables Calories, LoFat Macaroni & Cheese w/Tomato Garnish Calories, Roasted Red Potato with Garlic and Rosemary, Roasted Red Potato with Garlic and Rosemary Calories, Asparagus Salad with Lemon Soy Vinaigrette, Asparagus Salad with Lemon Soy Vinaigrette Calories, Roasted Eggplant, Tomato, and Arugula Salad, Roasted Eggplant, Tomato, and Arugula Salad Calories, Stuffed Portobello Mushrooms on the Grill, Stuffed Portobello Mushrooms on the Grill Calories, Chicken with Couscous and Veggies Calories. This provides a well-matched counterpoint to the moussaka, while retaining the versatility that makes Pinot Grigio a great food pairing wine. #2 Crusty Bread and Butter. What most, if not all moussakas have in common is a tomato sauce indeed, according to the Oxford Companion to Food, the name comes from Arabic "to moisten", referring to this very ingredient. The sauce should be nice and thick. Add the garlic, cinnamon and oregano and cook for a further couple of minutes, then stir in the lamb. Photograph: Felicity Cloake, Nigel Slater recipe moussaka. SparkPeople closed in August 2021 so you can no longer save or track recipes. It makes me happy, and I know it does the same for others. This side dish works great along side any protein or pasta and is packed with vitamins! If theres a way to salvage even half a plate, do it. Stir in the tomato and wine, bring to a simmer, then turn the heat down low and cook for 3040 minutes until most of the liquid has evaporated. Choose Barbera wisely though, because heavier, fattier moussaka might prove too strong for this young Italian delicacy. You can puree the portion of your vegetables that youve kept aside with 4 or 5 cups of vegetable or chicken broth. The eggplants (aubergines) and potatoes are the foundation of a Greek Moussaka (Muscaca) and they serve two very different purposes. Turn up the heat slightly, and brown the lamb well, cooking until the mixture is quite dry. What Should I Serve With Moussaka? After all, the lamb has enough fat in it to ensure the dish will never be dry. Moussaka is a classic dish from Greek, Egypt and the Balkans, typically made from potatoes, aubergines, tomatoes and minced meat. Season and stir in the parsley. Allow to simmer at least 20-30 minutes. Hugh Fearnley-Whittingstall, never one to shy away from some hard work, suggests using up cold roast lamb: indeed, "the roasting of the meat gives a depth of flavour that is hard to achieve with raw meat". Required fields are marked *. If you want to avoid leftovers altogether, then its best to start from scratch. Keep stirring over the heat until it thickens up. And as water is used when producing food, youre wasting thousands of liters of water by doing so. Delicious, simple and fast snack or side dish. Thaw the moussaka overnight in the refrigerator, then cover with aluminum foil and reheat in a 350 degree oven until hot throughout. It is a good distribution Sandwiches.Cilantro aid digestion, settle an upset stomach and . Marinated vegetables are another complementary side dish to serve with moussaka. With its medium-weight bite and low acidity, Agiorgitiko is an easy-drinking pairing wine that will really help to bring out the flavors in your Moussaka. It's funny how quick the British are to forget the damp privations of our dreary winters. As with other Greek food wine pairings, choosing the perfect wine for moussaka presents a few different challenges. Your email address will not be published. Not to mention that there are various ways to portion and store your Moussaka for later use or consumption. Bread and butter that are crisp. Arrange a third of the aubergines in the base of an oven dish, and top with half the meat. 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