Grant McWilliams

Food Moussaka!

Moussaka!

There's a wild Moussaka loose in the theater! When I tell people I'm eating Moussaka for dinner I get some strange responses. At the very least I get a "What's Moussaka?" with a wrinkled up nose. I tell them it's like Lasagna without the noodles, meat, tomato sauce or cheese which is usually followed by an "Oh!" from them. So what is Moussaka? It's a Greek cassarole dish comprised of lamb, eggplant, breadcrumbs, spices and bechemal sauce. Sometimes we cheat and use half lamb and half hamburger if we're poor. The meat is cooked with spices and herbs (cinnamon, cloves, garlic) and then the pan is deglazed with red wine. Tomato puree is added and the whole thing is simmered for a while. The breadcrumbs, meat mixture and fried eggplant are layered in a glass baking dish and topped with Bechamel and baked for 30 minutes. Our recipe is getting closer to being where I want it and when I'm happy I'll upload the recipe. Moussaka is good paired with pita brushed with olive oil and warmed on a comal dipped in Tzatziki sauce.