Search results
Results from the WOW.Com Content Network
Moussaka (/ m uː ˈ s ɑː k ə /, UK also / ˌ m uː s ə ˈ k ɑː /, US also / ˌ m uː s ɑː ˈ k ɑː /) is an eggplant (aubergine)- or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations.
He shows off a classic mezze platter with hummus and smoky eggplant dip, country-style Greek salad with feta cheese, hearty and rich moussaka, and crispy, sweet, nutty baklava. Mezze Plate by John ...
Many Greek and Balkan dishes, such as briam, dolmas (when made without minced meat), fasolada, gemista, vegetable based moussaka and spanakopita. Tolstoy's vegetarian breakfast. Russian cuisine developed a significant vegetarian tradition in czarist time, based on the example of Leo Tolstoy. [6]
It is often stewed, as in the French ratatouille, or deep fried as in the Italian parmigiana di melanzane, the Turkish karnıyarık or Turkish and Greek musakka/moussaka, and Middle-Eastern and South Asian dishes. Eggplants can also be battered before deep-frying and served with a sauce made of tahini and tamarind.
In the 20th century, French cuisine had a major influence on Greek cooking, [44] [45] [46] largely due to the French-trained chef Nikolaos Tselementes, who created the modern Greek pastitsio; he also created the modern Greek version of moussaka by combining an existing eggplant dish with a French-style gratin topping.
Moussaka – Dish of layered vegetables, sauce and meat; Nut roast – Vegetarian dish; Oysters Bienville – Seafood recipe – sometimes prepared as a casserole; Panackelty – Beef casserole dish from North East England; Pastelón – Puerto Rican and Dominican casserole; Pastitsada – Greek pasta dish; Pastitsio – Greek baked pasta dish
1 cup low-fat plain strained Greek-style yogurt. ½ cup raspberries. Lunch (414 calories) ... you can repeat a different one in this plan or browse some of our other high-protein recipes. For this ...
Moussaka (μουσακάς) Casserole made of (typically fried) aubergine, potato, and spiced minced meat. There are other, less common variations besides eggplant, such as zucchini. The modern version of the dish was created by the Greek chef Nikolaos Tselementes in the 1920s Makálo (μακάλο)