Adapted from Musa Dagdeviren, as presented at the 2008 World of Flavors Conference
Serves 6-8 (more…)
Recipes
Aglaia’s Mousaka (or Moussaka)
My Mousaka (or moussaka) with layers of eggplants, potatoes, and peppers, is topped with yogurt and olive oil béchamel. I recently added the spicy and smoky Kea sausage to the lamb, to deepen and enrich the flavor.
Read HERE about the origin of this iconic Greek dish.
‘Pseudo-moussaka’ is the meat-less, vegetarian version of the dish that my mother often prepared in the summer (scroll down to see this delicious Variation).
See the video of My moussaka from Joanne Weir’s Plates and Places.
Little did we know how idiosyncratic the name of the vegetarian version were to our home. We all loved it and I thought the term ‘pseudo-moussaka’ was common until my first husband burst into wild laughter upon hearing the name of my family dish! After much investigation he concluded that it was family jargon, but it was ours, and it was delicious.
I serve large spoonfuls, as with all gratin dishes; not perfectly cut squares. If you prefer a more elegant presentation make it in individual clay pots.
Makes 6 servings
Braised Veal with Artichokes in Egg and Lemon Sauce
Contrary to the mild dish my mother cooked, I add green chilies or plenty of freshly ground pepper to my veal and artichoke avgolemono.
The veal & Artichoke dish is from my book. PHOTO by Anastasios Mentis.
Serves 4 (more…)
Baked Scallion – Parsley Meatballs with Avgolemono Sauce
The tart egg and lemon sauce complements beautifully these sweet, light, and simple baked meatballs.
Serve with rice or bulgur pilaf.
You can also serve the meatballs and the sauce over tagliatelle or spaghetti, simply tossed with fruity olive oil after cooking the pasta al dente.
Instead of serving the sauce on the side, meatballs are sometimes cooked in a chicken or meat avgolemono soup. On this occasion some rice may be added to the meatball mixture, and they are called giouvarlakia.
Serves 4-6