2 medium eggplants
1/2 lb ground beef
1 cup chopped onion
1/4 cup burgundy wine
1/4 cup water
2 tbsp parsley flakes
3 tbsp tomato paste
1 tsp salt dash pepper
1/4 cup bread crumbs
2 beaten eggs
1/4 cup grated sharp american cheese dash c, innamon
1/4 cup bread crumbs
3 tbsp butter or margarine
3 tbsp flour
1 1/2 cup milk
1/2 tsp salt dash pepper dash nutmeg
1 beaten egg
1/4 cup shredded sharp american cheese
Directions
Oven temperature - 350 degrees. Pare eggplants; cut into slices 1/4
inch thick. Sprinkle with a little salt and set aside. In skillet,
brown meat and onion; drain off fat. Add wine, water, parsley, tomato
paste and 1 teaspoon salt and dash pepper. Simmer until liquid is
nearly absorbed. Cool. Stir in 1/4 cup bread crumbs and 2 beaten
eggs, the first 1/4 cup cheese and cinnamon. In sauce pan melt
butter, stir in flour and milk and stir until thickened. Add a little
of the hot sauce to the one beaten egg; return to hot mixture. Cook
over low heat 2 minutes, stirring constantly. Brown eggplant slices
on both sides in a little hot oil. Sprinkle bottom of 12 x 7 1/2 x 2
inch baking dish with remaining bread crumbs. Cover with layer of
eggplant slices; spoon on all meat mixture. Arrange remaining
eggplant over meat. Pour milk-egg sauce over top with remaining 1/4
cup shredded cheese. Bake in over for about 45 minutes. Serve hot with
spaghetti sauce and Greek salad.
Servings: 6 servings
617628 Moussake (Greek) Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverage; Cheese; Meat; Vegetable
The History of Recipes
Recipes as an idea can be tracked far back into ancient history, in fact as far back into history as the ancient Egyptians, and maybe even further. Having said that, in the main part, these ancient cookbooks were just very basic pictorial instructions for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to experts in ancient history is a series of ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans 25BC a man called Apicius created a number of scripts detailing recipes cooked by his fellow Romans. In his scrolls, Apicius describes how the roman meals were split into appetizers, main meal and desserts, a style of dining still practiced today. Aspicius recounts how the ancient cooks made use of a good variety of aromatic flavours, including a few that are still present in modern kitchens for example thyme, rue and dill. Moving our culinary historical trip onwards, we have some recipe books dating from the fourteenth century - a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these two books are unconnected to the indian curry that is popular today, but instead accounts of the types of food cooked for the rich and wealthy people of the period. Later on, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from Arab cuisine, including coriander, basil and rosemary. These new herbs and spices created an eruption in recipe books, many of which are kept safe in private cookery archives. When we get to the 20th century, cooking publications were in great demand, due to higher levels of literacy, people having increased free time and a general increase in wealth. |
We hope you enjoy this 617628 Moussake (Greek) recipe.
