1 cup rice
1 large eggplant
1 salt
2 large potatoes
14 oz can tomatoes
4 each garlic cloves, chopped
1 each onion, chopped
1 pinch pepper
1 cup olive oil
2 tbsp ghee
2 tbsp flour
2 1/2 cup soya milk
1 pinch nutmeg
1 salt & pepper
1 tsp allspice
Directions
Wash rice & soak for 30 minutes. Slice eggplant into rounds & soak in
slightly salted water. Peel & cut potatoes into rounds. Put rice in
a pan with the tomatoes, garlic, onion, salt & pepper. Add 2 c water
& allow to simmer gently until the water has been absorbed.
Dry the eggplants & fry in the olive oil until they just begin to turn
golden. Put side. Fry the potatoes in the same way.
Make the white sauce. In a pot, heat the ghee. Gradually stir in the
flour, then the soya milk. Add a pinch of salt, pepper & nutmeg.
Simmer gently for 1 minute. Set aside.
Grease a casserole dish. Put in a layer of potatoes, followed by
eggplant & finally the rice mixture. Space out the allspice berries
on the top. Add the sauce. Bake at 375F for about 30 minutes.
Adapted from Jack Santa Maria, "Greek Vegetarian Cookery"
Servings: 4 servings
Moussaka With Rice Recipe brought to you by Recipe Ideas
Categories: Rice; Vegetable
The History of Recipes
We are able to read the history of `recipes` far back into antiquity, certainly as far as the Egypt of the Pharoahs, and possibly even further than that. Having said that, generally, these old cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history is a collection of stone tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Later on, in The time of the roman empire around 25BC a man called Apicius created a number of documents showing how to cook the recipes prepared by the Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvre, main meal and afters, something that is very familiar to us today. Aspicius also informs us how the ancient cooks used a good variety of herbs and spices, including a few you will know for example bay, fennel and parsley. As we move on, we have a couple of books which were published in the fourteenth century : a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the curry that appears on menues today, but instead descriptions of the types of meals cooked for the upper classes of the period. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and spices from the holy land, including basil and rosemary. These new foods and tastes prompted an eruption in manuscripts on cooking, some of which are kept safe in academic collections. During the following few hundred years, the rich families of Wesstern Europe strove to lay on the most extravagent banquests, and consequentially the best cooks and their collection of recipes could command a high salary. However, it wasn`t until the 19th century that cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collecting, verifying, and writing down the recipes of their peers. By the time we get to the 1900s, cooking publications are starting to become popular as a result of better eduction, more leisure time and a general increase in wealth. |
We hope you enjoy this Moussaka With Rice recipe.
