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
It is quite feasible to prove the history of transcribed cooking instructions way back into distant history, at least as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, these, ancient recipes were just primitive hieroglyphic recipes for preparing meals.
In fact, the most ancient recipe found, according to historians is a collection of ancient tablets in ancient Sumerian describing the baking 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 tried it feel wonderful and blissful. Progressing into The time of the roman empire 25BC a man called Apicius assembled a few documents showing how to cook the recipes enjoyed by the Romans. In his scrolls, he recounts how the meals were divided into appetizers, main course and desserts, something we still use today. Aspicius also describes how the cooks of his times were skilled in the use of a wide range of aromatic flavours, including many that are still in use today like thyme, mint and dill. Later, there are some books which were published in the 1300s ; one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the indian curry that is familiar to us all today, but instead accounts of the types of meals cooked for the rich and powerful. Later on in the 1400s, the Crusaders brought back a variety of foods and spices from the East, such as parsley and basil. These new foods and tastes created a torrent in recipe books, most of which are kept safe in private cookery archives. For the centuries that followed, the powerful families of the West strove to serve up the most extravagent meals, and as a result cooks and their recipe collections were much in demand. However, it was during the nineteenth century that cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, trying out, and recording recipes that were common in the better off homes of the day. By the time we get to the 20th century, recipe books are greatly in demand as a result of increased literacy, more spare time and having more money. |
We hope you enjoy this Moussaka With Rice recipe.
