Moussakas (pr. mouh-sah-KHAS), is a casserole of layered sautéed slices of potatoes and eggplants (in some places they also add zucchini and tomatoes), with the meat sauce (either pork or veal) in the middle layer and topped with a lush layer of béchamel sauce and myzithra or graviera cheese, baked in the oven.
Greek
Béchamel Sauce, is a White Sauce, made with all-purpose flour, butter (or olive oil) and milk. The Greek version also includes eggs and cheese.
This homemade flaky butter phyllo is a simplified way of making dough similar to puff pastry, which makes it ideal for Greek Pites (pies).
Rice Pilaf (Rizi Pilafi), is one of the easiest side dishes, made with long grain white rice and stock. It takes about 10 – 20 minutes to cook and it a great side dish to any meat dish with a red or white sauce.
Avgolemono, from the words avgo = egg and lemoni = lemon, is a Greek sauce made with eggs, lemons and stock from the food we are cooking. It takes a little practice to learn How to make Avgolemono sauce, but it’s not diffficult at all if you follow my instructions.
Fresh okra is often maligned for being slimy, but if they are handled properly, before cooked, these small, green pods will become delicious when cooked!
Every Greek family has a Kotopoulo Lemonato recipe. Kotopoulo means chicken and lemonato, which means lemony, is the method the dish is cooked with lemon and usually with oregano.