Wife and I ate at the Greek restaurant today after church. Ordered some
kind of "deluxe sampler for 2" dinner. One of the items was moussaka,
which I've eaten before but never at a restaurant. It was good, but a
little strange; it had thinly sliced red-skin potatoes in it along with
the eggplant, I didn't taste any cinnamon, and the bechamél sauce on top
was a vivid orange color.

What did they put in it to make it orange? Saffron and a little tomato
paste maybe? And is it normal to have moussaka made with potatoes and
no cinnamon? (maybe Greek moussaka is different than Turkish, is
different than Egyptian, is different than...)

Bob

On Sun 22 Jun 2008 08:53:03p, zxcvbob told us...

> Wife and I ate at the Greek restaurant today after church. Ordered some
> kind of "deluxe sampler for 2" dinner. One of the items was moussaka,
> which I've eaten before but never at a restaurant. It was good, but a
> little strange; it had thinly sliced red-skin potatoes in it along with
> the eggplant, I didn't taste any cinnamon, and the bechamél sauce on top
> was a vivid orange color.
>
> What did they put in it to make it orange? Saffron and a little tomato
> paste maybe? And is it normal to have moussaka made with potatoes and
> no cinnamon? (maybe Greek moussaka is different than Turkish, is
> different than Egyptian, is different than...)
>
> Bob
>

I've never had it with potatoes. Use of cinnamon varies.

--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/22(XXII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Clones are people two.
-------------------------------------------

"zxcvbob" > ha scritto nel messaggio
...
> Wife and I ate at the Greek restaurant today after church. Ordered some
> kind of "deluxe sampler for 2" dinner. One of the items was moussaka,
> which I've eaten before but never at a restaurant. It was good, but a
> little strange; it had thinly sliced red-skin potatoes in it along with
> the eggplant, I didn't taste any cinnamon, and the bechamél sauce on top
> was a vivid orange color.
>
> What did they put in it to make it orange? Saffron and a little tomato
> paste maybe? And is it normal to have moussaka made with potatoes and no
> cinnamon? (maybe Greek moussaka is different than Turkish, is different
> than Egyptian, is different than...)
>
> Bob

Potatoes are quite ordinary, although peeled. The orange colr has me
stymied and I can't think why the bechamel would be colored. Sometimes the
fat is colored, but the bechamel?


--
http://www.judithgreenwood.com

"zxcvbob" > wrote in message
...
> Wife and I ate at the Greek restaurant today after church. Ordered some
> kind of "deluxe sampler for 2" dinner. One of the items was moussaka,
> which I've eaten before but never at a restaurant. It was good, but a
> little strange; it had thinly sliced red-skin potatoes in it along with
> the eggplant, I didn't taste any cinnamon, and the bechamél sauce on top
> was a vivid orange color.
>
> What did they put in it to make it orange? Saffron and a little tomato
> paste maybe? And is it normal to have moussaka made with potatoes and no
> cinnamon? (maybe Greek moussaka is different than Turkish, is different
> than Egyptian, is different than...)
>
> Bob

I've had the Greek version, but never tasted cinnamon in it

- never even knew it had it as an ingredient!

"zxcvbob" > wrote in message

> What did they put in it to make it orange?

Cheddar cheese?

Carrots?

S.

zxcvbob wrote:
> Wife and I ate at the Greek restaurant today after church. Ordered some
> kind of "deluxe sampler for 2" dinner. One of the items was moussaka,
> which I've eaten before but never at a restaurant. It was good, but a
> little strange; it had thinly sliced red-skin potatoes in it along with
> the eggplant, I didn't taste any cinnamon, and the bechamél sauce on top
> was a vivid orange color.
>
> What did they put in it to make it orange? Saffron and a little tomato
> paste maybe? And is it normal to have moussaka made with potatoes and
> no cinnamon? (maybe Greek moussaka is different than Turkish, is
> different than Egyptian, is different than...)
>
> Bob
Bob: the recipe I use for moussaka comes from a little cookbook I bought
in Athens in 1985. Cinnamon sticks are used in the preparation and there
are no potatoes in it. The bechamel is standard white. I have no idea
what you were eating.

As far as the nationality of a dish in that region is concerned remember
that most of the Middle East and Greece, Bulgaria, and other regions,
belonged to the Ottoman Empire until about 1917-18. the only regional
difference may be in the ingredients. Maybe the restaurant owners region
of Greece used taters and carrots or something similar. Sorta like that
stuff Cincinnati, Ohio calls chili. <VBG>

George

In article >,
zxcvbob > wrote:

> What did they put in it to make it orange?

Annatto? Food color?

> And is it normal to have moussaka made with potatoes and
> no cinnamon? (maybe Greek moussaka is different than Turkish, is
> different than Egyptian, is different than...)

I'd believe that.
Or maybe eggplant was too expensive this week to use only that.
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

Melba's Jammin' wrote:
> In article >,
> zxcvbob > wrote:
>
>> What did they put in it to make it orange?
>
> Annatto? Food color?
>
>> And is it normal to have moussaka made with potatoes and
>> no cinnamon? (maybe Greek moussaka is different than Turkish, is
>> different than Egyptian, is different than...)
>
> I'd believe that.
> Or maybe eggplant was too expensive this week to use only that.



Annatto would do it. That's exactly what color it was. Don't know why
they would have used it tho'. (it was good; DW wouldn't eat any of it
because it was the "wrong color" so I got the whole piece :-) It also
might have just had a lot of dark egg yolks in it.

I found some recipes last night that used potatoes. Here's one:
http://lldzines.com/moussaka/moussaka-print.htm (I think I would
substitute ground lamb for the beef, and maybe leave out most of the
Parmesan cheese.) I also have George's recipe (no potatoes.)

Now I just need to plant some eggplants in the garden. I seldom see
them available in the grocery stores -- although maybe they are there
and I'm just not looking. It could happen.

Bob

zxcvbob wrote:
> Melba's Jammin' wrote:
>> In article >,
>> zxcvbob > wrote:
>>
>>> What did they put in it to make it orange?
>>
>> Annatto? Food color?
>>
>>> And is it normal to have moussaka made with potatoes and no
>>> cinnamon? (maybe Greek moussaka is different than Turkish, is
>>> different than Egyptian, is different than...)
>>
>> I'd believe that. Or maybe eggplant was too expensive this week to
>> use only that.
>
>
>
> Annatto would do it. That's exactly what color it was. Don't know why
> they would have used it tho'. (it was good; DW wouldn't eat any of it
> because it was the "wrong color" so I got the whole piece :-) It also
> might have just had a lot of dark egg yolks in it.
>
> I found some recipes last night that used potatoes. Here's one:
> http://lldzines.com/moussaka/moussaka-print.htm (I think I would
> substitute ground lamb for the beef, and maybe leave out most of the
> Parmesan cheese.) I also have George's recipe (no potatoes.)
>
> Now I just need to plant some eggplants in the garden. I seldom see
> them available in the grocery stores -- although maybe they are there
> and I'm just not looking. It could happen.
>
> Bob
I don't know about your Southern Canada garden area Bob but we only grow
Ichiban variety Japanese eggplant anymore. Very prolific, sweet, no
bitterness at all and, in our climate, will bear until first frost. Our
plants are about two feet tall at the moment and we picked six eggplant
yesterday.

Michael "Dog3" wrote:
> zxcvbob >
> : in rec.food.cooking
>
>> Wife and I ate at the Greek restaurant today after church. Ordered
>> some kind of "deluxe sampler for 2" dinner. One of the items was
>> moussaka, which I've eaten before but never at a restaurant. It was
>> good, but a little strange; it had thinly sliced red-skin potatoes
>> in it along with the eggplant, I didn't taste any cinnamon, and the
>> bechamél sauce on top was a vivid orange color.
>>
>> What did they put in it to make it orange? Saffron and a little
>> tomato paste maybe? And is it normal to have moussaka made with
>> potatoes and no cinnamon? (maybe Greek moussaka is different than
>> Turkish, is different than Egyptian, is different than...)
>
> I've only had moussaka a few times. I enjoyed it every time. I don't
> recall having potatoes in it any of the times I've tried it. I've
> never tasted a strong cinnamon taste but could detect it. I don't
> remember a vivid orange color but it's been awhile since I've had it.
> Maybe they put a carrot in it or as you said, a bit of tomato paste.
>
> Michael

When I've had Moussaka in Greek restaurants (and my husband's Boss' Greek
wife makes it this way, too) it's a creamy tomato sauce base layered with
eggplant, meat and cheese - like a lasagna. I've never had potatoes in it.

kili

The Cook wrote:
> On Sun, 22 Jun 2008 22:53:03 -0500, zxcvbob >
> wrote:
>
>> Wife and I ate at the Greek restaurant today after church. Ordered
>> some kind of "deluxe sampler for 2" dinner. One of the items was
>> moussaka, which I've eaten before but never at a restaurant. It was
>> good, but a little strange; it had thinly sliced red-skin potatoes
>> in it along with the eggplant, I didn't taste any cinnamon, and the
>> bechamél sauce on top was a vivid orange color.
>>
>> What did they put in it to make it orange? Saffron and a little
>> tomato paste maybe? And is it normal to have moussaka made with
>> potatoes and no cinnamon? (maybe Greek moussaka is different than
>> Turkish, is different than Egyptian, is different than...)
>>
>> Bob
>
>
> Here is a recipe for Moussaka from a cookbook I bought at a Greek
> festival. Probably a good one to use when eggplant is not in season.
>

(excellent recipe snipped)

I didn't think about off-season! I'll bet that's when they *did* substitute
potatoes! Good call.

kili

On Sun, 22 Jun 2008 22:53:03 -0500, zxcvbob >
wrote:

>Wife and I ate at the Greek restaurant today after church. Ordered some
>kind of "deluxe sampler for 2" dinner. One of the items was moussaka,
>which I've eaten before but never at a restaurant. It was good, but a
>little strange; it had thinly sliced red-skin potatoes in it along with
>the eggplant, I didn't taste any cinnamon, and the bechamél sauce on top
>was a vivid orange color.
>
>What did they put in it to make it orange? Saffron and a little tomato
>paste maybe? And is it normal to have moussaka made with potatoes and
>no cinnamon? (maybe Greek moussaka is different than Turkish, is
>different than Egyptian, is different than...)
>
>Bob


Here is a recipe for Moussaka from a cookbook I bought at a Greek
festival. Probably a good one to use when eggplant is not in season.

Potato and Beef Casserole - Moussaka 2

3 large potatoes
Oil (for frying)
1 1/2 lb. ground beef
1 onion, chopped
2 tsp. salt
1 (8 oz) can tomato sauce
1 cup water
4 eggs
3/4 cup Parmesan or Kefalotiiri cheese, grated
1/2 cup milk
Salt & pepper to taste

1. Peel potatoes and cut into 1/2 inch crosswise slices.
2. Saute potato slices in oil until light brown, or brush potato
slices lightly with oil and broil about six inches from the heat until
lightly browned.
3. Brown ground beef with onion. Add salt, pepper, tomato sauce, and
water. Simmer until liquid evaporates.
4. Prepare sauce by beating eggs until light and fluffy. Add 1/2 cup
grated cheese, milk, salt and pepper. Set aside.
5. Place a layer of potatoes in a greased 8 x 12 pinch baking pan.
Spread meat mixture over potatoes; sprinkle with remaining cheese and
top with another layer of potatoes. Pour sauce over and bake at 350°F
for 45 minutes.

"Melba's Jammin'" > ha scritto nel messaggio
maybe Greek moussaka is different than Turkish, is
>> different than Egyptian, is different than...)
>
> I'd believe that.
> Or maybe eggplant was too expensive this week to use only that.
> --
> -Barb,

There's your next destination, Barb and check out the moussaka. No buses
though, cuz you'll get wet.

> > *zxcvbob > wrote:

> Now I just need to plant some eggplants in the garden. *I seldom see
> them available in the grocery stores -- although maybe they are there
> and I'm just not looking. *It could happen.
>
> Bob

==========================================

Try an Asian store that carries fresh produce. Mine has several
varieties of eggplants - little green striped Thai ones, small white
and various shades of purple (some Japanese?) Oddly, they never seem
to have big purple ones! I've read that Japanese etc. prefer smaller
fruits. (fruits?)

Lynn in Fargo
Only likes eggplant when she doesn't know that is what she's eating

kilikini wrote:
> The Cook wrote:
>> On Sun, 22 Jun 2008 22:53:03 -0500, zxcvbob >
>> wrote:
>>
>>> Wife and I ate at the Greek restaurant today after church. Ordered
>>> some kind of "deluxe sampler for 2" dinner. One of the items was
>>> moussaka, which I've eaten before but never at a restaurant. It was
>>> good, but a little strange; it had thinly sliced red-skin potatoes
>>> in it along with the eggplant, I didn't taste any cinnamon, and the
>>> becham�l sauce on top was a vivid orange color.
>>>
>>> What did they put in it to make it orange? Saffron and a little
>>> tomato paste maybe? And is it normal to have moussaka made with
>>> potatoes and no cinnamon? (maybe Greek moussaka is different than
>>> Turkish, is different than Egyptian, is different than...)
>>>
>>> Bob
>>
>> Here is a recipe for Moussaka from a cookbook I bought at a Greek
>> festival. Probably a good one to use when eggplant is not in season.
>>
>
> (excellent recipe snipped)
>
> I didn't think about off-season! I'll bet that's when they *did* substitute
> potatoes! Good call.
>
> kili
>
>


I always assume moussaka was a specific dish made with eggplant (maybe
with some regional variations.) It seems the word actually is just
Turkish for "hotdish". ;-)

Bob

zxcvbob wrote:
>
> kilikini wrote:
>> The Cook wrote:
>>> On Sun, 22 Jun 2008 22:53:03 -0500, zxcvbob >
>>> wrote:
>>>
>>>> Wife and I ate at the Greek restaurant today after church. Ordered
>>>> some kind of "deluxe sampler for 2" dinner. One of the items was
>>>> moussaka, which I've eaten before but never at a restaurant. It was
>>>> good, but a little strange; it had thinly sliced red-skin potatoes
>>>> in it along with the eggplant, I didn't taste any cinnamon, and the
>>>> becham�l sauce on top was a vivid orange color.
>>>>
>>>> What did they put in it to make it orange? Saffron and a little
>>>> tomato paste maybe? And is it normal to have moussaka made with
>>>> potatoes and no cinnamon? (maybe Greek moussaka is different than
>>>> Turkish, is different than Egyptian, is different than...)
>>>>
>>>> Bob
>>>
>>> Here is a recipe for Moussaka from a cookbook I bought at a Greek
>>> festival. Probably a good one to use when eggplant is not in season.
>>>
>>
>> (excellent recipe snipped)
>>
>> I didn't think about off-season! I'll bet that's when they *did*
>> substitute potatoes! Good call.
>>
>> kili
>>
>
>
> I always assume moussaka was a specific dish made with eggplant (maybe
> with some regional variations.) It seems the word actually is just
> Turkish for "hotdish". ;-)
>
> Bob
And moussaka with eggplant is moussaka melitanes. Greek translations
just call it an eggplant casserole.

In article >,
zxcvbob > wrote:

> Now I just need to plant some eggplants in the garden. I seldom see
> them available in the grocery stores -- although maybe they are there
> and I'm just not looking. It could happen.
>
> Bob
Clean your lenses.
--
-Barb

Melba's Jammin' wrote:
> In article >,
> zxcvbob > wrote:
>
>> Now I just need to plant some eggplants in the garden. I seldom see
>> them available in the grocery stores -- although maybe they are there
>> and I'm just not looking. It could happen.
>>
>> Bob
> Clean your lenses.
and remember that most eggplant in the market are purple.

On Mon, 23 Jun 2008 06:53:22 -0500, George Shirley
> wrote:

>zxcvbob wrote:
>> Wife and I ate at the Greek restaurant today after church. Ordered some
>> kind of "deluxe sampler for 2" dinner. One of the items was moussaka,
>> which I've eaten before but never at a restaurant. It was good, but a
>> little strange; it had thinly sliced red-skin potatoes in it along with
>> the eggplant, I didn't taste any cinnamon, and the bechamél sauce on top
>> was a vivid orange color.
>>
>> What did they put in it to make it orange? Saffron and a little tomato
>> paste maybe? And is it normal to have moussaka made with potatoes and
>> no cinnamon? (maybe Greek moussaka is different than Turkish, is
>> different than Egyptian, is different than...)
>>
>> Bob
>Bob: the recipe I use for moussaka comes from a little cookbook I bought
>in Athens in 1985. Cinnamon sticks are used in the preparation and there
>are no potatoes in it. The bechamel is standard white. I have no idea
>what you were eating.
>

st. patrick's day for the protestants?

your pal,
blake

"zxcvbob" > wrote in message
...
> Wife and I ate at the Greek restaurant today after church. Ordered some
> kind of "deluxe sampler for 2" dinner. One of the items was moussaka,
> which I've eaten before but never at a restaurant. It was good, but a
> little strange; it had thinly sliced red-skin potatoes in it along with
> the eggplant, I didn't taste any cinnamon, and the bechamél sauce on top
> was a vivid orange color.
>
> What did they put in it to make it orange? Saffron and a little tomato
> paste maybe? And is it normal to have moussaka made with potatoes and no
> cinnamon? (maybe Greek moussaka is different than Turkish, is different
> than Egyptian, is different than...)
>
> Bob

If it had cinnamon they were probably Turks or Armenians.

The orange tinge would come from the tomato paste in the meat mixture
bleeding through

It does not sound well made. Nutmeg yes cinnamon no.


--
Old Scoundrel

(AKA Dimitri)

"Michael "Dog3"" > wrote in message
. ..
> "Dimitri" >
> : in rec.food.cooking
>
>
>> If it had cinnamon they were probably Turks or Armenians.
>>
>> The orange tinge would come from the tomato paste in the meat mixture
>> bleeding through
>>
>> It does not sound well made. Nutmeg yes cinnamon no.
>
> Hmmm... Nutmeg is not a favorite spice of mine. I know when I've had
> moussaka here I tasted what I thought to be cinnamon. Just a hint of it
> though. I didn't know moussake had nutmeg in it.
>
> Michael

Usually in the béchamel/custard, and in the meat mixture.


--
Old Scoundrel

(AKA Dimitri)

Michael \"Dog3\" > wrote:

>Hmmm... Nutmeg is not a favorite spice of mine. I know when I've had
>moussaka here I tasted what I thought to be cinnamon. Just a hint of it
>though. I didn't know moussake had nutmeg in it.

Bechamel sauce with nutmeg sounds like an attempt to
make a mideast dish tast non-middle eastern.

You can make moussaka without any of this.

Steve

Janet Baraclough wrote:
> The message >
> from "Michael \"Dog3\"" > contains these words:
>
>> "Dimitri" >
>> : in rec.food.cooking
>
>
>>> If it had cinnamon they were probably Turks or Armenians.
>>>
>>> The orange tinge would come from the tomato paste in the meat mixture
>>> bleeding through
>>>
>>> It does not sound well made. Nutmeg yes cinnamon no.
>
>> Hmmm... Nutmeg is not a favorite spice of mine.
>
> I love it, grated fresh from the nut.
>
> I know when I've had
>> moussaka here I tasted what I thought to be cinnamon. Just a hint of it
>> though. I didn't know moussake had nutmeg in it.
>
> I've eaten it in Greece and Turkey , made with nutmeg, and that's how
> I do it at home. Never with cinnamon.
>
> Janet.

I don't like any such "sweet" spice in moussaka. That might be
because the one I had as a kid contained no such thing. (The
recipe came from Gourmet magazine and utilized leftover lamb.)

--
Jean B.

zxcvbob > wrote:

> I always assume moussaka was a specific dish made with eggplant (maybe
> with some regional variations.) It seems the word actually is just
> Turkish for "hotdish". ;-)

Heh! Moussaka is probably Arabic in origin, as a word, at least. As to
the recipe, one with aubergines/eggplants... there are also other kinds
of moussaka out there..., here is one I like best of them all - and I
posted it before. The recipe is from the most wonderful _A Pike in the
Basement_ by Simon Loftus. "Zestó" means "hot".

Victor

Moussaka

Many cookery books give recipes for Moussaka, most of them dreadful. My
version goes like this.

Slice an aubergine or two. Salt, sweat and dry the slices, then sauté
until golden brown in just sufficient olive oil to prevent burning.
Keep warm and dry.

Finely chop a few onions, soften in oil, add finely diced leftovers of
cooked lamb (_not_ beef), tomato purée, salt and black pepper, a little
white wine. Simmer for twenty minutes. Stir in plenty of chopped
parsley.

In a shallow dish, lay a layer of aubergine, a layer of lamb, a layer of
aubergine and so on.

The custard on the top is the most important part, always wrongly
taught. Grate a little very hard goat's cheese (or parmesan) into a
small bowl of Greek sheep's yoghurt. With a fork, quickly and hard,
beat in two eggs until it's frothy. Pour on top of the lamb and
aubergine and cook in the top of a hot oven until brown and bubbling.
Zestó!

Serve with a few boiled potatoes and green salad.

_Suggested Wine_ I see no point in drinking anything other than Retsina
with Moussaka, but those who find this resinated white wine not to their
taste could try a good but light Italian red; something like a really
good Bardolino, for example. Young claret also goes well, but nothing
too grand, or too old.

Victor Sack wrote:
> zxcvbob > wrote:
>
>> I always assume moussaka was a specific dish made with eggplant (maybe
>> with some regional variations.) It seems the word actually is just
>> Turkish for "hotdish". ;-)
>
> Heh! Moussaka is probably Arabic in origin, as a word, at least. As to
> the recipe, one with aubergines/eggplants... there are also other kinds
> of moussaka out there..., here is one I like best of them all - and I
> posted it before. The recipe is from the most wonderful _A Pike in the
> Basement_ by Simon Loftus. "Zestó" means "hot".
>
> Victor
>
> Moussaka
>
> Many cookery books give recipes for Moussaka, most of them dreadful. My
> version goes like this.
>
> Slice an aubergine or two. Salt, sweat and dry the slices, then sauté
> until golden brown in just sufficient olive oil to prevent burning.
> Keep warm and dry.
>
> Finely chop a few onions, soften in oil, add finely diced leftovers of
> cooked lamb (_not_ beef), tomato purée, salt and black pepper, a little
> white wine. Simmer for twenty minutes. Stir in plenty of chopped
> parsley.
>
> In a shallow dish, lay a layer of aubergine, a layer of lamb, a layer of
> aubergine and so on.
>
> The custard on the top is the most important part, always wrongly
> taught. Grate a little very hard goat's cheese (or parmesan) into a
> small bowl of Greek sheep's yoghurt. With a fork, quickly and hard,
> beat in two eggs until it's frothy. Pour on top of the lamb and
> aubergine and cook in the top of a hot oven until brown and bubbling.
> Zestó!
>
> Serve with a few boiled potatoes and green salad.
>
> _Suggested Wine_ I see no point in drinking anything other than Retsina
> with Moussaka, but those who find this resinated white wine not to their
> taste could try a good but light Italian red; something like a really
> good Bardolino, for example. Young claret also goes well, but nothing
> too grand, or too old.
>
Oh! This is very like what I do (or did--haven't done it for a
while). I used chopped tomatoes (canned if not in season) and
seasoned each layer liberally. Never used goat cheese or yogurt,
although that sounds interesting.

--
Jean B.