Musaka: Greek composed
Summer, the Greek island. You live serenely and happily - where yachts, ferries and black - precherny grapes on a rod. Where an acropolis, benches with sea sponges and the man`s monastery. Where in villages, in simple taverns, for lunch always offer a musaka...
Comments to a sutra
are very popular
With Buddhist mystics comments sutr. For example, some master told beautiful words two thousand years ago - and around these words tens of other masters infinitely twist strings of the philosophies, carefully keeping at the same time an original sutra in the center of a cocoon.
History of the Greek musaka something reminds me this scheme. There is an original sutra, without it all talk on this dish does not make sense:“ Eggplants cut lengthways on thin segments, fill up with salt and leave for an hour that they were left by bitterness. Then each plate is slightly wrung out, dried and fried on both sides on olive oil. Separately fry (to transparency) onions, and also the crushed low-fat mutton (a knife, but not the meat grinder). Tomatoes scald, husk, take seeds, cut, add to meat with onions and extinguish everything together a little - excess liquid will not be evaporated yet. Bake in big ceramic ware, having laid out layers the fried eggplants and forcemeat. Each layer of eggplants is strewed with sheep cheese of a kefalotira. The last layer - eggplants - sauce from the shaken-up eggs and grated sheep cheese that the crisp turned out“. >
It is considered p that the musaka appeared at the beginning of the Greek cookery, and that, in turn, contains not less than three and a half thousand years. But, certainly, nobody can authentically tell about the musaka birth, it not Aphrodite, nobody saw how it left sea foam. The dish of Magum which recipe amazingly reminds the classical recipe of a musaka occurs in the Arab cookbook of the 13th century, but also it is mentioned “musakhan“ there - the Lebanese delicacy still popular in the Middle East, but nothing in common with Greek musaky having: the fried chicken wrapped in thin bread like an unleavened wheat cake and generously strewed with spices and dried wild berries. Generally, is what to Greeks and Arabs to argue on...
the Past of a musaka in principle is covered with a secret gloom, and the explanation for it can be found in the history. Long centuries in Greece dominated Turks and when in 1830 they at last were expelled, in the cities there was still no aristocracy or the bourgeoisie which could set the tone in cookery. Soon after exile of Turks to Greece there arrived the first tourists, but rich Americans and British preferred to eat on boards of the magnificent ships, but not in rural taverns. And hotels and restaurants got the menu with the Italian and French cuisine.
Greek cuisine had no chances to become high art - it always remained simple, cheerful and rural. The world estimated it only in the XX century. Began to speak and argue on a musaka. And, of course, foreigners - they thought out it loud epithets (“Musaka takes the worthy place in the Pantheon of the Greek specialist programmes - near tsatsik, suvlak and the Greek salad!“ ), wrote about it books and conducted researches. And then such comments to a sutra, such layers opened that on them as on rings on a tree, it was possible to read history of the Mediterranean.
Each people, geographically or historically connected with Greeks, adopted at them a musaka and arranged it on the taste. The well-known Bulgarian musaka - simpler, fast and economic dish - turns out as well more nourishing because potato, cabbage, vegetable marrows and sour cream are added to it. In the Turkish musaka eggplants are replaced with zucchini or something pumpkin, and also peas unexpectedly appear. The corn and egg, in Croatian - at all mushrooms and noodles are added to the Moldavian musaka...
But even if the recipe printed in the recipe-book looks as if it has nothing in common with traditional Greek musaky, eventually the dish turns out similar to the progenitress - the most fragrant nourishing baked pudding in which taste of the Mediterranean sun is always felt.
the Greek musaka can be the most different (though vegetarian though with rice!) and character at it the typical Greek woman: she is freedom-loving and does not recognize rules therefore to train her - continuous pleasure for the creative person.But to prepare for
a tasty musaka everything - it is absolutely difficult. For hundreds of years the Greek hostesses saved up the whole baggage of receptions and secrets which are not even realized. So far foreigners argue on what is correct and that is not present, they prepare for themselves a musaka best in the world, baking it in prehistoric ovens which can be seen in the majority of the Greek villages still today, and it is obligatory - on big baking sheets.
of Subjects who behind shoulders has no baggage, it is necessary to adopt others experience. In - the first, eggplants it is possible to cut lengthways in half, in several places to puncture them with a fork, to sprinkle olive oil and to put in an oven for about fifteen minutes. After that to choose the baked pulp and to mix with small cut onions, garlic, parsley and other spices. And to use the turned-out vegetable forcemeat as one of musaka layers. In - the second, it is possible to mix vegetable and mincemeat, having added also couple of eggs and to lay homogeneous mass in the form covered by eggplant strips. And if to make “cover“ of them, the musaka will turn out very juicy. In - the third, frying mincemeat, it is good to add a glass of white dry wine and half a teaspoon of ground cinnamon.
B - the fourth if to put forcemeat for the night in the refrigerator - he will become more dense and will develop brighter taste. In - the fifth, to a musaka - cold or hot - it is possible to serve freshly cooked tomato sauce (to mix the tomatoes peeled of a thin skin in the blender with garlic and greens, to salt, pepper, add lemon juice and a little sugar). At last, it is necessary to bake a musaka only in ceramic ware. And to remember that already before roasting all ingredients have to be ready (if, of course, your musaka not dietary in which it is necessary to put fresh vegetables or prepared on a water bath.) But you learn the main secret of a musaka just now.
Before there was somebody Nikos Tselementes and added to a musaka one small detail, the dish existed, probably, already thousands of years. And still this detail became main, and the musaka prepared without it, the Greek culinary reference books are called just “imitation“. And so, Tselementes who got a culinary education in France suggested to bake a musaka in white sauce bechamel.
in principle - anything special. Dismiss 50 grams of oil in a pan, add as much flour and, carefully mixing, prepare 2 minutes. Gradually pour in a floor - liter of warm milk; without stopping disturbing, prepare 12 more minutes, but you do not bring to boiling at all. Salt, pepper, strew with a nutmeg and add more than grated firm cheese. Plentifully water the musaka which is already waiting in the wings on a baking sheet and put it in an oven. Wait hour or so and then...
When you will see this the golden, velvety and such attracting crust, you will understand what to do farther. Thousand-year traditions, selection of ingredients, modern approaches - all this by itself will take off from your head, having left only taste of intolerably hot happy day on the bank of the Aegean Sea.