Layers of cooked aubergine slices alternating with a mixture of minced meat, in a tomato sauce, and covered with a thick béchamel sauce.
In its basic form, “moussaka” [pr. MOO-sah-kah] consists of sliced eggplant and ground lamb that are layered, covered with a béchamel sauce enriched with eggs and/or cheese, then baked. However, it’s common to add zucchini or substitute the meat for something like beef or ground chicken. It’s a great alternative to cottage pie or shepherd’s pie or even lasagna. The toughest part is making the roux for the béchamel sauce, but once you master that, you’ll have mastered a classic French technique that can be used to make just about any sauce you can think of!
Moroccan food often features a stewed meat over couscous served in earthenware pots called tagines. They’re meant to be communal and are often very aromatic with great herbs like mint and coriander. This dish is simple to make, but the key is the spice blend, which brings everything together. If you’ve never had a tagine dish before, this is a great place to start. Plus, tagines are beautiful even when they aren’t overflowing with yummy stews.
Crêpes can be intimidating, but the key is having a batter that works for you. This recipe has an easy to make and easy to use batter that will make perfect crêpes every time.
In North America we tend to eat crêpes as a dessert, but they can actually be used for just about anything. If you can put it in a pie, you can put it in a crêpe!