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Moussaka

Directions

Moussaka is an authentic Greek dish. With time, it found its way to Israel via Turkey. It is a specialty of many Greek-style restaurants which abound in Israel's cities. Each ethnic community tends to improvise and cover the moussaka in its own favorite way, topping it with cheese, gravy, etc. This is the standard Israeli version.

Cut eggplants (unpeeled) into rings. Sprinkle with salt and let stand for one hour. Wash under water and dry. Sautee onions in one tbs. oil until soft. Add garlic and meat and fry until lightly browned. Remove from heat and add tomato paste/water mixture. Set aside.

Sprinkle flour on eggplant slices and fry in one tbs. oil until brown. Layer fried eggplant slices in a casserole dish with meat mixture. Repeat layering until full. Bake for 40 minutes. Mix corn starch in stock/water, add eggs and pour on top of meat mixture. Return to oven and bake at 325 degrees Fahrenheit (170 degrees Celsius) until gravy begins to be absorbed. Serve hot.

Ingredients

  • 1 lb. ground lamb
  • 4 eggs, slightly beaten
  • 3 chopped onions
  • 2 tbs. flour
  • 2 cups water or vegetable stock
  • 1/2 cup tomato paste mixed with 1/4 cup water
  • 2 cloves garlic, crushed or cut into small pieces
  • 1 tbs. corn starch
  • 2 tbs. oil
  • 1 tsp. salt

Kebob (Small Hamburgers)

A classic Middle Eastern dish. There is hardly a restaurant in Israel which does not feature kebob at the head of its menu.

Kebob (Small Hamburgers)

A classic Middle Eastern dish. There is hardly a restaurant in Israel which does not feature kebob at the head of its menu.

Chicken Curry

After its independence, Israel discovered a new Jewish community -- the Cochin Jews of India. Tradition has it that these Jews were exiled to India after the destruction of the Second Temple. Though outwardly resembling Indians, the Cochin Jews maintain their distinctive tradition. One of their principal dishes is chicken curry which has now been incorporated into Israeli cuisine.