Baked Eggplant Casserole (Moussaka)

So there many, many different ways to make moussaka.  The Greek’s have their way, and the Egyptian’s have their way.  The best way to make a traditional moussaka is to fry the eggplant first.  In Egypt, you fry the eggplant and green bell peppers, top with a spicy meat sauce,and bake in the oven.  It is definitely a family favorite.  Although it is incredibly tasty, and well worth the trouble of dealing with all that oil and frying, it is just not the healthy way to go.  Especially not healthy, when you add a nice layer of bechamel sauce on top. Oh, yum! Well, I try to save the frying (and bechamel) for special occasions. Thus, here, I do not fry the eggplant, and this version has melted cheese on top, which reminds me more of a casserole than true moussaka.  So here goes my healthy version of moussaka, although the heaping amount of melted cheese on top may negate the saved calories….

Baked Eggplant Cassserole (Moussaka)
Prep Time: 15-20 minutes
Total Cook Time: 1 hour

1 lb of extra lean ground beef
1 eggplant, diced into cubes
1 15-oz can of tomato sauce
1 yellow onion, diced
1 green pepper, diced
1 garlic clove, minced
1 tsp cumin seeds
1 tsp cumin powder
2 tbsp chopped parsley
1/2 cup grated parmesan cheese (or your favorite cheese)
Olive oil
Salt & Black Pepper

(1) Preheat oven to 400 degrees.
(2) Prepare the ingredients, by chopping and dicing the eggplant, onion, green pepper, parsely, and garlic.
(3) In a large saucepan, heat 1 tbsp of olive oil over medium-high heat. Add the onion, garlic, and cumin seeds. Saute until the onions are translucent.
(4) Add the ground beef, salt and black pepper to taste.
(5) Once the meat is thoroughly cooked, add the can of tomato sauce, parsley, and powdered cumin. Mix well, and let the mixture come to a rapid simmer.
(6) Add the diced eggplant, and, using the can of tomato sauce, add 1/2 can of water.
(7) Let the mixture again come to a rapid simmer. Reduce heat and cook for approximately 10 minutes.
(8) Add the entire contents into a deep casserole dish. Top the casserole with cheese, and bake for approximately 35-40 minutes.
(9) If you like, broil the casserole for the last 5 minutes, which will give a nice, crispy top layer to the casserole. Enjoy!

Smokey Mediterranean Meatloaf

For my food writing class, we were told to explore a new ingredient.  I bought smoked paprika because I have never used it before.  I ended up loving it so much that everything I have made these past few days has smoked paprika in it!  I have also never attempted to make a meatloaf before.  Long gone are the days when meatloaf had a boiled egg in the middle of it! I vividly recall helping my mother peel the boiled eggs for the meatloaf she would make.  In keeping with tradition, I still used a packet of Lipton onion soup mix in the beef. While it baked, I made a tangy sauce.  I took the meatloaf out of the loaf pan, and then put it back in the oven with the sauce drizzled all over it.  The result: awesomeness.  The smokey flavor of the paprika with the tangy tomato/vinegar sauce was very unique.  The texture was soft and light (thanks to the panko!). It tasted even better the next day.  Although it looks like a lot of ingredients, it’s mostly spices of which you can tinker with to your liking.  Enjoy!

Smokey Mediterranean Meatloaf
Prep Time: 45 minutes
Cook Time: 1 hour

MEATLOAF:
1 1/4 lb lean ground beef (The 95/5 beef I buy only comes in 1.2 lb packages…)
1 packet of Lipton onion soup mix
1 cup italian panko crumbs
1 onion, diced
1 tomato, diced
3 garlic cloves, minced
1 tsp pomegranate molasses
1/2 tsp smoked paprika
1 egg
2 tbsp chopped parsley
dash cayenne pepper (optional)

SAUCE:
1 12 oz can of tomato sauce
1/2 can of water
1 tbsp vinegar
1/2 tsp onion powder
1/2 tsp cumin powder
dash cayenne pepper (optional)

(1) In a large bowl, combine all of the ingredients for the meatloaf. Use your hands to knead the mixture.
(2) Spray a loaf pan with PAM. Press the entire meat mixture into the pan. Bake in a 350 degree oven for 45 minutes.
(3) While the meatloaf cooks, combine all of the sauce ingredients in a small pot. Bring to a rapid simmer, and reduce the heat. Cook for approximately 15 minutes.
(4) Remove the loaf from the oven after 45 minutes. Flip the loaf over into a 9 inch baking pan. Pour the sauce over the meatloaf.
(5) Return the loaf to the oven for 20 more minutes, and broil for the last 5 minutes for added color. Periodically check the loaf and baste it with the sauce.

Mashed Potatoes with Beef and Poblano Peppers (Kibbeh Batatis fil Furn)

A few weeks ago, I made baked kibbeh in the oven.  It was great, but this time I wanted to try it with potatoes.  My mom makes little potato kibbes (shaped like footballs) filled with beef and pine nuts, which are then pan- fried.  Those are great, but this baked version is just as good (if not better…) and is much faster to make.  I also added poblano peppers to the beef mix, which adds a nice contrast to the potatoes.  The dish isn’t the prettiest once it is cut but it tastes delicious. Next time, I may try making them in small individual dishes.

Mashed Potatoes with Beef and Poblano Peppers (Kibbeh Batatis fil Furn)
Prep Time: 45 minutes
Cook Time: 35 minutes

5 large potatoes, peeled
1 lb lean ground beef (I used 95/5)
1 small red onion, diced
1 tsp pomegranate molasses
1 egg
1/4 cup parsley, chopped
1/4 cup poblano peppers, diced
1/2 cup pine nuts
1 cup fat free buttermilk (you can use any type of milk)
1/2 cup bulgur wheat
3 tsp all spice
salt
olive oil

(1) In a large pot, add peeled potatoes, a pinch of salt and cover with water. Bring to a boil and cook until the potatoes are soft.
(2) In a small bowl, cover the bulgur wheat with boiling water. Set aside.
(3) In a large saucepan, heat 2 tbsp of olive oil. Add diced onion. Once they become translucent, add the pomegranate molasses. Mix well.
(4) Add the ground beef, 1 tsp allspice, and 1 1/2 tsp of salt. Brown the meat. Once the meat is cooked, add the pine nuts, poblano peppers and parsley. Mix well and cook until the peppers are soft.
(5) In a large bowl, add the potatoes, buttermilk, bulgur wheat (drain any excess water), 2 tsp of allspice and 1 1/2 tsp of salt. Mash all together. It should resemble a thick paste.
(6) In a buttered casserole dish, press one half of the potato mixture on the bottom of the pan. Add the meat mixture on top. Press the remaining potato mixture on top.
(7) Place the casserole into a 350 degree oven for 30 minutes.
(8) Remove and brush the top with egg wash and return to the oven to broil for 5 more minutes. The top of the casserole should be lightly browned and crispy. The dish is best served warm. Enjoy!

David Basha Meatballs (Dawood Basha)

I have no idea why these meatballs are called dawood basha. I think it has something to do with the Ottoman empire.  Anyway, I have ordered these meatballs at restaurants, and always really enjoyed how moist the meatballs were.  This was my first attempt at making them, and we loved them!  I didn’t make the sauce spicy because I added a lot of spice to the meatballs.  However, if you like really spicy food, then a dash of cayenne pepper in the tomato sauce will probably go a long way.  I also found these great italian panko crumbs at the grocery store, but any breadcrumbs you have on hand will work just fine. Enjoy!

David Basha Meatballs (Dawood Basha)
Prep Time: 30 minutes
Cook Time: 1 hour

1 pound of lean ground beef
1 small red onion
1 roma tomato
1/2 cup italian panko crumbs
1 egg
1 small yellow onion, diced
2 cloves garlic, minced
1 15-oz can tomato sauce
2 cups of chicken stock (16 oz)
2 tsp cumin powder
1 tsp cumin seeds
2 tsp your favorite steak seasoning
pinch cayenne pepper
black pepper
salt
olive oil
chopped cilantro (optional)

(1) In a small food processor, blend the red onion with 2 tsp cumin, 2 tsp salt and the tomato. Blend until it resembles a paste.
(2) In a mixing bowl, combine the ground beef with the onion mixture and egg. Add cayenne pepper, steak seasoning and panko crumbs. Mix all of these ingredients together.
(3) With your hands, make ping-pong size meatballs. Place on a buttered cookie sheet, with some space between them.
(4) Place the cookie sheet into a 400 degree oven for 30 minutes. If you have PAM, lightly spray the top of the meatballs before placing into the oven. This will give them a nice golden color. Remove from oven.
(5) In a dutch oven, heat 2 tbsp of olive oil. Saute the onions, cumin seeds and garlic. Add the can of tomato sauce and let simmer for a few minutes. Add the meatballs, chicken broth, a pinch of salt and black pepper. If you like spicy food, you can add a dash of cayenne pepper to the sauce too. Once the mixture comes to a rapid simmer, reduce heat and cover for 20 minutes.
(6) Prior to serving, stir in fresh chopped cilantro. Enjoy!

Spicy Beef Turnovers (Hawawshi)

I woke up this morning undecided on what cooking adventure I would take today. Fellow blogger Malaka mentioned the word hawawshi and I couldn’t get it out of my mind! The last time I had hawawshi was probably 8 years ago in Egypt and it was unforgettable. As one article put it: “It’s a cross between a hamburger, a Mexican gordita and a South American empanada.”  In Egypt, they are made with baladi bread, which is small pita pockets.  You put the raw meat in the pocket, cover with aluminum foil, and bake for 30 minutes.  However, I came across a forum discussing that with the bread crisis in Egypt, more restaurants and home cooks are making their own dough and baking the hawawshi.  The picture on the right was made with dough we made at home.  However, it took a long time to knead the dough and wait for it to rise.   I also tried a version using Trader Joe’s fresh pizza dough, which sells for 99 cents.  The result – deliciousness! If someone tries stuffing pita pockets with the meat mixture below, let me know how it turns out.  

Spicy Beef Turnovers (Hawawshi)
Prep Time: 30 minutes
Cook Time: 30 minutes

2 packages of Trader Joe pizza dough
1 pound of lean ground beef (I used 95/5 and you could get away with less than a pound)
1 onion, diced
1 roma tomato, diced
2 cloves garlic, pressed
1/4 cup of fresh chopped parsley
1/2 tsp cayenne pepper (add more if you like it spicy!)
1 1/2 tsp seven spice (blend of cinnamon, clove, allspice, etc.)
1/2 tsp allspice
1 1/2 tsp salt
PAM or similar oil spray

(1) In a large mixing bowl, combine the ground beef with the tomato, onion, garlic, parsley and spices. Knead well with your hands.
(2) On a large flat surface, remove two balls of dough – about the size of a baseball. Flatten into two large circle. You can use a rolling pin to get them to spread out quickly. Pizza dough will usually shrink back to the ball shape, unless you roll it out well.
(3) Once you have two circular shapes of dough, spoon about 2 tablespoons of the meat mixture onto one of the circles. Spread the meat out thinly across the bread, leaving a small border.
(4) Take the circle of dough without the meat and place on top of the one with the meat. Press the edges together, and with your hands, flatten the entire patty. You can try to use the rolling pin, but I found my hands worked better for pounding it together. Place onto a greased cookie sheet.
(5) I also used a meat tenderizer to pound the dough out again on the cookie sheet. It creates little holes in the dough, which allows the moisture to escape from the meat as it cooks. If you do not have one, then use a fork to poke some holes in the dough. Spray the top of the patties with PAM, or lightly brush with melted butter.
(6) Place the cookie sheet into a 420 degree oven for at least 20 minutes. Check the bottom of the patty to make sure that the dough is cooked underneath. Once you have a golden color on the top and bottom, remove and enjoy!

Variations: My sister swears that there is suppossed to be green peppers in here.  I think this would taste great if you added finely diced green pepper, or for even more flavor, diced poblano or cubanelle peppers.  Yum!