Flavors of the world. Greece.

Let's start off with Greece.

Greece is one of probably the most popular destinations worldwide with unique natural beauty and rich history. Attracts thousands of tourists every year who wish to rest on beautiful beaches, swim in crystal waters and visit some in the most impressive archaeological monuments in the world. The hospitable Greeks are particularly very pleased of their country and would like to share its beauty with visitors.
The Greek cuisine is famous worldwide for its diversity and nutritional value, since the Mediterranean cuisine is normally considered the most hygiene of all. The basis of Greek cuisine is olive oil, bread, cereals, dairy, vegetables, legumes, honey, fish and meats like goat, lamb and pork. In Greek food will taste many spices and herbs, but used sparingly so as not to cover the taste of vegetables or meat, such as oregano, mint, garlic, dill, parsley, bay leaf, basil, thyme, cinnamon, clove, rosemary, nutmeg and saffron. You'll also find a selection of wines, because of your large production of grapes in Greece.
Food in Greece is directly connected with buddies and debate. Is thought of very important part of everyday life of Greeks. So we recommend you to get in touch with some good pals, to cook dinner some Greek dishes that could surprise them and have a good time.
So, let's see flavors from Greece.
We will get started with a terrific recipe of Greek Mousaka. It appears a bit tough, but it surely worth it!

Planning time: 40 minutes
Preparing time: fifty minutes
Serves: 8

We're going to need to have:
2 pounds eggplant flask
1 cup freshly grated cheese kefalotyri (the greek challenging cheese) or parmezan
1/2 cup breadcrumbs
a very little olive oil
salt
For the sauce of minced meat
1 pound ground beef otherwise you should buy 500gr. minced pork and 500gr. ground beef (tastes improved)
1 onion chopped
2 cloves garlic
800gr. chopped tomatoes
1 bay leaf
1 cinnamon stick
1/4 cup olive oil
1/3 cup red wine or brandy
1 pinch of sugar
salt
freshly ground pepper
For the bechamel sauce
150 gr. butter
150 gr. flour
1 1/2 liter of fresh milk
1 small onion
2 cloves
1/2 teaspoon nutmeg
2 eggs
salt
white pepper
For of minced meat sauce:
In a wide pot, heat olive oil and saute the minced meat stretching it, but with no getting to stir below. Let it fried from each aspect. After 7-8 minutes add the chopped onion and garlic over and continue sautéing for 5-6 more minutes. Then add the wine or brandy and the remaining ingredients: bay leaves, cinnamon, sugar, tomatoes, salt and pepper. Leave the cinnamon in for flavor for 5 minutes then throw it absent. Simmer the minced meat for about 20-25. Meanwhile wash, remove the stem and cut the eggplant into slices 1 cm thick. Sprinkle them with some olive oil and salt. Bake in preheated oven at 200 °C for 10 minutes.
For the bechamel sauce:
In a compact saucepan, heat the milk, putting in the entire onion where we nailed on the top of it 2 of the cloves. Do not boil the milk, just warm it. In a saucepan heat the butter until it melts, add flour, stirring with wire, and cook for 2-3. Add the milk (remove the onion with cloves), in the mix of flour with the butter. Add all remaining ingredients: nutmeg, salt, pepper (except the eggs). Continue stirring occasionally until it thickens the cream for about 7-8 minutes. Then, after thickens, remove from the heat. One by one add the eggs stirring with wire with quick movements. Pour 2 tablespoons of the bechamel sauce to of minced meat and stir up.
And the ultimate aspect:
Butter the bottom and sides of a baking dish and sprinkle with breadcrumbs. Lay half eggplants and sprinkle with the half cheese. Spread over half the sauce of minced meat, lay the remaining eggplants, sprinkle with remaining cheese and drizzle with the remaining mince. Spread the cream on the moussaka and bake in preheated oven at resistors to 180°C about 50 minutes until it is leading is gold.

Βon urge for food!