Ingredients:
1 Batch Beshamel Sauce
1 A Little Corn Oil For frying
3 Large Eggplant
2 lb Ground Beef
1/2 Cup Olive Oil
1 Medium Onion Diced
1 Bunch Parsley Diced
1-2 Pinch Pepper To taste
2 lb Potatoes
2-3 Pinch Salt To taste
2 Medium Tomatoes
1/2 Cup White Wine
Directions:
Prepare the “beshamel” sauce.
Wrap the eggplants in aluminum foil and bake until they are soft.
Slice them in thick slices.
Peel the potatoes, slice them and fry them lightly.
Brown the onion and the ground meat together in the olive oil.
Grate the tomatoes and add them in along with the parsley and the salt & pepper.
Simmer for 15 minutes.
Layer the potatoes, the ground meat mix and the eggplants (in this order) in a deep pan.
Cover with the beshamel.
Bake in a medium oven for 30-40 minutes.
Serving: 8 |
Ingredients:
1 Tablespoon Butter
1 Clove Garlic Chopped or mashed
2 lb Ground Beef
1/2 Cup Kefalotiri Grated
3 Pinch Parsley Chopped stalks
2 Pinch Pepper
3 Pinch Salt
16 oz Tomato Sauce
2-3 Whole Tomatoes Peeled and chopped
1/2 Cup White Wine
1 Whole Yellow Onions Peeled and chopped
Directions:
Heat the butter in a large frying pan and saute the ground beef and onion until slightly browned.
Add remaining ingredients, cover and cook over a medium heat; allow to cool. Butter a baking pan and put in half the macaroni.
Cover with the meat filling.
Top with remaining macaroni. Sprinkle with cheese and cover with the cream.
Sprinkle top with the rest of the cheese and cook in a moderate oven for about 45 minutes or until golden brown.
Cool for 20 minutes then cut into square pieces and serve.
Servings: 6 |
Ingredients:
5 Clove Garlic Finely chopped
2 lb Meat
1 A Little Olive Oil
1 Tablespoon Oregano
1-2 Pinch Pepper To taste
2-3 Pinch Salt To taste
Directions:
Cut the meat into 2 x 2 inch cubes.
Mix with the rest of the ingredients and marinate, preferably overnight, in the refrigerator.
Skewer with or without your favourite vegetables (like mushrooms, peppers, onions or tomatoes) and barbecue at medium heat.
Baste with an olive oil, lemon juice and oregano brine.
**For a little bit of tang, add 1/4 cup fresh lemon juice to marinade!
Servings: 4 |
