Opa! Moussaka at Home!


Of late, everyone I know is seriously getting into Mediterranean food.  My friend Nix and I have been to Cyma where the roka salata (arugula salad with candied walnuts) is divine and the dessert sampler pure Olympian ambrosia. I have friends who get into heated debates as to whether or not Cyma’s gyros (Greek shawarma-style wraps; also known as souvlaki) can hold a candle to those of Cafe Mediterranean (and the debates are starting to look like family squabbles from My Big, Fat Greek Wedding!).  My parents make it a point to have the hummus at California Pizza Kitchen and a certain sweet person with a raging sweet tooth laments the closure of a certain baklava stall formerly found at the Power Plant Mall.  (Stop sniveling, darling; I’ll learn how to make the stuff – soon, I hope…)  I also know several people who will do anything for the perfect kebab or a truly good tzatsiki dribbled over fresh pita bread.

At home, however, the Greek dish of choice is moussaka, that glorious Mediterranean gratin with layer upon layer of good things.  I’d like to think of it as lasagna with a pronounced Grecian accent; plus, it’s a great way to get more vegetables in your diet – all that eggplant: YUM!


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