Greek cuisine is an experience. Food is prepared with a lot of care, love and attitude. This is felt in every bite. The best seasoning for food is the time spent in sweet stories, laughter and shared moments with loved ones. The hospitality of the Greeks is proverbial. Since the times of Ancient Greece, it has been a generally accepted rule that taking care of a stranger is God's law. The ancient Greeks believed that the gods visit us, disguised as ordinary people. That is why the atmosphere of warmth, comfort and openness is felt in the small Greek streets. The windows are right on the street, extending a hand to passers-by. Heartwarming, pleasant and traditional. The pots are overflowing with color. Bougainvillea and oleanders envelop the houses with tenderness and fragrance. A fairy tale…
The great writer, playwright and thinker Nikos Kazantzakis, born in the city of Heraklion, on the island of Crete, very accurately recreates this atmosphere.
"The next day I fell asleep near a village; I was hungry, I was tired of walking all day on the rocky places; I didn't know anyone in the village and I didn't even know its name. But I was calm; I knew that whatever door you knock on in a Cretan village, it will open; they will set a table for you, and you will sleep in the best sheets in that house. Still in Crete the guest is the unknown God; and before him all doors and hearts open."
Our vacation this year was in the picturesque and very lively town of Hersonissos, 25 km east of the island's capital Heraklion. This resort is the nightlife paradise of Crete. Restaurants, bars, hotels, taverns, cocktails...
The island of Crete is a wonderful place for relaxation, travel, food. There is something for everyone. For history lovers - here are born many myths and legends, landmarks, architectural monuments with a multi-layered cultural history and past. For nature lovers - heavenly beaches, caves, canyons, gorges, and culinary connoisseurs will be satisfied with the delicious, simple and fresh traditional Cretan cuisine.
We managed to walk around the beautiful towns of Agios Nikolaos, Malia and the capital Heraklion.
Our vacation was mostly relaxing and therefore we were not able to properly explore the island's attractions. We will definitely be back and do our Cretan journey.
I had never tried Greek moussaka in Greece before, and I decided to give it a try here. On the island of Crete, moussaka is made with eggplant, potatoes, and zucchini, served in a clay pot.
Ingredients:
3 large potatoes
2 eggplants
2 zucchini
olive oil for cooking
ЗFor the minced meat sauce:
400 g minced beef
1 large onion
1 clove of garlic
2 tomatoes
1 tbsp tomato paste
1 teacup red or white wine
1 cinnamon stick
1 pinch of nutmeg
2-3 tbsp olive oil
salt
black pepper
1-2 tbsp grated semi-hard Greek Kefalotiri cheese or yellow cheese
For the Béchamel sauce:
500 ml fresh milk
4 tbsp flour
2 tbsp cow butter
½ tsp nutmeg
salt
1-2 tbsp grated Kefalotiri or yellow cheese
Method of preparation::
Clean and wash the vegetables. Boil the potatoes in advance, peel and cut into rounds. Cut the eggplants (pre-salted and drained of the bitter liquid) and zucchini into rounds as well. Season with salt and grill with a little olive oil. Fry the finely chopped onion and garlic in a separate pan. Add the peeled and pureed tomatoes, tomato puree and minced meat. Fry the mixture until the minced meat turns into “crumbs”. Pour in the wine and spices. Leave everything on a low heat to evaporate the liquid. Finally, remove the cinnamon stick and add the cheese. Prepare the béchamel sauce in another pot. Heat the butter on the stove. Once melted, add the flour and fry until golden. Add the cold milk and stir continuously until you get a smooth cream. Finally, season with the spices, salt, and yellow cheese.
Assembling the moussaka: In individual clay pots or in one large one, arrange the slices of boiled potatoes on the bottom, lightly salt them and drizzle with a drizzle of olive oil. Arrange the eggplants, zucchini and finally the tomato sauce with minced meat on top. Spread the béchamel sauce on top and sprinkle the dish with grated cheese. Bake the moussaka at 1800C for about 30-40 minutes.
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