Preheat oven to 375°F (190°C). Sauté sliced eggplants in olive oil until browned. Set aside. In the same pan, cook chopped onions and minced garlic until softened. Add ground lamb or beef and brown. Stir in crushed tomatoes, red wine, and spices. In a separate saucepan, make béchamel sauce: melt butter, whisk in flour, add milk, and cook until thickened. Remove from heat and stir in Parmesan cheese and egg yolks. In a baking dish, layer eggplants and meat mixture. Top with béchamel sauce. Bake for 40-45 minutes until golden brown. Let it cool before slicing. Serve slices of moussaka warm and enjoy this Greek classic!
In a pot, simmer green curry paste in coconut milk. Add chicken, fish sauce, and sugar. Cook until chicken is tender. Stir in sliced eggplant and bell peppers. Simmer until vegetables are cooked. Garnish with fresh basil leaves. Serve hot over jasmine rice and enjoy this Thai classic!
In a pan, simmer coconut milk with red curry paste, fish sauce, and sugar. Add sliced bell peppers and zucchini. Cook until vegetables are tender. Add shrimp and cook until they turn pink and opaque. Stir in fresh basil leaves. Serve this Thai Coconut Shrimp Curry over jasmine rice for a flavorful meal.
Preheat oven to 375°F (190°C). In a bowl, mix cooked chopped spinach with crumbled feta, chopped onions, beaten eggs, olive oil, dill, salt, and pepper. Layer sheets of phyllo dough in a baking dish, brushing each layer with olive oil. Spread the spinach and feta mixture over the phyllo layers. Top with more phyllo layers, brushing each with olive oil. Bake until golden brown. Slice and serve this delicious Greek Spanakopita!
In a large bowl, combine cooked couscous, chickpeas, cherry tomatoes, cucumber, red onion, mint leaves, and crumbled feta. Drizzle with lemon vinaigrette dressing and toss to combine. Chill before serving. This Moroccan Couscous Salad makes a refreshing side dish.
In a tagine or large pot, sauté chopped onions and minced garlic until softened. Add diced carrots, chopped tomatoes, and cooked chickpeas. Season with cumin, coriander, cinnamon, and paprika. Stir to coat. Pour in vegetable broth and bring to a simmer. Cook until carrots are tender. Stir in olives and garnish with fresh cilantro before serving. Serve this flavorful Moroccan dish with couscous or crusty bread.