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, sauté chopped onions and garlic until softened. Add shredded beets, cabbage, diced potatoes, grated carrots, and tomato paste. Pour in broth and add bay leaves. Simmer until vegetables are tender. Serve hot with a dollop of sour cream on top. Enjoy the hearty and comforting flavors of Russian Borscht!
Preheat oven to 425°F (220°C). Toss diced potatoes with olive oil, minced garlic, and smoked paprika. Roast until crispy. In a small saucepan, heat tomato sauce, mayonnaise, and hot sauce. Stir until warm. Drizzle the sauce over the roasted potatoes and garnish with fresh parsley. Serve these flavorful Spanish Patatas Bravas as a delicious appetizer.
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!