Philosophizing About Food With Francine: Moussaka

by Francine Black

Moussaka, aka “mussaka” or “musagga’a” or “mesaqa’ah,” depends upon which country’s version you happen to enjoy. (One should note the correct pronunciation has the emphasis on the last syllable.).

This delicious stew featuring meat and eggplant has its roots in the medieval Arab world. Nowadays, it’s extremely popular in Greece thanks to chef Nikolaos Tselementes who, in the 1920’s, created a marvelous, layered version topped by a custard-like bechamel layer. No doubt this is one of the best-known Greek dishes, and rightfully so!

Ultimately, we must be grateful to the Arab world for introducing the eggplant to us as early as the 13th century. Versions of moussaka are favorites in the Balkan nations, Turkey, and the Middle East.

It is the modern Lebanese version that we are enjoying today: ground lamb, cubed eggplant, diced tomatoes, garlic and onion sautéed in olive oil. We also applied generous amounts of parsley, oregano, a bay leaf, and a shake or two of cinnamon and paprika. A few glugs of red wine served to moisten the pot.

My own addition of a few handfuls of kale gave just the requisite nutritional boost needed without challenging the glorious flavors of our moussaka.

Hope you give this a try, my dear friends!

High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, is Francine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food.

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