Mousakka is the highest tier of lasagne-like food and nothing the Italians make comes close to it. Greek and Turkish food is objectively better than Italian food in flavor complexity and use of complimentary ingredients and textures.
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lasagna is awful, therefore, mousakka is awful
>pork is awful, therefore, beef is awful
Pasbreastsio is easily better than moussaka
thanks for bringing this to my attention, i will have to make this dish soon
Thanks for contributing sir, this indeed looks like a better dish than lasagan!
>Mousakka is the highest tier of lasagne-like food and nothing the Italians make comes close to it.
Hrm, I disagree. Moussaka and pasbreastsio, both, are an acquired taste, due to the original but unusually odd spice profile in the meat sauce, esp with lamb in it.
Moussaka is not lasagna, whatever, but more akin to eggplant parm meets cottage pie (covered in mashed potatoes, you see), and pasbreastsio is more akin to baked ziti in meat sauce. I like them, both, but I'd never elevate them above my own Italian lasagna with it's sausage and beef sauce and ricotta layers. My lasagna is all full fat dairy so the kasseri is not an upgrade to mine.
ok nerd
>an acquired taste
isnt that just a stupid description of something you tried today for the first time in your life?
>isnt that just a stupid description of something you tried today for the first time in your life?
if you like cinnamon, cloves, and nutmeg, marjoram, thyme and savory, already in your beef and lamb mince, then it's not an acquired taste for you.
besides cinnamon, those are bog standard no?
>besides cinnamon, those are bog standard no?
no they aren't
Eh
I'm not a big fan of eggplant or cinnamon in savory dishes, but I might give it a whirl some day
in bulgaria, we have our own version of moussaka and i like it. BUT the greek version is better than ours in every way. except one - using eggplant instead of potato
i'm sorry but eggplant is disgusting in both flavor and texture.
potatoes add firmness and texture. eggplants add shitty mushiness, moisture, seeds and stringiness. eggplants are the okra of vegetables.
What's it called? I'm interested in seeing a recipe.
it's the same, musaka/мycaкa
here's a recipe. ignore the pre-cut potatoes. it's some sponsorship deal and i've never ever seen that product on the market so i never found out wtf was up with that.
there are many slight variations but this one's as good as any
Yeah, that's more up my alley
it's more up my alley too, but i definitely recommend at least merging the two recipes and doing the greek bechamel topping
if you want to make the bulgarian topping a big thicker without being a degenerate, you can use baking soda and yoghurt + egg + flour instead of milk + egg + flower.
baking soda makes yoghurt rise a lot , so make sure you raise the yoghurt before adding the egg and flour.
or use Greek yoghurt
that's pretty thick
yeah might be, might be. we don't have that here. our yoghurt has a smaller fat percentage than greek yoghurt, 3.6%. and we have a product called strained yoghurt that's 10% fat but iirc that's still less than greek yoghurt. idk how the recipe would work with greek yoghurt. but i think any kind of yoghurt will rise from some baking soda, no?
makaroonilaatikko strikes back