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Dina's Kitchen

Lebanese Recipes

May 29, 2019

Moussakaa Cretan Style – Vegetable Ragout

Inspired by my last trip to Crete I prepared Moussakaa today relying on my Lebanese taste buds. I have to admit here that it is not genius work on my part as we also make Moussakaa in our cuisine. And not only that, we also give the same name to this simple vegetable ragout, adding to it chickpeas and chopped parsley. The gentle thyme flavour in the Cretan version blends so well with the vegetables giving them a slight earthy and lemony tone. You can also choose from a range of seasonal summer vegetables, using any you prefer. I love that!

Visiting Crete in Greece for the first time in my life, I was stunned by the beauty of its nature and its similarity to Lebanon. I fell in love with the island and its people who, with their features, warmth and hospitability, reminded me so much of the Lebanese. Olive tree groves as far as your eyes can see, cypresses and oleanders on roads sides, deep-blue Mediterranean, high mountain range, fertile valleys and plateaux, citrus fruits plantations, all so unbelievably similar to Lebanon!

Bon Appétit and sahtein!

Moussakaa Cretan Style - Vegetable Ragout

dina Bayoud Kohl
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course
Cuisine greek
Servings 6 servings

Ingredients
  

  • 75 ml extra-virgin Olive oil
  • 2 medium onions 250 g, peeled and quartered
  • 6 small garlic cloves peeled
  • 1 large red pepper rinsed and
  • 1 large aubergine 400 g, rinsed, trimmed, partly peeled, halved lengthwise and cut into 3-cm pieces
  • 2 medium zucchini 400 g, rinsed, trimmed and cut into 2-cm rounds
  • 3 small potatoes 300 g, peeled, rinsed and cut into 2-cm rounds
  • 4 medium tomatoes 400 g, rinsed and quartered
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper or to taste
  • 2 heaped teaspoonful tomato paste
  • 2 fresh thyme sprig or ¼ teaspoon dried thyme

Instructions
 

  • Heat the olive oil in a 30-cm large deep sauté pan with lid, over medium heat. Add the onions and garlic and sauté for 5 minutes until slightly wilted. Add in the vegetables and sprinkle with the salt and pepper. Reduce heat to medium-low, cover, and cook for about 20 minutes. Uncover and carefully mix vegetables without breaking them.
  • Cover and cook for another 20 minutes until vegetables have released their juices. Add tomato paste and thyme. Continue cooking, covered, for about 15 minutes or until vegetables are tender. Don’t over cook! Serve lukewarm as main or side dish.

Notes

All images and text © Dina Bayoud Kohl for Dina’s Kitchen

Filed Under: Appetizers, General, Main Course, Side Dishes, Stews, Vegan, Vegetarian

Reader Interactions

Comments

  1. Barbara Dworkin says

    October 20, 2021 at 5:23

    5 stars
    I can smell it from here! The photos capture the essence ❤️

    Reply
  2. Barbara Dworkin says

    October 20, 2021 at 5:23

    5 stars
    The photos capture the essence ❤️

    Reply
    • Dina says

      October 25, 2021 at 13:03

      Indeed <3 Thank you!

      Reply

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