Greek traditional plates susch as Pastitsio, Giouvetsi and Moussaka on the Top of the list of 100 best casseroles in the World -according to TasteAtlas!
CASSEROLE PASTA
Pastitsio / (παστίτσιο, Pastichio)
Although the Greeks did not invent pasta, they have been consuming similar foods since ancient times. Actually, some terms we usually associate with Italian food like lasagna and macaroni are thought by some to be of Greek origin.
However, this dish takes its name from the Italian pasticcio, a large family of pies featuring pasta and ragú. Pastitsio is to Greeks what lasagne are to the Italians and what mac and cheese is to Americans – intensely aromatic, rich and gooey layers of tubular pasta in a hearty sauce consisting of tomatoes and ground lamb meat, topped with béchamel sauce and, ideally, sprinkled with grated kefalotyri or kasseri cheese.
It is a perfect dish for a cold winter night with its intense flavors of cinnamon, nutmeg, cloves, and allspice. In Greece, pastitsio is often enjoyed in February, during the weeks that precede Lent, and on the Sunday of Apokreos, the last day on which the observant are allowed to eat meat.
Because it is prepared in large amounts and quite inexpensive, it is also an ideal dish for large crowds of people.
CASSEROLE PASTA
Giouvetsi / (Youvetsi, γιουβέτσι)
This classic Greek casserole consists of a combination of pasta and tomato-braised meat that is prepared as a one-pot oven dish.
Although veal is the traditional choice, various types of meat may be employed, while the rich tomato sauce is usually seasoned with cinnamon, allspice, red wine, cloves, and bay leaves.
Tradition suggests using two types of pasta, the small-sized orzo or the square-shaped hilopites, and topping the casserole with a layer of grated cheese. Giouvetsi, named after Turkish earthenware, is a common meal served on large family gatherings and various festive occasions.
CASSEROLE
Moussaka / (Μουσακάς, Musaka)
Moussaka is one of the best known Greek dishes – a baked casserole consisting of ground lamb meat and layers of sliced eggplant, covered with a thick layer of bechamel sauce that gets golden and crusty as it bakes. The lamb is sometimes replaced with beef, while the eggplants might be replaced with zucchini or potatoes.
It is likely that moussaka has Middle-Eastern origins, and it was introduced when the Arabs brought the eggplant to Greece. Its Greek name mousakás is derived from the Turkish musakka, which came from the Arabic word musaqqa’ah, meaning chilled.
Moussaka is not an everyday dish–it is baked as a special treat for guests and family on festive days. An exotic version of lasagna, without the pasta, moussaka is exceptionally healthy due to the abundance of vegetables used in the dish. It is commonly cut into squares and served warm, not hot, as the dish needs some resting time in order to firm up.
And the winner is… Escondidinho / BRAZIL!
CASSEROLE / Escondidinho
On the Top of the list of 100 best casseroles in the World Escondidinho is a traditional Brazilian casserole. It can be made with a variety of ingredients – beef, chicken, fish, pork, or shrimp. The original one is called escondidinho de carne seca, made with a combination of dried and salted meat and mashed potatoes.
The carne seca is cooked with tomatoes, onions, garlic, and various spices. It is placed into a baking dish, then topped with mashed potatoes, and often grated cheese. The combination is baked in the oven until golden brown on top. The name of the dish means little hidden one, referring to the meat hidden underneath a layer of mashed potatoes.
INFO: TASTE ATLAS
