My Global Food Challenge

Armenia (2)

Moussaka (Armenia)


2 medium to large eggplant
1/2 lb. lean ground lamb
1/2 lb. lean ground round
1 can tomato sauce
1 can Italian style cut tomatoes
1 medium yellow onion, chopped
1 red, green or gold bell pepper, diced
Salt and pepper to taste
Dash of cayenne pepper
1 teaspoon fresh basil leaves, chopped
1 clove crushed garlic
2 tablespoons olive oil


Prepare the eggplant by peeling and slicing into 1/4 inch rounds. Sprinkle the eggplant rounds with salt. Let stand until the eggplant sweats. Wash off the salt. Squeeze the eggplant lightly and pat dry.

Brown off the ground meat in the olive oil, and add the rest of the ingredients. Now layer the eggplant and the meat mixture alternately [eggplant first] in a covered glass casserole. The top layer should be eggplant. Bake in a 350 degree oven for 45 minutes to 1 hour.

* A variation to this recipe would be to add a layer of Monterey jack cheese interspersed with the meat and eggplant.

Link to My Post on Armenia:

Cuisine:  Armenian

Main Ingredient:  Beef/Lamb

Armenian Salad (Armenia)

Yield:  4-6 Servings


1 head Romaine lettuce
2 Tomatoes, wedged
1 red onion, sliced in rounds
3 scallions sliced
1 Green, red or yellow bell pepper,  sliced
½ cup Armenian cucumber or other mild cucumber
12 Kalamata olives
2 oz. Feta cheese, crumbled
1-2 Teaspoon(s) Fresh basil, chopped
1 Teaspoon(s) Fresh mint, chopped
1 Tablespoon(s) fresh parsley, chopped


Combine the above ingredients and generously pour on dressing


Combine the following ingredients, or use your own.

Salt and pepper to taste
¼ cup lemon juice
½ cup extra virgin olive oil
2 garlic cloves, pressed
1 Teaspoon(s) sugar

Link to My Post on Armenia:

Cuisine:  Armenian

Main Ingredient:  Salad

File:Armenia in Europe (-rivers -mini map).svg

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