In Edmonton’s south is another notable Greek restaurant – Koutouki South, bringing authentically styled dishes, but also the atmosphere many still associate with traditional restaurants: belly dancing, plate smashing, and classically Greek music can all be found some evenings here.
Chef Collin Macleod again focuses on selection and quality ingredients telling us, “we use nothing but the freshest ingredients for our dishes, that are homemade daily.” For his favourite dishes at Koutouki, he’s quick to recommend the Koutouki Meze, which is a bit like a small plates, family-style feast meant to be shared and explored among friends or family – or the Arni Kleftico which is a slow roasted lamb shoulder.
For a tip, chef Macleod has a very easy suggestion – “follow your heart, and your stomach!” so taste, taste, taste!
Chef Macleod’s Moussaka is a casserole of eggplant, beef, zucchini, and potatoes in a rich Bechamel sauce.
3 eggplants, peeled and cut lengthwise into 1 cm slices
3 zucchini, peeled and cut lengthwise into 1 cm slices
3 potatoes, peeled and cut lengthwise into 1 cm slices
To taste salt and pepper
¼ cup (60 mL) olive oil
1 Tbs butter
450 g lean ground beef
2 onions, chopped
1 clove garlic, minced
¼ tsp ground cinnamon
¼ tsp nutmeg
½ tsp finely chopped herbs
2 Tbs dried parsley
1 egg, beaten
4 cups (1 L) milk
½ cup butter
6 Tbs all-purpose flour
1½ cups parmesan cheese, freshly grated
¼ Tbs ground nutmeg
- Place eggplant, zucchini, and potatoes on paper towel and sprinkle with salt and pepper. Let sit 30 minutes. In a pan over high heat, heat the olive oil. Fry vegetables until browned. Put on paper towels.
- In a pan over medium heat, melt 1 Tbs butter and add the ground beef, salt and pepper to taste, onions, and garlic. When beef is browned, sprinkle with cinnamon, nutmeg, herbs and parsley. Simmer for 20 minutes.
- For béchamel sauce, scald the milk in a medium saucepan. Melt ½ cup butter in a pan over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, continue whisking. Add egg and continue whisking until the sauce thickens, season with salt and white pepper.
- Add a layer of eggplant and zucchini, and all the potatoes in a deep baking dish. Add all the meat mixture, and then sprinkle ½ cup of parmesan overtop. Cover with remaining eggplant and zucchini, and sprinkle another ½ cup of cheese on top. Pour the bechamel sauce over the top, Sprinkle with the remaining cheese. Bake for 1 hour at 350˚F.