Occasionally I take catering jobs for my friends family’s special occasions. Normally I don’t take pictures of these events, but this most recent one, I snuck the camera in because some of the dishes I was making were really unique. I was asked to cook a Greek feast for 20 people, from apps to dessert! In the past, other people have brought some dishes, but this time I had to do everything. One request was that there would be plenty of vegetarian options. I cooked this vegetarian take on moussaka using bulgur wheat instead of ground beef as the center layer. I also put a creamy mashed potato layer on top instead of the standard bechamel.
Cooking the middle bulgur layer. Lots of fennel, onions and tomatoes.
Eggplant is the bottom layer.
Some feta on top of the bulgur.
Creamy mash potatoes on top. Yum! I packed this away in the fridge to travel the next day.
I also made some piroski which is like a greek mini calzone that has a sweeter almost pretzel like dough. Some were ground beef with olives, and some were broccoli and cheddar.
I rolled out the dough and used my favorite cookie cutter to make the rounds.
Sealed with a fork. In Greece these are generally fried, but I was planning on baking them.
One perk of my current job is a membership to Restaurant Depot. I was able to pick up these amazing lamb legs that many said were the best lamb they had ever eaten!
My friend Nick was able to help me a bit at the party.
The dough on these was nice and light, and barely sweet. It matched perfect with the fillings.
Perfect 2 bite snacks.
The broccoli variety. I liked these better than the meat ones.
The fully cooked moussaka.
Eggplant on the bottom.
First I broiled some sliced eggplant on both sides with salt pepper and olive oil. I then lined the pans with the eggplant. I browned some onions and fennel in butter, then added bulgur, canned tomatoes, and some chicken stock. About 2 teaspoons of allspice and a pinch of cinnamon. Stir and cook till the bulgur is tender, adding a little more liquid if needed. When the bulgur is tender and there is no liquid left in the pot, add the bulgur mixture to the pan with the eggplant. Add a little crumbled feta on top of this layer. For the final layer, I boiled some potatoes until they were mashable, and then mashed them with some cream until they were fairly liquidy, and poured them on top of the bulgur. Bake at 375 until the top is browned. If it isn’t browned after half hour or so, broil it.
I also made Macheesmos spanakopita, the roasted lamb leg, a Greek salad, olive tapenade, tzatziki, herby hummus, pita chips, and an amazing chocolate cake with peanut butter frosting. I used this recipe for the piroshki dough.