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Food & Drink

Central Diner offers Greek specialties and traditional diner fare

| Saturday, Dec. 7, 2013, 9:00 p.m.
Ingredients needed to make Moussaka at Central Diner in Robinson Tuesday, Nov. 19, 2013.
Philip G. Pavely | Tribune-Review
Ingredients needed to make Moussaka at Central Diner in Robinson Tuesday, Nov. 19, 2013.
Sliced potatoes are fried in olive oil when making Moussaka at Central Diner in Robinson Tuesday, Nov. 19, 2013.
Philip G. Pavely | Tribune-Review
Sliced potatoes are fried in olive oil when making Moussaka at Central Diner in Robinson Tuesday, Nov. 19, 2013.
Chef Nick Voidakos cooks the potatoes to perfection when making Moussaka at Central Diner in Robinson Tuesday, Nov. 19, 2013.
Philip G. Pavely | Tribune-Review
Chef Nick Voidakos cooks the potatoes to perfection when making Moussaka at Central Diner in Robinson Tuesday, Nov. 19, 2013.
Fried in olive oil to perfection, potatoe slices are removed from the olive oil when making Moussaka at Central Diner in Robinson Tuesday, Nov. 19, 2013.
Philip G. Pavely | Tribune-Review
Fried in olive oil to perfection, potatoe slices are removed from the olive oil when making Moussaka at Central Diner in Robinson Tuesday, Nov. 19, 2013.
Nutmeg and spices are added to the sauce when making Moussaka at Central Diner in Robinson Tuesday, Nov. 19, 2013.
Philip G. Pavely | Tribune-Review
Nutmeg and spices are added to the sauce when making Moussaka at Central Diner in Robinson Tuesday, Nov. 19, 2013.
The sauce is stirred when making Moussaka at Central Diner in Robinson Tuesday, Nov. 19, 2013.
Philip G. Pavely | Tribune-Review
The sauce is stirred when making Moussaka at Central Diner in Robinson Tuesday, Nov. 19, 2013.
Boiled in olive oil, the cooked potatoes are removed when making Moussaka at Central Diner in Robinson Tuesday, Nov. 19, 2013.
Philip G. Pavely | Tribune-Review
Boiled in olive oil, the cooked potatoes are removed when making Moussaka at Central Diner in Robinson Tuesday, Nov. 19, 2013.
Eggplant is cooked in olive oil when making Moussaka at Central Diner in Robinson Tuesday, Nov. 19, 2013.
Philip G. Pavely | Tribune-Review
Eggplant is cooked in olive oil when making Moussaka at Central Diner in Robinson Tuesday, Nov. 19, 2013.
Eggplant is sliced when making Moussaka at Central Diner in Robinson Tuesday, Nov. 19, 2013.
Philip G. Pavely | Tribune-Review
Eggplant is sliced when making Moussaka at Central Diner in Robinson Tuesday, Nov. 19, 2013.
The sauce is stirred when making Moussaka at Central Diner in Robinson Tuesday, Nov. 19, 2013.
Philip G. Pavely | Tribune-Review
The sauce is stirred when making Moussaka at Central Diner in Robinson Tuesday, Nov. 19, 2013.
Potatoes are layered on sauce when making Moussaka at Central Diner in Robinson Tuesday, Nov. 19, 2013.
Philip G. Pavely | Tribune-Review
Potatoes are layered on sauce when making Moussaka at Central Diner in Robinson Tuesday, Nov. 19, 2013.
Eggplant is layered on the potatoes when making Moussaka at Central Diner in Robinson Tuesday, Nov. 19, 2013.
Philip G. Pavely | Tribune-Review
Eggplant is layered on the potatoes when making Moussaka at Central Diner in Robinson Tuesday, Nov. 19, 2013.
Beef is layered next when making Moussaka at Central Diner in Robinson Tuesday, Nov. 19, 2013.
Philip G. Pavely | Tribune-Review
Beef is layered next when making Moussaka at Central Diner in Robinson Tuesday, Nov. 19, 2013.
The sauce is put on last when making Moussaka at Central Diner in Robinson Tuesday, Nov. 19, 2013.
Philip G. Pavely | Tribune-Review
The sauce is put on last when making Moussaka at Central Diner in Robinson Tuesday, Nov. 19, 2013.
Chef Nick Voidakos puts the Moussaka in the oven at Central Diner in Robinson Tuesday, Nov. 19, 2013.
Philip G. Pavely | Tribune-Review
Chef Nick Voidakos puts the Moussaka in the oven at Central Diner in Robinson Tuesday, Nov. 19, 2013.
Moussaka at Central Diner in Robinson Tuesday, Nov. 19, 2013.
Philip G. Pavely | Tribune-Review
Moussaka at Central Diner in Robinson Tuesday, Nov. 19, 2013.
Moussaka at Central Diner in Robinson Tuesday, Nov. 19, 2013.
Philip G. Pavely | Tribune-Review
Moussaka at Central Diner in Robinson Tuesday, Nov. 19, 2013.
Moussaka at Central Diner in Robinson Tuesday, Nov. 19, 2013.
Philip G. Pavely | Tribune-Review
Moussaka at Central Diner in Robinson Tuesday, Nov. 19, 2013.
Dimitri and Jennifer Takos with Moussaka at Central Diner in Robinson
Philip G. Pavely | Tribune-Review
Dimitri and Jennifer Takos with Moussaka at Central Diner in Robinson

Central Diner & Grille Moussaka

Traditional Greek Moussaka is a favorite at Central Diner & Grille in Robinson. Chef Nick Voidakos uses fresh ingredients and a layering of flavors to create the rich, tasty dish.

The dish “flies out the door,” says Jennifer Takos, who operates the restaurant with her husband, Dimitri.

Some moussaka recipes use either eggplant or potatoes. The Central Diner version uses both. The béchamel sauce is especially flavorful. The hearty one-dish dinner balances vegetables, starch and meat.

For the meat layer:

2 to 2 12 pounds ground beef

12 bunch parsley, chopped

1 12 cloves of garlic, chopped

12 bunch green onions, chopped

1 leek, chopped

1 fresh tomato, chopped

For the béchamel sauce:

12 pound butter

12 tablespoon nutmeg

2 large eggs

1 quart milk

12 pound flour

For the vegetable layer:

2 12 pounds potatoes, peeled, and sliced

Greek olive oil

2 12 large eggplant, peeled and sliced lengthwise

1 cup marinara sauce

1 12 tablespoons salt

1 12 tablespoons freshly ground white pepper

Parmesan or pecorino Romano cheese, for garnish

To prepare the meat layer: Brown the ground beef in a skillet with the parsley, garlic, green onion, leek and tomato. Set aside.

To prepare the béchamel sauce: Melt the butter in a pot. Add the nutmeg, eggs and milk. Stir, then carefully add the flour. Stir for about 15 minutes to blend well.

To prepare the vegetable layer: Fry the sliced potatoes in Greek olive oil and drain well; do the same for the sliced eggplant.

To assemble: Heat an oven to 375 degrees. Layer the marinara sauce in the bottom of a rectangular casserole dish. Then put down a layer of the prepared potatoes, then a layer of the prepared eggplant, then a layer of the meat mixture. Season with salt and pepper. Repeat with the potatoes, eggplant and meat, seasoning the layers with salt and pepper. Once the layers are completed, place the béchamel sauce on top, using a spatula to help the sauce penetrate the layers.

Bake the moussaka for about 25 to 30 minutes, or until golden brown. Slice into squares and garnish with grated parmesan or pecorino Romano cheese.

Makes about 18 servings.

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