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Mistletoe, Moussaka, and Murder (A Kebab Kitchen Mystery)
by Tina Kashian

About Mistletoe, Moussaka, and Murder (A Kebab Kitchen Mystery)

Mistletoe, Moussaka, and Murder (A Kebab Kitchen Mystery)
Cozy Mystery
5th in Series
Publisher: Kensington (September 29, 2020)
Mass Market Paperback: 336 pages
ISBN-10: 1496726073
ISBN-13: 978-1496726070
Digital ASIN: B082WR6DMT

Not even her impending nuptials can keep Lucy Berberian, manager of her family-owned Kebab Kitchen, from the Jersey Shore’s annual Polar Bear Plunge. But her dive into the icy ocean is especially chilling when she finds a fellow swimmer doing the dead man’s float—for real . . .
Who would kill a man in cold blood during Ocean Crest, New Jersey’s most popular winter event? When Lucy learns the victim is Deacon Spooner, the reception hall owner who turned up his nose—and his price—at her wedding plans, she can’t help wondering who wouldn’t kill the pompous caterer . . .
Perhaps the culprit is the wedding cake baker whose career Deacon nearly destroyed? Or the angry bride whose reception he ruined? With her maid of honor, Katie, busily planning Lucy’s wedding without her, Lucy will have to get to the bottom of this cold-hearted business in time for Kebab Kitchen’s mouthwatering Christmas celebration—and before her hometown’s holiday spirit washes out to sea . . .
Recipes included!

GUEST POST WITH RECIPE FOR THE AVID READER

Thank you for inviting me to chat with your readers about my new release, “Mistletoe, Moussaka & Murder.” It’s the fifth book in my Kebab Kitchen mystery series.

Holiday time at the Jersey Shore is special. Snow on the beach is a sight to see!

In my series, Lucy Berberian manages her family’s Mediterranean restaurant, Kebab Kitchen. Working at a Mediterranean restaurant during the Christmas and holiday season means serving mouthwatering holiday dishes of shish kebab, hummus, and moussaka as well as delectable desserts like baklava.

When Lucy Berberian signs up for this year’s Polar Bear Plunge at her Jersey Shore town to fundraise for the local senior center, she realizes she may have been a bit too brave. Lucy runs into the freezing Atlantic Ocean, then hightails it back to the shore. Just when she thinks the worst is over, a chilly scream alerts everyone to a body lying at the surf. Can Lucy solve the case before Christmas in Ocean Crest is ruined?

As for the food in the series, my Armenian parents owned a restaurant for thirty years, and I grew up in the business. So, what is moussaka? Moussaka to the Greeks is like lasagna to the Italians. I’m happy to share my own family’s recipe (the moussaka is featured in my new release as well!)

Have you ever tried moussaka? What’s your favorite Mediterranean dish?

Lucy’s Moussaka

This Mediterranean dish is a favorite and often served at holidays and family dinners.

Prep Time: 20 minutes
Cook Time: 40 minutes

Ingredients:

¼ cup extra-virgin olive oil
1 large finely chopped onion
2 pounds ground beef
4 tablespoons tomato paste
½ cup red wine
½ cup chopped parsley
¼ teaspoon cinnamon
Salt and freshly ground pepper to taste
2 large eggplants
¼ cup vegetable oil
¼ pound butter
6 tablespoons flour
1 quart full-fat milk
4 beaten eggs
teaspoon grated nutmeg
2 cups ricotta cheese
1½ cup fine breadcrumbs
1 cup grated Parmesan cheese

For the ground beef:

Heat ¼ cup extra-virgin olive oil in a skillet and cook the onions until they turn transparent. Add the ground meat and cook until fully cooked. Transfer the meat to a large strainer set over a bowl and drain off any excess fat. Return meat to the pan and heat. Add the tomato paste, wine, parsley, and cinnamon. Season with salt and pepper to taste. Stir and simmer over low heat until all the liquid has been absorbed. Remove from heat and set aside.

For the eggplant:

Cut unpeeled eggplants into ½-inch-thick slices. Lightly salt the slices and let them sit for five minutes. Heat ¼ cup vegetable oil in a separate skillet. Working in batches, fry the eggplant slices until they are golden brown on both sides. Set eggplant slices aside on sheet pan lined with paper towels to absorb the oil. Preheat oven to 375 degrees F.

For the béchamel sauce:

In a saucepan, melt the butter over medium heat. Add the flour and cook, whisking constantly, until the mixture is smooth. In a separate saucepan, bring the milk to a boil and add it gradually to the butter-flour mixture. Whisk constantly. When the mixture is thickened and smooth, remove it from the heat. In a bowl, whisk together beaten eggs, nutmeg, and ricotta cheese. Add it to the béchamel sauce and whisk until smooth.

Putting it all together:

Spray an 11-x-16 pan with nonstick cooking spray. Sprinkle lightly with breadcrumbs. Layer half the eggplant in pan, then add half of the meat sauce. Sprinkle with breadcrumbs and Parmesan cheese. Add the rest of the eggplant and then the meat sauce. Pour the béchamel sauce on top. Bake for 45 minutes or until the top is browned and bubbly. Allow it to cool for twenty minutes before serving. Enjoy!

Here’s a dish from my favorite Mediterranean restaurant.

Tina Kashian is an attorney and mechanical engineer whose love of reading for pleasure helped her get through years of academia. She is the author of the popular Kebab Kitchen Mediterranean cozy mystery series for Kensington Publishing. Tina spent her childhood summers at the Jersey shore building sandcastles, boogie boarding, and riding the boardwalk Ferris wheel. She also grew up in the restaurant business, as her Armenian parents owned a restaurant for thirty years. Tina still lives in New Jersey with her supportive husband and two daughters. Please visit her website at www.tinakashian.com to join her newsletter, receive delicious recipes, enter contests, and more!

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