Moussaka

 I just love Moussaka! I had never really eaten it or been aware of the magnificence  of this dish until I started travelling to Cyprus and Greece often. It seems like everyone has their special way to make the dish and even in every restaurant they have their own way of writing the name in English.

Moussaka, my style
Moussaka, my style

After eaten many times over Moussaka my husband and I have come to a recipe that we think is the best. That of course is for you to find out and adapt to your own liking, more spices, less spices, beef instead of lamb, fluffier bechamel or even adding potatoes. Do whatever you feel inspired to do. Make it your own and add it into your recipe repertoire.

Moussaka
Serves 4
30 45 10
Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 30 min
Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 30 min
Ingredients
  1. 4 tbsp olive oil
  2. 3 large aubergines, sliced length wise
  3. 1 large onion, finely chopped
  4. 4 cloves of garlic, finely chopped
  5. 1.5 tsp cinnamon
  6. 1 tsp dried oregano
  7. 500g minced lamb
  8. 2 tbsp tomato purée, mixed with 150ml water
  9. 150ml red wine
  10. Salt
  11. pepper
  12. (alternatively, you can skip all the spices and add 2 tbs of store bought Moussaka spice mix)
For the bechamel
  1. 500ml whole milk
  2. 60g butter
  3. 60g plain flour
  4. 50g pecorino cheese, grated
  5. 2 eggs, beaten
  6. 1 tsp of nutmeg (at least)
  7. Salt
  8. Pepper
Instructions
  1. 1. Pre-heat the oven to 180C. Place the sliced aubergines on to oiled baking trays. Brush with olive oil and season. Bake for about 25 - 35 minutes until soft, golden.
  2. 2. Meanwhile, put 2 tbsp olive oil into a large frying pan over a medium high heat and cook the onion until soft. Add the garlic, cinnamon and oregano and cook for a further couple of minutes (or spice mix), then stir in the lamb. Turn up the heat to medium high, and brown the lamb well, cooking until most of the liquids have dried up. Stir in the tomato and wine, bring to a simmer and then turn the heat to low and cook for 30–40 minutes. Season and stir well making sure most of the liquids have evaporated.
  3. 3. While the meat is cooking, make the bechamel. Make a roux: In a saucepan melt the butter and add the flour and cook while stirring for a couple of minutes to remove the flour taste from the bechamel. Bring the milk to just below boiling point, then gradually whisk it in to the roux. Cook until you have a thick sauce, then stir in the cheese until melted. Take off the heat and allow to cool slightly, then beat in the eggs, salt to taste and add the nutmeg gradually it should be quite strong nutmeg flavour.
  4. 4. Cover the base of a baking form with a think layer of aubergines, about one third. Then add about half the meat. Repeat this process once more, then finish off with a layer of aubergine, and top with the sauce. Bake for about 45 minutes until well browned, and then leave to cool before serving. (We never really manage to let it cool more than 10 minutes, but about 20 -30 minutes should be enough for the sauce and flavours to set)
Notes
  1. Serve with a fresh greek salad and tzatziki.
Purpledalia @ home https://www.purpledalia.net/

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