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Greek Taste > Traditional Greek Moussaka (recipe) July 31, 2006

Posted by grhomeboy in Food Recipes.
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Enjoy this traditional dish with an Ouzo or Retsina wine and with dancing the Sirtaki.

Makes for 8 persons

2 kg eggplant
2 kg potatoes
1 kg lean ground lamb (beef can be used)
4 onion, finely chopped
750g tomatoes
100g tomato paste
1 tsp dried Oregano
1tsp fresh chopped parsley
100g flour
100ml olive oil
1 litre milk
100g nutmeg
2 egg yolks
75g Kefalotiri cheese
3 aubergines
6 big cloves garlic
1 cinnamon stick
200ml white wine (optional)

Lightly fry an aubergine that is cut lengthwise into 0.5cm slices till brown, leave to drain. Do the same with the potato, except do not brown (make sure potatoes cooked are done on a lower heat).

While potatoes and aubergines are cooling and draining, start the mince.

Take a wide flat bottomed pot and let the oil get really hot and add mince and one cinnamon stick. Fry until mince meat starts sticking to the bottom of the pot and mince is almost crispy. This is a typical Greek method basically used for all dishes with mince.

If needed, add a little more oil, then add onion and garlic and fry till transparent. Then add chopped tomatoes and tomato paste with white wine (if needed a touch of stock). Let this simmer for about 5 minutes, add some nutmeg, salt and pepper to taste then stir in oregano and parsley, take off heat, put the pot at an angle and push the mince up against the side and let the oil run out.

For the bechamel sauce you can make a roux with your flour and oil but here is the easy way: put milk in a pot with salt and pepper and touch of nutmeg 1/2 bay leaf optional, mix flour and oil to a thick paste. Bring milk to a boil and add in flour and oil mix, stirring continuously until the bechamel is really thick. Remove from heat, keep stirring to let it cool before adding the egg yolk and cheese (if the bechamel is too hot the eggs will be cooked).

Note: season aubergines and potatoes when layering. You can either layer the baking pan with all the potato and aubergine and then put the mince on top, followed by the bechamel, and bake. Or you can layer it aubergine, potato and meat till all is used up and then finish with bechamel. When all this is done, bake in preheated oven at 180oC for about 45 minutes. Let it cool a bit and then cut into portions.

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Comments

1. aeren - December 17, 2006

huh,,strangely we have a meal in bulgaria with the same name but with different products

2. grhomeboy - December 17, 2006

Hi Aeren, welcome to this blog!

Would be lovely if you would contribute the Bulgarian recipe for our readers to view and cook.

Thanks for visiting, do come back again! Merry Christmas and a Happy New Year to you my friend!

3. ouchjess - May 20, 2008

could someone please convert this recipe into US measurements? cups, ounces, etc? This is the most authentic recipe i’ve seen yet and I would love to try it!

4. grhomeboy - May 21, 2008

Hi and thanks for commenting.

Here are some websites you may use to convert any measurements, hope you will find them usefull enough, so do test them!

http://gosouthamerica.about.com/cs/travelplanning/f/conversion.htm

http://www.gourmetsleuth.com/gram_calc.htm

http://www.londondrum.com/info/measurements.php

http://www.onlineconversion.com

http://www.ehow.com/how_4211_convert-weight-measurements.html

http://www.thetipsbank.com/convert.htm

Good Luck with the recipe!
grhomeboy


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