Seasonings Mix for Greek Mousaka 50g

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I promise it’s not too hard. There are 3 components to this Greek moussaka recipe, but all 3 are super easy. Have fun! 1. The eggplant/aubergine A classic moussaka is made of ground lamb (lamb mince), but I’ve found that most restaurants in Greece make theirs out of ground beef (beef mince). To be frank, beef is cheaper and easier to get hold of, so who can blame them? It is best if you start by making the Ground Beef Sauce. It takes about 1 hour to cook so meanwhile, you can prepare the remaining layers. The sauce is more or less like a Greek-style Bolognese sauce with spices like cloves, and allspice. The base layer for a Greek moussaka recipe is traditionally sliced aubergines (sliced eggplants for you American folk out there). Tip: Some eggplants (aubergines) can be bitter so it is important to prepare them correctly. Rinsing them, salting them and letting them rest removes that bitterness and they will taste deliciously sweet, creamy and with no hint of bitterness whatsoever!

Grated cheese: Traditionally, Greek béchamel sauce for moussaka contains kefalotyri cheese (a hard, salty white cheese made from sheep’s or goat’s milk). Graviera (gruyère) is a good substitute, but I’ll be honest – I usually use either Italian pecorino or even parmesan cheese. All of these options are fine.

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There are as many versions as there are Greek yia-yias (grandmas!). I ate many while living in Greece, and nearly all were incredibly delicious! The moussaka can be made up to 2 days ahead. Allow an extra 15-20 minutes if cooking from chilled. The meat sauce can be frozen. In the bottom of an 8×8 glass pan, spread ½ tbsp of olive oil. Then create an even layer of the fried potatoes, add a layer of eggplant slices (reserving about half for another layer), and then spread half of the rich meat sauce on top of the eggplants. Then lay the rest of the eggplant slices, then the rest of the meat mixture.

A Taste of Greece and Cyprus: If you want to travel to Greece or Cyprus but haven’t gotten the chance (or you have and you’re missing it) this recipe is a great way to transport you right there! Cut three aubergines lengthways into slices, season, brush with oil and bake for 25 minutes, until soft. Photographs by Dan Matthews for the Guardian. 2 Season the auberginesA freshly chopped salad of seasonal vegetables is also great alongside. Nothing too complicated, just chopped vegetables and a few herbs dressed with lemon juice and olive oil. Finely dice the onions and garlic. In a large skillet over medium heat, heat the olive oil and brown the ground beef and sausage until no pink remains. Add the onions and garlic and continue to cook until the onions are soft, about 5-7 minutes. Add the crushed tomatoes, tomato paste, all the seasonings, the bay leaf, and the wine. Stir to combine. Bring to a boil, reduce the heat to low, cover and simmer for 30 minutes. Remove the lid and allow it to simmer for another 10 minutes, or almost all of the liquid is absorbed. This is important or the casserole will be too watery. Allow the sauce to cool, and then stir in the beaten egg. True to its traditional roots with some added flavor, this moussaka recipe will impress your dinner guests including any native Greek who may happen to come to dinner! Slowly add the milk in a few batches, whisking to incorporate so that it is smooth and creamy. Adding the milk all at once will create lumps.