|MoussakaPage 1 of 1 |
Moussaka may have its roots in Greece but no-one makes individual moussakas in terracotta pots quite like the Cypriots.
2 lbs (1 kg) aubergines or courgettes or a mixtures of both (trimmed and sliced length ways in thick slices)
2 large potatoes, cooked, peeled and sliced (optional)
1/2 glass (100 ml) olive or sunflower oil
2 medium onions sliced
1 lb (500 g) minced beef or lamb
2 large tomatoes, grated, or one 400 g tin of tomatoes
1/2 teaspoon ground cinnamon or 1 stick cinnamon
1/2 teaspoon oregano
glass (100 ml) red wine
Salt and freshly ground black pepper
Ingredients for the white sauce:
3 oz (75 g) butter
4 level tablespoons flour
1 point warm milk
(2 oz) grated cheese - halloumi, kefalotiri or cheddar
1. Immerse the aubergine slices in lightly salted water for 30 minutes, then rinse and, squeezing them gently, pat dry with kitchen towel. The courgettes need no attention.
2. Fry the aubergine or courgette slices in the oil, turning the slices so that they brown but don't cook through. Leave them to drain on kitchen paper.
3. In another pan fry the onions in the rest of the oil still soft then add the meat and stir to break it up. Add the tomatoes, herbs, spices, seasoning and wine and continue to cook for about 25 minutes when the liquid should have been absorbed.
4. For the white sauce, melt the butter in a saucepan stir in the flour and then add the warm milk gradually, whisking hard to remove any lumps. Take the saucepan away from the heat and stir in the seasoning, spices and cheese. Make sure that the sauce has cooled before adding the eggs.
To assemble the moussakas:
Either use a 10" x 10" (25 cm x 25 cm) baking dish or 6 individual pots and live the base with slices of cooked aubergine or courgette (Add a layer of cooked potato if you are using it).
Now spread the meat in a layer over the aubergine and cover with the remainder of the aubergine and potato,
Cover the top of the moussaka with the white sauce and bake in a moderate oven Gas Mark 4, 350°F for about 50 minutes until the top is a good crusty brown.
Posted: 7/3/2012 1:30:20 PM
I LOVE LOVE LOVE Moussaka. I didn't know about cooking it in clay pots by the Cypriots, but I do cook mine in a clay baking dish. I cook most any casserole in my clay baking dishes.
I do one thing differently than yours, otherwise, it is pretty much the same. I place my potatoes first, so they brown on the bottom and form a strong base for when serving and I have come to also put the second layer of potatoes on the very top, over the sauce, so they brown also. Everything is in-between the potato layers. Greeks do not usually use potatoes at all, but a few do, which is where I learned the addition of potatoes and loved it.
A great recipe, thanks!
Posted: 10/12/2012 10:39:57 AM
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