Moussaka
Maybe you've never had, let alone made, Moussaka (correctly pronounced - Moo-sah-KAH', by the way). But if you're reading this blog post you've most likely both had it at a Greek restaurant and made it at home. Here is our version. Like many old world dishes there are regional, local and inter-familial variations on how particular dishes are prepared and what ingredients and seasonings are used. Moussaka is no different, but basically it includes layers of eggplant, ground lamb seasoned with cinnamon and cloves, thin sliced potatoes, tomatoes, onion, garlic, herbs and topped off with a creamy fluffy béchamel sauce. What's not to like, right?
It's been described as a Greek version of lasagna.... But it really isn't, it just looks like lasagna on the outside, the ingredients are layered and it's cooked in a rectangular casserole pan. So there you go.
For the vegetables
2 - 3 Yukon gold or Russet potatoes sliced very thin
1 sweet onion chopped
2 medium Italian eggplants sliced thin
1 Tablespoon thyme
salt and pepper
For the lamb
1 lb ground lamb
1/2 onion minced
1/2 tsp dried oregano or 1 tablespoon fresh
1 tsp ground cinnamon
1 pinch ground cloves
1 tablespoon tomato paste
1 cup diced tomatoes
Salt and pepper
For the béchamel sauce
2 cups milk plus
2 egg yolks
1/2 cup all purpose flour
1/2 stick unsalted butter
1/2 cup Parmesan cheese
1/8 tsp nutmeg
Procedure -
