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Moussaka A staple dish from peasant and urban Greece, translated into English student "cuisine". It can be made in a variety of styles to suit most pockets and tastes! Apologies before we start to any natives of Greece, and those of us who have fond memories of such dishes waiting to be enjoyed at the back of the Taverna....... |
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Ingredients 1lb/500 g of mince (beef or lamb) or (for a more authentic taste) same quantity of diced lamb, 1 or 2 large onions chopped, 4 tablespoons of chopped parsley, 8oz/250g chopped tomatoes, 1.5 lb/750g potatoes, 1 large aubergine (more authentic), small glass of wine, 2 tablespoons of flour, 1/2 pint or 300ml milk, 1 egg, 4 tablespoons of grated cheese Method Melt some oil and fry the meat, onions, parsley and tomatoes. Season. Grease a baking tray and peel and slice the potatoes thinly. Put a layer of potatoes on the bottom of the tray and a layer of meat over it and so on finishing with potato. (If using aubergine slice and leave on a dish covered in salt for 5-10 minutes. Then brown slightly in a separate pan before adding to the baking tray as described above.) Make a white sauce by melting some margarine/butter in a pan and adding 2 tbs flour. Mix well and cook over a low light for 1 minute. Add the milk and stir until it boils and thickens. Remove from the heat and add the beaten egg with the grated cheese. Pour over the potatoes/aubergine and meat. Decorate if liked with slices of tomato and season with pepper to taste. Bake in a moderate oven for one hour. Serve by slicing into wedges. A good accompanying dish would be some type of green salad. Comment Moussaka is a very versatile dish to be dressed up or down as the occasion warrants. Traditionally the large baking tray was carried round to the local baker's where it would be baked alongside the baker's next batch of loaves and the other customers' family meals. When baked it would be carefully carried home to be eaten and enjoyed. Page Updated: 22nd December 2000 |