Hello Everyone,

Here is an Greek Recipe for you to try. 😍

🇬🇷 Moussaka

Greek moussaka is one of the most popular dishes in Greece, served in almost every tavern and prepared in every household on special occasions and big family meals. This moussaka provides a wonderful meal for any family occasion and is made with the traditional lamb mince.

Ready in: 2h
Servings: 6

Ingredients

Meat Sauce:

750 Grams Lamb Mince
1 Onion, finely chopped
2 Garlic Cloves, crushed
1 tsp. Dried Oregano
1½ tsp Dried Mint
1 Bay Leaf
1 Cinnamon Stick
1 tbsp. Plain Flour
200 ml. Red Wine
400 Grams Canned chopped Tomatoes
2 tbsp. Tomato Purée
2 Aubergines, cut into half centimeter slices
1 tbsp. Fine Sea Salt
100 ml. Olive Oil
500 Grams Potatoes, peeled and thinly sliced
Salt and freshly ground Black Pepper

Bechamel Sauce:

50 Grams Butter
50 Grams Plain Flour
400 ml. Milk
25 Grams Parmesan Cheese, finely grated
1 tsp. Finely grated Nutmeg
1 Egg, beaten

1. Put the lamb, onion, garlic, oregano, mint, bay and cinnamon in a large heavy-based frying pan and cook over a medium heat for 10 minutes, stirring with a wooden spoon to break up the meat.

2. Stir in the flour and add a good pinch of salt and pepper. Add the wine, tomatoes and tomato purée and bring to a simmer. Cook for 30 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened. Season again if needed and set aside.

3. Meanwhile, place the aubergine slices in a colander and sprinkle with the tablespoon of salt. Set aside for 10 minutes.

4. Rinse the aubergine slices under cold running water and pat dry with a clean tea towel.

5. Heat 3 tablespoons of the oil in a large heavy-based frying pan and fry the aubergines for 2–3 minutes on each side, adding more oil when necessary. Remove from the pan and set aside to drain on kitchen paper.

6. Cook the potatoes in boiling water for 5 minutes, then drain in a colander under running water until cold.

7. Preheat the oven to 200˚C or 400˚F.

8. To make the white sauce, melt the butter in a large saucepan and stir in the flour. Cook for a few seconds, then gradually stir in the milk. Add half the Parmesan and the grated nutmeg. Simmer the sauce gently for 4–5 minutes, stirring regularly. Season with salt and pepper.

9. Remove the saucepan from the heat and allow the sauce to cool. When cooled, stir in the egg.

10. Spoon one-third of the meat sauce into a shallow ovenproof dish large enough to hold 2.5 litres. Cover loosely with a third of the potatoes and then a third of the aubergines – you don't need complete layers, just to arrange them roughly on top. Repeat the layers twice more, finishing with the aubergines. Pour over the white sauce, making sure it covers everything in a thick, even layer. Sprinkle with the remaining Parmesan. Bake for 35–45 minutes, or until deep golden brown and bubbling.

All the best with this recipe 😍
I've not tried Greek food, has anybody else tried it? ❤
Take Care,
LuckyEthel (Caroline) 🇬🇧