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Classic Greek Moussaka Recipe

Great Moussaka RecipeThis great Moussaka Recipe will take you back to those Mediterranean Greek Islands and Beaches.
Picture the scene :The Little Beach Taverna;the warm sun shining down, and the blue Mediterranean lapping gently against the yellow sands.
A chilled bottle of Retsina, a
Greek Salad and a plate of golden moussaka.
Minced lamb and creamy baked tender  aubergines, topped with toasted cheesy bechamel sauce.

Ingredients for 6 people

  • 75ml/6fl oz olive oil
  • 1 large onion, finely chopped
  • 675g/1½lb Lean lamb mince
  • 6 Plump cloves garlic, chopped
  • 4 Medium Aubergines, cut into
  • 1cm/½" slices.
  • 3" Stick of cinnamon.
  • 6 All spice balls - crushed with:
  • 2 Teaspoons of cumin Seeds.
  • 2 Tins of chopped tomatoes (400g./14ozs. each).
  • 1 Teaspoon each of oregano and thyme.
  • 2 Three bay leaves.
  • 1 Glass of red wine.
  • 4 Medium aubergines/eggplants cut into 1/2" Slices.
  • 1 Pint of bechamel cheese sauce.
  • 2 ozs. Each of freshly grated parmesan and
  • Wholemeal breadcrumbs.
  • Salt - Freshly ground black pepper and plain flour for dusting.

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Moussaka Recipe Method
  1. OK First dust the Aubergine Slices with flour and in a large non stick fry pan saute them in half the oil until soft and slightly colored - then drain them on some Kitchen paper. 
  2. Then add the rest of the oil to the pan - and fry the onion until soft, then add the meat - frying until well browned.
  3. Reduce the heat and add the garlic - stir for a further two minutes.
  4. Add the Tomatoes - Spices - Herbs and Wine and season with Salt and Pepper, bring back to the boil.
  5. Turn the heat down again and let this mixture simmer for about an hour - Yes an Hour - it needs to be well cooked - Thick and rich.
  6. Take out the Cinnamon and Bay leaves and discard.
  7. Now take an oven proof casserole dish approx 8"x12"x2" deep (see photo) and start to construct your Moussaka Recipe.
  8. Spread 1/3 of your mince mixture on the bottom of the earthenware, cover with slices of aubergine and repeat until all the mixture and aubergines are used up.
  9. Top with the cheese sauce - sprinkle on the parmesan and breadcrumbs and bake in the oven at 350ºf/180ºc for 50-60 minutes until golden brown.
Leave for a few minutes and then serve with a crisp salad and some crusty fresh bread.

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