Cypriot Moussaka


2 pounds eggplant, trimmed lengthwise in thick slices
2 larges Potatoes, cooked, peeled and sliced
1/2 cup Olive oil
2 mediums Onions sliced
1 pound Minced lamb
2 larges lrg Tomatoes, chopped
1/2 teaspoon Ground cinnamon
1/2 teaspoon dried oregano
1/2 Glass red wine
Salt and freshly ground
For the white sauce
3 ounces Butter
4 tablespoons Flour
1 pint Warm milk
Ground nutmeg
2 ounces Grated cheese - hallotimi,


Moussaka may have its roots in Greece but no one makes individual moussakas in terracotta pots quite like the Cypriots.
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.
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.
In another- pan fry the, onions in the, rest of the, oil till soft then add the meat and stir to break it up. Add the tomatoes, herbs, spices, seasoning and the wine and continue to cook for about 25 minutes when the liquid should have been absorbed.
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- (25cm x 25cm) baking dish or 6 individual pots and line 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 Moussakas, with 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.




1.0 servings


Friday, December 10, 2010 - 1:02am


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