Moussaka with Yoghurt and Cheese Topping (Greek)

I love Greek food.its very similar to Turkish food. One of my favourites is Moussaka. There are various ways of making this dish and mine is quite standard with just a little of my own input. I hope you enjoy it.

mussaka

Ingredients

  • 1 tbsp   olive oil, plus extra for brushing
  • 1          large onion, finely chopped
  • 6/8       garlic cloves, crushed
  • 500g     lamb mince
  • 1 tbsp   tomato purée
  • ½ tsp    ground cinnamon
  • 400g     can chopped tomatoes
  • 2 tsps    dried oregano
  • 1 tsp      dried basil
  • 1/4 tsp paprika
  • 600g     (about 2 medium) aubergines
  • for the topping
  • 150ml   Greek yoghurt
  • 1          medium egg, beaten
  • 25g      freshly grated Parmesan
  • 80g      feta (crumbled or grated)
  • salt and black pepper to taste
  • a pinch of nutmeg

Procedure:

  • Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook, stirring, for 5 minutes, until soft. Increase the heat; add the minced lamb and cook, stirring, for 5 minutes, until browned. Drain off the fat in a sieve and then return the meat to the pan.
  • Add the purée and cinnamon and cook, stirring, for 1 minute. Add the tomatoes, then half-fill the can with water and pour into the pan. Add the oregano, basil, season and bring to the boil. Reduce the Meanwhile cut each aubergine diagonally into 5mm-thick slices. Brush with oil and flash fry them in a large frying pan, turning halfway, until pale golden. Drain on kitchen paper while grilling the remainder.
  • Heat and simmer, stirring occasionally for 20 minutes.
  • Preheat the oven to 200 C. For the topping, mix the yoghurt, egg and half the cheeses. Season with salt and pepper.
  • Spread half the lamb mixture in a deep, 1.2-litre ovenproof dish. Overlap with half the aubergine and the rest of the lamb. Top with the rest of the aubergine, spoon over yoghurt mixture and scatter with the remaining cheeses. Bake for 35 minutes or until golden brown.

 

Servings: 4

Oven Temperature: 200 C/180f/Gas 6

 

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Filed under English/European, Meat Dishes

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