COPPER🇬🇷 Greece
Moussaka recipe
Aubergine and lamb under a browned béchamel.
Ingredients
- 3 aubergines
- 600 g lamb mince
- 1 onion
- 400 g ripe tomatoes
- 100 ml red wine
- 1 tsp ground cinnamon
- 60 g butter
- 60 g plain flour
- 700 ml whole milk
- 2 eggs
How to make Moussaka
- Slice and salt the aubergines, then fry or roast them until soft and coloured.
- Cook the lamb with the onion, tomato, wine and cinnamon down to a thick, dry mince.
- Make a thick béchamel with butter, flour and milk; off the heat, beat in the eggs.
- Layer aubergine and mince in a dish, pour the béchamel over and bake at 180°C until deep gold. Let it settle twenty minutes before cutting or it slumps.
What is Moussaka?
Moussaka is a traditional dish from Greece, baked in the oven, and takes about 120 minutes from start to finish. It is built around whole milk, lamb mince and ripe tomatoes. The recipe below uses 10 ingredients and is written out step by step.
How long does Moussaka take?
At 120 minutes it is slower than 79% of the 588 dishes in Copper's atlas. Copper's atlas has 2 dishes built on whole milk. The method runs to 4 steps.
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