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Hookery Cookery Home > Greek Recipes >

Moussaka (Moussakas)

Serves 4

Description/Notes:

A very popular and substantial minced lamb and aubergine dish that tastes even more delicoius if served with a light red wine or better still retsina

Ingredients:

for the moussaka

  • one and a half pounds (675g) minced lamb
  • 2 aubergines
  • 1 onion, chopped
  • 1 x 14oz. (400g) can of tomatoes
  • 1 clove garlic, crushed
  • 1 tsp. dried rosemary
  • 4 fl. oz. (125ml) cooking oil
  • salt and pepper

    for the sauce

  • 6 oz. (175g) ricotta cheese
  • 4 fl. oz. (125ml) single cream
  • 2 medium eggs, beaten

    Cooking Instructions:
    1. Thinly slice the courgettes, sprinkle with salt and leave for 30 minutes before rinsing with cold water and drying on absorbent kitchen paper
    2. Pour half the oil into a saucepan, add the garlic and onion and gently fry for 5 minutes, remove and drain
    3. Stir in the lamb, continue cooking until it browns, then add tomatoes and juice out of the can
    4. Stir in the rosemary and season to taste with salt and pepper
    5. Bring to the boil then simmer gently for about 20 minutes
    6. Pour the remaining oil into a frying pan then fry the aubergines until brown on both sides
    7. Put the ricotta cheese, beaten eggs and cream into a bowl and stir thoroughly
    8. Transfer the lamb mixture into a casserole, spread evenly and arrange the sliced courgettes on top
    9. Cover with the cheese topping and bake in a pre-heated oven at 375F, Gas Mark 5, 190C for 35-45 minutes or until the top of moussaka is set and golden



    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000