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
for the sauce
Cooking Instructions:
- Thinly slice the courgettes, sprinkle with salt and leave for 30 minutes before rinsing with cold water and drying on absorbent kitchen paper
- Pour half the oil into a saucepan, add the garlic and onion and gently fry for 5 minutes, remove and drain
- Stir in the lamb, continue cooking until it browns, then add tomatoes and juice out of the can
- Stir in the rosemary and season to taste with salt and pepper
- Bring to the boil then simmer gently for about 20 minutes
- Pour the remaining oil into a frying pan then fry the aubergines until brown on both sides
- Put the ricotta cheese, beaten eggs and cream into a bowl and stir thoroughly
- Transfer the lamb mixture into a casserole, spread evenly and arrange the sliced courgettes on top
- 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