Greek Seasoning Mix for Moussaka 70g

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So, when preparing your bechamel, make sure you cook it long enough, until it resembles a thick custard. In my opinion it takes on the flavour profile of a Moussaka better, but you can use lamb if you wanted.

I will be donating some to my elderly neighbours tomorrow who I am looking after due to corinavirus. Can someone suggest a substitute for the egg when making the topping (sauce ) I am entertaining some guests who are vegetarians and do not eat eggs. Our mission is to give our members insight into what they are eating to empower them to make more informed food choices.

I have been seriously wanting to make moussaka for ages and keep putting it off for various reasons. It’s all down to having the right thickness, whisking constantly while it is cooking, enriching it with eggs and cheese, and, adding just the right amount of salt in the end.

I’ve opted to bake here (like I do with Eggplant Parmigiana), but actually, the fastest and easiest way to cook the eggplant is on the BBQ. If you’ve got a 4 burner BBQ, you’ll get these thin slices of eggplant cooked within 5 minutes (and no salting required).

Put 1 tbsp oil in the base of a deep ovenproof dish and start with a layer of potatoes, then aubergines, a sprinkling of seasoning, then a layer of the lamb mixture.

I understand that I may unsubscribe at any time using the opt-out link provided in the electronic messages.Take a look at my favourite stuffed eggplants with mince (papoutsakia), my delicious eggplant dip, pan-fried battered eggplants and tagliatelle with eggplants and feta cheese recipes which I’m sure you’ll love as well! Information and statements about products are not intended to be used to diagnose, treat, cure, or prevent any disease or health condition. The most famous version in Greece consists of eggplant, potatoes, minced meat, and a top layer of béchamel (white) sauce. In a casserole dish, layer the meat mixture, aubergine and potato like you would a lasagne, top with the bechamel and oven bake for 50-60 mins or until golden brown. Moussaka Recipe | How to Make Moussaka Like a Greek – Huffington Post Moussaka is a scrumptious signature Greek dish that brings the flavours and traditions of the Mediterranean to your plate.

On top of that add the zucchini slices, followed by another layer of paper towel, followed by potato slices and finished with another layer of paper towel. Taste the minced lamb for seasoning, and at this point if it needs any more just add what you desire the most.

I increased the spice amounts because I love middle-eastern flavors, otherwise the recipe is perfect as is. I personally love eating my moussaka with a traditional Greek Salad, a Greek Orzo Salad (Orzo feta salad), some crusty bread to mop up that delicious meat sauce, a delicious tzatziki as a side and, why not, with a juicy saganaki or a Feta Saganaki some dolmades (stuffed vine leaves) and crunchy Greek Meatballs as a starter!