Ruthie and Connie

Easy Moussaka

One of my all time favourite Greek recipes is moussaka. I have had it in restaurants everywhere from Chicago to Athens, but I was always intimidated to make it at home. After I made it the first time, I realized that it was much easier than it seemed. Many recipes include aubergine, which I detest. I have had the dish in Greece where potatoes take the place of aubergine and it was fantastic. I developed the below recipe and instructions for personal use:

1. Sauté 500-750 grams of mince in some olive oil with garlic and onion. You can use lamb and beef which is traditional or make an equally great dish with turkey or veggie mince.
2. Slice 4-5 large potatoes and steam, boil, or bake them until they are tender.
3. Add a tin of chopped tomatoes, salt, pepper and parsley to your mince and cook until the juices evaporate.
4. Key to an authentic Greek moussaka is the use of bread crumbs or friganies. You line the baking dish with these before you start layering the potatoes with the mince mixture.
5. Use a layer of grated the Greek cheese kefalotiri on top of the potatoes, you can substitute cheddar or a bit of crumbled feta if you can’t find it.
6. Top the layers with a bechamel sauce enriched with 2 egg yolks, a pinch of nutmeg if you like, and some more cheese. You will need roughly a litre of milk, four tablespoons each of butter and flour. You must remember to let the sauce cool before mixing in the egg yolks!
7. Cook in a medium oven for 30-40 minutes.

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