Tuesday, November 15, 2016

Moussaka

My mom's side of the family is from Greece - Cyprus and crete specifically and i love the flavors -
garlic, oregano, mint, cinnamon and others and Moussaka embodies many of those -
the Greek Cookbook that i adapted this from is one that my mom had more markers and notes than any other cookbook she owned - The complete Greek cookbook, but she added her own spin on some of these...as do i. I just made it and so this recipe is "tweaked".

Moussaka

·       2 medium eggplants, cut into 1/2" cubes
·       1/2 cup butter, melted
·       1 lb ground meat (traditionally lamb, but beef or pork my be used)
·       2 onions, diced
·       2 cloves garlic, crushed or minced fine
·       1 tablespoon Oregano, dry
·       1 teaspoon black pepper
·       1/2 teaspoon allspice, ground
·       1/2 cut parsley, chopped
·       1/2 cup tomato sauce
·       1/2 cup red wine
·       1 cup grated cheese, Kefalotyri or Parmesan



White sauce - traditional (3000 years old) way
·       1/2 cup water
·       2 cups milk
·       2 tablespoons corn starch dissolved in cold water
·       1 tablespoon butter
·       1 & 1/2 teaspoon salt
·       1 egg, whipped
·       1/4 teaspoon cinnamon


         
          bring milk, butter and salt to a boil over medium heat
          thicken with corn starch and remove from heat
          slowly mix 3 tablespoons warm milk to the egg and blend it
          add egg and cinnamon to milk and mix well

wash and salt eggplant and leave for 10 min.
rinse and blot dry
brush with oil and butter mix and baked @ 350 F for 30 min
cook onion, garlic, meat, wine, tomato sauce and spices mixing in order
reduce to near dryness or strain
layer eggplant, meat, eggplant, add white sauce
top with cheese, parsley and cinnamon
bake @ 325 for 45 min.