Moussaka - a
traditional Greek Recipe Alexandra Tsakiridou
“MOUSSAKA” is the
shepherd’s pie of Greece. The succulent combination of fried aubergines,
delicately spiced minced lamb and rich cheese sauce is irresistible and well
worth the rather lengthy preparation. It is always popular at informal parties
and can be prepared earlier in the day for final cooking and browning in the
oven. This recipe is for 6 people.
INGREDIENTS
700 gr. (1 ½ lb.)
shoulder of lamb. (boneless weight)
700 gr. (1 ½ lb.)
aubergines
175 gr. (6 oz.)
onions
225 gr. (½ lb.)
tomatoes
150 ml. (¼ pt.)
olive oil
5 ml. (1 teaspoon)
ground allspice
15 ml. (1
tablespoon) chopped parsley
425 ml. (¾ pt.)
béchamel sauce
Salt
Freshly ground
black pepper
Coating
1 large egg
large pinch grated
nutmeg
75 gr. (3 oz.)
Cheddar cheese
Preparation
1) Wipe, top and tail,
but do not peel the aubergines. Cut them into slices about 6 mm. (¼ in.) thick.
Put into a colander with a light sprinkling of salt between the layers and
leave to drain for half an hour.
2) Peel and slice
the onions; peel, de-seed and chop the tomatoes.
3) When ready to
cook, pat the aubergine slices dry with paper.
4) Heat 45 ml. (3
tbsp.) oil in a frying pan over a low heat and, when hot, fry the aubergine
slices gently until tender, in batches, turning once. Lift out and drain on
absorbent paper. Add extra oil between batches as necessary.
5) When all are
fried, make the oil in the pan up to 30 ml. again. When this is hot, fry the
onions gently for about 5 minutes, until soft and pale gold.
6) Add the meat and
fry. Add the tomatoes, allspice, parsley and salt and pepper to taste. Stir
well, cover and cook very gently for 25 to 20 minutes.
7) Heat oven to
180-C. (350 F.), gas mark 4.
8) In a deep,
ovenproof dish, arrange alternate layers of aubergines and meat, finishing with
aubergines.
9) Warm the sauce
over a low heat. Separate the egg and, off the heat, stir the yolk, nutmeg and
salt and pepper to taste, into the sauce. Reserve the egg white for use in
another dish.
10) Pour the sauce
evenly over the surface of the dish. Grate the cheese over the sauce.
11.
Bake
in the oven for 45 minutes until the topping is golden and bubbling.
The popularity of
“Moussaka” has deservedly spread. It is a delicious combination of meat,
vegetables and a thick, rich sauce. It’s the most traditional Greek dish and
also absolutely delicious!
CHEESECAKE
This is not a specifically Greek recipe, but
all my friends love it !
Ingredients 250gr Margarine 300gr Sugar 5 Eggs 1kg Cream Yogurt 90gr Custard Powder 1 Tablespoon : grated
lemon rind 1 round cake tin 26 cm 4 Tablespoons : Breadcrumbs. |
First you prepare the cake tin, line the
bottom of with margarine and the breadcrumbs, and put it aside. Turn on the
oven to 180oC.
Cream margarine with sugar until light and
fluffy. Gradually add 5 egg yolks and mix well, an electric mixer can be used.
Stir in the Yoghurt, the Custard Powder and
the lemon rind and mix lightly.
Once you have done all that, beat the egg
whites in a separate bowl and fold slowly under the mixture, don't stir it.
Place the mixture carefully into the prepared
tin, smooth the top lightly and bake at a temperature of 180oC, for about 60 to
75 minutes.
ALEXANDRA TSAKIRIDOU
is a
sixteen year old student at the Fourth Gymnasium. She started learning English
with John Foss when she was 7 years old and passed the Cambridge First
Certificate Examination at the age of 12, obtaining an A grade in the Interview
paper, and the Michigan Proficiency English examination at the age of 15.