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Greek Moussaka


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 kg ground beef and pork (or beet and lamb)
1 kg potatoes
1.5 kg eggplant or zucchini
1 cup grated cheese
1 Tbs. butter
1 onion
4 large ripe tomatoes
Olive oil for frying
Salt & pepper
Cumin
Dash of ground cinnamon
Dry breadcrumbs


In deep saucepan, brown meat and onion in olive oil.


Stir in cinnamon, tomato, salt, cumin and pepper; let simmer over low heat until liquid has been absorbed.


Remove from heat.


Add 1/3 cheese and 3–4 tablespoons breadcrumbs.


Stir well.


Clean potatoes and trim eggplants.


Cut into thin slices (about 1cm thick) and fry.


Drain on kitchen paper.


Lightly butter large baking dish; sprinkle with breadcrumbs.


Layer potatoes on bottom of pan; sprinkle with a little grated cheese.


Spread meat mixture over potatoes.


Layer eggplant slices over meat.


Pour bechamel sauce over eggplant.


Sprinkle with a little grated cheese and breadcrumbs, then drizzle with melted butter.


Bake moussaka at 180' C. for about 1 hour.


Let it cool for 15 – 20 minutes, then cut into squares and serve.


Pairs Well With


Notes

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