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Greek Moussaka

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Member since 2007

Serves | Prep Time | Cook Time


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
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.

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