Greek Seasoning Mix for Moussaka 70g

Product Information

I slice the eggplants into 1/2 inch slices, brush with olive oil and roast them until they’re browned and softened. I’ very happy to see your inclusion of cinnamon because that is the true-Secret of absolutely-perfect Moussaka, from my training by the Greek tycoon himself, long story but that’s how I learned as a toddler to keep the cinnamon down to such a background flavor that it doesn’t reveal itself except as that something unidentifiably delicious and haunting! Next time I will double the meat sauce and freeze half to speed up the making of a future casserole. I don’t usually cook from recipes and going back and forth reading the recipe while cooking took me forever. Lower the heat and simmer gently, uncovered, for 20 mins, stirring occasionally until the sauce has thickened.

Heat half the olive oil in a pan, add the aubergine, then cook on both sides so they take on a little colour (you can add a little water to help the softening of the aubergine). Our mission is to give our members insight into what they are eating to empower them to make more informed food choices. I added a layer of ricotta cheese mixed with an egg and cut down in the amount of Bécamel sauce in half. To prevent that from happening, bake them in non-stick sheets or overlap the slices a little bit so they are partially lifted from the bottom of your sheet pan. Add all of the flour, whisk it until the butter is fully absorbed into the flour and let it cook for a couple of minutes until it slightly browns.

In a casserole dish, layer the meat mixture, aubergine and potato like you would a lasagne, top with the bechamel and oven bake for 50-60 mins or until golden brown. A total mg or oz measurement would be v helpful – guess I need to try doing that next time and record the results! Peel and slice them in uniform disks of about the same thickness as your little finger (around 1cm). Whisk until combined, taste your béchamel and add one more teaspoon of salt if it still tastes bland.

I got a ton of compliments at the dinner table and it was special because I was able to use produce my sister grew. Mix 500g minced meat (beef or lamb, depending on preference) with 3 tbsp of the Seasoning Mix for Moussaka. This Classic Moussaka will make enough for around 12 people, I make 1 to eat now which can serve between 2 to 3 adults. This is my all-time favorite dish, just above lasagn, and this preparation is why it is the National-Dish-of-Greece! For the lamb mix: Put the lamb, onion, garlic, oregano, mint, bay leaves and cinnamon in a large non-stick saucepan or sauté pan and cook over a medium heat for 5 minutes.I will be donating some to my elderly neighbours tomorrow who I am looking after due to corinavirus. When your Moussaka is baking, the eggs will thicken your béchamel and give you a more distinct and creamy layer over your aubergines! I made half of this recipe two days ago, my family and I really enjoyed it – excellent recipe with well balanced proportions! A hint for those who find lamb too fatty, make the sauce a day ahead and place into fridge overnight. You can bake it either before freezing or after freezing, both will work just as well 🙂 If baking after freezing, bake at a lower temperature for longer, until its cooked through.

Moussaka is a Greek casserole of eggplant layered with spiced ground lamb or beef, and topped in a creamy white bechamel or custard sauce. If you’ve already done that, your item hasn’t arrived, or it’s not as described, you can report that to Etsy by opening a case. Keep in mind that anyone can view public collections - they may also appear in recommendations and other places. While I find it not a real problem and very interesting, I’m wondering why some ingredients are in cups, ml, gms, etc.Follow with zucchini and parsley/pecorino/salt/pepper, then half the eggplant with a pinch of salt and pepper. The modern Greek version was created by the French-trained Greek chef Nikolaos Tselementes in the 1920s. What is really fun and interesting to me is that I looked up 1cm for the thickness of the eggplant and lo and behold, it is exactly the same thickness that my mother and grandmother used (Italian, not Greek). Here’s a quick look at each of these components – or if you prefer, watch the recipe video below or skip straight to the recipe!

However, the Greek version includes layers of meat and eggplant topped with a Béchamel ("white") sauce and baked. I love the subtle hint of cinnamon and oregano in this – a nice reminder that it’s not to be confused with everybody’s favourite Bolognese! add Cretan Life Moussaka spice mix and layer the sauce between slices of fried aubergine and potato. When it starts to brown, add the the garlic and tomato paste and sauté until the garlic starts to soften.Then I saw THIS: Dozer looking anxiously up into the pine tree at a MAGPIE that had stolen his bone. Our selected products are produced naturally to a high standard of quality and are preservative free. The sliced potatoes are the base for the dish, give it robustness and make it easy to cut and serve. I actually prefer making my Moussaka the day before as I find it easier to cut and much less messy if its cold. Drizzle 4 tbsp of the oil over the slices of aubergine and fry them in several batches for 5-7 mins or until golden brown and beginning to soften.