GREAT MOUSSAKA RECIPES

MOUSSAKA ORIGINALLY came from Turkey but neighboring countries adopted it with changes to suit their own taste buds. I came across absolutely great moussaka dishes during my recent visit to Greece. They varied from region to region and the recipe below is a compromise to suit American tastes.

The first step, frying eggplant slices, is messy and time consuming. I prefer to sprinkle slices with oil and bake them in the oven. Try this recipe and let me know any improvement you can suggest.

In Turkey and Greece, the ground meat is lamb but feel free to substitute beef or pork, or a combination.

3 lb eggplants, peeled, sliced lengthwise (do not salt)

1½ lb large potatoes, unpeeled

8 oz onion, chopped

1¼ lb ground lamb or beef or pork

1 tsp salt

1 lb tomatoes, very finely chopped

2 cloves garlic, minced

2 whole cloves

¼ tsp cinnamon

1 bay

¼ tsp allspice

1 tsp fresh-ground black pepper

2 Tbsp tomato paste

¼ c red wine

¼ c dry breadcrumbs

2 c cheese sauce (recipe below)

Ø Brown eggplant slices in oil or in a hot oven after drizzling both sides with vegetable oil.

Ø Cook whole potatoes in boiling salted water for 10 minutes, drain and cool. Leave them unpeeled and slice lengthwise into thin slices.

Ø Sauté onion and when beginning to brown, add garlic then gradually add ground meat and brown. Add tomatoes salt and spices and simmer for 30 minutes, adding more water if needed. Add tomato paste and wine and continue simmering for 10 minutes.

Ø Scatter some of the breadcrumbs in a well-oiled baking dish and cover with eggplant slices then half of the meat-tomato sauce. Sprinkle the sauce with more breadcrumbs, cover sauce with potato slices, then with the rest of the sauce. Sprinkle the sauce with remaining breadcrumbs and cover with cheese sauce.

Ø Bake uncovered in 350?F oven until cheese sauce is beginning to brown and bubbling, about 45 minutes.

Let rest for 15 minutes before serving.

Serves 10.

Cheese Sauce

5 Tbsp butter

5 Tbsp flour

2 c milk

grating of nutmeg

½ tsp fresh-ground black pepper

½ tsp salt

2 egg yolks

½ c grated parmesan

Ø Prepare a medium (blond) roux with butter and flour, slowly whisk in milk, stirring constantly with a wire whip to avoid lumps. Simmer for 20 minutes.

Ø Add spices and salt. Temper egg yolks by slowly adding the hot sauce, stirring constantly, until very warm then add these tempered yolks to the sauce along with the parmesan. Stir until uniform. The sauce should be thin so it can be spread easily. Thin with milk to the consistency of heavy cream.

Makes 2 cups of cheese sauce.