Moussaka - Cypriot Version Recipe
Flavors of Cyprus
Total time: less than 15 minutes
Moussaka may have its roots in Greece, but no one prepares individual portions of moussaka in earthenware dishes like the Cypriots.
- 1 kg (2 1/4 lb.) Eggplant or Aubergines or zucchini, or a mixture of both (peeled and thinly sliced lengthwise)
- 2 large potatoes, peeled and sliced widthwise
- 125 ml (1/2 cup) olive oil
- 2 medium onions, thinly sliced
- 500 g (18 oz.) ground beef, lamb or pork
- 2 large tomatoes, grated, or 400 g (14 oz.) canned tomatoes
- 1/2 tsp. ground cinnamon or a piece of cinnamon stick
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. rigani or dried oregano
- 125 ml (1/2 cup) red wine
- 4 tbsp. butter
- 4 rounded tbsp. flour
- 1/2 tsp. salt
- 2 eggs
- 1 liter (4 cups) boiling milk
- Some cheese or Halloumi to gratiné
- Fry the slices of eggplant, zucchini and potato in hot oil, turning them so that they brown on both sides; when 3/4 cooked, transfer to paper towels to drain.
- Fry the onion in the same oil; add the meat and mix well.
- Add the tomatoes, herbs, spices, seasoning and wine; simmer for 25 minutes until the liquid has been completely absorbed.
- Make a roux: melt the butter in a saucepan, add the flour and gradually whisk in the hot milk, whisking constantly to prevent lumps.
- Season with salt and pepper.
- When the milk comes to a boil, reduce the heat and continue cooking for a few minutes, stirring with a whisk or spatula.
- Off the heat, whisk in the eggs.
Assembly and cooking
- In a 25 cm x 25 cm (10") baking dish, place a first layer of potatoes.
- Top with a layer of zucchini and eggplant.
- Spread the ground meat on top in a single layer.
- Cover with another layer of potatoes and a layer of zucchini and eggplant. Top with the white sauce and sprinkle with grated cheese.
- Bake for 50 minutes or until the surface is browned and crispy.
Photo: CIV France. Collaboration: Tourist office of
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