Iona Abbey Moussaka

anja
This is a recipe from the Iona Abbey Cook. Anja's original recipe served dozens. Her recipe has been modified and includes ingredient measurements adjusted to a family-sized recipe.

Moussaka

Meat sauce:

  • 1/2 large onion – finely chopped
  • 1 LB ground lamb
  • 1 clove minced garlic
  • 1/2 tsp cinnamon
  • 1/2 tsp alspice
  • 1 small can diced tomatoes – drained
  • 2 tsp dried oregano
  • 2 bay leaves
  • 2 tsp thyme
    ————–
  • Plus 1 eggplant, cut into 1/4 – 3/8 inch slices
  • 2 potatoes – peeled, sliced and par boiled 5 minutes

Cheese Sauce:

  • 4 TBL (1/4 C) butter
  • 4 TBL (1/4 C) plain flour
  • 2 C whole milk
  • 1/2 C shredded  or grated cheddar cheese
  • 3 eggs

Step by Step

  1. Heat olive oil in a large pan.
  2. Add the onion and cook gently for 10 minutes or until the onion is soft, but not colored.
  3. Add the lamb and garlic to the onion and break up the meat with a wooden spoon until it has a loose texture.
  4. Stir in the cinnamon, allspice, chopped tomatoes, oregano, bay leaves and thyme into the casserole.
  5. Bring to boil, reduce the heat and simmer for approximately 1 hour. It should be really thick, not runny at all anymore.
  6. Brush the aubergine slices with olive oil and roast in a hot oven (250 C) for 30 – 45 minutes.

    Meanwhile make the béchamel cheese sauce.
  7. Melt the butter in a bain marie and stir in the flour.
  8. Gradually stir in warmed milk.
  9. Stir frequently until the sauce thickens.
  10. Remove from the heat, stir in cheese and season with salt and pepper.
  11. Let the white sauce cool for about 20 minutes.
  12. Temper in the eggs, and whisk until smooth.
  13. Place half the potato slices into the bottom of greased deep large tins.
  14. Cover with half the meat sauce.
  15. Place half the aubergines on top of meat layer
  16. Pour over half the cheese sauce.
  17. Repeat steps 13, 14, 15 and 16 – ending with the cheese sauce.
  18. Bake in pre-heated oven at 325º  for 50 minutes
  19. Increase temperature to 375 and cook for 10 more minutes, until bubbling and golden.
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