{"id":9520,"date":"2016-03-12T23:47:00","date_gmt":"2016-03-12T23:47:00","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=9520"},"modified":"2021-01-25T17:37:50","modified_gmt":"2021-01-26T00:37:50","slug":"moussaka","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/moussaka\/","title":{"rendered":"Iona Abbey Moussaka"},"content":{"rendered":"\n<h2 class=\"western\"><span style=\"color: #993300;\"><span style=\"font-size: xx-large;\">Moussaka<\/span><\/span><\/h2>\n<p><span style=\"font-size: 14pt;\"><b>Meat sauce:<\/b><\/span><\/p>\n<ul>\n<li><span style=\"font-size: 14pt;\">1\/2 large onion &#8211; finely chopped<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">1 LB ground lamb<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">1 clove minced garlic<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">1\/2 tsp cinnamon<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">1\/2 tsp alspice<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">1 small can diced tomatoes &#8211; drained<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">2 tsp dried oregano<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">2 bay leaves<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">2 tsp thyme<\/span><br \/>\n<span style=\"font-size: 14pt;\">&#8212;&#8212;&#8212;&#8212;&#8211;<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Plus 1 eggplant, cut into 1\/4 &#8211; 3\/8 inch slices<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">2 potatoes &#8211; peeled, sliced and par boiled 5 minutes<\/span><\/li>\n<\/ul>\n<p><span style=\"font-size: 14pt;\"><strong>Cheese Sauce:<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"font-size: 14pt;\"><b>4 TBL<\/b> (1\/4 C) butter<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">4 TBL (1\/4 C) plain flour<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">2 C whole milk<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">1\/2 C shredded\u00a0 or grated cheddar cheese<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">3 eggs<\/span><\/li>\n<\/ul>\n<p><span style=\"font-size: 14pt;\"><b>Step by Step<br \/>\n<\/b><\/span><\/p>\n<ol>\n<li><span style=\"font-size: 14pt;\">Heat olive oil in a large pan. <\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Add the onion and cook gently for 10 minutes or until the onion is soft, but not colored. <\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Add the lamb and garlic to the onion and break up the meat with a wooden spoon until it has a loose texture.<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Stir in the cinnamon, allspice, chopped tomatoes, oregano, bay leaves and thyme into the casserole. <\/span><\/li>\n<li><span style=\"font-size: 14pt;\"><span style=\"font-size: 14pt;\">Bring to boil, reduce the heat and simmer for approximately 1 hour. It should be really thick, not runny at all anymore.<\/span><\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Brush the aubergine slices with olive oil and roast in a hot oven (250 C) for 30 \u2013 45 minutes.<br \/>\n<strong><br \/>\nMeanwhile make the b\u00e9chamel cheese sauce.<\/strong> <\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Melt the butter in a bain marie and stir in the flour. <\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Gradually stir in warmed milk.<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Stir frequently until the sauce thickens. <\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Remove from the heat, stir in cheese and season with salt and pepper.<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Let the white sauce cool for about 20 minutes.<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Temper in the eggs, and whisk until smooth.<\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Place half the potato slices into the bottom of greased deep large tins. <\/span><\/li>\n<li><span style=\"font-size: 14pt;\">Cover with half the meat sauce.<\/span><\/li>\n<li><span style=\"font-size: large;\"><span style=\"font-size: 14pt;\">Place half the aubergines on top of meat layer<\/span><\/span><\/li>\n<li><span style=\"font-size: large;\"><span style=\"font-size: 14pt;\">Pour over half the cheese sauce.<\/span><\/span><\/li>\n<li><span style=\"font-size: large;\"><span style=\"font-size: 14pt;\">Repeat steps 13, 14, 15 and 16 &#8211; ending with the cheese sauce.<\/span><\/span><\/li>\n<li><span style=\"font-size: large;\"><span style=\"font-size: 14pt;\">Bake in pre-heated oven at 325\u00ba\u00a0 for 50 minutes<\/span><\/span><\/li>\n<li><span style=\"font-size: large;\"><span style=\"font-size: 14pt;\">Increase temperature to 375 and cook for 10 more minutes, until bubbling and golden.<\/span> <\/span><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Moussaka Meat sauce: 1\/2 large onion &#8211; finely chopped 1 LB ground lamb 1 clove minced garlic 1\/2 tsp cinnamon 1\/2 tsp alspice 1 small can diced tomatoes &#8211; drained 2 tsp dried oregano 2 bay leaves 2 tsp thyme &#8212;&#8212;&#8212;&#8212;&#8211; Plus 1 eggplant, cut into 1\/4 &#8211; 3\/8 inch slices 2 potatoes &#8211; peeled, &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/moussaka\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Iona Abbey Moussaka&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[169],"tags":[],"class_list":["post-9520","post","type-post","status-publish","format-standard","hentry","category-iona-cookbook"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/9520","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=9520"}],"version-history":[{"count":7,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/9520\/revisions"}],"predecessor-version":[{"id":21065,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/9520\/revisions\/21065"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=9520"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=9520"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=9520"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}