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Moussaka - Cypriot VersionTheWorldWideGourmet.com

Flavors of Cyprus

Total time: less than 15 min

Difficulty: Average

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Nutritional values

per 100 g

Energy:102.3 kcal

Proteins:3.8 g

Fats:6.9 g

Carbohydrate:6.1 g

Fibers:1.3 g

Sugar:2.5 g

Cholesterol:23.7 mg

Sodium:56.7 mg

Calcium:38.3 mg

SIMILAR RECIPES

  • Moussaka (Melijanes moussaka)

  • Veal Scallopini with Prosciutto and Sage - Saltimbocca

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VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

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  • chocolate sauce

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  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

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  • french style apple pie

  • Tarte tatin

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  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

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  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

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  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

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  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

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  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

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  • Grilled steak

INGREDIENTS

Quantity

Weight/Volume

Unit

Ingredient

*Ingredients

1000

g

eggplant or aubergines or zucchini, or a mixture of both (peeled and thinly sliced lengthwise)

2

large potatoes, peeled and sliced widthwise

125

ml

olive oil

2

medium onions, thinly sliced

500

g

ground beef, lamb or pork

2

x

400

g

large tomatoes, grated

2.5

ml

ground cinnamon or a piece of cinnamon stick

2.5

ml

salt

2.5

ml

pepper

2.5

ml

rigani or dried oregano

125

ml

red wine

*White sauce

60

ml

butter

4

ml

rounded tbsp flour

2.5

ml

salt

pepper

2

eggs

1000

ml

boiling milk

some cheese or halloumi to gratiné

METHOD

  1. 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.
  2. Fry the onion in the same oil; add the meat and mix well.
  3. Add the tomatoes, herbs, spices, seasoning and wine; simmer for 25 minutes until the liquid has been completely absorbed.

White sauce

  1. Make a roux: melt the butter in a saucepan, add the flour and gradually whisk in the hot milk, whisking constantly to prevent lumps.
  2. Season with salt and pepper.
  3. When the milk comes to a boil, reduce the heat and continue cooking for a few minutes, stirring with a whisk or spatula.
  4. Off the heat, whisk in the eggs.

Assembly and cooking

  1. In a 25 cm x 25 cm (10") baking dish, place a first layer of potatoes.
  2. Top with a layer of zucchini and eggplant.
  3. Spread the ground meat on top in a single layer.
  4. Cover with another layer of potatoes and a layer of zucchini and eggplant. Top with the white sauce and sprinkle with grated cheese.
  5. Bake for 50 minutes or until the surface is browned and crispy.
Kali orexi - Bon appétit!!

..........


Photo: CIV France. Collaboration: Tourist office of

CHEF'S NOTES

Moussaka may have its roots in Greece, but no one prepares individual portions of moussaka in earthenware dishes like the Cypriots.



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