Monday, 4 November 2013

A Tuesday Recipe - Moussaka


I've been avoiding making this delicious dish for years!

Does that sound strange? Frankly, my previous experience of making moussaka was that it was extremely fiddly and it isn't cheap. It's fiddly in that you have four or five stages involved but in reality they overlap and it wasn't as bad as I remembered. The end result is worth the care you need to take with the preparation.
Moussaka is an eggplant and/or potato based dish popular in Balkan and Mediterranean cuisines, with many local and regional variations.
The same name and recipe is found throughout the lands that were formerly part of the Ottoman Empire. In Greece, the dish is layered and typically enjoyed hot. In Turkey, it is sautéed and served in the style of a casserole, and is consumed warm or at room temperature. In Arabic countries, a variant of the same recipe is eaten cold.
I have made the dish in the Greek style, layering the potato and aubergine.

The full recipe is to be found on the relevant TAB

God Bless