Moussaka
Large Pyrex dish
Ingredients:
5/6 large potatoes
5/6 large aubergines
1 kilo +200 gr. minced meat
1 smallish onion chopped
1/2 glass of wine
Oil enough to pre-cook the mince and for frying
the potatoes
Salt & pepper to taste
For the béchamel sauce
6/7 soup spoons of all purpose flour
1.5 litres of milk
2 soup spoons butter
Pinch of nutmeg
2 eggs
Preparing the béchamel sauce
Heat the butter in a saucepan until it dissolves, and slowly add the flour to the butter mixing well to a paste. Add milk slowly to the mixture and simmer on a low
heat until the mixture thickens. Add salt, pepper and nutmeg to taste. Remove from heat and leave to cool slightly and then beat two eggs into the
mixture. Set the béchamel aside.
Sauté the chopped onion until they are transparent. Add the mince and fry lightly
adding 1/2 glass of wine to the mixture. Set the mince aside.
Peel & chop the potatoes into rounds and fry until done. Place on
kitchen towel to absorb the oil. Set the potatoes aside; either grill or bake the chopped aubergine rounds. It is preferable to bake or grill the aubergines as frying them will make them too oily. Layer the pyrex dish with one layer of potatoes, one layer of
aubergines, one layer of mince respectively and continue until the Pyrex dish is full. Top the mixture with the béchamel sauce and bake in the oven for approx 40-50 minutes at a medium heat.
This recipe is a perfect example of an all time Greek classic. It is supplied by Maria Gerekou, Harry’s mom at Harry's Family Taverna in Kontokali. 50 metres before the entrance to the Marina. Kontokali. Corfu. Tel: 26610 91814, Mobile: 698 1686618 fb Harry’s Taverna Kontokali
Enough for 12 servings
Recipes
