This one, more or less:


http://www.greek-recipe.com/static/content/Moussaka_(2).html

Moussaka (2) (Mousakas)
Category:meat
INGREDIENTS
1 kg aubergines (large or/and elongated variety)
160 ml vegetable oil (about 1 teacup)
1 large onion, finely sliced
450 gr. minced beef
1 glass white wine (not retsina, but aretsinoto)
350 gr. fresh tomatoes, 1400 gr. tomatoes, drained of some of their juice
and chopped
teaspoon ground cinnamon
teaspoon ground allspice
salt and black pepper
1 teaspoon oregano
25 gr. grated parmesan, kefalotiri, or Gruyere cheese
some chopped parsley
Béchamel Sauce
80 gr. butter
80 gr. flour
600 ml warm milk
salt and white pepper
30 gr. grated Parmesan or Gruyere cheese
2 egg yolks
Topping
z 60 gr. grated Parmesan,Gruyere or kefalotiri cheese
4 tablespoons toasted breadcrumbs
Serves 6 persons as a main course!

METHOD
Moussaka should be baked in the oven. Use a roasting container, eitber
square or oblong, approximately 25x25 cm or 39x28 cm. It is recommended that
you spread the work involved over two days for your convinience; one can
easily cook the meat the day before, witbout the Moussaka suffering at all.
Do not do the same with the aubergines; they should be fried on the day.
Aubergines
Top and tail the aubergines, without peeling them. Rinse them, cut them
lengthways in 75-mm thick slices and immerse them in salted water, for 30
minutes.Take them out, squeeze gently, rinse, then squeeze them again. Drain
them in a colander and pat dry. Fry them in hot vegetable oil until they
become pale golden on both sides; you can either deep-fry them, which is
easier but they absorb a lot of oil, or shallow-fry them. In either case,
drain them on absorbent paper on a flat platter before serving, so that most
of their oil will dribble away.
Meat
Sautee the sliced onion in 2 tablespoons vegetable oil, until it looks
glistening. Add the meat and sautee together, stirring, until all the lumps
are broken down and the meat starts to change colour. Pour in the wine, add
tomatoes, sliced finely, the spices, salt and pepper and the oregano. Cover
and cook for 20 minutes, stirring from time to time in case it sticks. Then
mix in the grated cheese and parsley.
Bechamel Sauce
Melt the butter and, away from the heat, gradually add the flour and stir to
amalgamate. Return to the heat and gradually add the milk and seasoning,
stirring continuously. Simmer for 9-10 minutes, stirring, until it has
thickened considerably. Withdraw the pan from the heat, let it stand
briefly, then add the cheese and the egg yolks. Stir to amalgamate them. Do
not let the sauce boil after this. It should by now be a thick bechamel, to
enable it to sit on top of the meat mixture and form a kind of crust.
To assemble, cover the base of the roasting dish with half of the fried
aubergines, then spread half of the meat mixture evenly on top of them and
cover neatly with the remaining aubergines. Spread the remaining meat and
sauce evenly over the top and cover neatly with the bechamel sauce. Sprinkle
the grated cheese all over the top, and the breadcrumbs. Moussaka from
Macedonia may contain a layer of thinly sliced roun potatoes which have been
fried first. Bake in a pre-heated oven, gas no.4/ 350 grades F/ 180 grades
C, for 1 hour, untit a golden crust is formed all over the top. Let it stand
for 5 minutes before serving, in order to be able to cut it more easily. To
serve, cut into square or oblong-shaped pieces, about 8 cm thick. It should
be quite dry by then and the pieces should ideally stay intact.

_____________________________


Was just a recipe I googled, and Kath made it (since 'I don't do recipes'
LOL!)

We used ground lamb instead of beef, had no allspice left so improvised. For
breadcrumbs, a loaf of whole meal seeded bread that MIL had made some time
ago but was too dense - we let it dry and it makes excellent bread crumbs,
but it takes forever to break up in the machine - it's like rock LOL!

Looking at the recipe, I wasn't impressed, but it was absolutely gorgeous
and I would recommend it to anyone - I ate more food in one sitting last
night than I normally would in a day! A pitty the microwave at work spoiled
the crunchy crumb topping by making it soggy, but that's microwaves for ya,
heh...

Cheers!


Shaun aRe

"Shaun aRe" > wrote in
eenews.net:

>
> This one, more or less:
>
>
> http://www.greek-recipe.com/static/content/Moussaka_(2).html

<recipe regretably snipped for space but link left above>

>
>
> Was just a recipe I googled, and Kath made it (since 'I don't do
> recipes' LOL!)
>
> We used ground lamb instead of beef, had no allspice left so
> improvised. For breadcrumbs, a loaf of whole meal seeded bread that
> MIL had made some time ago but was too dense - we let it dry and it
> makes excellent bread crumbs, but it takes forever to break up in the
> machine - it's like rock LOL!
>
> Looking at the recipe, I wasn't impressed, but it was absolutely
> gorgeous and I would recommend it to anyone - I ate more food in one
> sitting last night than I normally would in a day! A pitty the
> microwave at work spoiled the crunchy crumb topping by making it
> soggy, but that's microwaves for ya, heh...
>
> Cheers!
>
>
> Shaun aRe

I have never made Moussaka but I sure love to eat it. I usually order it at
restaurants. I kept the recipe and will try it soon. I shall report the
results back It looks pretty time consuming but well worth the effort.
This looks like a long, lazy Sunday recipe to me.

Michael

"Dog3" > wrote in message
1...
> "Shaun aRe" > wrote in
> eenews.net:
>
> >
> > This one, more or less:
> >
> >
> > http://www.greek-recipe.com/static/content/Moussaka_(2).html
>
> <recipe regretably snipped for space but link left above>

Why you utter *******!

',;~}~

> > Was just a recipe I googled, and Kath made it (since 'I don't do
> > recipes' LOL!)
> >
> > We used ground lamb instead of beef, had no allspice left so
> > improvised. For breadcrumbs, a loaf of whole meal seeded bread that
> > MIL had made some time ago but was too dense - we let it dry and it
> > makes excellent bread crumbs, but it takes forever to break up in the
> > machine - it's like rock LOL!
> >
> > Looking at the recipe, I wasn't impressed, but it was absolutely
> > gorgeous and I would recommend it to anyone - I ate more food in one
> > sitting last night than I normally would in a day! A pitty the
> > microwave at work spoiled the crunchy crumb topping by making it
> > soggy, but that's microwaves for ya, heh...
> >
> > Cheers!
> >
> >
> > Shaun aRe
>
> I have never made Moussaka but I sure love to eat it. I usually order it
at
> restaurants. I kept the recipe and will try it soon.

Hope you enjoy it as much as we did!

For some reason, I expected there to e some garlic in there, but not a
bit...

> I shall report the
> results back It looks pretty time consuming but well worth the effort.
> This looks like a long, lazy Sunday recipe to me.

You'd think from the whole 'best done over 2 days' comment, but Kath knocked
it up in no time at all - started at around 5:30 - 6 p.m. and we were eating
it by about 8.

Oh, one other thing I forgot to mention (and I mention it with a certain
sense of *utter* shame...) - because it was a bit last-minute this, we
couldn't find any suitable fresh hard cheese like parmesan, pecorino or
similar in time (did *not* fancy cheddar with this - yuk!) - She went to the
local stores - zilch - Kath bought <gasp> a tub of <choke> dried, powdered
'hard Italian cheeses' from Buitoni. ;-(

Now I call this kinda stuff 'freeze dried puke', but this tasted
surprisingly inoffensive even right out of the tub, by the time it was
cooked, it was even less bad - it didn't ruin the whole thing like I
expected it to, but I bet the dish would be to DIE for with good, fresh
parmesan or pecorino in there, rather than just 'damned bloody good' as it
was.


Cheers!


Shaun aRe

"Shaun aRe" > wrote in
eenews.net:

>
> "Dog3" > wrote in message
> 1...
>> "Shaun aRe" > wrote in
>> eenews.net:
>>
>> >
>> > This one, more or less:
>> >
>> >
>> > http://www.greek-recipe.com/static/content/Moussaka_(2).html
>>
>> <recipe regretably snipped for space but link left above>
>
> Why you utter *******!
>
> ',;~}~

LOLOL...


>> More snippage for space<<
>>
>> I have never made Moussaka but I sure love to eat it. I usually order
>> it
> at
>> restaurants. I kept the recipe and will try it soon.
>
> Hope you enjoy it as much as we did!
>
> For some reason, I expected there to e some garlic in there, but not a
> bit...
>
>> I shall report the
>> results back It looks pretty time consuming but well worth the
>> effort. This looks like a long, lazy Sunday recipe to me.
>
> You'd think from the whole 'best done over 2 days' comment, but Kath
> knocked it up in no time at all - started at around 5:30 - 6 p.m. and
> we were eating it by about 8.
>
> Oh, one other thing I forgot to mention (and I mention it with a
> certain sense of *utter* shame...) - because it was a bit last-minute
> this, we couldn't find any suitable fresh hard cheese like parmesan,
> pecorino or similar in time (did *not* fancy cheddar with this - yuk!)
> - She went to the local stores - zilch - Kath bought <gasp> a tub of
> <choke> dried, powdered 'hard Italian cheeses' from Buitoni. ;-(

UCK!!! I hate *those* types of cheese. Powdered cheese is an abomination
but I've used it before myself. Amazing what we'll do in a pinch. One of
my shameful secrets is Kraft Macaroni and Cheese. It *has* to be in the
blue box. None of those boxes with the fancy schmancy processed cheese
liquid. I love the powdered cheese in those little blue boxes. I have 7
boxes on hand right now. *sigh*, due to dietary restrictions I'm only able
to snack on them once in awhile.


>
> Now I call this kinda stuff 'freeze dried puke', but this tasted
> surprisingly inoffensive even right out of the tub, by the time it was
> cooked, it was even less bad - it didn't ruin the whole thing like I
> expected it to, but I bet the dish would be to DIE for with good,
> fresh parmesan or pecorino in there, rather than just 'damned bloody
> good' as it was.
>
>
> Cheers!
>
>
> Shaun aRe

You are forgiven the cheese decision I think I'll make it with beef.
I'm not a lamb fan although the SO is. I damned near hurl when he's fixing
his leg of lamb thing. Then he can't eat it all and it sits in the fridge
for days and days until I finally sneak it out into the garbage.

Michael

"Dog3" > wrote in message
1...
> "Shaun aRe" > wrote in
> eenews.net:
>
> >
> > "Dog3" > wrote in message
> > 1...
> >> "Shaun aRe" > wrote in
> >> eenews.net:
> >>
> >> >
> >> > This one, more or less:
> >> >
> >> >
> >> > http://www.greek-recipe.com/static/content/Moussaka_(2).html
> >>
> >> <recipe regretably snipped for space but link left above>
> >
> > Why you utter *******!
> >
> > ',;~}~
>
> LOLOL...

Ah - made someone laugh - my day is complete now ',;~}~

(Or will be afer a pint or two and a doobie...)

> >> More snippage for space<<
> >>
> >> I have never made Moussaka but I sure love to eat it. I usually order
> >> it
> > at
> >> restaurants. I kept the recipe and will try it soon.
> >
> > Hope you enjoy it as much as we did!
> >
> > For some reason, I expected there to e some garlic in there, but not a
> > bit...
> >
> >> I shall report the
> >> results back It looks pretty time consuming but well worth the
> >> effort. This looks like a long, lazy Sunday recipe to me.
> >
> > You'd think from the whole 'best done over 2 days' comment, but Kath
> > knocked it up in no time at all - started at around 5:30 - 6 p.m. and
> > we were eating it by about 8.
> >
> > Oh, one other thing I forgot to mention (and I mention it with a
> > certain sense of *utter* shame...) - because it was a bit last-minute
> > this, we couldn't find any suitable fresh hard cheese like parmesan,
> > pecorino or similar in time (did *not* fancy cheddar with this - yuk!)
> > - She went to the local stores - zilch - Kath bought <gasp> a tub of
> > <choke> dried, powdered 'hard Italian cheeses' from Buitoni. ;-(
>
> UCK!!! I hate *those* types of cheese. Powdered cheese is an abomination
> but I've used it before myself.

Abomination indeed, and once opened, it further self abominates rather
rapidly I find...

> Amazing what we'll do in a pinch.

As I said - was quite surprised by this one though - it would normally have
seen me heaving at first sniff, but it didn't - all I experienced was a mere
nose wrinkling ',;~}~

I *AM* a huge fan of good quality real cheeses too - we have some excellent
small dairies not too far away, produce from some of which even makes it to
the local supermarkets (many of them, they are getting *much* better at
sourcing locally thse days, I find.) So, yeah - it hurt just to look at that
little pot of pure (puke?) evil, and know it was *owned* by our household...
it stung LOL!

> One of
> my shameful secrets is Kraft Macaroni and Cheese. It *has* to be in the
> blue box. None of those boxes with the fancy schmancy processed cheese
> liquid. I love the powdered cheese in those little blue boxes. I have 7
> boxes on hand right now. *sigh*, due to dietary restrictions I'm only
able
> to snack on them once in awhile.

Hmmm, can't say I'm familiar with that stuff myself...

> > Now I call this kinda stuff 'freeze dried puke', but this tasted
> > surprisingly inoffensive even right out of the tub, by the time it was
> > cooked, it was even less bad - it didn't ruin the whole thing like I
> > expected it to, but I bet the dish would be to DIE for with good,
> > fresh parmesan or pecorino in there, rather than just 'damned bloody
> > good' as it was.
> >
> >
> > Cheers!
> >
> >
> > Shaun aRe
>
> You are forgiven the cheese decision I think I'll make it with beef.

As specced in the OR - should be good!

> I'm not a lamb fan although the SO is. I damned near hurl when he's
fixing
> his leg of lamb thing. Then he can't eat it all and it sits in the fridge
> for days and days until I finally sneak it out into the garbage.

The smell you don't like then? It is a very strong flavoured meat indeed,
IMO...


Shaun aRe