Greek Seasoning Mix for Moussaka 70g

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I only had 400ml of milk, 1 egg yolk and parmesan was subbed for pecorino and it still turned out lovely. It’s topped with breadcrumbs for a great crunchy topping – because everybody loves a good crunchy topping! But a good, proper moussaka is a wonderful thing and although it takes a bit of time and effort, the safest way to ensure your moussaka is wonderful is to follow this recipe which we picked up working in a kitchen on the island of Zakynthos many years ago. Add this Seasoning Mix to your Moussaka recipe and instantly feel like you're at a beach-side Greek taverna! While the meat sauce is cooking, prepare the potato and aubergine; heat an inch or so of oil in a heavy frying pan, and fry the potato and aubergine slices until they are almost cooked through, then place the slices on kitchen paper to drain and set aside.

I think it’s worth noting that this recipe makes a 9”x13” moussaka (I didn’t see this mentioned anywhere and the dish in the video looked smaller to me). We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product. I’ very happy to see your inclusion of cinnamon because that is the true-Secret of absolutely-perfect Moussaka, from my training by the Greek tycoon himself, long story but that’s how I learned as a toddler to keep the cinnamon down to such a background flavor that it doesn’t reveal itself except as that something unidentifiably delicious and haunting! Pour the rest of the milk into a medium non-stick saucepan and add the bay leaves and half the grated nutmeg. On top of that add the zucchini slices, followed by another layer of paper towel, followed by potato slices and finished with another layer of paper towel.Tip in the onion along with a pinch of salt and fry gently for 10-12 mins or until softened and turning translucent.

You can bake it either before freezing or after freezing, both will work just as well 🙂 If baking after freezing, bake at a lower temperature for longer, until its cooked through.I understand that I may unsubscribe at any time using the opt-out link provided in the electronic messages. These days however the latter is not really necessary, as any bitterness has been bred out of modern eggplants. The modern Greek version was created by the French-trained Greek chef Nikolaos Tselementes in the 1920s. Except I am going to double the eggplant next time because my layers on this recipe were almost equal for veggies, sauce, and béchamel.