Moussaka (Cypriot Dish)

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Moussaka is an eggplant and potato-based dish, many local and regional variation of this dish. Moussaka is typically served hot and perfect for brunch.

The English term for Moussaka is “chilled”. It comes from the Modern Greek word Mousakás which is derived from Turkish Musakka.

This dish becomes Cypriot cuisine because the Cyprus is closely related to Greek and Turkish cuisine. Moussaka has many variations and/or version and this is based primarily on sautéed aubergine or eggplant and tomato, the classic or original Moussaka usually has minced meat but the Greek includes layer of meat, and topped with eggplant and with white sauce called Béchamel Sauce.

In Levant, Moussaka is a cooked dish that is usually made with primary tomatoes and eggplant, similar to Italian Carponata since tomato is much available to them.

In addition to that, the variation of basic recipe sometimes no sauce on top. For the vegetarians the usually change the meat with green peas and other vegetable and also with tomato sauce and bread crumps.

Want to cook Moussaka? The recipe below is the classic recipe that allows you to taste the Cyprus one of the most popular dish. Here are the ingredients. Happy Eating!!!


INGREDIENTS:

2 large eggplant, thinly sliced
Olive oil cooking spray
1 tablespoon olive oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
800g lamb mince
420g crushed tomatoes
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/3 cup grated pizza cheese
Lemon wedges, to serve

DIRECTION:

Spray the eggplant with oil.
In a large frying over a medium-high heat sauté onion and garlic for 5 minutes.
Add mince and stir occasionally until it turns brown.
Add tomatoes, cinnamon and all the spices.
Bring to boil and reduce the heat when boiling.
Simmer for about 30 minutes more until the sauce thickens and the liquid has evaporated.

In sauce pan, melt butter and add flour.
Cook and stir for a minute or until bubbling.
Gradually pour milk while stirring and bring to boil.
Reduce the heat and stir occasionally for 5 minutes.

Preheat oven to 180°C/160°C.
Grease an ovenproof dish plate with butter.
Place 1/3 of eggplant, slightly overlapping, over base of prepared dish.
Spread half of the white sauce and sprinkle with cheese.
Bake for 45 minutes, and let it stand for about 15 minutes.
Serve with lemon wedges.

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