moussaka

meritaten

um call it moussagna! name it what you want - but I bet its delicious!

Steve059

Or a lassaka?

Seriously, I can't see any reason why this wouldn't work fine.

Or maybe even with pork or turkey mince and a couple of lamb OXO cubes?

maman

My SIL makes a seriously good moussaka with beef mince and it's less fatty too. I don't know how you do yours but I like a layer of potato in mine. First had it in Crete and it really soaks up the juices. Mmmm!

Icey77

maman wrote: »

My SIL makes a seriously good moussaka with beef mince and it's less fatty too. I don't know how you do yours but I like a layer of potato in mine. First had it in Crete and it really soaks up the juices. Mmmm!

Maman, do you have a recipe that you'd share?

My Oma always used to put potato in her moussaka and I haven't had it like she used to make in a looooooong time!

Thanks xx

natbags

I spend a lot of time in Greece and the Moussaka is quite often not lamb, often a mix of beef and pork or just beef and not sure why but in Crete its very common to have a layer of thinly sliced potato at the bottom - they also sometimes (in summer) have courgette in too

bargainbetty

I usually make lasagne using lamb mince, so I can't see why this wouldn't work the other way around.

pigpen

I can't stand lamb I always use beef or pork mince. Lamb tastes foul and is way too greasy.

chocolatepennyfarthing

Always use beef and its delicious.

BitterAndTwisted

Part of the joy of cooking is being able to change/adapt recipes as sources of ingredients dictate/allow. If it's not stricly Greek lamb moussaka it will become Elsien's beef one. I'm sure it will be lovely.

maman

Icey77 wrote: »

Maman, do you have a recipe that you'd share?

My Oma always used to put potato in her moussaka and I haven't had it like she used to make in a looooooong time!

Thanks xx

I'm afraid mine is a 'cheat' recipe. I make a Bolognese sauce (prefer that to using cinnamon), parboil thick potato slices, and use a cheese sauce rather than (tasteless IMO) b!chamel. I just put a thick layer of potato in the bottom of the dish then layer aubergine and mince, finishing with aubergine and then the cheese sauce on top plus some grated. I remember when Delia recommended frozen aubergine slices but they're not around any more:(. I suppose you could layer more potato if you wanted.

Hopefully someone will be along with a more authentic recipe.