moussaka

Moneymaker

natbags wrote: »

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

Crete is an island and doesn't import a great deal of food because it's expensive to do so and the island is actually self-sufficient in most commodities. Consequently, most recipes vary according to season and what's available. Even animals are seasonal and it's amusing to see waiters roll their eyes when a tourist wants either rabbit or beef stifado at the wrong time of year!

Of course some tavernas have large freezers and can provide whatever you want - but the locals prefer their food fresh.

camNolliesMUMMY

Use a lamb stock cube. I did this when I was making lamb diner kebabs from the takeaway secret. Worked a treat as beef mince is cheaper than lamb mince and nobody noticed lol

zippychick

Ive merged this with our mousakka thread


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