The first discovered mention of moussaka dates to a XIII ecntury recipe book from today’s Iraq, where it was called magmuma.
It is believed that the contemporary moussaka was concocted by Nikolaos Tselementes in early XX century. The famous chef studied and worked throughout Europe. He has adapted two dishes, moussaka and pastizio, and promoted them as part of the national Greek cuisine.
There are many variations of moussaka. Here we are presenting one leaning on Tselementes’ recipe for the aubergine and potato moussaka.
Layers of aubergine, potato and ground beef and pork, all baked drenched in white sauce delight the plate, particularly when served alongside a salad and white wine.
For this lunch we thank the generous personnel of the restauran Γιάννα, located on the waterfront in the center of Limenas. Γιάννα is a traditional Greek cuisine restaurant working all year for tourists and the locals.
Ingredients for nine plates:
- 750 g of ground meat, mostly beef and a little pork
- Two aubergines
- Three large potatoes
- Kefalotyri cheese for grinding
- One onion
- Parsley, salt, pepper, nutmegs,
- 300 g of tomato sauce,
Bechamel white sauce:
- One l of milk
- Six spoons of flour
- Salt, pepper, nugmets, sugar
- Three spoons of butter
- One egg
Preparation:
Slice potatoes circularly and unpeeled aubergines lenghtwise. Fry briefly, without allowing color to change.
Slice the onion and braise, then add minced meat, mix and turn throughly until grained evenly. Add tomato sause, salt, pepper, nugmets and parsley and leave to stew, mixing occasionally.
Line potatoes, aubergine, add pepper, salt, nugmets, grated cheese in a pan, then the meat filling and cover with another potato and aubergine layer. Finally, cover with bechamel, made like this:
Mix 6-7 spoons of flour, three spoons of butter with one liter of cold milk, add salt, pepper according to personal preference, nugmets and a bit of sugar. Cook on low temperature stirring constantly to prevent coagulation until the sauce thickens like pudding. Remove from stove and add a beaten egg, with constant stirring.
Wit bechamel added, bake in oven at 220C for 30-35 minutes. Cut 3X3 quares and dig in!
Bon apetit!