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Member recipe

Traditional Moussaka

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Serves 6

Delicious authentic moussaka!

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  • 5 tbsp olive oil
  • 1 large onion finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tsp cumin seeds
  • 1 tbsp tomato puree
  • 500g lean lamb mince
  • 200ml red wine
  • 1 cinnamon stick
  • 400g can chopped tomatoes
  • Pinch of caster sugar
  • 1 tsp dried oregano
  • 2-3 large aubergines thickly sliced
  • 75g butter
  • 75g plain flour
  • 600ml milk
  • 1 large free-range egg yolk
  • 75g parmesan, grated
  • Pinch of freshly grated nutmeg


    1. Preheat oven to 200 degrees C/fan 180 degrees C. Heat 1tbsp oil in a large pan over a medium heat. Add the onion and fry for 5 minutes, stirring until soft. Add the garlic and cumin and fry for 1 minute. Add the puree and fry for 1 more minute. Turn up the heat, add the lamb, season and fry for 5 minutes until browned all over. Pour away any excess oil.
    2. Add the wine and cinnamon, then, after 2-3 minutes, add the tomatoes, 100ml water, the sugar and oragano. Bring to a boil, reduce the heat and simmer for 45 mins, stirring occasionally, until thick. Season.
    3. Meanwhile, heat a griddle pan until very hot. Brush the aubergines with the rest of the oil, season and griddle on both sides until golden brown. Set aside on kitchen paper.
    4. Make a white sauce. Melt the butter in a small pan, add the flour and stir to make a roux (paste). Remove from the heat and gradually stir in the milk. Place over a gentle heat and simmer, stirring until thickened. Remove from the heat, stir in the egg yolk and half the cheese. Season to taste.
    5. Layer the aubergine and mince in a 2-litre ovenproof dish. Repeat then spread the white sauce on top. Scatter with the remaining cheese and sprinke with the nutmeg.
    6. Bake for 25-30 mins until golden. Serve with a green salad.

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9th Sep, 2010
I didn't add cumin Added 2 finely chopped chillies Used beef mince instead made white sauce with rice milk (dairy intolerance) used buffalo parmesan
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