Traditional Greek Moussaka

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

subheading: Base ingredients:

6 eggplants

vegetable oil (for frying the eggplants)

subheading: For the meat sauce:

750g beef or lamb mince

2 red onions (chopped)

2 cloves of garlic (chopped)

1 tin chopped tomatoes

2 tbsp tomato puree

1 teaspoon sugar

1 glass of red wine

Pinch of sea salt and freshly ground black pepper

1 bay leaf

A pinch of cinnamon or one cinnamon stick

¼ of a cup olive oil

subheading: For the bechamel sauce:

900ml milk

120g butter

120g flour

a pinch of nutmeg

2 egg yolks

100g Parmigiano-Reggiano or Kefalotyri

salt to taste

Directions at mygreekdish.com

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