This is a recipe from the Iona Abbey Cook. Anja's original recipe served dozens. Her recipe has been modified and includes ingredient measurements adjusted to a family-sized recipe.
Moussaka
Meat sauce:
- 1/2 large onion – finely chopped
- 1 LB ground lamb
- 1 clove minced garlic
- 1/2 tsp cinnamon
- 1/2 tsp alspice
- 1 small can diced tomatoes – drained
- 2 tsp dried oregano
- 2 bay leaves
- 2 tsp thyme
————– - Plus 1 eggplant, cut into 1/4 – 3/8 inch slices
- 2 potatoes – peeled, sliced and par boiled 5 minutes
Cheese Sauce:
- 4 TBL (1/4 C) butter
- 4 TBL (1/4 C) plain flour
- 2 C whole milk
- 1/2 C shredded or grated cheddar cheese
- 3 eggs
Step by Step
- Heat olive oil in a large pan.
- Add the onion and cook gently for 10 minutes or until the onion is soft, but not colored.
- Add the lamb and garlic to the onion and break up the meat with a wooden spoon until it has a loose texture.
- Stir in the cinnamon, allspice, chopped tomatoes, oregano, bay leaves and thyme into the casserole.
- Bring to boil, reduce the heat and simmer for approximately 1 hour. It should be really thick, not runny at all anymore.
- Brush the aubergine slices with olive oil and roast in a hot oven (250 C) for 30 – 45 minutes.
Meanwhile make the béchamel cheese sauce. - Melt the butter in a bain marie and stir in the flour.
- Gradually stir in warmed milk.
- Stir frequently until the sauce thickens.
- Remove from the heat, stir in cheese and season with salt and pepper.
- Let the white sauce cool for about 20 minutes.
- Temper in the eggs, and whisk until smooth.
- Place half the potato slices into the bottom of greased deep large tins.
- Cover with half the meat sauce.
- Place half the aubergines on top of meat layer
- Pour over half the cheese sauce.
- Repeat steps 13, 14, 15 and 16 – ending with the cheese sauce.
- Bake in pre-heated oven at 325º for 50 minutes
- Increase temperature to 375 and cook for 10 more minutes, until bubbling and golden.