Greek Seasoning Mix for Moussaka 70g

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This recipe describes how to make it with such detail that I will now get out the lovely ground beef I have in freezer, pick up some eggplant and zucchini and get to it! The first time I made this moussaka was on the hottest day of the year in the UK and I said it would be the one and only time I made it…however when we ate this is was unbelievably good and well worth the effort. This traditional Greek mousaka spice mix is a special blend of herbs and spices that will bring give just the right flavor to your food. Even though it will be really hard to do so, you should wait for the moussaka to cool down and be just warm to the touch before cutting into pieces. I add a lot of parsley and also use a lot of tomatoes with the tomato paste (as you also do) in the minced meat simmering for an hour.

Firstly, pick the deepest baking dish that you have at hand to make sure you can use all your meat sauce and béchamel without fear that it won’t fit and spill over! All foods are fine within the context of a balanced diet, but this is a good way to get more volume of food for your calories!To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. This classic Greek dish of layered thinly sliced potato, aubergine and lamb is topped with a creamy béchamel sauce. Add the mince and fry for 8-10 mins until a deep golden brown, regularly stirring and breaking up with a wooden spoon. Potatoes will take the longest (around 30mins), then eggplant (around 20mins) then zucchini (around 10-15mins).

One question : I normally fry the salted aubergine slices as per ancient tradition but have got fed up with the salty over oilyness of this and am trying dry baking them. Next cover the vegetables with the meat sauce, and finally pour and spread the Bechamel over the top. One is on the bechamel which can be replaced either with a yogurt or buttermilk sauce; I do the latter. A thin béchamel sauce will soak through the meat sauce and won’t give you that creamy thick layer that sits on top and makes your Moussaka stand out!It tastes exactly like being back in Greece and this is by far one of my favorite “comfort food” recipes.

Typical jobs: hospital/ward nurse, waitressing in a busy restaurant, cleaner, porter, labourer/construction worker, gardener, farm worker. I knew all the hard work I was in for, as I have successfully made moussaka using a different recipe before. I used parmesan for the bechamel and a mix of parmesan and gruyere for the top as I ran out of parm. Originally published October 2015, completely overhauled in March 2019 with new photos, step photos, recipe video and most important (of course), addition of a Life of Dozer section! This Mousaka seasoning is all you need to properly prepare and indulge yourself in this delicious comfort food.This is one of the clearest moussaka recipes I have found, it covers everything, makes me feel very confident. Cooking your béchamel sauce while whisking over a low heat will prevent it from burning and sticking to the bottom of your pan.