Preheat the oven at 200C/180C Fan/Gas 6. For the lamb sauce, heat two teaspoons of the oil in a pan. Add the onions and garlic and fry until just beginning to brown. Add the minced lamb and fry ...

Drain on kitchen paper. Set aside until ready to construct the moussaka. The white sauce should now have cooled enough to whisk in the egg and egg yolks. Cover the base of an ovenproof dish (30 x ...

it imparts an aromatic promise of indulgence that only the Greek version of this classic dish can deliver. For the Eggplant: For the Ground Lamb: For the Béchamel Sauce: For the Eggplant: For the ...

Gorge on the vegetarian version of the traditional three layered Greek moussaka. Beautiful eggplants are fried golden brown and served with a blend of spices, fresh veggies and tomato puree.

Instead of pasta, it uses aubergine, which is easy to find ... younger family members to eat as well. Moussaka is one of the ...

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This meatless moussaka is sensational – rich, oily, creamy, filling, tasty and absolutely moreish. There’re a few steps to it though, so make sure you allow plenty of time to put it together.

You’ve probably made a moussaka before or tried your hand at dolmades, but there are a whole host of often-neglected Greek recipes out there, many of which you can make from home. The best thing ...

Greek salad is made from a medley of ingredients commonly consisting of tomatoes, cucumber, onions, feta and black olives. This classic, flavorful salad is dressed with simple vinaigrette or olive ...

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He also reinvents minchi as a Greek Moussaka, creating layers of eggplant stuffed with minced US beef tenderloin or roasted New Zealand lamb. Finally, Tam elevates the locally beloved pork chop ...