Moussaka

Name: Moussaka
Cuisine: Greece
Ingredients: 1 Spanish onion, finely chopped; 1–2 cloves garlic, finely chopped; 1 pound cooked lamb, diced, chopped finely or minced; ½ pound mushrooms, chopped; 4–6 tomatoes, peeled, seeded and chopped; 2 tablespoons parsley, finely chopped; salt and freshly-ground black pepper; salt and freshly-ground black pepper; 1–2 tablespoons tomato concentrate; 4–6 tablespoons rich beef or veal stock; 4–6 tablespoons rich beef or veal stock; 4–6 aubergines, unpeeled; flour; olive oil; olive oil; 4–6 tablespoons grated parmesan

Preparation info

Difficulty
Medium

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

1 Spanish onion, finely chopped
1–2 cloves garlic, finely chopped
4 tablespoons

Europe
Greece
Main course
Mediterranean

Method

Sauté onion and garlic in olive oil until transparent. Add finely-chopped lamb and continue cooking, stirring from time to time, until brown. Add chopped mushrooms, peeled, seeded and chopped tomatoes, parsley and salt and pepper, to taste, and cook until onion is tender.

Dilute tomato concentrate in stock – beef or veal – add to meat and vegetable mixture and simmer for 10 minutes.