Greek Seasoning Mix for Moussaka 70g

Product Information

Using plenty of aubergine, courgettes and cinnamon as well as the traditional minced lamb, red wine and herbs. However, the Greek version includes layers of meat and eggplant topped with a Béchamel ("white") sauce and baked.

Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. Next time I will double the meat sauce and freeze half to speed up the making of a future casserole. When it starts to brown, add the the garlic and tomato paste and sauté until the garlic starts to soften.Potatoes will take the longest (around 30mins), then eggplant (around 20mins) then zucchini (around 10-15mins). Rinse them thoroughly with water until the water runs clear and season them with a good sprinkle of salt. We both really enjoyed it and my hubby is taking leftovers for himself and his work colleague for lunch at work today. However, if you can’t handle or don’t like the strong flavour of lamb or if you prefer a lighter Moussaka, you can substitute lamb mince with good quality beef or veal mince. You have clearly done your homework and respected the origins of this most quintessential Greek dish and I hugely respect and appreciate that.

We offer a healthy and natural solution that will make your food tastier and enjoyable, enriched with different kinds of herbs full of vitamins. Take the pot off heat and stir in pecorino until the sauce is lump free, then quickly whisk in the egg yolks. A hint for those who find lamb too fatty, make the sauce a day ahead and place into fridge overnight. With the help of Knorr’s flavour expertise you can enjoy meat free recipes that don’t compromise on taste.This is my all-time favorite dish, just above lasagn, and this preparation is why it is the National-Dish-of-Greece! If their consistencies are too thin you might find those distinctive layers don’t form efficiently and it doesn’t hold together as well when serving. In a casserole dish, layer the meat mixture, aubergine and potato like you would a lasagne, top with the bechamel and oven bake for 50-60 mins or until golden brown.

Preheat you oven at 180C/350F and bake your musaka for about 60 minutes or until its crust turns light golden brown.Place the potatoes in a bowl and add 1 tbsp olive oil and 1/2 tsp salt, roughly mix and place on a baking tray. My bechamel sauce was maybe a little too runny but it actually firmed up in the oven *phew* and this recipe is one I’m going to continue using and will be sharing! Love it, because when you crack through that golden top and the white bechamel sauce bursts out, you scoop up a big piece and you see all the amazing layers….