Moussaka

Name: Moussaka
Yield: Serves 6
Cuisine: Greek
Ingredients: flaked sea salt; 1½ level teaspoons ground cinnamon; 1 teaspoon caster sugar; 2 free-range egg yolks; ½ teaspoon grated nutmeg; 2 medium white onions, finely chopped; 6 garlic cloves, finely chopped; 2 medium potatoes, peeled and very finely sliced; 2 tablespoons olive oil; 750 g minced lamb; 2 teaspoons olive oil for each slice of aubergine, plus extra for sautéing; 2 teaspoons flaked sea salt (or just 1 teaspoon if using fine salt); 150 ml dry white wine; 500 ml cows’, sheep’s or goats’ milk; 2 medium aubergines (about 600 g); black pepper; 100 g feta cheese; 3 heaped tablespoons plain flour; 2 teaspoons dried oregano; 50 g butter; 2 teaspoons flaked sea salt; 3 heaped tablespoons tomato purée

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

There was once - sadly she is gone - a food writer, well known in the Seventies, called Marika Hanbury-Tenison. I always thought this friend of my mother’s was called Moussaka Hanbury-Tenison, which did seem very odd to me. But then grown-ups were strange.

I really like Greece, with the unmistakable smell of its arid coastal mountains thick with parched herbs, the squint white walls, sugar-lump houses and cold amber retsina. Greek food, though, gets