Name: Moussaka
Cuisine: Middle Eastern
Ingredients: 2 eggs; 4 tablespoons flour; 4 tablespoons butter; Salt; 600 ml (1 pint) hot milk; 3 aubergines; 2–3 tablespoons tomato concentrate; 2–3 tablespoons chopped parsley; Oil; 1–2 onions, thinly sliced or chopped; Black pepper; ½ teaspoon ground allspice or 1 teaspoon ground cinnamon (optional); 750 g (1½ lb) lamb or beef, minced; Pinch of grated nutmeg; 1 tomato, skinned and chopped

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

A splendid meal in itself, this dish is a favourite throughout the Middle East. Although it is claimed by the Greeks as their own, its name is an Arabic one. It is possible, however, that the Turks adopted the dish from the Greeks and gave it its present name. Numerous variations exist.

Ingredients

3 aubergines
Salt
Oil
1–2 onions, thinly sliced or chopped

Method

Slice the aubergines thinly. Sprinkle the slices generously with salt and allow their bitter juices to drain away in a colander for at least ½ hour. Squeeze, wash in cold water and pat dry. Fry quickly in oil, turning the slices once. Remove and drain on absorbent paper.

Fry the onions in 2 tablespoons

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Ingredients

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