Ingredients: |
Ingredients: 2 medium sized eggplants, peeled, (if desired)
2 Tbsp. salt
1 cup olive oil
2 Tbsp. margarine or butter
1 cup chopped onion
2 cloves garlic, minced
4 lbs. ground beef
- or - 2 lbs beef and 2 lbs. ground lamb
2 cans of 1-lbs tomatoes
2 Tbsp.sugar
1 tsp. oregano
1 tsp. pepper
2 Tbsp. Worchestershire sauce
2 Tbsp.Soy sauce
Topping:
3/4 cup grated sharp Cheese
3/4 cup grated sharp Italian Cheese
1 cup light cream
3 eggs
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Directions: |
Directions:Cut the eggplants into 1/2 inch thick slices (rounds) and sprinkle each with salt. Let stand for 30 minutes. Blot the slices with paper towels and then brown them in olive oil in a large heavy iron skillet. They will absorb allot of oil and so set the eggplant aside to drain on paper towels. Discard the olive oil and wipe skillet clean.
Melt margarine or butter in skillet, saute onions and garlic until soft and golden. Add meats and saute for 10 minutes, stirring often.
In sauce pan, cook tomatoes and sugar for 5 minutes, then mash with a fork until they are well broken up. then combine seasonings, meat and tomato mixture in skillet.
Line an 11-inch x 16-inch baking dish with slices of eggplant. Cover with a layer of the meat/tomato mixture. Repeat, alternating layers.
Bake in preheated oven at 400º until bubbling, about 45 minutes to 1 hour.
In a mixing bowl combine cheese, eggs and cream. Pour mixture over top of moussaka while meat is still bubbling.
Return to oven and bake until topping is brown and firm. |
Personal
Notes: |
Personal
Notes: This recipe is from my "Tafaddalu Cookbook" from Saudi Arabia from the American Ladies of Jeddah, Saudi Arabia from 1977.
A splendid buffet dish, moussaka tastes better if prepared in advance to blend flavors and may be served lukewarm or at room temperature.
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This recipe for MOUSSAKA is from