Γεια σού, Raffies!
Today we were having the usual late dinner, due to my Dutch language course.
It is time for a dish from the island of Cyprus! Although the Greek and Turkish influence is very strong on Cyprus, its cuisine has given a Cypriot tone to the dishes. Moussaka is a very famous Greek dish, but the Cypriots claim that their version is different, therefore I had to give it a try.
The recipe (here is an English version) itself resembled the Greek dish very much. I was even lucky enough to find some halloumi cheese! I enjoyed this dish after a long day.
Now I only have to try moussaka on Cyprus to have my final proof!
1 kg aubergines, sliced
2 potatoes, peeled and sliced
125 ml extra virgin olive oil
2 onions, sliced
500 g ground beef/lamb
500 g canned tomatoes
1 tsp ground cinnamon
1 tsp salt
1 tsp pepper
1 tsp oregano
125 ml red wine
For the béchamel sauce:
4 tbsp butter
4 tbsp flour
1/2 tsp salt
1 l hot milk
grated halloumi cheese
Start by frying the aubergine and potato in hot oil, until brown on both sides. Drain on paper towels.
Also fry the onion in the same pan. Add the ground meat and, once it is not pink anymore, add the tomatoes, herbs, spices and adjust with salt. Simmer for about 20 minutes, until the sauce has absorbed most of its liquid.
Now proceed with the béchamel sauce. Start by making a roux. Melt the butter and add the flour. Whisk in the milk little at the time to prevent lumps. Adjust with salt and pepper and once the milk is boiling, reduce heat and mix. Remove from the heat and stir in the eggs.
In an oven proof dish start by layering the potatoes, followed by a layer of aubergines and a spread of meat. Repeat another time and in the end, instead of a layer of meat, pour a layer of béchamel sauce and sprinkle with cheese.
Bake at 180º C for 45 minutes, until the surface is brown and crispy.