Musaka (Mousakka)
Wednesday, July 8, 2020Ingredients
Directions
Nutrition Info
Notes
- Spices are RIGHT on for this dish and I've had it in Chicago and a couple times in Cyprus. I had it for the first time in Cyprus and it immediately became my favorite dish along with Halloumi + Tomato + bread sandwich - damn amazing.
- Made using ground beef.
- I believe I used beef bouillon cubes with water, but it was less than included in the original recipe
- I also think that I made a couple layers (instead of the 1 layer of each described in the recipe)...but I have to try it again to test this!
- Substituted Feta (and I think Ricotta) with Halloumi, it was super good!
FOR NEXT TIME:
- Double the eggplant! (Or at least buy double the eggplant.) Seems crazy but when you salt and roast the slices they can get very very thin. When I made this, I wished I had twice the eggplant. With the salting it's not bitter, it just lightens the dish and makes the flavor a tiny bit more subtle (which it can stand given the seasoned meat is pretty intense.)
Source
Used this as a base:
https://www.themediterraneandish.com/moussaka-recipe-eggplant-casserole/
Made some adjustments based on the awesome version served at the Greek restaurant in Niles on Milwaukee:
.jpg)
.jpg)
