Here is a Greek Recipe as part of the Around the World series. This recipe for Moussaka is probably the first thing I learned to cook properly. I always liked it as I was studying Ancient History and so loved all things from Greece. This recipe is uses minced lamb although I tend to substitute beef mince as I prefer it. In Summer I would serve with a salad but as it’s really cold here we had it with mixed vegetables.

Moussaka recipe

Ingredients

2 aubergine (egg-plant)

2 onions

450 g (1lb) minced lamb or beef

1 can chopped tomatoes

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1 egg

15g (1/2 oz) butter

300 ml (1/2 pint) milk

15g (1/2 oz) cornflour

50g (2oz) cheese

a Greek recipe

Method

Fry the onion until golden then add in the mince for a few minutes until browned.

Stir in the tomatoes and spices – leave to simmer for a couple of minutes.

Melt the butter and stir in the flour, cook for a couple of minutes. Blend the milk in slowly until it thickens. Take off the heat and add half the cheese. Beat in the egg.

a Greek recipe

Allow the children to assemble their own mini moussaka. They will love the chance to make a Greek recipe as special as this one and the toddler sized portions are so much more appealing for small appetites.

a Greek recipe

First put in a slice of aubergine to the bottom of a small ramekin. Add a small amount of the mince mixture then another slice of aubergine. Top with some of the egg sauce and sprinkle the rest of the cheese on the top.

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Bake at 180 C (350 F) Mark 4 for 30 minutes.

 a Greek recipe