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| Chef | |
| Submitted | October 17th 2008 |
| Cuisine | Cypriot |
| Category | Main Course |
| Level | Intermediate |
| Servings | 6 |
| Rating |
Ingredients
2 medium onions, finely chopped
4 garlic cloves, crushed
150 Milliters olive oil
1 Kilogram pork mince
100 Milliters red wine
2 Tablespoons tomato purée
400 Grams chopped tomatoes
1 piece cinnamon stick
2 Tablespoons chopped fresh oregano
3 large aubergines, each weighing about 300g
80 Grams butter
70 Grams plain flour
500 Milliters milk
50 Grams Haloumi, finely grated
Pinch of freshly grated nutmeg
2 medium eggs, beaten
Enjoy a taste of the Mediterranean with lovely Cypriot pork Moussaka. Ready in just over 2 hours
Directions
Cook the onions and garlic in 2 tablespoons of the oil in a large frying pan until browned. Add the mince and fry over a high heat for 3-4 minutes. If your pork is not lean, tip everything into a sieve set over a bowl and leave the cooking juices to settle. Spoon off and discard the fat and return the pork to the pan with the juices. Add the red wine, tomato purée, canned tomatoes, cinnamon and oregano, and simmer gently for 30-40 minutes, stirring occasionally.
Meanwhile, slice the aubergines and brush with olive oil. Fry in batches on both sides in a separate pan until browned. Lay half the aubergine slices over the base of a 2.5-2.75-litre shallow ovenproof dish and season well. Remove the cinnamon stick from the sauce and spoon half of it over the aubergines. Repeat with the remaining aubergines and sauce.
Preheat the oven to 200C/fan180C/gas 6. Melt the butter in a non-stick pan, then add the flour and cook for 1 minute. Lower the heat and gradually beat in the milk until thickened slightly, then simmer very gently for 10 minutes, stirring occasionally. Stir in the cheese and nutmeg, and season. Cool slightly, then beat in the eggs. Pour the topping over the lamb and bake for 30-40 minutes, until golden brown and bubbling.
Meanwhile, slice the aubergines and brush with olive oil. Fry in batches on both sides in a separate pan until browned. Lay half the aubergine slices over the base of a 2.5-2.75-litre shallow ovenproof dish and season well. Remove the cinnamon stick from the sauce and spoon half of it over the aubergines. Repeat with the remaining aubergines and sauce.
Preheat the oven to 200C/fan180C/gas 6. Melt the butter in a non-stick pan, then add the flour and cook for 1 minute. Lower the heat and gradually beat in the milk until thickened slightly, then simmer very gently for 10 minutes, stirring occasionally. Stir in the cheese and nutmeg, and season. Cool slightly, then beat in the eggs. Pour the topping over the lamb and bake for 30-40 minutes, until golden brown and bubbling.