Moussaka, a Greek Casserole dish

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I love most southern European cuisine, I haven’t made this dish for a while. It’s a little time consuming, but don’t let that hold you back, because there is multi tasking involved

Thanks to the fresh vegetables and herbs, this wonderful Mediterranean dish reminds me of summer, sun, beach and vacation!

In addition to Tzatziki, Gyros or Döner and Greek salad, Moussaka is one of the most famous Greek dishes. It is a spicy casserole dish layered with potatoes, eggplant, tomatoes, minced meat, aromatic spices, a creamy white Bechamel sauce and covered with Parmesan cheese.

As a Greek or Turkish cuisine, this sliced eggplant and minced meat casserole dish is called Moussaka. The eggplants (Auberginen) are placed in layers together with the minced meat and bechamel sauce in a baking dish, then covered with cheese and baked in the oven.

In Turkish and Arabic variants, eggplant is often replaced by zucchini. In the Balkans are several other versions; a variety of vegetables, and tomatoes and often meat are left out.

Bulgarian and Yugoslav variants use eggs. Other ingredients can be cheese, potatoes, spinach, sauerkraut or rice.

In another variant of the Greek cuisine, potato slices are also added as a layer and lamb instead of mutton, also the sauce is refined with sheep or goat cheese.

It would be a great fancy meal to invite friends over, open a bottle of red wine and involve them into the process. I can see lots of laughter and good conversation preparing this delicious meal.

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