A rich tomato meat sauce layered with eggplant instead of pasta sheets, and topped with a thick layer of béchamel sauce, this traditional Greek recipe takes time to assemble – but it’s well worth the effort! This traditional Greek mousaka spice mix is a special blend of herbs and spices that will bring give just the right flavor to your food.

The cookie also tracks the behavior of the user across the web on sites that have Facebook pixel or Facebook social plugin. It’t a Middle Eastern spice blend which can contain any combination of: cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric. I try to place the veg down as neatly as possible, overlapping as needed, to really create a strong base for the moussaka. It’s the first time I followed a recipe to the letter (except as a rule I simmer meat sauces for minimum 90 minutes). or just supposed to add a little at a time as stated but then stop when you get a nice thick consistency.

Now layer the ingredients in a large oven proof dish starting with the lamb mixture, I usually put a around 1 1/2 cm but it depends on the depth of your dish.

Using plenty of aubergine, courgettes and cinnamon as well as the traditional minced lamb, red wine and herbs. Just made a huge tray (triple ingredients) of this Moussaka on the weekend – winter in Melbourne Australia – you are completely accurate Chris – it IS outrageously delicious! Even though it will be really hard to do so, you should wait for the moussaka to cool down and be just warm to the touch before cutting into pieces.Made a delicious veggie moussaka with this, it took me right back to my previous holidays to Cyprus and the Greek Islands. I sliced the potatoes to half CM and I used 400 grams as I felt 250 wasn't enough (maybe we have big appetites here? I haven’t made it yet but am amazed that you were able to cut it out of the oven and have it stay in one piece. Next, lay some pre-salted slices of aubergine so that it forms a nice base and sprinkle with cheese. To serve them, pop them in the oven for about 45 minutes at 150C/300F until they have defrosted and heated up throughout.