Those of us that are familiar with Greek fare have our favorites and the list is not a short one: Greek salad, spanakopita, stifado and souvlaki top mine and I could go on for a while. However, after much debate I settled on a Moussaka recipe that looked too good to pass up. Time consuming and complicated as the recipe appeared to be, I was a seduced by the photograph of the finished product. I only hope mine looks as pretty!The mise-en-place was way over the top: Zucchini and Eggplant pan-fried in olive oil, a meat sauce made with sauteed onion, ground beef, diced tomatoes, tomato paste, red wine, oregano, parsley salt and pepper, Bechamel sauce with feta and cottage cheese, and boiled potatoes. It was assembled with potatoes at the bottom with a layer of meat sauce followed by the bechamel and finally the veggies. The layers were repeated thrice and topped with grated Parmesan.
Baked in the oven till it oozes cheese, the Moussaka has earned its reputation in our family.Onward to Hungary....
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