Moussaka

6 servings

Ingredients

QuantityIngredient
1poundsGround lamb
4Eggs, slightly beaten
3Chopped onions
2tablespoonsFlour
2cupsWater or vegetable stock
½cupTomato paste mixed with 1/4 cup water
2Cloves garlic, crushed or cut into small pieces
1tablespoonCorn starch
2tablespoonsOil
1teaspoonSalt

Directions

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MOUSSAKA

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Moussaka is an authentic Greek dish. With time, it found its way to Israel via Turkey. It is a specialty of many Greek-style restaurants which abound in Israel's cities. Each ethnic community tends to improvise and cover the moussaka in its own favorite way, topping it with cheese, gravy, etc. This is the standard Israeli version.

Cut eggplants (unpeeled) into rings. Sprinkle with salt and let stand for one hour. Wash under water and dry. Saut onions in one tbs. oil until soft. Add garlic and meat and fry until lightly browned. Remove from heat and add tomato paste/water mixture. Set aside.

Sprinkle flour on eggplant slices and fry in one tbs. oil until brown.

Layer fried eggplant slices in a casserole dish with meat mixture.

Repeat layering until full. Bake for 40 minutes. Mix corn starch in stock/water, add eggs and pour on top of meat mixture. Return to oven and bake at 325 deg F (170 deg C) until gravy begins to be absorbed. Serve hot.

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