Ah Moussaka! This is a very popular dish in Greece. For those who have seen the film ‘My Big Fat Greek Wedding’ you will know all about Mousse kaka, I mean moussaka! Moussaka is usually made with lamb mince but we make it with beef mince. My mum uses sliced potatoes and sometimes she adds other ingredients such as peas! So here’s how to make it the way my mummy makes it!
Gluten Free Moussaka Recipe: Prep Time: 1 hour 30 mins Cook Time: 1 hour Serves 6
Gluten Free, Wheat Free, Nut Free
You will need:
750g beef mince or lamb mince
3 large aubergines (sliced thinly in circular slices)
100g grated cheese (I used red Leicester)
1 kg red potatoes
1 large onion
100g frozen peas (optional)
1 tin of chopped tomatoes and 1 tablespoon tomato puree
1 tablespoon cinnamon
1 pint of milk
2 oz butter
3 heaped tablespoons gluten free plain flour
1 gluten free beef stock cube
glass of red wine (optional)
What to do:
1. Wash and slice the aubergines and add salt and leave to sweat for 1 hour
2. Rinse off the salt and pat dry with some kitchen towel.
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