Traditional Greek Moussaka
The most known Greek dish that without any doubt represents Greece. You can not imagine a home in the whole country where a mother of the family doesn’t cook Moussaka.
1 kg potatoes, 1/2 kg zucchini, 1/2 kg eggplant, 1/2 kg ground beef, 1/2 chopped onion, 1 cup tomatoes from a can, 1/2 glass red or white wine, 1 1/2 cup olive oil, 1/2 cup chopped parsley, salt, pepper and nutmeg.
For the topping: 1 lt milk, 1 cup flour, 1/2 cup of butter, 2 eggs, grated cheese.
1. Boil the potatoes and stop half way, peel them and let aside.
2. Fry sliced zucchini and sliced eggplant in 1/2 cup of olive oil.
3. Fry the onions till brown, add the ground beef, wait 10 minutes while stirring and add the wine, tomatoes, parsley, salt, pepper and about a table spoon of sugar, and then 1/2 cup of water. When the water is absorbed remove from heat and add the gratet cheese and the egg yolks.
4. In a saucepan bring three cups of milk to boil, mix the flour with the remaining cup and pour strirring constantly, making a thick paste – if too thick, add milk, if too thin, add some more flour. Remove from heat, and add the egg whites and the nutmeg.
5. Butter a backing pan and put the sliced potatoes, fried zucchini and eggplants in it, then cover mith meat mixture. Repeat 3 times. Then cover with the contents of the saucepan (the topping).
6. Put in the oven at 1800C and when the topping turns brown turn it off.