this was by far the most delicious moussaka of the whole trip. plus for starters we had some tzatziki. amazingly good. there was so much meat in this version of the dish that it made us both happy, a good balance of everything inside...not too much sauce on top!
i use the recipe in Tessa Kiros's book falling cloudberries
its basic ingredients are lamb mince, aubergines and tomatoes. but what makes it greek is the things you add into it...honey, cinnamon, garlic, oregano, white wine. it tastes phenomenal.
i've tried this recipe without potato, with soya instead of cow's milk, with gluten/wheat free flour, without meat even! so, if you have any questions on what might or might not work, ask and I'll try to answer it.
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