Tuesday, 2 June 2009


because neither of us had eaten mousaka yet, we just had to try some as soon as we got to Santorini.

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 such an inspirational cookbook, i want to make everything in it. her recipe is actually in the cyprus section, but never mind. i have adjusted the recipe a million times, and can now make it without a recipe.

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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