Classic moussaka from Taverna: Recipes from a Cypriot Kitchen (page 177) by Georgina Hayden

  • bay leaves
  • beef mince
  • cinnamon sticks
  • ground cinnamon
  • aubergines
  • garlic
  • onions
  • dried oregano
  • tomato purée
  • courgettes
  • pork mince
  • eggs
  • potatoes
  • milk
  • red wine
  • tomato passata
  • butter
  • kefalotyri cheese
  • whole nutmeg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pecorino cheese for kefalotyri cheese.

  • FJT on June 05, 2021

    This was lovely with one big modification. I've never made moussaka before - and can't remember eating an authentic one in Greece - so I didn't really have anything to compare it to. However, putting 2 teaspoons of ground cinnamon plus a cinnamon stick into a meat sauce made with just 500g of mince seemed like overkill. A quick google told me that the meat sauce is supposed to have subtle hints of cinnamon ... so I reduced the cinnamon to 1.5 teaspoons and omitted the cinnamon stick. The end product left you in no doubt that it contained cinnamon, so I might reduce it further if I made it again. Otherwise it was a good project for a very wet morning and we enjoyed eating it.

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