RFCJ RECIPE ARCHIVE
Posted by : Miriam Podcameni Posvolsky KC: Moussaka #2 - meat
NOTES : Based on my goulash recipe * Exported from MasterCook * Moussaka K Recipe By : Miriam Podcameni Posvolsky Serving Size : 6 Preparation Time :2:00 Categories : Main Courses Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb beef or lamb -- ( usei alcatra) 3 eggplants 1/2 teaspoon ground cumin 1 teaspoon cinnamon 1 bayleaf 2 teaspoons zataar (Middle Eastern spice) -- optional pinch nutmeg salt and pepper -- to taste 1 teaspoon oregano 1/2 teaspoon ground coriander seeds -- ( optional) 3 tablespoons olive oil 3 egg yoks 2 tbs lemon juice 1/4 cup breadcrumbs 3 onions -- chopped 2 garlic cloves -- minced 1/2 cup beef broth or water 1/2 cup tomato sauce 1. Slice eggplants lengthwise in 1/2" slices. Place in a colander with salt. Place a weight on top. Let stand 1 hour to remove bitterness. 2. Grind meat. 3. Cook onions and coriander seeds and garlic in oil until onions are transparent. 4. Stir in ground meat and cook until all red disappears. Season with the spices and salt and pepper. 5. Stir in tomato sauce and beef broth. 6. Simmer half covered 1 hour, adding more broth or water if it becomes dry. 7. Wash eggplant to remove the salt and dry very well on paper towels. 8. Fry in peanut oil just until brown. Transfer to paper towels to remove fat. 9. Spread breadcrumbs in the bottom of a Pyrex dish or a deep baking dish. 10. Place a layer of eggplant, may overlap but must cover all the bottom. 11. Spread a layer of meat. And keep alternating meat and eggplant. Set aside 12. Last layer should be eggplant. 13. Bake at 350 for 30 minutes. 14. Stir lemon into egg yolks. And pour on top of the moussaka shakimg dish to spread topping. Leave 1 minute in the hot oven . Let stand off the heat 15 minutes before serving. - - - - - - - - - - - - - - - - - - NOTES : The choice of spices goes according to one's taste but the cinnamon cannot be omitted.
