Greek Seasoning Mix for Moussaka 70g

£16.45
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Greek Seasoning Mix for Moussaka 70g

Greek Seasoning Mix for Moussaka 70g

RRP: £32.90
Price: £16.45
£16.45 FREE Shipping

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Description

Moussaka is usually served warm, not piping hot; if cut hot out of the oven, moussaka squares tend to slide apart and consequently the dish needs some resting time to firm up before serving.

Follow with zucchini and parsley/pecorino/salt/pepper, then half the eggplant with a pinch of salt and pepper.In recent weeks, Dozer’s been slinking back inside mere minutes after getting his daily big juicy bone. I took a break between all the parts but assembling and baking was easy with a glass of wine in hand. the bechamel next time as I love a really thick top and my dish is pretty deep, but it was fantastic as it was. You’ll be hard pressed to find a taverna that doesn’t serve it or a household that doesn’t make it on special occasions! With the help of Knorr’s flavour expertise you can enjoy meat free recipes that don’t compromise on taste.

Originally published October 2015, completely overhauled in March 2019 with new photos, step photos, recipe video and most important (of course), addition of a Life of Dozer section! see your instructions below) I’m planning to bake and serve this Friday for guests, so came to the site to see if I should defrost or bake from frozen.

Always read labels, warnings, directions and other information provided with the product before using or consuming it. Most commonly you’d see lamb or beef being used, but I’ve even read pork or veal has traditional roots! I’ve opted to bake here (like I do with Eggplant Parmigiana), but actually, the fastest and easiest way to cook the eggplant is on the BBQ. Moussaka is an eggplant or potato-based dish, often including ground meat, in the Levant, Middle East, and Balkans, with many local and regional variations. Butter the bottom and sides of the pan and layer the potatoes first (if you’re using them), then half the eggplants.

Pour over the white sauce, making sure it covers in an even layer, then sprinkle with the reserved nutmeg and parmesan cheese.

Rinse them thoroughly with water until the water runs clear and season them with a good sprinkle of salt.

I opted to bake the potatoes and eggplant (subbed eggplant for the zucchini as I had lots of it), and I was very happy with the end product. In the meantime, heat 1 tbsp olive oil in a large frying pan, gently fry the onion on a medium heat for 5 minutes until soft, then add the garlic and fry for a further minute.

I increased the spice amounts because I love middle-eastern flavors, otherwise the recipe is perfect as is. I always use a hand mixer with the whisk attachment to help me with the whisking as I find it quite tiring to do it all by hand!



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