Tingaki and the Greek island of Kos

This is the main road of Tingaki on the Greek island of Kos, along this road is restaurant after restaurant. We loved walking along reading all the menus that they have outside. The best place to eat in Tingaki, Kos is called Sagittarius Restaurant it is owned and run by Manos and his wife Donna (Donna is from the UK). They are such a lovely couple. They have now built some excellent looking apartments which they have recently opened.

Tingaki in Kos

This is the island of Pserimos which easily reached by boat from Kos.

Greek island Pserimos


Okay - only one week to go before we're off to the Greek island of Thassos and I can't wait. One of my most favourite dish is Moussaka. There are many versions it seems, some with potato at the bottom and some without. Whether, right or wrong, whenever I've had it it has always had the potato layer at the bottom. This to me, makes it even more yummy as the potatoes soak up the nice flavours.


Yield: 4-6

Moussaka - the best recipe

Moussaka is best is you make a large one (it freezes well) as it's quite involved but so worth the effort.

ingredients:

2 tablespoons of olive oil
2 to 3 large potatoes, peeled and sliced into 1/4-inch thick rounds
1 large aubergine, sliced into thin rounds
12 Kalamata olives - finely chopped
500g minced lamb - get the best you can with a low fat content
1 x 400g can of good quality chopped tomatoes
140ml of red wine
1 large onion - peeled and chopped
2 nice fat cloves of garlic - finely chopped
1 tablespoon dried oregano
1 teaspoons dried basil
1/2 a teaspoon of dried mint
2 teaspoons of ground cinnamon
3 tablespoons of tomato puree
1 large handful of Romano or Parmesan cheese
sea salt and black pepper to taste

For the B├ęchamel Sauce:
50g butter - melted
500ml of hot milk
4 tablespoons plain flour
2 eggs - lightly beaten
a good handful grated Romano Cheese (about 3/4 cup) or Parmesan
1/2 teaspoon of ground nutmeg
salt to taste (about 1/4 teaspoon)

instructions

Brush the aubergine with a little olive oil. Now fry them in a large pan a few at a time until they are cooked. Remove and set aside.

Heat the oil in a large pan and saute the onion and garlic until soft but not coloured. Now add the lamb and cook until it's lightly browned.   Stir in the tomato puree and cook it for about a minute.  Add the wine and cook until it has reduced slightly.

Add the oregano, basil, mint and cinnamon, olives and the can of tomatoes including the juice.

Cook on a low heat for about 30 minutes, until the mixture thickens.  Have a taste and season with sea slat and black pepper.

Now put the sliced potatoes into cold water.  Bring to the boil and then turn down; simmer partly covered for about 6 minutes or when you can easily insert a knife.

Run them under cold water, drain and pat dry with kitchen paper and set aside.

Lightly oil a largish baking dish, mine is probably about 9x9 inches and about 3 inches deep.

Arrange a layer of potatoes over the bottom. Now put a layer of meat sauce and a layer of aubergine, sprinkle with some cheese and then do another layer of meat sauce followed by a layer of aubergine.

The Bechamel Sauce:
In saucepan melt the butter over medium-low heat and stir in the flour with a wooden spoon and cook the mixture for a couple of minutes and add the salt.

Now at this point, take it off the heat and add the hot milk whilst using a balloon whisk to mix it but you need to keep that whisk going!

Now let it cool a bit and then, add the eggs and grated cheese and keep whisking until it turns into this lovely smooth sauce.

Mix in the ground nutmeg and taste a smidgen of it if you dare (remembering there are raw eggs in it) just to see if it needs any more salt.

Pour the sauce over the top and sprinkle with a little more cheese. Top with a little sprinkling of nutmeg.

Bake in a Preheated oven at 175C/350F Gas 4 for about 40 minutes until the top is golden brown and it is hot piping hot in the middle.
Created using The Recipes Generator

I can't get Kefalograviera cheese so always use a mixture of Romano and Parmesan. Sprinkle the top with a little more cheese. Now onto the sauce.

Moussaka almost ready for the oven

Be prepared to make a mess and wonder why you are bothering! Or perhaps it's just me........Sauce everywhere, covered the cooker, covered me, the wall......But it is worth it when it's done, trust me!

Moussaka ready for the oven

Moussaka

Serve with a nice Greek salad.

Greek Salad

12 comments

  1. Jan, that's a good moussaka and as you said, many variations but you got the gist of the dish. From your cookery of late, I know you're itching for that Greek vacation...soon, darlin' soon!

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  2. Your moussaka looks fab, as do your photos of Greece. The Greek Islands (any of them) are just the perfect place for a holiday. I hope I get back there one day.

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  3. Lovely looking Moussaka Jan and salad as well. Can you believe I have never eaten Moussaka??? Neither can I!!

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  4. I've never eaten Moussaka either. This looks so good I have to try it. I love the way you describe your methods! There was I thinking I was the only person who totally messes up the kitchen when I cook. One of these days I'll publish a picture of my disaster zone. Tell you what: you show us yours and I'll show you mine!
    Angie, xx

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  5. Hi, Jan! My first visit...found you via Marie of Oak Cottage. You have a very tasty blog--I'm hungry just looking at all the photos--LOL! Your moussaka looks terrific. I don't eat meat, but have made variations of this classic dish with red and green lentils with good result. You salad also looks terrific. I look forward to coming back and seeing more of you cooking. Happy weekend! :o)

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  6. Your photos are putting me in the holiday mood! Not long now you lucky thing!

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  7. I really like moussaka as well and yours looks great!

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  8. I'm so jealous that you get to go to Greece.
    The moussaka is droolworthy....
    Thanks for the tag, I appreciate, but I Have just done a 30 question tag and it covers a lot of the same questions so I'll give this one a skip. Thx for the thought though.

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  9. I cannot help but adore Greek food. That moussaka makes me drool. I envy you guys :)

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  10. I've never had moussaka before, but this looks delicious! One more meal on the to-do list.

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  11. Thats like a delish Moussaka,looks fabulous.You have some lovely recipes here, will sure be a frequent visitor. BTW, I am hosting a ONE DISH MEAL EVENT, I would love for you to participate. The details are in my site.

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  12. That looks delicious! Its reminds me of a kind of Greek lasagna... I love eggplant/aubergine when cooked correctly... will have to add this to me "to-make" list.

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I love to hear from everyone so thanks for taking the time to comment.
Cheers
Jan

PS: Please do not add any links in your comment as it will result in your comment not being published. Thank you.