Moussaka
- 1/2 cup dried currants
- 1 28-ounce can whole plum tomatoes
- 2 1/4 cups olive oil
- 1 pound 90% lean ground beef
- 1 pound lean ground lamb
- coarse salt and freshly ground pepper
- 2 tablespoons Ras el hanout, or more to taste
- 1 tablespoon Aleppo or red pepper flakes
- 1 1/2 teaspoons ground cinnamon, or more, to taste
- 4 cups onion, finely diced
- 6 cloves garlic, finely sliced
- 2 cups dry red wine
- 18 1/4-inch slices Idaho potato (about 1 pound)
- 2 medium red or yellow bell peppers, diced
- 18 1/4-inch slices eggplant (about 2 pounds)
- 3 cups yogurt bechamel sauce
- 1 cup Kefalotyri or Parmesan Cheese, freshly grated
- Produce
- Currants, dried (1/2 cup)
- Eggplant (1 18 1/4-inch slices)
- Garlic (6 cloves)
- Idaho potato (1 18 1/4-inch slices)
- Onion (4 cups)
- Plum tomatoes, whole (1 28-ounce can)
- Red or yellow bell peppers, medium (2)
- Meat
- 90% lean ground beef, lean (1 pound)
- Ground lamb, lean (1 pound)
- Condiments
- Yogurt bechamel sauce (3 cups)
- Cooking & Baking
- Aleppo or red pepper flakes (1 tablespoon)
- Cinnamon, ground (1 1/2 teaspoons)
- Olive oil (2 1/4 cups)
- Salt and freshly ground pepper, coarse (1)
- Dairy
- Kefalotyri or parmesan cheese (1 cup)
- Beer, Wine & Liquor
- Red wine, dry (2 cups)
- Other
- 2 tablespoons Ras el hanout, or more to taste
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published February 8, 2012 (1 year ago).
117 people saved this recipe.
