In a bid to eat meat-free once a week, I made a vegetarian moussaka last week for dinner. Anways, enough with the rambling, here's how I made my Veggie Moussaka
Time to assemble your moussaka. I recommend passata, (or good quality canned chopped tomatoes if you want it chunky), as the other options are more watery, which will leave more liquid in the bottom of your moussaka (but won't kill it)
This time of the year seems the perfect time to serve moussaka. Similar to a lasagne, yet not quiet so heavy, tucking into moussaka with some salad on the side does at least help you to envisage summer days
Their appreciative and hospitable parents often invited me to dinner where I had the most wonderful home cooked food, including this memorable moussaka
Greek moussaka is the perfect dish if you have leftover lamb meat. We decided to try this wonderful Greek recipe which is usually done from minced lamb meat, but with little time browsing some recipes we found out that moussaka actually is quite common food when there’s leftover lamb
Hello friends. Yesterday I fused two gorgeous cuisines together, Greek & Italian. And what a result. Tasty, Mediterranean and very comforting…my kind of food
Season and add your favorite cheese Step 4 - Assemble moussaka Preheat oven to 350℉/180℃. Step 1 - Meat sauce Preheat a big skillet and brown the ground meat
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