Greek Seasoning Mix for Moussaka 70g

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Our selected products are produced naturally to a high standard of quality and are preservative free. Etsy assumes no responsibility for the accuracy, labelling, or content of sellers' listings and products. Light - Have a job that involves long periods of sitting (office-based / driving) or are home-based and sitting for much of the day. 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 love the subtle hint of cinnamon and oregano in this – a nice reminder that it’s not to be confused with everybody’s favourite Bolognese! The convenient zip of the bag can be used over and over again and it has a transparent front window so you can easily see the substance.So, when preparing your bechamel, make sure you cook it long enough, until it resembles a thick custard. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

Carefully start sliding in your potato slices and fry both sides until lightly golden with the potato fork tender.

The dish is suitable both for the more festive occasions, or as a new and exciting version of the well-known lasagna on a weekday evening. The sliced potatoes are the base for the dish, give it robustness and make it easy to cut and serve. I combined your way and my old way of making it, in that I did the top and bottom layers with thinly sliced fried potatoes, and two layers in between with eggplant. This Classic Moussaka will make enough for around 12 people, I make 1 to eat now which can serve between 2 to 3 adults. Heat half the olive oil in a pan, add the aubergine, then cook on both sides so they take on a little colour (you can add a little water to help the softening of the aubergine).

One is on the bechamel which can be replaced either with a yogurt or buttermilk sauce; I do the latter. It’t a Middle Eastern spice blend which can contain any combination of: cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric. Tip in the onion along with a pinch of salt and fry gently for 10-12 mins or until softened and turning translucent. This Mousaka seasoning is all you need to properly prepare and indulge yourself in this delicious comfort food. There are so many variations of this beloved Mediterranean classic, and this recipe is true to the one we had in England.Cover the base of an ovenproof dish (30 x 20cm) with a layer of aubergine, followed by half of the mince mixture. This is one of the clearest moussaka recipes I have found, it covers everything, makes me feel very confident.