ver meat sauce.
Bake moussaka uncovered for 35-40 minutes
ne side.
For the Moussaka Lamb Sauce.
Gently fry
0 mins before serving with Greek salad.
Combine Greek seasoning and pepper.
Rub
Line a fine wire-mesh strainer with a coffee filter. Place strainer over a bowl. Spoon yogurt into strainer. Let stand 15 minutes. Spoon yogurt into a medium bowl, and discard strained liquid.
Pat bell peppers dry with paper towels. Stir peppers, feta cheese, chopped fresh dill, Greek seasoning, and garlic into yogurt. Cover and chill at least 1 hour. Store in an airtight container in refrigerator up to 3 days. Serve with pita chips.
echamel sauce over moussaka, covering completely.
Bake moussaka uncovered until bubbling
mit the water from the recipe because otherwise the sauce becomes
ith eggplant slices.
Pour Moussaka Sauce over all.
Bake
ubbly.
Meanwhile, prepare the Greek Salad and Tzatziki Sauce. Place
br>Note: If doubling this recipe to serve 8 it is
40 to 45 minutes. Let moussaka rest for 30 minutes to
In a pan over medium heat, fry the onions in the oil for 2 to 3 minutes, until golden.
Mix in the grated carrot and stir for another 2 minutes.
Incorporate the chicken broth and bring the mixture to a boil.
Stir in the lemon juice and rice.
Cover, remove from heat and set aside for 10-15 minutes.
Enjoy this easy rice recipe with Greek style!
For the Creamy Greek Dressing: Stir together yogurt, sour
ogurt. Pour this over the moussaka.
Bake in preheated oven
Brush eggplant slices with oil; brown quickly on both sides. Preheat oven to 375\u00b0.
Using a very large casserole dish, layer the moussaka as follows:
tomato sauce, Parmesan cheese, eggplant slices, filling, Parmesan, eggplant, Parmesan, sauce and Parmesan on top.
Bake, uncovered, 45 to 50 minutes or until dish is hot and bubbling.
Let stand 10 to 15 minutes before cutting into servings.
f bread crumbs. Bake the moussaka for 30 to 40 minutes
resh lemon juice, 1 teaspoon Recipe #488671, 4 tablespoons unsalted butter
br>Sprinkle with spice mixture, recipe #425441.
Mix together lemon
omatoes, 3/4 cup dry Greek red wine, 1 (6 ounce
Add ingredients in the order given, toss gently and serve with your favorite crackers.
I like to serve it with Wheatsworth stone ground wheat crackers.
Recipe yields 6 large salads or 10 small salads.
Enjoy!