Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

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Tuesday, 20-Mar-2007 16:19 Email | Share | Bookmark
Moussaka by Shereen Johan

Sorry for the poor photo quality.... have not had food.... can't focus....


Serves 8 – 10 persons
Preparation time: 2 hours

2 ½ kg aubergines (if using potatoes, reduce amount of aubergines by half)
100 ml oil
1 onion
750g minced meat
1 tin tomato puree
Salt, pepper
½ tsp sugar
2 egg whites
½ cup parsley
3 large cups of béchamel sauce

Slice aubergines lengthwise to about 7-8 mm thickness.
Fry aubergines slices in oil until soft and brown.
Partially boil potatoes. Slice potatoes and fry.
Fry onion in pan until soft. Add minced meat and fry.
Add tomato puree, salt, pepper and sugar to taste.
Remove pot from fire and allow to cool down. Add egg whites and parsley.

Grease a large baking dish with butter.
Cover bottom of dish with aubergines and pour meat mixture over it.
Put sliced potatoes on top.
Finally, pour béchamel sauce over the potatoes.

Place dish in preheated oven at 200C for 35 to 40 minutes until sauce has turn golden brown in colour.

Bechamel sauce ( to be made in 3 batches)
200 ml milk
3 tsp flour
1 tsp butter
1 egg yolk
Salt, pepper and nutmeg

Heat milk on stove till warm, Add flour and whisk.
Keep stirring on a small fire until mixture thickens.
If mixture is not thick enough, add more flour. Mixture should be thick and smooth.
Remove pot from fire and allow to cool down.
Add butter, egg yoke, nutmeg, pepper and salt to taste.

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