{"id":278270,"date":"2013-07-07T10:17:00","date_gmt":"2013-07-07T08:17:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/greek-moussaka"},"modified":"2022-07-08T10:33:10","modified_gmt":"2022-07-08T08:33:10","slug":"greek-moussaka","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/greek-moussaka\/","title":{"rendered":"Greek Moussaka"},"content":{"rendered":"
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Here is my moussaka recipe. I can tell you that she was eaten without a trace… A delicious mixture of grilled eggplant in olive oil, lamb (or mutton), cinnamon, tomatoes reduced to a delicious coulis. All without cheese… This dish is served in many countries of the eastern Mediterranean basin and I give you here the Greek version, the most emblematic, with its layer of white sauce on top. This dish as it is presented here dates back to 1910 and was developed by Nikolaos Tselementes. It is thanks to him that there is the addition of this white sauce which comes from… from us, from Western Europe. <\/div>\n
For this recipe, I cook all the ingredients separately to get the most juices possible and thus with a very tasty moussaka. Moreover this one will not return water with the cooking… <\/div>\n
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Moussaka recipe for 6 to 8 people:<\/span><\/h2>\n<\/div>\n
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