Showing posts with label Health. Show all posts
Showing posts with label Health. Show all posts
Ingredients:
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, chopped
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon red pepper
  • 1 medium tomato, chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon dried mint, plus additional for serving
  • 1 cup red lentils
  • 1/4 cup coarse bulgur wheat
  • 4 cups vegetable stock
  • Butter, for serving
  • Lemon wedges, for serving
Preparation:
  1. In large pot over medium heat, add the onion, garlic, salt and pepper with the extra virgin olive oil.  Cook until the onion is soft and the garlic is fragrant, 4 to 5 minutes.
  2. Stir in the tomato, tomato paste, and mint, and cook for an additional 1 to 2 minutes.  Stir in the lentils and bulgur wheat, and cover with the vegetable stock and 2 cups of water.  Cover and simmer for 45 minutes to 1 hour, until the lentils are tender.  Serve each bowl with a little pat of butter on top, letting it melt, along with a sprinkle of mint, red pepper and the lemon wedges.

Red Lentil Soup

Added on 5:28 AM

Ingredients:
(for 6-8 servings)

2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 large garlic cloves, minced
Salt
2 teaspoons cumin seeds, lightly toasted and ground
1 teaspoon caraway seeds, lightly toasted and ground
1 teaspoon coriander seeds, lightly toasted and ground
2 cups dried chickpeas or white beans, soaked for 6 hours or overnight in 2 quarts water
1–2 tablespoons harissa or 1⁄2–1 teaspoon cayenne, plus additional for serving
2 tablespoons tomato paste
1 large head cauliflower, cut into small florets
2 – 2 2⁄3 cups couscous, preferably whole wheat
1 cup frozen peas, thawed
1⁄2 cup chopped flat-leaf parsley or cilantro, or a combination 

Preparation:
  1. Heat the oil in a large, heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring often, until tender, about 5 minutes. Add the garlic, 1⁄2 teaspoon salt, the cumin, caraway, and coriander, and cook, stirring, for 1 minute, or
    until fragrant. Add the beans and their soaking liquid, and an additional 1 quart water, and bring to a boil over high heat. Reduce the heat to low, add salt to taste, cover, and simmer for 1 hour. Add the harissa or cayenne and the tomato paste. Simmer for 30 minutes to 1 hour, or until the beans are completely tender and the broth fragrant. Set aside 1⁄2 cup of the liquid to use to reconstitute the couscous.
  2. Add the cauliflower to the simmering stew and cook, partially covered, for 20 minutes, or until the cauliflower is tender and falling apart. Taste and adjust the seasonings, adding salt, garlic, or harissa or cayenne as desired. The stew should be spicy.
  3. Make couscous.
  4. Meanwhile, stir the peas and parsley and/or cilantro into the simmering stew. Simmer for 5 minutes or longer. Taste and adjust the seasonings. Transfer the couscous to a wide serving bowl or directly to wide soup plates. Spoon on the stew, and serve, passing harissa or cayenne at the table.

Couscous With Beans and Cauliflower

Added on 5:23 AM

Ingredients:

1 tablespoon vegetable oil
2 cups raw white rice
3 cups water
1 (16 ounce) package raw elbow macaroni
1 cup beluga lentils, rinsed in water
1 teaspoon salt
1 tablespoon vegetable oil
5 onions, chopped
1/2 cup tomato paste
1/2 teaspoon salt
2 cloves garlic, chopped
2 1/2 teaspoons ground cumin
4 ripe tomatoes, diced
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper

Preparation:

Heat 1 tablespoon vegetable oil in a pan on medium-high flame. Mix in rice; go on stirring until rice is covered with oil, for almost minutes. Include 3 cups water and 1 teaspoon of salt. Simmer; reduce flame to low, put lid on, and boil until the rice is soft and water has been soaked, for almost 30 minutes.
Fill a big pot with slightly salted water and simmer, give it a rolling boil over high flame. Mix in the macaroni, and it needs a second boil. Cook the macaroni without cover, stirring infrequently until it has cooked throughout but is still hard to the bite, for almost 10 minutes. Drain well in a strainer. Put back macaroni to cooking pan, cover and keep hot.
Immerse lentils for almost half hour. Drain and wash, then drain again. Simmer 2 cups of water in a pan and mix in lentils. Simmer; cover and trim down heat to low. Boil until lentils are soft for 25 minutes. Mix in 1/2 teaspoon salt and stir.
Heat 1 tablespoon vegetable oil in a big skillet over medium-high flame. Stir the onions in the oil, stirring frequently, until they start to caramelize, for 20 minutes. Onions should be a fine caramelized coffee color. Put in garlic and stir another minute. Take away from pan, drain on a kitchen towel lined plate.
Put half of the onion batter into a pan. Stir in the vinegar. Include the chopped tomatoes with tomato paste, 2 1/2 teaspoons salt, cumin, black pepper, and cayenne (if using). Simmer then reduce flame to medium-low and boil for another 15 minutes.
Serve by putting a full spoon of rice, then macaroni, and after that the lentils on serving dish. Garnish with some of the caramelized onions, and then top with tomato sauce.

Koshary

Added on 2:13 PM

Lentils:

3/4 cup brown or black lentils
1 bay leaf
2 cups water
2 onions
More olive oil
1 tsp. powdered cumin
salt, pepper to taste

1. Pick over and rinse the lentils. Simmer them in the water, with the bay leaf, till they are soft but not mushy. Depending on the quality of the lentils, this might take 30-40 minutes. Do not add salt. Add more water if it looks like they’re drying out, but if they finish cooking and there’s water left over, just drain them and return them to the pot.
Add salt to taste after the lentils are done. Remove the bay leaf.

Rice:

1 1/2 cups rice
2 Tblsp. olive oil
3 cups water, boiling
2 cloves garlic, peeled and crushed
1 1/2 tsp. salt

1. Rinse the rice and allow it to drain almost dry.
2. Heat the oil gently and add the rice, stirring to coat the grains with oil.
3. When the rice has become transparent, add the garlic. Stir half a minute, then add the salt and the water.
4. Bring to a boil, then cover the pot and lower the flame to the lowest setting. Cook the rice till all the water has evaporated and the grains are tender and separate.
Now slice the onions thinly.

Pour 2 Tblsp. olive oil into a non-stick pan and carmelize the onions over the lowest possible flame, stirring once in a while. You want them very soft and golden, not brown and crisp.
When the onions are done – 10-15 minutes – add the cumin and a little salt and pepper.
Final step: fluff the rice with a fork. Combine the cooked lentils and the rice, mixing gently with the fork so as not to mash them. Stir some of the carmelized onion in, and top the dish with the rest of the onions.

Majadra Means Lentils and Rice

Added on 2:10 PM

Ingredients:

(for 8 servings)


1 tablespoon olive oil
⅓ cup finely chopped yellow onion
1½ cups Israeli couscous
2 cups chicken stock or top-quality chicken broth, or more if needed
1 cup frozen petite peas
3 tablespoons finely chopped fresh mint
1 tablespoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon minced fresh flat-leaf parsley
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper

 Preparation:


1. Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 2 to 3 minutes, until tender and aromatic. Stir in the couscous and cook for 2 to 3 minutes longer, until evenly coated with oil and lightly toasty in aroma. Add the stock and bring to a boil. Cover, decrease the heat to low, and simmer for 12 to 14 minutes, until tender.
2. Stir the peas, mint, lemon zest, lemon juice, parsley, and extra-virgin olive oil into the couscous, then season to taste with salt and pepper. Cook the couscous, stirring, over medium-low heat until the mint and lemon are aromatic, 2 to 3 minutes longer. The couscous should be tender and the mixture fluffy, not soupy. If it is too dry, add a few tablespoons more stock or water.
Do-Ahead Tips: The couscous continues to absorb liquid after cooking, so will be at its best made not more than an hour in advance. You may need to add a little more stock or water to keep it from clumping together. Reheat gently over low heat before serving.

Lemon Israeli Couscous

Added on 6:34 PM

Ingredients:

(for 8 servings)


  • 2  (4-oz.) packages fresh gourmet mushroom blend, coarsely chopped
  • 2  garlic cloves, thinly sliced
  • 1  tablespoon  olive oil
  • 1  teaspoon  chopped fresh thyme
  • 1  teaspoon  kosher salt, divided
  • 1/2  teaspoon  freshly ground pepper, divided
  • 2  (6.3-oz.) packages Israeli couscous
  • 2  teaspoons  Worcestershire sauce
  • Garnish: fresh thyme sprigs

Preparation

1. Preheat oven to 400°. Toss mushrooms, garlic, olive oil, thyme, 1/2 tsp. salt, and 1/4 tsp. pepper together in an aluminum foil-lined broiler pan. Spread mushroom mixture in a single layer, and bake 20 minutes.
2. Meanwhile, cook couscous according to package directions.
3. Stir mushroom mixture, Worcestershire sauce, and remaining salt and pepper into couscous. Garnish, if desired.

Israeli Couscous With Roasted Mushrooms

Added on 6:31 PM

Ingredients:

1 cup Israeli couscous
1 1/2 cup water
1/2 tsp. salt
1 small yam, peeled and cubed
1/2 cup dried cranberries
1 tbsp. fresh mint, chopped
1/4 cup pine nuts (omit for younger toddlers)
1 tbsp. lemon juice
1 tbsp. olive oil

Preparation:

1.    Bring the water to a boil, add the couscous and yam, cover and reduce to a simmer.
2.    Cook for 12 minutes.
3.    Combine all the ingredients and serve.

Israeli Couscous Salad

Added on 6:28 PM

Ingredients:

2 sweet red peppers
2 spoons of olive oil for frying (can be substituted with a low calorie olive oil pan spray)
1 medium onion
3 cloves of garlic
8 ripe tomatoes (Roma is the right size)
6 eggs
2 green hot chili peppers (add more or less according to taste)
1 spoon of tomato paste
1/4 cup fresh basil
1 tsp. of sweet paprika
Salt and pepper (according to taste)

Preparation:

1. Peel the onion and garlic then chop them both into very little pieces.
2. Clean the red peppers from seeds and cuts them into small cubes.
3. Clean the green chili peppers from seeds and cuts them into small cubes.
4. Cut the tomatoes into cubes.
5. Chop the basil
6. Heat the olive oil in a frying pan, and then add the onion and garlic. Fry them until the onion is golden clear.
7. Turn the heat down to medium, add the red peppers, mix, and continue frying covered for about 3 more minutes. Mix a couple of times during that time.
8. Add the tomatoes, chili peppers, tomato paste, paprika, and then mix. Cover the pan, and simmer the mixture over low heat for 15 minutes.
9. Add the basil, salt, pepper, and then mix. Gently crack open the eggs without breaking the yolks, and drop them on the vegetables.
10. Cover the pan and continue cooking the mixture for another 5 minutes.
Serve with warm pita bread.

Shakshooka Recipe ( Spicy Tomatoes and Eggs Breakfast from Israel)

Added on 6:24 PM

Ingredients: 

1 / 4 kilo of potatoes, 4 egg yolks, 1 ½ cup Cheddar and gruyere, mixed, 2-3 tablespoons corn flour,a little nutmeg, parsley half batch, 2-3 spring onions, a little flour, ½ cup corn oil for frying, salt, pepper, paprika.

Preparation:

Wash the potatoes, boil and flake off. Passes through the machinery of the puree. Add egg yolks of eggs, grated cheese, corn flour (to not be opened), the salt and pepper and other herbs. Knead well all materials and mold them round balls or flat, the alefronoume and fry in hot oil. Optionally, we can saute with a little margarine, 2-3 fresh chopped onions and a little chopped parsley and add to the mixture before fermentation. The scalloped potatoes served warm.

Scalloped potatoes

Added on 6:21 PM

Ingredients:

  • 1 (3 1/2-pound) chicken, cut into 8 parts
  • 1 cup full-fat plain yogurt
  • 1/2 cup all-purpose flour
  • 1 cup milk
  • 1/4 cup corn oil
  • 1 medium onion, grated
  • 2 cups chicken stock or canned low-salt chicken broth
  • 2 cloves garlic, peeled and crushed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Preparation:

In large pot, combine chicken parts and enough water to cover by two inches. Cover, set over high heat, and bring to boil. Lower heat and simmer 20 minutes. Using tongs, transfer chicken to cutting board. When cool enough to handle, remove skin and bones and cut meat into small pieces. Refrigerate until ready to use.
In medium bowl, whisk together yogurt and flour. Whisk in milk. Strain through sieve lined with cheesecloth into large bowl. Cover and set aside at room temperature 1 hour.
In medium skillet over moderately low heat, heat oil. Add onion and sauté until golden yellow, about 10 minutes. Remove from heat and set aside, reserving cooking oil as well as onions.
In large saucepan over high heat, bring stock to boil. Add garlic, salt, and pepper, and boil, uncovered, 5 minutes. Lower heat to moderately low and stir in yogurt mixture. Simmer, whisking constantly, until sauce thickens, about 5 minutes. Stir in chicken and 1 tablespoon onions and simmer until just heated through, about 5 minutes.
To serve, pour into deep serving dish and sprinkle with remaining onions and cooking oil.

Chicken Kishk

Added on 6:08 PM

Ingredients:

2 large eggplants
1/2 lemon, juiced
1 clove garlic, minced
2 tablespoons olive oil
1 tablespoons parsley, minced
salt and pepper

 Preparation:

Preheat oven to 400F. Wash eggplants and prick eggplants with a fork. Place on a baking tray and bake until shriveled, turn halfway. It should take about 45 minutes.
Slit eggplants open and allow to cool, remove and discard skin and scoop flesh into a food processor. Scrap all the goodness out of the skin. Add remaining ingredients and process a few times (think like 10 seconds of pulses). Taste and correct for salt if needed. Best to leave it in the fridge for a few hours to let the flavours meld.

Baba Ganoush

Added on 6:04 PM

Ingredients:

  • 1 15-ounce can fava beans
  • 1 1/2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 large tomato, finely chopped
  • 1 teaspoon ground cumin
  • 1/4 cup chopped fresh parsley
  • 1-2 tablespoons fresh lemon juice, to taste
  • Salt and pepper to taste
  • Grilled flatbread
  • 2 eggs
Preparation:

Drain and rinse the beans, then pour into a medium saucepan. Bring to a boil and simmer for five minutes, breaking up roughly with a fork. Stir in the olive oil, onion, tomato, cumin, lemon juice, salt, pepper, and most of the parsley. Continue cooking for five minutes.
In the meantime, grill the flatbread or sear it with a little olive oil in a skillet. Fry the eggs in some olive oil in a separate skillet, leaving the yolks runny.Serve the bean mixture warm with the fried eggs and flatbread.


Ful Medames (Egyptian-Style Breakfast Beans)

Added on 6:00 PM

Ingredients:
  • 2 tablespoons olive oil
  • 1kg lamb leg or lamb rump steak, trimmed, cut into 4cm pieces
  • 1 large brown onion, diced
  • 2 garlic cloves, crushed
  • 2 x 410g cans Ardmona Rich & Thick
  • Moroccan Style chopped tomatoes with ginger and coriander
  • 600g kent pumpkin, peeled, deseeded, cut into 3cm pieces
  • 400g can chickpeas, drained, rinsed
  • 200g green beans, trimmed, cut into 4cm pieces fresh coriander leaves, to serve

Preparation:
  1. Preheat oven to 200°C. Heat 2 teaspoons of oil in a large, heavy-based saucepan or ovenproof casserole dish over medium-high heat. Add one-quarter of the lamb. Cook for 4 to 5 minutes or until browned. Remove to a bowl. Repeat with remaining oil and lamb, adding more oil if necessary.
  2. Add onion to pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Add garlic and cook for 1 minute. Add tomatoes and pumpkin. Return lamb to pan. Increase heat to high and bring to the boil.
  3. Remove from heat. Cover and place in oven. Cook for 1 hour or until meat is tender. Add chickpeas and beans. Cook for a further 15 minutes or until beans are tender. Spoon into bowls. Sprinkle with coriander. Serve.

Moroccan lamb tagine

Added on 4:55 PM

Ingredients:

2 tablespoon extra-virgin olive oil
1 medium onion, finely diced
2 teaspoons ground turmeric
1 pound beef stew meat, (such as chuck) or lamb stew meat (shoulder or leg), trimmed and cut into 1/2-inch cubes
6 cups reduced-sodium beef broth, or water
1 14-ounce c diced tomatoes
2 small turnips, peeled and diced
2 carrots, diced
2 stalks celery, leaves included, thinly sliced
Pinch of saffron threads, (see Ingredient Note)
12 sprigs flat-leaf parsley, plus more leaves for garnish
8 sprigs fresh cilantro, plus more leaves for garnish
1 large zucchini, peeled and cut into 1/4-inch dice
2 ounces angel hair pasta, (capellini), broken into small pieces (about 1/2 cup), or orzo, preferably whole-wheat
1-2 teaspoons salt
1/2 teaspoon freshly ground pepper

Preparation:

Heat oil in a Dutch oven over medium-high heat. Add onion and turmeric; stir to coat. Add meat and cook, stirring occasionally, until the onion is tender, 4 to 5 minutes. Add broth (or water), tomatoes and their juice, turnips, carrots, celery and saffron. Tie parsley and cilantro sprigs together with kitchen string and add to the pot. Bring the soup to a boil. Cover and reduce to a simmer. Cook until the meat is tender, 45 to 50 minutes.

Stir in zucchini and cook, covered, until soft, 8 to 10 minutes. Add pasta and cook until soft, 4 to 10 minutes, depending on the type of pasta. Discard the parsley and cilantro sprigs. Season with salt (start with 1 teaspoon if you’re using beef broth; add more if you’re using water) and pepper. Serve sprinkled with parsley and/or cilantro leaves, if desired.

Chorba (Moroccan Vegetable Soup)

Added on 4:51 PM

Ingredients:
  • 4 ripe tomatoes, peeled, seeded and chopped
  • 2 roasted green peppers, peeled and chopped
  • 1 tablespoon finely chopped parsley (optional)
  • 1/8 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon cumin (optional)
  • 2 to 3 teaspoons vinegar
  • 1 tablespoon vegetable oil
Preparation:

Place the tomatoes, roasted green peppers, and parsley in a mixing bowl. Cover and refrigerate if you won't be serving the salad right away.
When you're ready to serve the salad, add the salt, pepper, cumin, oil and vinegar. Toss or stir gently and serve immediately on small plates or in small bowls.
You can eat this salad with a spoon, but it's also delicious scooped up with a piece of crusty bread.

Moroccan Tomato and Roasted Pepper Salad

Added on 4:45 PM

Ingredients:
  • 1 lb. (about 1/2 kg) ground beef or lamb (or a combination of the two)
  • 1 medium onion, chopped very fine
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon hot ground pepper
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh coriander (cilantro)
  • 1 teaspoon cinnamon (optional)
  • 1 tablespoon chopped mint leaves (optional)
Preparation:

Mix all ingredients together in a large mixing bowl, and leave for an hour or longer to allow the flavors to blend. The kefta is then ready to shape and cook.
To make kebabs, take small amounts of kefta and shape them into cylinder or sausage shapes. Skewer the meat, squeezing it to mold in the skewer.
Cook over hot coals, approximately five minutes each side. (It may take less or more time, depending on how hot the coals are, and how thick you shaped the kefta.) Watch the kebabs carefully, so you don't dry out the kefta.
Serve immediately, or wrap in aluminum foil to keep hot while you cook additional kebabs.
Kefta kebabs are often served in bread with tomato and roasted pepper salad (recipe is below) as a filler, and Mint tea as a beverage.

Moroccan Kefta Kebab

Added on 4:43 PM

Ingredients:

One 6 pound chicken (organic chicken preferred)
1/4 cup melted butter
2 Tablespoons lemon juice
2 teaspoons oregano*
salt and pepper to taste
garlic powder to taste
5 medium potatoes, cut into wedges
1 cup organic chicken broth or stock

Preparation:

Remove giblets from cavity and save for another use.
Rinse chicken thoroughly and pat dry.
Place chicken on a rack in a 9 x 13 pan.
Sprinkle with salt, pepper and garlic powder to taste.
Sprinkle with 1 teaspoon oregano.
Place potatoes in the pan.
Pour the melted butter and lemon juice over the chicken.
Sprinkle potatoes with salt, pepper, garlic powder, and remaining teaspoon of oregano.
Pour chicken broth in to the pan.
Bake at 350 degrees F for 2 to 2 1/2 hours or until browned and the juices run clear.

Greek Roasted Chicken With Potatoes

Added on 10:53 PM

Ingredients:

1 kg fresh green beans
3 medium potatoes sliced
1 large onion grated
½ kg ripe fresh tomatoes pureed
1 clove garlic chopped
2 tablespoons chopped parsley
100 ml olive oil
100 ml water
Salt and pepper


Preparation :

Cur off the two ends on the beans and remove the thread(s) along the side(s) if there are any.

Gently fry the grated onion in the olive oil in a pan for 2 minutes.

Add the chopped garlic and fry for another minute.

Add the green beans and potatoes and stir for another minute.

Add the tomato puree, water and seasoning, cover the pan and simmer for 1 hour.

If the liquid hasn’t been absorbed by this time, uncover the pan and bring to the boil for a short time.

Add the parsley and boil for 2 – 3 minutes.

Greek Fresh Green Beans

Added on 10:47 PM

Ingredients:

100g walnuts very roughly chopped
400g grated walnuts
400g all purpose flour
400g sugar
125g butter
8 eggs
2 teaspoons baking powder
2 teaspoons cinnamon
4 tablespoons cognac
1 tablespoon crumbled rusks
For the Syrup:
 
320g sugar
400ml water
Preparation:
 
Beat the butter, sugar, cinnamon the yolks of the eggs in a mixer for 10 minutes.
Transfer the mixture to a bowl.
Clean the mixer bowl and beat the whites of the eggs in the mixer until it becomes a meringue.
Add half of the meringue to the yolk mixture.
Mix the baking powder with the 400g grated walnuts, gradually adding the flour.
Add this mixture to the egg yolk mixture along with the remaining meringue, stirring gently.
Transfer the whole mixture to a 30cm oven dish, 6cm deep, which has been well buttered, and the crumbled rusks sprinkled over the bottom.
Spread the 100g roughly chopped walnuts on top.
Bake in a preheated oven at 180 degrees for 45 minutes.
Meanwhile, put the sugar and water in a pan and boil for 15 minutes.
Remove the cake and cut into pieces with a bread knife and spread the syrup over the top, followed by the cognac.

Greek Walnut Cake

Added on 10:40 PM

Ingredients:

1 kg potatoes suitable for frying
4 large courgettes
8 medium eggplants
½ litre frying oil

For the Sauce

1kg button mushrooms
2 crushed garlic cloves
1 tin chopped tomatoes
2 onions finely sliced
2 tablespoons chopped parsley
2 bay leaves
½ cup olive oil

For the Béchamel

1 litre fresh milk
250g butter
1 cup all-purpose flour
200g grated parmesan cheese (2/3 for the béchamel and 1/3 to sprinkle on top of the béchamel)


Preparation :

Slice the potatoes, courgettes and eggplants lengthwise into ½cm slices.

Deep fry them – first the potatoes, then add the eggplants and finally add the courgettes.

Remove them and place them on absorbent kitchen paper to drain off as much oil as possible.



The Sauce

Gently fry the onions in a large pan.

Add the crushed garlic and stir for 1 minute.

Add the mushrooms and continue stirring.

Add the tomatoes and bay leaves.

Add the parsley.

Continue heating until all the juice has been absorbed and you have a thick sauce.

Béchamel

In a heavy-bottomed pan gently heat the butter until it melts.

Add the flour and stir continuously.

Add half of the milk and continue to stir with a whisk.

When the mixture starts to thicken, add the rest of the milk whilst stirring continuously.

When it starts to thicken again, lower the temperature to the minimum and add the grated cheese and then turn off.

In a deep oven dish place a layer with half of the potatoes at the bottom.

Add a layer with the courgettes on top and then a layer with the eggplants.

Spread the sauce on top.

Add a final layer with the remaining potatoes on top of the sauce.

Add the béchamel on top and sprinkle the remaining cheese over it.

Bake in a pre-heated moderate oven for approx. 40 minutes or until it has turned a golden colour on top.

Vegetarian Moussaka

Added on 10:38 PM

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