It’s all down to having the right thickness, whisking constantly while it is cooking, enriching it with eggs and cheese, and, adding just the right amount of salt in the end. I don’t usually cook from recipes and going back and forth reading the recipe while cooking took me forever.

In the same pot, saute the onions for a few minutes until they’ve softened, then add the garlic and sauté a couple of minutes more, stirring often. A total mg or oz measurement would be v helpful – guess I need to try doing that next time and record the results! You can stack a Moussaka in various different ways, but you really want to ensure the potatoes are at the bottom, just to create a sturdy base. The sliced potatoes are the base for the dish, give it robustness and make it easy to cut and serve.Ours closed after 60 years and we couldn’t find a decent substitute so now we have to make it ourselves. I did some slight variations out of necessity: I cut the veg prep time down by deep frying the potato slices (did them all in 2 batches) and pan frying the aubergine slices. Even though it will be really hard to do so, you should wait for the moussaka to cool down and be just warm to the touch before cutting into pieces.

Add the courgettes and cook for a further 5 minutes until the lamb is tender and the sauce is thick.Since this time, it has evolved a wee bit pursuant to other Greek cookbooks that have crossed my path, but the core of the recipe is still very much the original recipe. Add all of the flour, whisk it until the butter is fully absorbed into the flour and let it cook for a couple of minutes until it slightly browns. Add this Seasoning Mix to your Moussaka recipe and instantly feel like you're at a beach-side Greek taverna! Cooking your béchamel sauce while whisking over a low heat will prevent it from burning and sticking to the bottom of your pan.