Meat and Artichoke Pie (Moussaka Me Aginares)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tablespoons olive oil 1 large onion, chopped 2 cloves garlic, finely chopped
900g/2 lb lean minced beef or lamb 2x400g/14oz cans chopped tomatoes 2 tablespoons tomato puree
1/2 teaspoon ground cinnamon 2 tablespoons chopped parsley 2 teaspoons sugar
salt and freshly ground black pepper 4x400g/14 oz cans artichoke hearts 2 tablespoons dried breadcrumbs
BECHAMEL SAUCE: 85g/3 oz butter 70g/2-1/2 oz plain flour 700ml/1-1/4 pints milk
1/4 teaspoon grated nutmeg salt and freshly ground black pepper 3 tablespoons grated kefalotiri or Parmesan cheese
2 eggs, beaten



1 Heat the oil in a large frying pan. Add the onion and cook gently for about 10 minutes, until transparent. Stir in the garlic and cook for a few seconds more. Increase the heat, add the meat and cook until it browns, stirring often to break up lumps. Add the tomatoes, tomato puree, cinnamon, parsley, sugar and salt and pepper to taste. Reduce the heat, cover and simmer for 20 minutes or until only a little moisture remains.
2 Drain the artichokes and cut lengthwise into 3-4 slices. Grease a large oven-proof dish, at least 5 cm/2 in deep, and dust with dried breadcrumbs. Put half the artichoke slices on the base. Top with the meat mixture and finish with the remaining artichoke slices.
3 Preheat the oven to 190 C/375F/gas mark 5.
4 FOR THE BECHAMEL SAUCE: Melt the butter in a heavy saucepan. Stir in the flour and cook for 2-3 minutes without allowing it to colour. Remove the pan from the heat and pour in the milk all at once, stirring constantly. Return to the heat and stir until thickened. Boil gently for 1 minute. Remove from the heat and add the nutmeg, salt and pepper to taste, and 1 tablespoon of grated cheese. Allow to cool slightly and stir in the eggs. pour the sauce over the artichoke and meat mixture and sprinkle with the remaining cheese.
5 Bake for 45 minutes or until the top is golden brown and puffed. Allow to stand for 10 minutes before cutting into squares to serve.
6 MELITZANES MOUSSAKA (AUBERGINE MOUSSAKA) Variation: Substitute 900kg/2 lb aubergines for the artichokes. Cut into 5 mm/1/4 in slices, sprinkle with salt and put in a colander for 30 minutes. Rinse briefly, dry with a cloth and brush with olive oil. Place on a baking sheet and grill until lightly browned on each side. Use three layers of aubergines and tow layers of meat sauce; finish as above.

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