Politikos Mousakas

“Politikos Mousakas” is our proposal for the famous
“Moussaka” with a traditional & Anatolian essence!

The traditional touch we give to the recipe is the replacement of the bechamel with the “yaourtokomma”, the Greek version that was used initially for the top layer of moussaka. We also use a minced meat mix of beef & lamb to enhance the Anatolian flavour given from the spices used like mastic, clove & cinnamon! Finally, we use baby potatoes marinated & baked with their flavoursome skin & a (smoked) eggplant puree. But let’s start cooking…

We start with the yaourtokomma… Simply place in a bowl all the ingredients (yoghurt, eggs, grated cheese, extra virgin olive oil, nutmeg & herb mix) & mix well. Then place in a cool place & let the flavours & the mix to homogenize.

Then we can move to the eggplants… You wash them & you either burn them on fire, if you have the possibility, to give them a nice smokey flavour or otherwise you place them in the oven that is pre-heated at 200^oC & on bottom-upper resistance option for around 1h. When they are ready (either on the fire or in the oven) peel them carefully & place them in a bowl with the sea salt (tip: add smoked sea salt to give the smokey touch in case you grilled them in the oven), the garlic puree, the extra virgin olive oil & the barrel-aged vinegar & blend them slightly.

When your eggplants are on the fire or in the oven you can start by washing the baby potatoes with their skin & place them in a pan with water & boil them for around 10mins. Then empty the hot water & rinse them with cold one. Let them cool down & then cut them in quarters on the long side & marinate them with the sea salt, the spices & the olive oil. Place them nicely at the bottom of the oven tray (29x23x6.5cm) you use for your moussaka & grill them in a pre-heated oven at 180^oC with upper resistance & air circulation option for around 30mins. You should grill the potatoes when you are almost ready with all the rest parts of the moussaka so when you take it off the oven you place the layers & you get it back in the oven for the last baking.

Finally, we prepare the minced meat mix… Start by preparing the mastic tears! Place the tears in a mortar, add the sea salt & then start smashing it with the pestle. That way the mastic tears dissolve nicely & don’t get sticky on the mortar (tip: do the same with powdery sugar when you want to use mastic for sweets). Now, we can go to the next step by warming up some extra virgin olive oil in the pan. When warm place in the red onion dices & stir gently till they get a nice shine. Then empty in the shredded carrots & mix again gently. Next, comes the minced meat mix. Smash it in the pan with your hands & keep on smashing the big pieces with the wooden stick you mix too. When it gets a nice brown colour empty the mastic-sea salt mix, the garlic puree & the rest of the spices (aroma tale, cardamom, allspice, clove, cinnamon) & mix thoroughly for 1-2 mins. Then add the tomato juice & after a good mix lower the fire. Let it cook & lose the water while mixing from time to time. When ready remove from the fire, add the chopped parsley & mix thoroughly again.

We are almost there! Take out of the oven the tray with the grilled potatoes & spread nicely first the minced meat mix, then the eggplant puree & finally the yaourtokomma. Grate some more of the cheese on top & drizzle with a bit of extra virgin olive oil. Place in a preheated oven at 170^oC with upper resistance & air circulation option for around 45mins (Notice: turn the tray 180^o at 30 mins to bake more evenly). When ready take it out & let it cool down a bit before you cut it for serving…

Enjoy our “moussaka tale” with good wine & company!