My Global Food Challenge

Cyprus (2)

Moussaka (Cyprus)


4-5 aubergines (or 2 aubergines and 3/4 courgettes)
2 large onions finely chopped
2 cloves garlic chopped (optional)
2 or 3 large potatoes
2 large tomatoes
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 bay leaf (optional)
3tbsp parsely chopped
500 grams minced lamb (or quorn)
sunflower/olive oil for frying
1/2 cup white wine

Bechamel Sauce:
50g butter or margarine
600ml (1 pint) milk
2oz plain flour
1/4 tspn grated nutmeg
1oz grated parmesan cheese


Peel potatoes and slice into thin slices about 5mm.  Slice aubergines into 5mm slices and slice courgettes into 5mm long strips.  Heat oil in a large frying pan and fry in batches until golden on both sides.  Add tomatoes to pan of boiling water for 30 seconds then pop into a bowl of cold water.  Peel the skin off and chop into pieces (use a tin of tomatoes if you prefer).

Preheat oven to 180C (350F/Mark.  Heat 2 tbsp sunflower/olive oil in frying pan and add chopped onions. Fry for 5mins and then add meat or quorn and fry for further 5mins.

Add tomatoes, cinnamon, allspice, tomato puree, parsley (optional), wine and salt and pepper and cook on low heat for 15-20mins.

Prepare Béchamel Sauce:  Melt butter/margarine on a low heat and add flour stirring all the time until flour becomes golden.  Add milk (a little at a time), remove from heat and stir continuously.  Return to heat and repeat until thickened then add nutmeg, parmisan and salt and pepper to taste.

Prepare Moussaka:  Layer an ovenware dish with a layer of mince (meat/quorn), then a layer of potatoes, aubergines and courgettes.  Pour half of the béchamel sauce over and add another layer of potatoes, aubergines and courgettes.

Cover with rest of béchamel sauce and sprinkle with a little parmesan cheese and bake for 30-45mins until golden.  Delicious served as it is or with a bowl of fresh green salad.

Link to My Post on Cyprus:

Cuisine:  Cypriot

Main Ingredient:  Ground Lamb

Cypriot Salad (Cyprus)


2 cups Romaine lettuce, sliced into 1/4 inch strips
2 each Kalamata olives, sliced
1/4 cup scallions, diced
1/8 cup dill, fresh chopped
1/4 cup crumbled Feta cheese


Slice romaine lettuce and chop scallions and dill. Top with Feta cheese, chill. This is good tossed with lemon dressing.

Link to My Post on Cyprus:

Cuisine:  Cypriot

Main Ingredient:  Salad

File:Northern Cyprus in Europe (de-facto) (-rivers -mini map).svg

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