Public recipe with member extras
Camel Milk Moussaka
Layered eggplant and spiced lamb topped with a camel milk béchamel and baked until golden.
Beef & Lamb Mains · Weekend Entertaining · Mediterranean Cooking
What you need
Ingredients
- 2 large Eggplants, sliced and salted
- 1 lb Ground Lamb
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 cup Tomato Sauce
- 1 tsp Cinnamon
- 1 batch Camel Milk Béchamel (see Sauces chapter)
- 1/2 cup Grated Parmesan
Method
Instructions
- Salt the eggplant slices and let sit 20 minutes to draw out moisture, then pat dry and roast at 400°F for 20 minutes until tender.
- Brown the ground lamb with the onion and garlic, about 8 minutes.
- Stir in the tomato sauce and cinnamon, and simmer 15 minutes.
- Layer the roasted eggplant and lamb mixture in a baking dish, alternating layers.
- Top with the camel milk béchamel and Parmesan, and bake at 375°F for 30 to 35 minutes until golden.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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