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What is Mince? (and other questions regarding the Greek version of Moussaka)

wallabunny Jun 30, 2009 08:13 PM

So I recently some of my friends came back from Greece and got me this book called "Greek Cookery and Wines". I want to make the moussaka in this book but I can't figure out what they mean by "mince." Is it:

1. Seasoned ground beef (if so, what recipe should I use to make this mince?)


2. Simply ground beef (if so, what type should I use?)

As this may help, the ingredients in this recipe are as follows:

2 kilos of large round aubergines
1 kilo of mince
1/2 cup of oil
2 large onions
5 ripe tomatoes
1/2 cup of dry white wine (would Sauvignon Blanc work for this?)
salt, pepper
grated kefalotiri cheese (should I not be able to find this, what else is suitable for this sort of dish?)
oil for frying
2-3 portions of white sauce [bechamel] (recipe for this is on another page of the book)

Thanks again!

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  1. BarmyFotheringayPhipps RE: wallabunny Jun 30, 2009 08:29 PM

    It's #2: "mince" is simply another term (largely used in the UK) for ground beef.

    2 Replies
    1. re: BarmyFotheringayPhipps
      Cinnamon RE: BarmyFotheringayPhipps Jun 30, 2009 10:21 PM

      So in England "mince" is minced meat, but "mincemeat" is minced nonmeat.

      Go figure.

      1. re: Cinnamon
        MikeG RE: Cinnamon Jul 1, 2009 04:41 AM

        Originally, mincemeat did contain meat. Or at least it could/might.

    2. s
      smartie RE: wallabunny Jun 30, 2009 09:08 PM

      mince is what you Americans call ground beef or hamburger.

      I would not use any cheese on moussaka so don't worry about find this cheese.

      1. Jasz RE: wallabunny Jun 30, 2009 09:38 PM

        You should be able to easily find kefalotiri at any Greek grocer that sells cheeses. My mom actually uses grated Parmesan. I don't think she uses wine and I know there are also zuchinni in her moussaka so if you like them you can prepare them like the eggplant and add them as well; it makes it even yummier.

        1 Reply
        1. re: Jasz
          emilief RE: Jasz Jul 1, 2009 09:09 AM

          I use ground lamb in my moussaka- what my husband's mother in Greece taught me.

        2. Kajikit RE: wallabunny Jul 1, 2009 02:28 PM

          It's just ground beef... nothing fancy.

          1. t
            tuttebene RE: wallabunny Jul 1, 2009 03:41 PM

            Sounds like the book was published in the UK. For authentic Moussaka, mince should be ground lamb. Kefalotiri is a semi-firm salty cheese found in most Greek stores but is not standard in most recipes so consider it optional. Otherwise, parmesan should work. Any dry white wine is fine - I've also used red. Sauvignon should suffice.

            1 Reply
            1. re: tuttebene
              paulj RE: tuttebene Jul 1, 2009 03:45 PM

              How about mizithra? It's a hard Greek cheese that is widely available in the USA.

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