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Jun 30, 2009 08:13 PM

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

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

    2 Replies
    1. re: BarmyFotheringayPhipps

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

      Go figure.

      1. re: Cinnamon

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

    2. 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. 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

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

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

          1. 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

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