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?)
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)
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.
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.