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)
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.
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.