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Musaka (Moussaka)

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  • 500g pork mince (or beef & pork mince)
  • 3 large eggplants
  • 6-8 large potatoes (depending on the size of your baking dish)
  • 1 carrot
  • 1 brown onion
  • 2 cloves of garlic
  • 2 tomatoes
  • 3 eggs
  • 300ml Buttermilk
  • Vegeta, salt, pepper & red paprika (optional: fresh parsley)


1. Preheat oven to 200 degrees Celsius

2. Dice carrot, onion, garlic and tomatoes

3. Slice potatoes and eggplant (1cm thick)

4. Fry diced carrot, onion and garlic together with the minced meat until meat has browned

5. Stir through diced tomatoes and season with Vegeta, salt, pepper and red paprika

6. Grease baking dish (or ramekins if you wish to make individual servings)

7. Place one layer of potatoes on the bottom of the baking dish, then layer with fried meat mixture

8. Place one layer of eggplant on top of the meat, then layer with meat mixture

9. Repeat the above process until you have used all of your ingredients. Finish with a potato layer on top

10. Fill a small saucepan with seasoned hot water (with Vegeta, salt, pepper and paprika) and pour over the Musaka, ensuring that all layers are covered in water

11. Cover Musaka with aluminum foil and bake for approximately 45 minutes, or until water has been soaked up by the potatoes and the potatoes are cooked

12. Whisk 3 eggs with 300ml Buttermilk and pour over Musaka

13. Bake uncovered for approximately 10 minutes until eggs are cooked, and the top of the Musaka is brown

14. Please note: it can be hard to make Musaka look good when plating, as the meat will spill out and the potatoes may crumble when soft. This is why individual ramekins are ideal if you are worried about presentation!


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250g full cream milk1 packet of dry yeast2 eggs1 tbsp of baking powder2 tbsp of sugar1 tbsp of salt250ml Buttermilk1kg of plain flour (may need more for kneading)
Ingredients (posni): 1kg white flour500ml of water1 packet of dry yeast1 tbsp of baking powder2 tbsp sugar1 tbsp salt
1. Activate yeast with 1/2 small cup of warm water and a pinch of sugar.
2. Combine all ingredients in a large mixing bowl 
3. Knead into a soft dough (it will be quite sticky)
4. Leave to rise
5. With oiled hands, pull out sections of the dough and stretch out with your hands. 
6. Fry in deep oil on medium heat.
Please note: Once dough has risen, you may brush with oil and place in the refrigerator to use later on. 



700 gm '00' Special Flour or Plain FlourA pinch of dry yeast 50ml oil1 tbsp salt200ml mineral waterwarm water if necessaryfilling of choice i.e. feta and ricotta cheese
Combine dry yeast with 1/4 cup of warm water and a teaspoon of sugarSift the flour in to a large mixing bowl and add the yeast once it has risenAdd oil, salt and mineral water and start to knead dough, adding warm water if necessary to form a soft doughSeparate dough into 6 small balls and flatten each ball into a round circleBrush each circle with oil and leave to rise for 30 minutesPlace a tablecloth on a dining table and sprinkle flour on cloth and doughRoll out the dough using a rolling pin then stretch out as wide as you can using your hands (this is the tricky part!)Once the dough has been stretched out very thin, cut off the edges and sprinkle oil all over the doughCover with filling then using the tablecloth, roll the dough into a sausage by slightly lifting the tablecloth (the dough sho…