Cypriot

Saffron and Orange Cypriot Moussaka with Eggplant and Ground Lamb

Name: Saffron and Orange Cypriot Moussaka with Eggplant and Ground Lamb
Total time: 52 min
Yield: 4 servings
Cuisine: Cypriot
Ingredients: 2 medium eggplants, sliced; 500g ground lamb; 1 large onion, chopped; 2 cloves garlic, minced; 1 cup tomato sauce; 1/2 cup grated Parmesan; 1/4 cup breadcrumbs; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 pinch saffron threads; 1 tablespoon orange zest

Adds a delicate floral and citrus note to the béchamel.

52 minutes4 servings

Method

Preheat oven to 180°C/350°F.
In a pan, cook lamb, onion, and garlic until browned. Add tomato sauce, salt, and pepper. Cook 10 minutes.
In a baking dish, layer eggplant slices, then lamb mixture. Top with Parmesan and breadcrumbs.
Soak saffron in a little warm water. 1: Stir saffron and orange zest into the béchamel before layering.
Bake for 25-30 minutes until golden and bubbly.
Check that the ground meat reaches 71°C (160°F) throughout before serving.

Mains Meat Cypriot

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