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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For The Courgette / Zucchini. | 2. Top, tail and peel the courgettes / zucchini. | 3. Cut in half and then slice each half lengthways into 4 or 5 pieces. | 4. Place in a colander and sprinkle with salt. Leave for approximately 20 minutes. | 5. Drain and dry in a clean teatowel. | 6. Sprinkle a generous quantity of paprika on a plate. | 7. Dip both sides of the courgette pieces into the paprika. | 8. Heat the oil in a pan. | 9. Fry the zucchini on both sides until just starting to brown. | 10. Put to one side. | 11. For the Moussaka Lamb Sauce. | 12. Gently fry the onion and garlic until soft but not browned (approximately 10 minutes). | 13. Brown the lamb. | 14. Stir in all the herbs and spices then add in the tomato (or stock if you are replacing to avoid nightshades). | 15. Leave to cook whilst you make the white sauce. | 16. For the Moussaka White Sauce. | 17. Heat the coconut oil in a pan then stir in the coconut flour, cook for a minute or two. (Be careful, it's very hot - I used a whisk to do this and ended up burning my neck and chest. Thank goodness for a healthy aloe vera plant on my kitchen windowsill!). | 18. Whisk in the coconut milk. | 19. Stir continuously, but gently, until the roux starts to thicken. This will take longer than you think, so be patient. | 20. Remove from the heat. | 21. Mix the arrowroot powder with a small quantity of cold water. | 22. Stir into the roux. | 23. Leave to cool for 10 - 15 minutes before whisking in the egg yolks, egg, smoked paprika, salt and pepper. | 24. Putting the Moussaka Recipe Together. | 25. Preheat the oven to 180° C/350° F/gas mark 4. | 26. Place a layer of the meat sauce on the bottom of a large, oblong baking dish. | 27. Cover the lamb with a layer of courgette/zucchini. | 28. Pour over a thin layer of the white sauce. | 29. Repeat the process, ending with a thick layer of white sauce. | 30. Bake for 30 - 40 minutes until the white sauce is set and has some lovely caramelised patches across the surface. | 31. Serve with a big salad and green vegetables of your choice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
courgette	6		peeled cut sliced	-	-	-	-
salt	1	pinch		-	-	-	-
paprika				3.2430000000000003	0.6209	0.1626	0.1482
onion	2		chopped	128.0	29.888	3.52	0.32
garlic clove	2		crushed	-	-	-	-
coconut oil	1	teaspoon		40.14	0.0	0.0	4.4577
lamb	500	g	ground	1335.0	0.0	84.4	107.95
allspice	1/4	teaspoon		1.2492	0.3426	0.0289	0.0413
cinnamon	1/4	teaspoon		-	-	-	-
thyme	1/2	teaspoon		0.40399999999999997	0.0978	0.0222	0.0067
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
tomato	500		chopped	20104.9475	4344.9025	982.9085	223.3883
coconut oil	1	dsp		40.14	0.0	0.0	4.4577
coconut flour	2	tablespoons		-	-	-	-
coconut milk	1 1/2	1/2		828.0	19.944000000000003	8.244	85.824
arrowroot	1	tablespoon		4.875	1.0042	0.318	0.015
egg yolk	2			109.48	1.2206	5.3924	9.0236
egg	1			71.5	0.36	6.28	4.755
paprika	1/2	teaspoon	smoked	3.2430000000000003	0.6209	0.1626	0.1482
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.