The beauty of this carnivore Moussaka lies in the seamless fusion of rich, meaty flavors and the creamy, slightly tangy topping made from sheep yoghurt and kefalograviera cheese. The spice mixture—highlighted by the depth of smoked paprika, the earthiness of rosemary, and a hint of Ceylon cinnamon—brings out the best in the lamb and veal, creating a warm and comforting dish. Each bite is a deliciously savory experience, enhanced by the crisp edges of the egg-yoghurt topping, making this Moussaka a delightful treat for any carnivore
Ingredients:
- 500g (1 lb) thin veal cutlets
- 250g (8.8 oz) minced lamb
- 250g (8.8 oz) minced veal or beef
- 8 medium free-range eggs
- 400g (14 oz) sheep yoghurt (Greek strained type or sour cream)
- 100g grated kefalograviera cheese (substitute with pecorino if needed)
- 50g (1.7 oz) butter or ghee (preferably goat or sheep butter)
- Spice mixture: garlic powder, smoked red paprika, rosemary powder, Ceylon cinnamon, sea salt, freshly ground black, red, and white pepper, ground bay leaves, dried peppermint, and dried oregano.
Instructions:
- Prepare the Veal Cutlets:
Begin by seasoning the veal cutlets with your spice mixture. Use garlic powder, smoked paprika, rosemary, a pinch of cinnamon, salt, and pepper. Heat a skillet over medium heat, melt 25g of butter or ghee, and sear the veal cutlets until lightly browned on both sides. Set aside. - Cook the Meat Filling:
In the same skillet, add the minced lamb and veal (or beef). Season again with the spice mixture and cook until browned and fragrant, breaking up the meat with a wooden spoon. Once the meat is cooked through, remove it from the heat and let it cool slightly. - Prepare the Egg-Yoghurt Mixture:
In a large bowl, whisk the eggs until fully combined. Add in the sheep yoghurt (or sour cream) and mix well. Fold in the grated kefalograviera cheese and a small pinch of cinnamon for a unique flavor twist. Set this mixture aside. - Assemble the Moussaka:
Preheat your oven to 180°C (350°F). Grease a baking dish with some butter or ghee. Layer the bottom of the dish with the seared veal cutlets. Then, spread the cooked minced meat over the cutlets, ensuring an even distribution. Pour the egg and yoghurt mixture over the meat layer, making sure everything is fully covered. - Bake:
Place the assembled moussaka in the preheated oven and bake for about 35–40 minutes, or until the top is golden and the egg mixture has set. Remove from the oven and allow it to rest for a few minutes before serving.
