Carnivore Moussaka – Let it be Greek to you
Ingredients
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500g (1 Lb) thin veal cutlets
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250g (8,8 oz) minced lamb
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250g (8.8 oz) minced veal or beef
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8 medium free-range eggs
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400g (14 oz) Sheep yoghurt – Greek strained type (alternatively use sour cream)
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100g grated kefalograviera cheese
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50g (1,7 oz) butter or ghee (we always use goat or sheep butter)
- Spice mixture (amounts to your liking)
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garlic powder
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smoked red paprika powder
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powdered rosemary
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ceylon cinnamon
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sea salt
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black, red and white pepper, freshly ground
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ground bay leaves
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dried peppermint
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dried oregano
Directions
- First prepare your minced meat layer. Melt the butter in a deep frying pan or a saucepan and brown your meat mixture in it. Add all the spices from the list to your liking except the oregano. This you will add in the end so it doesn’t get bitter. When the meat sauce is ready, remove from heat and add 1 egg. Stir energetically. Set it aside
- Roll the veal cutlets with a rolling pin as shown in the video above. Grease a clay or ceramic baking dish with some butter or ghee.
- beat 1 egg with a pinch of sea salt and pepper. Dip each veal slice in it the egg and place it on the bottom of your baking dish.
- Bake in the oven for 10 minutes at 180ºC (350ºF)
- Using an electric mixer beat the sheep yoghurt (or sour cream) with 6 eggs. Add some salt to your liking.
- Pour the meat sauce over the veal slices and return the Carnivore moussaka in the oven. Bake for 10 minutes. Now cover it with eggs and yoghurt or cream mixture and return in the oven. Keep baking for another 10 minutes.
- Now add grated Kefalograviera cheese on top and distribute it evenly. Return to the oven and bake for another 10 minutes. You can use the roasting from top method by turning on just your upper heater in the oven.
- Serve with more grated cheese or some more sour cream. Use fresh parsley or any other decoration..