This is the tastiest moussaka you’ll ever make. Why? Because it’s full of flavour, being made with red wine. Also, the topping has a lovely ‘cheesecake’ texture. It gives me great pleasure to share this moussaka recipe with you. I make this dish when I want to impress my Cypriot friend as she generally makes it with milk.
So how did I get this moussaka so full of flavour? Well….. I will tell you the story. It was in place called Sidari in Corfu where we used to regularly go on holiday with the family a long time ago.
In the restaurants, the food was beautiful, and we ate many times in one particular family run taverna there. I fell in love with this gorgeous dish, and on my last day I asked if they didn’t mind telling me how they made the top of the moussaka so tasty and light. They didn’t just tell me about the method, but the lady explained to me the main reason was that they used evaporated milk instead of milk. The reason for this was because in the old days it was more convenient to store evaporated milk than standard fresh cow’s milk – They have kept to the same recipe to this day. Also, it is truly traditional if the cheese used is the authentic Kefalotiri, (made from sheep’s and goats milk, matured for 6 months) although most tasty hard cheeses would be fine. I wonder if the restaurant is still there and if they’re cooking the same dish. I might pay a visit back there one day soon.
I travel quite a bit and when I taste a good dish I try to compliment the chef, and if I am lucky they will give me a few secrets! I do hope you will make this dish many times and enjoy it as much as I do.
By the way, thanks to some of my regulars who have pointed out that this is a gluten-free recipe.