CHEF’S STEP BY STEP
"Every Greek has his or her own version of moussaka (which means ‘casserole’ and is traditionally made with layers of meat and vegetables). I put potatoes on the base to absorb the cooking juices, with aubergine my only vegetable addition. Others add courgettes, peppers and tomatoes. I use minced veal, lamb and pork, while some insist on lamb only. I add allspice, cinnamon, oregano and mint, and combine halloumi and kefalotyri in my rich topping. My Greek in-laws would disapprove, but this is my moussaka: cosy, comforting and made with love. "
MEET THE CHEF Maria, whose father is Greek-Cypriot, was born into restaurant kitchens and her career has taken her all over the world, including stints working with such stellar chefs as Ferran Adrià at the legendary El Bulli and Elena Arzak at Arzak restaurant (both in Spain). Back home, Maria has worked as head chef at London’s Delfina Studio Café, written three cookbooks and appeared on TV lots of times. She’s hoping to do several pop-ups next year and plans are in progress for another cookbook and restaurant.
PHOTOGRAPHS MIKE ENGLISH FOOD STYLING LOTTIE COVELL STYLING SARAH BIRKS
Moussaka
SERVES 8. HANDS-ON TIME 1 HOUR 30 MIN, OVEN TIME 55-60 MIN, PLUS RESTING
KNOW HOW
Kefalotyri is a hard, salty Greek/Cypriot cheese made from sheep’s and/or goat’s milk. It’s available from Waitrose and Ocado, continental delis and online. If you can’t find it, you can use gruyère instead.