Gluten-Free Lamb Moussaka
Category: Main Dishes | Blog URL: http://tastyeatsathome.wordpress.com/2009/12/08/lamb-moussaka/
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
A month ago, if anyone were to inquire whether I liked moussaka, I likely would have responded with a “Moose-a-what?” Generally, I enjoy learning about various popular dishes from all around the globe, but this dish must have slipped past my radar. So when one of our Thanksgiving dinner guests (who wishes to remain anonymous) mentioned that she was bringing moussaka as her contribution, I immediately “googled” the dish to learn about it.
The exact origin of moussaka is unclear. Some claim it as a Greek dish (it is quite popular in Greek cuisine), but there are variations throughout the Mediterranean, including Turkey and the Balkans. (according to Wikipedia and other sites) Despite the countless variations, most recipes include a handful of principal ingredients: eggplant (aubergine), tomatoes, onions, and a crusty, creamy layer on top, usually comprised of a bechemel sauce. (Bechemel is a white sauce, usually made of a flour/butter roux and milk or cream.) Unfortunately for me (and a great deal of other celiacs), bechemel sauce is a deal-breaker.
So when the moussaka arrived at Thanksgiving, I grilled (as politely as I could, of course, but a gluten-free girl’s gotta know whether she can dig in!) the “cook” about the ingredients she used. As she rattled off the (rather short) list of ingredients, (eggplant, tomatoes, onion, parsley, lamb, yogurt, egg…) I quickly discovered that I would be able to try this delicious-sounding dish! And delicious it was – bursting with savory and rich flavors. It seemed impossible how tasty it was – the dish was indeed more than the sum of its parts. I immediately cast aside all class and grace - I begged for the recipe.
I brought up the subject more than once during the remainder of the evening. Not that I really needed to – she already agreed to send it to me. In retrospect, I probably annoyed the hell out of her. In any case, she emailed me the recipe, so my shameless begging did the trick. I jotted down the ingredients needed on my grocery list for this week, and in spite of the lengthy time to prepare the dish (it takes a little more than an hour, which is usually more than I’ll tackle on a weeknight), I made plans to make this last night.
Let me tell you, it was so worth the wait! The yogurt-egg-cheese topping was beautifully browned with just a bit of a crunchy edge. The eggplant layers melded flavors with the lamb and tomato mixture to create a savory, luscious, satisfying filling. I couldn’t help myself – I had to have seconds. And some more for lunch the following day. This was one of those times where I wasn’t too sad that my husband isn’t a fan of eggplant or tomatoes – it just meant there was more for me!
This is the perfect dish for company. If you wish, you can prepare it up to 3-4 hours ahead of time, waiting only to bake it when your guests arrive. It will make the house smell heavenly. You can always round out the meal by adding a garden salad or a potato dish, if you choose.
Now, how to break the news to this guest that she will be asked to bring this dish next year…