Lamb moussaka souvlaki

Moussaka and Souvlaki are both popular traditional dishes from Cyprus, you might know of Souvlaki, more commonly referred to as a kebab. Mixing both dishes together makes a great combination which is light, tasty, affordable and easy to make.

55 mins

4

Hard

Meatballs:
• 400g Field & Flower course cut lamb mince
• 2 garlic cloves, diced
• 2 spring onions, diced
• 1tsp mint, chopped
• 1tsp coriander, chopped
• 1tsp flat leaf parsley, chopped
• 1 egg
• Sea salt & freshly ground black pepper
• Flour (to dust)
• Aubergine & tomato relish:
• 4 tomatoes, diced
• 1 aubergine, cubed
• 1 red onion, diced
• ½ tsp sugar
• 1tbsp tomato puree
• 3tbsp water

Cheese sauce:
• 100g cream cheese
• 50ml milk
• 2tbsp flour
• ½ tsp of horseradish or French mustard (optional)

1. Start with the aubergine & tomato relish by adding the tomatoes, aubergine and red onion to a hot frying pan with a dash of oil. Add the tomato puree and sauté the vegetables for 10 minutes until a chunky paste has formed, add water when needed and sugar at the final stage of cooking.

2. In a bowl, combine the lamb mince, spring onions, garlic and seasoning and bind with a beaten egg. Roll into 12 meatballs and coat with plain flour.

3. In a frying pan, add oil and wait until very hot. Add the meatballs and cook for 10-12 minutes, turning the meatballs regularly until browned and cooked through.

4. While the meatballs are cooking, make the cheese sauce by melting the cream cheese with milk over a low heat in a saucepan. Once melted together, add the horseradish/mustard if desired, followed by the plain flour and stir until it’s a sauce-like consistency.

5. Take the flatbread/pittas and spread a generous layer of the aubergine & tomato relish down the centre. Top with three meatballs each then drizzle with the cheese sauce.