Take a break from turkey with moussaka

Bill (Vassillis) Lymberopoulos is a well-known figure in Richmond's hospitality industry.

For decades, he has owned and run a number of restaurants, including Monterey Greek Taverna.

After a stint in Kerrisdale and Whistler during the winter Olympics, in which he ran the Brew Creek Lodge restaurant, the restaurateur has re-opened Monterey Greek Taverna, in the spot where Cronos Restaurant used to be.

With his longtime executive chef Tom Ravantino at the helm, the Greek eatery is serving up traditional Mediterranean cuisine.

We asked Lymberopoulos to provide the News with a mouthwatering Greek dish for the holidays, one that was easy and delicious.

He gladly offered up his secret family recipe for Moussaka, which is also a signature dish at the restaurant. After all the holiday turkey, a little Greek cuisine can be a welcome change.

BEEF MOUSSAKA

INGREDIENTS:

- 454 grams (1 lb) sliced eggplant

- 454 grams (1 lb) sliced potatoes

- 454 grams (1 lb) sliced zucchini

- 454 grams (1 lb) ground beef

- 1 diced onion

- 3 cloves of garlic

- 90 ml (3 oz) tomato paste

- 270 ml (9 oz) crushed tomatoes

- pinch of ground cloves

- pinch of ground cinnamon

- salt and pepper

- 125 ml (1/2 cup) water

- Béchamel sauce

METHOD:

Pan fry potatoes, zucchini and eggplant.

Sauté ground beef, diced onions and crushed garlic, add crushed tomatoes, tomato paste, ground cloves, ground cinnamon, salt and pepper to taste and water. Simmer until cooked.

Using a 3" by 5", pan put a layer of potatoes, a layer of meat sauce, a layer of zucchini and eggplants, and another layer of meat sauce.

Then another layer of potatoes and top it off with Béchamel sauce.

BÉCHAMEL SAUCE

- 750 ml (3 cups) milk

- 175 ml (3/4 cup) flour

- pinch of cornstarch

- 2 whole eggs

- 84 ml (1/3 cup) parmesan cheese

- pinch of nutmeg

- 50 ml (1/4 cup) butter

METHOD:

Beat eggs in a separate bowl. In a pot, put milk, flour, cornstarch, nutmeg together and whisk until thick.

Add parmesan cheese and butter. Then slowly add the beat eggs until nice and smooth. Pour it on top of veggies and meat sauce.

Bake at 375 degrees until golden brown. Serves six to eight people.

mhopkins@richmond-news.com