15 artichokes
1 bunch fresh onions, finely chopped
1 bunch dill, finely chopped
1/2 kg minced meat (pork or beef)
2 spoons butter
1 tomato, not to ripe
3 lemons
Some oil
For the cream
1 lt warm milk
8 spoons flour
2 eggs
4-5 spoons butter
Piquant kefalotyri chese, grated
Some grated hard tack
Clean tha artichokes.
Slice the stem of the artichokes and remove the outer leaves. Rub each artichoke
with the lemon and put all of them in a saucepan full of salted water.
Boil them and when they are ready remove from heat and drain.
Prepare the minced meat.
Heat the oil in a saucepan, roast the onions, add the butter and the minced
meat.
Stir well. Add some water and the tomato and simmer until all water is absorbed.
When ready remove from heat and add half of the dill
In a baking pan spread the artichokes, cut in pieces and the minced meat.
Then, prepare the cream as following:
Heat the butter in a saucepan and add the flour.
Add slowly the warm milk and stir until the cream thickens.
Do not let the cream boil.
Remove from heat.
Beat the eggs well and add them with half of the cheese and the rest of the
dill.
Spread the cream on top of the artichokes and the minced meat. Pour
over the rest of the cheese and the hard tack and put also some pieces
of fresh butter.
Bake the moussaka in 200 C until it takes a rose colour.