Mari Maris: “There is a breeze blowing over the island, the salty scent tickles your nose. Your stomach rumbles above the waves, they do not sell food on the beach, so you walk through the narrow, steep streets of the village. Somewhere violin music plays, a donkey perches the bend with a bunch of branches on its back and demands priority. You step aside and stare into the face of a broadly smiling Greek. He proudly shows you the showcase where his food is displayed.
Nice, moussaka, please. Oven fresh. Stack the vegetables in layers in an oven dish, spread over each layer of oregano, onion, garlic, passata and pepper & salt. Stir feta, cream and egg more or less smooth, pepper and pour over the dish. Put in an oven at 180 ºC for about 50 minutes. While the bowl is scented in the oven, you can quietly dance the sirtaki. But of course you don’t have to, it’s a holiday, that’s the fun, you can also do nothing and look out over the sea.
Required for four people:
• 2 aubergines, thinly sliced
• 600 g potatoes, thinly sliced
• approx. 700 g passata (sieved tomatoes)
• 3 sprigs of oregano, fermented and chopped
• 3 cloves of garlic, minced
• 1 large onion, chopped
• 1 fennel, cut into strips
250 g feta
• splash of cream
• 1 egg yolk
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