What are the main herbs/spices for moussaka?
Ingredients: 5-6 medium Globe eggplants (about 5-6 pounds) sea salt olive oil 4 medium onions, chopped 2 1/2 pounds of ground beef (or lamb) 3 cups of chopped ripe tomatoes with juice (or canned tomatoes) 3 cloves of garlic, minced 6-8 whole cloves 1/2 teaspoon of ground cinnamon or a small stick (break off around 1 inch long) 1/8 teaspoon of ground allspice 2 bay leaves 1 cup of grated kefalotyri cheese (or pecorino or parmigiano reggiano) 1 cup of breadcrumbs 1/2 cup of dry red wine 3 tablespoons of tomato paste freshly ground pepper béchamel with cheese* or 6 cups of basic béchamel** Preparation: Bechamel Ingredients: 2 cans of evaporated milk (14.5 ounce cans) 8 tablespoons of cornstarch (or cornflour) 4 cups of water 2 eggs, beaten 1/2 cup of grated kefalotyri cheese (or pecorino) 1 tablespoon of butter-flavored vegetable shortening or butter 1 teaspoon of salt pinch of grated nutmeg Preparation: In a large saucepan, bring the water to a boil. Once it boils, dissolve the cornstarc
