Delivery Home Delivery
menu close
Generic filters
Filter by Custom Post Type
Go to results

Quark Moussaka

by Jean Graham

Made with aubergines, lamb and Quark – tuck in to this Greek-style moussaka.

Prep time

30 minutes

Cook time

1 hour 5 minutes






Step 1

To make the mince: In a saucepan fry the mince in hot oil. When it’s browned add the diced onion and garlic and chilli. Fry for 5 mins and keep stirring so it doesn’t burn. Add the spices, red wine and boil the wine down. Add the tin of tomatoes, Worcester sauce and gently simmer for 30 mins or until it is nice and saucy like a ragu. Set to one side.

Step 2

Heat the oven to 200°c /gas mark 6 slice the aubergine into 1cm cubes and season and oil. Place in the oven and roast for 10-15 mins until soft and golden. Remove and set to one side.

Step 3

To make the white sauce: Melt the butter in a small pan. Stir in the flour and mix until smooth. Add the bay leaf and the milk a little at a time. Keep stirring on the heat so it thickens. When all the milk is added add the Quark and season. You should have a thick creamy sauce. If it’s a little tight add a splash more milk.

Step 4

Take a suitable oven dish and add half the mince on the bottom, then a layer of aubergines and a layer of white sauce. Repeat the layers. Top with grated cheese and bake for 25 mins at 200° until lush and crispy.




For the mince

  • 200g lamb mince
  • 1 onion diced
  • 2 garlic cloves crushed
  • 1 green chilli
  • 1 tsp of coriander, cumin seeds
  • 100ml red wine
  • 1 tin tomatoes
  • 1 tbsp Worcester sauce
  • 1 big pinch of smoked paprika
  • Salt and pepper
  • Olive oil


For the layers

  • 1 aubergine
  • Olive oil
  • Salt and pepper

For the white sauce

  • 30g butter
  • 25g flour
  • 200ml Graham’s milk
  • 200g Graham’s Natural Quark
  • Salt and pepper
  • 1 bay leaf
  • 50g grated cheddar