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Moussaka Pita Wrap
Moussaka taken apart and rolled into a warm pita: cinnamon-scented beef ragù, browned potato, eggplant and zucchini, and a loosened olive-oil yogurt. Part wrap, part sloppy Joe, entirely Athenian.
- YieldServes 4
- Hands-on50 min
- Total1 h 13 min
- Difficulty
Ingredients
- 120 mlextra-virgin Greek olive oil, 8 tbsp, divided
- 1small red onion, chopped
- 2 clovesgarlic, minced
- 225 gground beef, or a mix of beef and pork
- 1 tbsptomato paste
- 160 mldry white wine, 2/3 cup, divided in half
- to tastesalt and freshly ground black pepper
- 1 stickcinnamon stick
- ½ tspground allspice
- 1 leafbay leaf
- 2Yukon Gold potatoes, peeled and cut into 1.5 cm cubes
- 1small to medium eggplant, trimmed and cut into 1.5 cm cubes
- 1large zucchini, trimmed and cut into 1.5 cm cubes
- 1 tspdried Greek oregano
- 180 mlGreek yogurt, 1/2 to 1 cup
- 4pocketless pita wraps, 20 cm
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