Now its time to assemble the moussaka. Fry them or bake them in the same way as the eggplants. Required fields are marked *. 150-175ml/5-6fl oz olive oil 1 large onion, finely chopped 3 garlic cloves, crushed 900g/2lb lean minced lamb 50ml/2 fl oz white wine or 1 tbs wine vinegar Made up of thinly sliced potato layer at the bottom, followed by fried eggplant layer, fried … I made this last night and it was delicious, like SERIOUSLY good!! Creamy, juicy and absolutely delicious.. Greek moussaka (mousaka) is one of the most popular dishes in Greece, served in almost every tavern and prepared in every household on special occasions and big family meals and for good reason! So this is my recipe made with a little more of a traditional greek spin and ingredients. The key is to whisk the sauce constantly to allow each time the flour to absorb the milk, so that it doesn’t get lumpy. A resident of Greece, Nancy Gaifyllia is a cook who writes about the country's regional specialties. Moussaka can be prepared up to the béchamel and refrigerated overnight. I would like to make this for a dinner party. Bring to the boil then turn the heat down and simmer with the lid on for about 30 minutes or until most of the juices have evaporated. Imagine layers of juicy beef mince, sweet eggplants, and creamy béchamel sauce baked to perfection! It is very tasty, and similar to lasagna; which I know a bunch of you guys traditionally make to celebrate the holidays. Sprinkle the cheese over the top and continue to cook for another 15 to 30 minutes, until golden brown. I’m making this recipe now for Greek friends coming to dinner tomorrow. Heat a large pan to medium-high heat and add the olive oil. Set aside when done. Like all moussaka dishes, this is a layered dish of sliced potatoes, a meat sauce, cheese, and a creamy béchamel sauce. Arrange a layer of eggplant in a greased 9x13 inch baking dish. Andrea (The Traditional Plate) shared her Pappou savvas’ recipe for kotopoulo me bizeli (chicken and peas) and it is the definition of a ‘traditional Greek recipe’, passed down from one generation to the next. Vegetarian? Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Season with salt to taste. Increase the heat to medium-low and add the hot milk slowly, stirring constantly with a whisk. Preheat the frying pan or skillet over low heat. Pour the oil into a deep large pan and heat it slightly. Set aside when done. Remove the moussaka from the oven and allow to cool for 20 to 30 minutes. Start by gathering the ingredients. (For a lighter version of the traditional Greek moussaka try drizzling the aubergines with some olive oil and bake them for 20 minutes instead of frying them). Moussaka is a Greek casserole that can either be made with eggplant or potatoes. Moussaka is traditionally eaten warm, not hot, can also be eaten at room temperature, and is great on the second day. That said a very good recipe and I thank you for it. The very best traditional Greek Moussaka recipe. Add a second layer of eggplants, top with all of the béchamel sauce and smooth out with a spatula. Let the sauce simmer for a while to allow the flavours to mingle. Working with one egg yolk at a time, beat the yolk with a fork, and stir it into the béchamel until the desired color is reached. Take a look at my favourite eggplant dip and panfried battered eggplants and tagliatelle with eggplants and feta cheese recipes which I’m sure you’ll love as well! My veggie moussaka recipe was made just for you! Layers of eggplants, zucchinis, spinach, feta, potatoes, and tomato sauce with a hint of cinnamon and cheesy béchamel, marry together to create an unforgettable experience. My bechamel sauce was maybe a little too runny but it actually firmed up in the oven *phew* and this recipe is one I’m going to continue using and will be sharing! As soon as it melts, add the flour and stir with a wooden spoon until there are no lumps. I’m making this for my Greek in laws…. A classic moussaka … Moussaka is one of the most well known and traditional Greek recipes with as many versions as there are Greek yia-yias (grandmas!). I personally love this recipe because not only is it the perfect meal for a cold night but it’s super easy and you can throw everything together into just one pot. Juicy and tender, melt-in-the-mouth lamb cooked in parchment paper with fluffy potatoes and a delicious white wine sauce, infused with the aromas of garlic, sweet onions, roast peppers and juicy tomatoes. Note: while there are multiple steps to this recipe, this Greek dish is broken down into workable categories to help you better plan for preparation and cooking. I used a recipe of Rick Stein’s and added potatoes. Preheat the oven to 350 F (180 C). In large, heavy saucepan, heat 1/4 cup oil; saute finely ground meat, onion and garlic until lightly … Each stage will require dirtying some pans, but i think you will agree that the end result is well worth it! ), Greek Pastitsio: Baked Pasta With Meat and Béchamel, Moussaka - Eggplant With Ground Beef (or Lamb) and Cheese, Baked Ziti Recipe With Ground Beef and Italian Sausage, Tuna Noodle Casserole With Homemade Sauce. Indeed, along with traditional recipes like Greek salad, fasolada or pastitsio, moussaka is known all over the world as the quintessential Greek dish. Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the excessive water. Pat them dry and fry in plenty of oil, until nicely colored. While I find it not a real problem and very interesting, I’m wondering why some ingredients are in cups, ml, gms, etc. 20*30 cm). I ate many while living in Greece, and nearly all were delicious! Preperation took longer than you said, but I did mince my own lamb. In Greece, moussaka is most often made with ground beef, though lamb is an excellent substitute. In another large saucepan, melt the butter over low heat. The traditional Greek moussaka recipe calls for either lamb mince or a mix of lamb and beef. Add the tinned tomatoes, the sugar, a pinch of cinnamon, 1 bay leaf and a good pinch of salt and pepper. Yasu Eli, This easy to make rustic casserole is perfect for those meat and potato lovers! Which way do you cut the aubergine? Glad I started today. Previously tried making moussaka several times, this recipe is the closest I got to a real Greek experience. Pour in all of the meat sauce and spread it out evenly. Some moussaka recipes also use sliced potatoes, so if you like potatoes, try adding a layer of sliced potatoes as the first layer to this amazing dish for some extra comfort during the winter months. Save my name, email, and website in this browser for the next time I comment. If the sauce still needs to thicken, boil over low heat while continuing to stir. My mother’s recipes always reference finger widths….. Not to worry, there is always a way to enjoy this delicious dish! Preheat you oven at 180-200C and bake your musaka for about 60 minutes or until its crust turns light golden brown. Arrange a layer of eggplant in the prepared baking dish. 16 ratings 4.4 out of 5 star rating. Extremely tasty and actually looks like it came straight from a Greek taverna. I’ve been wanting to make moussaka again for the longest time and never got around to it until today. He he he….The Serbians also used funny measurements as your Italian family. Stir in the chopped onions and sauté, until softened and slightly colored. This moussaka recipe is Greek comfort food. Love eggplants? What Is Moussaka? You can always read this delicious recipe in Greek here Παραδοσιακός Μουσακάς συνταγή (Μουσακάς με πατάτες και μελιτζάνες). This easy to follow Greek moussaka recipe never fails to impress and is always a crowd pleaser. To prevent the final dish from having too much moisture, this step is crucial. In a large frying pan, sauté the potato slices until lightly browned. To prepare this Greek moussaka recipe, begin by preparing the eggplants. So go ahead, give this traditional Greek Moussaka recipe a try and amaze your friends and family with this extra tasty hearty dish! When the pan is hot, add 2 tablespoons of oil and increase the heat to medium-low. Do you think I could prepare it one day and bake it the next? 1/2 cup finely ground toasted breadcrumbs (divided), 1/2 teaspoon ground cinnamon (or 1-inch cinnamon stick), 5 to 6 pounds potatoes (peeled, cut into 1/2 inch slices), 1/2 cup finely ground toasted breadcrumbs. Authentic Greek Cypriot Moussaka | Taverna by Georgina Hayden Meanwhile, slice the eggplant into 1/4-inch slices, brush with the olive oil and sprinkle with 1/2 teaspoons salt and the pepper on both sides. The perfect béchamel sauce for your moussaka should be smooth and creamy. https://www.themediterraneandish.com/moussaka-recipe-eggplant-casserole Season with salt and place in a colander for about half an hour. Mix well. Lentil & lamb moussaka. The very best traditional Greek lamb kleftiko recipe! Try combining it with some delicious little cheese pies to blow their mind away! Thanks. Spread the meat sauce evenly on top of the potatoes. Some eggplants may be bitter, so it is very important to remove the bitterness by seasoning with salt and letting them stand for half an hour in a collander. The … To prepare a traditional Greek Moussaka recipe, luscious layers of juicy beef mince (or lamb) are cooked in a tomato based sauce, layered with sweet eggplants and creamy béchamel sauce and baked together until golden perfection.. Remove from the heat and stir in salt, pepper, and nutmeg. Sadly, not me. What is rather ironic, is that this iconic … For the vegetables: Preheat the oven to 400 degrees F. Cook the potato slices for 5 minutes (do not cook longer) in heavily salted, boiling water. Sprinkle with grated cheese. Elpida’s Moussaka. Tasty Greek Moussaka … Take one spoon full of béchamel and stir it in the meat sauce. I googled ‘a tin of tomatoes’ and the consensus seems to be about 14 oz. Pecorino or Parmigiano Reggiano can be used instead of Greek kefalotyri cheese. Which European country will inspire your culinary journey tonight? Lightly grease a large, deep baking pan (a lasagna pan works perfectly). Thank you so much for a wonderful recipe and a wonderful time working through it. Switch from beef to ground lamb if you prefer. Whisk quickly, in order to prevent the eggs from turning an omelette! When it starts to brown, add the the garlic and tomato puree and sauté until the garlic starts to soften. I wish you would have put the total weight required. I also found out from this recipe is that 1/2 cm is about 1/2 finger width, so 1 cm is a finger width which makes so much sense that my ancestors used this measurement to cook by. Tuck in to this hearty dish on a cold winter day. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Preheat oven to 350F/176C. Add the meat and continue to sauté until lightly browned. Remove the stalks from the eggplants and cut them into slices, 1 cm thick. The creamy béchamel sauce is the most essential part for a traditional Greek moussaka recipe and probably the trickiest part too. If there is still liquid in the pan, continue to simmer uncovered, stirring to prevent sticking, until the mixture is as dry as possible. More lentils, less mince is the key to this … Greek Moussaka with Eggplant & Potatoes Based on Rick Stein’s Recipe . Your email address will not be published. With this step-by-step traditional Greek Moussaka recipe you can easily recreate this traditional delight from scratch! (Lol). Place a layer of potato slices on the breadcrumbs (it's ok to overlap). Hi. Moussaka with potatoes is a terrific choice both for those who don't care for the well-known version with eggplant, and also when eggplant is not in season.Like all moussaka dishes, this is a layered dish of sliced potatoes, a meat sauce, cheese, and a creamy béchamel sauce. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes to 1 hour. Moussaka is traditionally served in very large pieces and it is a heavy dish. 7 / 17 Leaving a 1/4-inch space around the edges of the pan, place the potatoes in a layer on the bottom. If anyone has room for dessert, a fruit sorbet or cheese with fruit is a light way to end on a sweet note. To assemble moussaka, grease a 9"x13" dish with high sides. Slice Aubergines and sprinkle with salt. This dish is a legend! It’s insanely delicious, easy to follow and always a HIT! Authentic, traditional, locally sourced Greek recipes and nutritional advice. Eggplant comes in various sizes. Discover my latest delicious Vegetarian Greek Moussaka recipe with a delicious mushroom based sauce replacing the traditional mince. Your email address will not be published. This will prevent the béchamel sauce from pouring out when you’re cutting your pieces. Prepare the meat sauce for the moussaka. Using a wooden spoon, sauté the onions until translucent. Looking for some more inspiration? 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