Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, greek moussaka. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Greek Moussaka recipe - A delicious taste of Greece. Greek moussaka (mousaka) is one of the most popular dishes in Greece, served in almost every tavern and prepared in every household on. Learn How to make Traditional Greek Moussaka.
Greek Moussaka is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Greek Moussaka is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook greek moussaka using 30 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make Greek Moussaka:
- Take Eggplant:
- Make ready lbs. eggplant, peeled, cut length wise into 1/2" slices
- Take olive oil
- Get Beef
- Make ready extra-virgin olive oil
- Get lbs. ground beef (or lamb)
- Make ready ground cinnamon
- Get ground ginger
- Get ground allspice
- Prepare Kosher salt and freshly ground black pepper
- Get large yellow onion, roughly chopped
- Get garlic, finely chopped
- Get tomato paste
- Prepare red wine
- Get can) chopped tomatoes, drained
- Get fresh mint, chopped
- Make ready Potatoes
- Make ready lbs. potatoes, peeled, cut crosswise into 1/2” slices
- Take vegetable oil
- Make ready Béchamel Sauce:
- Prepare unsalted butter
- Make ready flour
- Prepare milk (warm)
- Take freshly grated nutmeg
- Get egg yolks
- Take grated Romano cheese
- Prepare lemon, zested
- Get grated Parmesan cheese, divided
- Prepare bread crumbs
- Take flat leaf parsley for garnish
Moussaka (/muːˈsɑːkə/, /ˌmuːsəˈkɑː/ or /ˌmuːsɑːˈkɑː/) is an eggplant- and/or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East. This classic Greek moussaka recipe is made by layering eggplant and potatoes with a spiced meat filling and topping it with a béchamel sauce. My Greek moussaka is aubergine based, and one which I make with a yogurt based topping for a slightly lighter Moussaka. But there are lots of different Moussaka Recipes, with each cook putting.
Steps to make Greek Moussaka:
- Season the eggplant slices on both sides with salt. Cover with a paper towel to soak up the moisture. Set aside for about 20 minutes.
- Heat a large sauce pan over medium-high heat with a small amount of olive oil. Add the beef and the spices and begin browning the meat. Break up the meat as you cook, about 5-6 minutes. Transfer to a large strainer and drain off the liquid.
- Return the pan to the heat and add a bit more olive oil and then add the onions and cook until soft, about 3-4 minutes. Add the garlic and cook for 1 more minute. Add the tomato paste, mix this around, and cook for 1 minute.
- Add the wine to the pan, along with the tomatoes. Bring this to a slight boil and reduce the heat to low-medium.
- Fold the meat in and cook this stirring occasionally until this thickens a bit, about 20 minutes. Stir in the mint and season with salt and pepper and remove from the heat.
- Heat some oil in a large skillet (cast iron is good) over medium heat. Working in batches, add the potato slices and fry until tender and lightly golden brown on both sides, about 5 minutes per side. Add oil if necessary. Transfer to a 9x12 baking dish or casserole dish.
- Place the eggplant slices in the same skillet (with olive oil) on medium-low heat. Sauté them lightly on both sides, about 3-4 minutes per side. Add oil to prevent sticking or drying out. Transfer to the baking dish.
- For the Béchamel: - Melt the butter in a medium saucepan over medium heat. Add the flour and whisk constantly, until smooth, about 2 minutes. Add the warm milk gradually while stirring lightly.
- Continue to heat this and whisk slowly until thickened. This will take several minutes. Season this with salt, pepper, and nutmeg. Remove from the heat and let the sauce cool for a few minutes.
- In a small bowl, whisk the egg yolks, and then add the grated Romano cheese and lemon zest and mix.
- Fold this into the sauce pan and lightly whisk until smooth. Keep the sauce pan warm over very low heat.
- Preheat the oven to 375 degrees F.
- Layer the potatoes evenly on the bottom of a large baking pan (or casserole dish). Spoon a third of the meat sauce on top and sprinkle this with a light layer of Parmesan cheese.
- Next layer the eggplant slices evenly on top and cover with the remaining meat sauce and a light sprinkling of cheese.
- Pour the béchamel sauce over the top and spread evenly with a large spoon. Sprinkle the remaining cheese on top and add a light dusting of bread crumbs.
- Place the dish on a baking sheet (drippings), and bake at 375˚until browned and bubbly, about 45 minutes.
- Remove from oven and let cool completely. This process will allow the pan ingredients to congeal. [Sliced portions will stay intact and not slide when serving]
- When ready to serve, reheat oven at 350˚ and warm the entire pan for 20-25 minutes. Use a spatula to make cuts for individual servings. Top each slice serving with a sprig of parsley.
Authentic Greek Moussaka. this link is to an external site that may or may not meet accessibility guidelines. This Greek Moussaka Authentic Recipe can be made for two or for a crowd. When it comes to Greek Moussaka, nothing beats this easy and delicious authentic recipe from Nicole. A good moussaka—a baked casserole of eggplant, zucchini, tomatoes, and minced lamb or beef under a lush layer of béchamel sauce—is one. Easy Greek Moussaka with ground beef, eggplant (aubergines), zucchini (courgettes) and potatoes topped with a creamy bechamel sauce, a complete dinner recipe that gives comfort food a new.
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