The traditional Greek moussaka recipe calls for fried eggplants (and potatoes), but for a lighter alternative, try drizzling the aubergines (and potatoes) with some olive oil and bake them for 20 minutes instead of frying them. stuffed eggplants with mince (papoutsakia), tagliatelle with eggplants and feta cheese, Παραδοσιακός Μουσακάς συνταγή (Μουσακάς με πατάτες και μελιτζάνες), Greek Roast Chicken recipe (Kotopoulo sto fourno), Greek Stuffed Peppers with Feta Cheese Recipe, Unit Conversions and useful substitutions, Pinch of sea salt and freshly ground black pepper, A pinch of cinnamon or one cinnamon stick. Aubergines “Sweating” First thing, thinly slice the aubergines … Leaving a 1/4-inch space around the edges of the pan, place the potatoes in a layer on the bottom. Arrange a layer of eggplant in a greased 9x13 inch baking dish. 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. Stir in the mince breaking it up with a wooden spoon and sauté. An excellent authentic Greek moussaka recipe! 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. Set aside when done. To assemble moussaka, grease a 9"x13" dish with high sides. Lentil & lamb moussaka. Remove from the heat and set aside until ready to use. In a large frying pan, sauté the potato slices until lightly browned. Cover with the remaining potato slices, and carefully pour the béchamel sauce evenly over the top. Imagine layers of juicy beef mince, sweet eggplants, and creamy béchamel sauce baked to perfection! Greek Moussaka with Eggplant & Potatoes Based on Rick Stein’s Recipe . If anyone has room for dessert, a fruit sorbet or cheese with fruit is a light way to end on a sweet note. (Lol). Fry them or bake them in the same way as the eggplants. This easy to follow Greek moussaka recipe never fails to impress and is always a crowd pleaser. Layer all potato slices evenly on the bottom, overlapping if necessary. Add a second layer of eggplants, top with all of the béchamel sauce and smooth out with a spatula. https://greekcitytimes.com/2019/06/22/traditional-homemade-moussaka-recipe ), 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. Thanks. In Greece, moussaka is most often made with ground beef, though lamb is an excellent substitute. Your email address will not be published. Switch from beef to ground lamb if you prefer. In another large saucepan, melt the butter over low heat. Set the béchamel sauce aside. This moussaka recipe is Greek comfort food. To achieve the perfect texture for your béchamel sauce, add the milk (preferably lukewarm) a little bit at a time whilst constantly stirring. Sadly, not me. Pat them dry and fry in plenty of oil, until nicely colored. 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. Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the excessive … Which European country will inspire your culinary journey tonight? Increase the heat to medium-low and add the hot milk slowly, stirring constantly with a whisk. If there is still liquid in the pan, continue to simmer uncovered, stirring to prevent sticking, until the mixture is as dry as possible. Moussaka consists of four delicious layers. I made this last night and it was delicious, like SERIOUSLY good!! Butter the bottom and sides of the pan and layer the potatoes first (if you’re using them), then half the eggplants. Defrost completely and reheat. Preperation took longer than you said, but I did mince my own lamb. 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! Keywords: How to make moussaka, Moussaka with potatoes, Béchamel sauce for Moussaka, Moussaka recipe, Traditional Greek moussaka, Post it on Instagram and tag @mygreekdish. If you are adding potatoes to your moussaka, now its time to slice them into 0.5cm, half a finger width slices. Thank you so much for a wonderful recipe and a wonderful time working through it. Moussaka is the ultimate Greek comfort food, baked with layers of ground meat, potatoes or eggplant and a creamy bechamel sauce. Take one spoon full of béchamel and stir it in the meat sauce. 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.. The creamy béchamel sauce is the most essential part for a traditional Greek moussaka recipe and probably the trickiest part too. Moussaka can be prepared up to the béchamel and refrigerated overnight. So go ahead, give this traditional Greek Moussaka recipe a try and amaze your friends and family with this extra tasty hearty dish! I have therefore adapted the recipe to reflect this, as well as tweak the quantities of vegetables, based on what I observed on the film, rather than the recipe which appeared online. Prepare the meat sauce for the moussaka. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Moussaka is traditionally eaten warm, not hot, can also be eaten at room temperature, and is great on the second day. My mother’s recipes always reference finger widths….. Your email address will not be published. Which way do you cut the aubergine? Moussaka is a Greek casserole that can either be made with eggplant or potatoes. Do you think I could prepare it one day and bake it the next? Tuck in to this hearty dish on a cold winter day. I used a recipe of Rick Stein’s and added potatoes. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. The perfect béchamel sauce for your moussaka should be smooth and creamy. layers of potatoes, eggplants, meat and béchamel sauce. 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. Glad I started today. So go ahead, indulge yourself to this little sin.. Hi. Authentic Greek Cypriot Moussaka | Taverna by Georgina Hayden Place the fried eggplants on some paper, in order to absorb the oil. Lightly oil a large baking or roasting pan and sprinkle the bottom with the remaining breadcrumbs. What Is Moussaka? This will prevent the béchamel sauce from pouring out when you’re cutting your pieces. I’ve been wanting to make moussaka again for the longest time and never got around to it until today. Preheat you oven at 180-200C and bake your musaka for about 60 minutes or until its crust turns light golden brown. I increased the herbs by around 50% on the second time and added some oregano. Cook the sauce over medium-low heat in order to prevent it from burning and sticking on the bottom of the pan, but be careful to cook it enough, until you can’t taste the flour and is thick enough. When dry, discard the bay leaves, cloves, and cinnamon stick (if used), and set sauce aside uncovered until ready to use. Are you a Greek speaker? It can also be completely cooked and cooled, then frozen. In large, heavy saucepan, heat 1/4 cup oil; saute finely ground meat, onion and garlic until lightly … My mother is beyond a shadow of a doubt the ultimate moussaka master chef. More lentils, less mince is the key to this … As soon as it melts, add the flour and stir with a wooden spoon until there are no lumps. I wish you would have put the total weight required. Serve with a green salad, crusty bread, and dry red wine. Not to worry, there is always a way to enjoy this delicious dish! Vegetarian Moussaka is a classic Greek dish that it’s packed full of flavor and textures. Continue stirring until the sauce begins to thicken; it should be creamy but not too thick. Even though it will be really hard, you should wait for the moussaka to cool down and be just warm to the touch before cutting into pieces. Set aside when done. Pour in all of the meat sauce and spread it out evenly. The base for a traditional Greek moussaka is most commonly fried eggplants. Remove from the heat and stir in salt, pepper, and nutmeg. Preheat the oven to 350 F (180 C). Indeed, along with traditional recipes like Greek salad, fasolada or pastitsio, moussaka is known all over the world as the quintessential Greek dish. Using a wooden spoon, sauté the onions until translucent. Its consistency should resemble a thick cream. Pour the oil into a deep large pan and heat it slightly. Get our cookbook, free, when you sign up for our newsletter. 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! Sprinkle with grated cheese. 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. Arrange a layer of eggplant in the prepared baking dish. The essence of this traditional Greek moussaka recipe can be summarised in three key stages: preparing the meat filling, preparing the béchamel sauce and cooking the eggplants. To me that felt more Greek. It is possible that you will find a lot of different recipes all over the web (with eggplants only, with a different sauce on top and so go on....) but believe me this is an original traditional recipe. Season with salt and place in a colander for about half an hour. Previously tried making moussaka several times, this recipe is the closest I got to a real Greek experience. My veggie moussaka recipe was made just for you! https://www.themediterraneandish.com/moussaka-recipe-eggplant-casserole Long slices Or short slices?? Potatoes , eggplants, meat sauce and for the top creamy bechamel sauce. Discover my latest delicious Vegetarian Greek Moussaka recipe with a delicious mushroom based sauce replacing the traditional mince. Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the excessive water. A classic moussaka … 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. That said a very good recipe and I thank you for it. Add warmed milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. Add the tomatoes, 1/2 cup of breadcrumbs, salt, pepper, garlic, cinnamon, bay leaves, allspice, cloves, wine, and tomato paste. Slice Aubergines and sprinkle with salt. Vegetarian? Mix well. 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. This dish is a legend! Let the sauce simmer for a while to allow the flavours to mingle. Season with salt to taste. 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. Add the flour whisking continuously to make a paste. So this is my recipe made with a little more of a traditional greek spin and ingredients. Are you a vegetarian? Elpida’s Moussaka. The … Like all moussaka dishes, this is a layered dish of sliced potatoes, a meat sauce, cheese, and a creamy béchamel sauce. When it starts to brown, add the the garlic and tomato puree and sauté until the garlic starts to soften. 7 / 17 Add the tinned tomatoes, the sugar, a pinch of cinnamon, 1 bay leaf and a good pinch of salt and pepper. Traditional Greek moussaka recipe, moussaka baked with layers of potatoes, eggplants, ground beef and bechamel sauce, foolproof recipe, amazingly flavorful! Save my name, email, and website in this browser for the next time I comment. Love eggplants? Again. To prepare the meat sauce for this moussaka recipe, the ground beef is sautéed in olive oil, flavoured with onions and garlic and then simmered in red wine and tomato sauce. What is rather ironic, is that this iconic … While the meat sauce is simmering, make the béchamel. The aromatic herbs and spices used in the traditional moussaka recipe penetrate the meat and give a really characteristic taste and smell which permeates the house, once put in the oven! Pecorino or Parmigiano Reggiano can be used instead of Greek kefalotyri cheese. Preheat oven to 350F/176C. Required fields are marked *. Crumble the minced beef into the oil together … I’m making this for my Greek in laws…. Made this lastnight for our family, it was delicious cant wait to try more greek recipes. I had to look up to convert most. Sprinkle the bottom of the pan with breadcrumbs. To prevent the final dish from having too much moisture, this step is crucial. a bottom layer of fried potatoes, topped with a layer of fried eggplants, If the sauce still needs to thicken, boil over low heat while continuing to stir. Learn How to make Traditional Greek Moussaka. Start by gathering the ingredients. While the eggplant is soaking, heat 1/2 cup of the olive oil in a large skillet and, working in batches, … 16 ratings 4.4 out of 5 star rating. Sprinkle the cheese over the top and continue to cook for another 15 to 30 minutes, until golden brown. 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. The very best traditional Greek Moussaka recipe. Gather the eggplants, potatoes, meat sauce, béchamel, the reserved handful of breadcrumbs, and cheese. 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. If you have not heard of Moussaka, it is pronounced (moo-saa-ka). 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. They are quite close together geographically (culinary too, but not much pasta in Serbian cuisine). Spread the meat sauce evenly on top of the potatoes. While I find it not a real problem and very interesting, I’m wondering why some ingredients are in cups, ml, gms, etc. 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. What is really fun and interesting to me is that I looked up 1cm for the thickness of the eggplant and lo and behold, it is exactly the same thickness that my mother and grandmother used (Italian, not Greek). I ate many while living in Greece, and nearly all were delicious! Why don’t you also take a look at my favourite pastitsio and stuffed eggplants with mince (papoutsakia) recipes! It’s insanely delicious, easy to follow and always a HIT! 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. Potatoes and eggplant are sweet and soft, the ground meat is perfectly seasoned and extra juicy and the (kind of) béchamel sauce is … pure magic. Preheat the frying pan or skillet over low heat. 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. Try combining it with some delicious little cheese pies to blow their mind away! Now its time to assemble the moussaka. Remove the stalks from the eggplants and cut them into slices, 1 cm thick. 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 Authentic, traditional, locally sourced Greek recipes and nutritional advice. He he he….The Serbians also used funny measurements as your Italian family. A resident of Greece, Nancy Gaifyllia is a cook who writes about the country's regional specialties. Remove the moussaka from the oven and allow to cool for 20 to 30 minutes. I googled ‘a tin of tomatoes’ and the consensus seems to be about 14 oz. Use 3 cups of canned tomatoes if you don't have fresh ones available. To prepare this Greek moussaka recipe, begin by preparing the eggplants. Looking for some more inspiration? Whisk quickly, in order to prevent the eggs from turning an omelette! With this step-by-step traditional Greek Moussaka recipe you can easily recreate this traditional delight from scratch! Return to the heat, whisking briskly until well blended. Stir in the chopped onions and sauté, until softened and slightly colored. Lightly grease a large, deep baking pan (a lasagna pan works perfectly). Use a large pan to melt some butter over low-medium heat. The traditional Greek moussaka recipe calls for either lamb mince or a mix of lamb and beef. Moussaka is traditionally served in very large pieces and it is a heavy dish. The very best traditional Greek lamb kleftiko recipe! 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! Remove the pan from the stove and stir in the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese. You can always read this delicious recipe in Greek here Παραδοσιακός Μουσακάς συνταγή (Μουσακάς με πατάτες και μελιτζάνες). Place on a baking sheet and cook in the oven, 6 to 7 minutes per side. Yasu Eli, This easy to make rustic casserole is perfect for those meat and potato lovers! Each stage will require dirtying some pans, but i think you will agree that the end result is well worth it! In a large saucepan, heat the milk over medium-low heat until hot. Place a layer of potato slices on the breadcrumbs (it's ok to overlap). I’m proud to have partnered with The Ohio Beef Council to bring you this recipe. Season with some salt and set them aside when done. (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). Prepare the béchamel sauce for the moussaka. Simply irresistible! Heat a large pan to medium-high heat and add the olive oil. Extremely tasty and actually looks like it came straight from a Greek taverna. 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. It is very tasty, and similar to lasagna; which I know a bunch of you guys traditionally make to celebrate the holidays. But if you can’t handle its strong flavour and prefer a lighter version try substituting with good quality beef or veal mince. I would like to make this for a dinner party. Add the meat and continue to sauté until lightly browned. 20*30 cm). In Greece, moussaka is most often made with ground beef, though lamb is an excellent substitute. When the pan is hot, add 2 tablespoons of oil and increase the heat to medium-low. Eggplant comes in various sizes. The authentic recipe right from a master home cook of its kind. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes to 1 hour. This dish is so rich and full of flavor. 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. Pour in the red wine to deglaze the meat juices and wait to evaporate. Tasty Greek Moussaka … I’m making this recipe now for Greek friends coming to dinner tomorrow. For this moussaka recipe you will need a large baking dish, approx. For some reason the recipe that appeared online suggested beef mince, when the film very clearly shows Elpida using lamb. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. 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