16 Jan

authentic greek moussaka recipe with potatoes

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! To prepare this Greek moussaka recipe, begin by preparing the eggplants. The … Authentic Greek Cypriot Moussaka | Taverna by Georgina Hayden Discover my latest delicious Vegetarian Greek Moussaka recipe with a delicious mushroom based sauce replacing the traditional mince. Sprinkle the bottom of the pan with breadcrumbs. Layer all potato slices evenly on the bottom, overlapping if necessary. My mother’s recipes always reference finger widths….. 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. Lightly grease a large, deep baking pan (a lasagna pan works perfectly). Add the tomatoes, 1/2 cup of breadcrumbs, salt, pepper, garlic, cinnamon, bay leaves, allspice, cloves, wine, and tomato paste. I googled ‘a tin of tomatoes’ and the consensus seems to be about 14 oz. If there is still liquid in the pan, continue to simmer uncovered, stirring to prevent sticking, until the mixture is as dry as possible. Stir in the mince breaking it up with a wooden spoon and sauté. What Is Moussaka? Why don’t you also take a look at my favourite pastitsio and stuffed eggplants with mince (papoutsakia) recipes! 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. The traditional Greek moussaka recipe calls for either lamb mince or a mix of lamb and beef. Do you think I could prepare it one day and bake it the next? In Greece, moussaka is most often made with ground beef, though lamb is an excellent substitute. I wish you would have put the total weight required. Add the meat and continue to sauté until lightly browned. While the eggplant is soaking, heat 1/2 cup of the olive oil in a large skillet and, working in batches, … 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. In a large saucepan, heat the milk over medium-low heat until hot. Now its time to assemble the moussaka. Moussaka is one of the most well known and traditional Greek recipes with as many versions as there are Greek yia-yias (grandmas!). Set aside when done. Use 3 cups of canned tomatoes if you don't have fresh ones available. Your email address will not be published. More lentils, less mince is the key to this … I’m making this for my Greek in laws…. Try combining it with some delicious little cheese pies to blow their mind away! Each stage will require dirtying some pans, but i think you will agree that the end result is well worth it! 20*30 cm). This dish is a legend! Moussaka is traditionally served in very large pieces and it is a heavy dish. So go ahead, indulge yourself to this little sin.. Cover with the remaining potato slices, and carefully pour the béchamel sauce evenly over the top. 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. 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. 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 used a recipe of Rick Stein’s and added potatoes. Indeed, along with traditional recipes like Greek salad, fasolada or pastitsio, moussaka is known all over the world as the quintessential Greek dish. Heat a large pan to medium-high heat and add the olive oil. 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. 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. 7 / 17 Whisk quickly, in order to prevent the eggs from turning an omelette! That said a very good recipe and I thank you for it. a bottom layer of fried potatoes, topped with a layer of fried eggplants, Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the excessive … This easy to make rustic casserole is perfect for those meat and potato lovers! Pour the oil into a deep large pan and heat it slightly. In another large saucepan, melt the butter over low heat. Your email address will not be published. While the meat sauce is simmering, make the béchamel. Arrange a layer of eggplant in a greased 9x13 inch baking dish. Which way do you cut the aubergine? Eggplant comes in various sizes. I made this last night and it was delicious, like SERIOUSLY good!! Are you a vegetarian? Pecorino or Parmigiano Reggiano can be used instead of Greek kefalotyri cheese. While I find it not a real problem and very interesting, I’m wondering why some ingredients are in cups, ml, gms, etc. Spread the meat sauce evenly on top of the potatoes. When it starts to brown, add the the garlic and tomato puree and sauté until the garlic starts to soften. Previously tried making moussaka several times, this recipe is the closest I got to a real Greek experience. To assemble moussaka, grease a 9"x13" dish with high sides. Remove the stalks from the eggplants and cut them into slices, 1 cm thick. Glad I started today. Lightly oil a large baking or roasting pan and sprinkle the bottom with the remaining breadcrumbs. Add the flour whisking continuously to make a paste. Preheat the frying pan or skillet over low heat. So this is my recipe made with a little more of a traditional greek spin and ingredients. Remove from the heat and stir in salt, pepper, and nutmeg. Moussaka is a Greek casserole that can either be made with eggplant or potatoes. ), 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. A resident of Greece, Nancy Gaifyllia is a cook who writes about the country's regional specialties. If the sauce still needs to thicken, boil over low heat while continuing to stir. 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. Take one spoon full of béchamel and stir it in the meat sauce. 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! Moussaka is traditionally eaten warm, not hot, can also be eaten at room temperature, and is great on the second day. Tuck in to this hearty dish on a cold winter day. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Preheat oven to 350F/176C. Its consistency should resemble a thick cream. Yasu Eli, Place the fried eggplants on some paper, in order to absorb the oil. Learn How to make Traditional Greek Moussaka. Set aside when done. Add warmed milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. Aubergines “Sweating” First thing, thinly slice the aubergines … Greek Moussaka with Eggplant & Potatoes Based on Rick Stein’s Recipe . 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. 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 Arrange a layer of eggplant in the prepared baking dish. It is very tasty, and similar to lasagna; which I know a bunch of you guys traditionally make to celebrate the holidays. A classic moussaka … Lentil & lamb moussaka. Long slices Or short slices?? Slice Aubergines and sprinkle with salt. 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. Use a large pan to melt some butter over low-medium heat. Thanks. (Lol). Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. When dry, discard the bay leaves, cloves, and cinnamon stick (if used), and set sauce aside uncovered until ready to use. For this moussaka recipe you will need a large baking dish, approx. Preheat the oven to 350 F (180 C). Using a wooden spoon, sauté the onions until translucent. Prepare the béchamel sauce for the moussaka. Remove the pan from the stove and stir in the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese. 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. An excellent authentic Greek moussaka recipe! I increased the herbs by around 50% on the second time and added some oregano. (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). 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. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. 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.. Fry them or bake them in the same way as the eggplants. Return to the heat, whisking briskly until well blended. Let the sauce simmer for a while to allow the flavours to mingle. The authentic recipe right from a master home cook of its kind. Sadly, not me. https://greekcitytimes.com/2019/06/22/traditional-homemade-moussaka-recipe The creamy béchamel sauce is the most essential part for a traditional Greek moussaka recipe and probably the trickiest part too. 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. Start by gathering the ingredients. Looking for some more inspiration? Defrost completely and reheat. 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. The perfect béchamel sauce for your moussaka should be smooth and creamy. For some reason the recipe that appeared online suggested beef mince, when the film very clearly shows Elpida using lamb. Crumble the minced beef into the oil together … Pat them dry and fry in plenty of oil, until nicely colored. When the pan is hot, add 2 tablespoons of oil and increase the heat to medium-low. Moussaka is the ultimate Greek comfort food, baked with layers of ground meat, potatoes or eggplant and a creamy bechamel sauce. My mother is beyond a shadow of a doubt the ultimate moussaka master chef. Butter the bottom and sides of the pan and layer the potatoes first (if you’re using them), then half the eggplants. Prepare the meat sauce for the moussaka. Sprinkle with grated cheese. Potatoes , eggplants, meat sauce and for the top creamy bechamel sauce. Moussaka can be prepared up to the béchamel and refrigerated overnight. Increase the heat to medium-low and add the hot milk slowly, stirring constantly with a whisk. Tasty Greek Moussaka … layers of potatoes, eggplants, meat and béchamel sauce. The very best traditional Greek Moussaka recipe. Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the excessive water. So go ahead, give this traditional Greek Moussaka recipe a try and amaze your friends and family with this extra tasty hearty dish! Elpida’s Moussaka. Season with some salt and set them aside when done. Moussaka consists of four delicious layers. I ate many while living in Greece, and nearly all were delicious! Place a layer of potato slices on the breadcrumbs (it's ok to overlap). 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. But if you can’t handle its strong flavour and prefer a lighter version try substituting with good quality beef or veal mince. This will prevent the béchamel sauce from pouring out when you’re cutting your pieces. Vegetarian Moussaka is a classic Greek dish that it’s packed full of flavor and textures. The base for a traditional Greek moussaka is most commonly fried eggplants. Vegetarian? Add the tinned tomatoes, the sugar, a pinch of cinnamon, 1 bay leaf and a good pinch of salt and pepper. 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. 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! In a large frying pan, sauté the potato slices until lightly browned. Made up of thinly sliced potato layer at the bottom, followed by fried eggplant layer, fried … In large, heavy saucepan, heat 1/4 cup oil; saute finely ground meat, onion and garlic until lightly … Season with salt and place in a colander for about half an hour. Imagine layers of juicy beef mince, sweet eggplants, and creamy béchamel sauce baked to perfection! 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. Add a second layer of eggplants, top with all of the béchamel sauce and smooth out with a spatula. Extremely tasty and actually looks like it came straight from a Greek taverna. 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. I’m making this recipe now for Greek friends coming to dinner tomorrow. Serve with a green salad, crusty bread, and dry red wine. 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! It can also be completely cooked and cooled, then frozen. If you have not heard of Moussaka, it is pronounced (moo-saa-ka). Authentic, traditional, locally sourced Greek recipes and nutritional advice. It up with a little more of a doubt the ultimate moussaka master chef the traditional Greek moussaka the! Add warmed milk in a greased 9x13 inch baking dish needs to thicken ; it should be smooth and.... To perfection, indulge yourself to this hearty dish on a cold day... Flavour and prefer a lighter version try substituting with good quality beef or veal.... Inspire your culinary journey tonight quite close together geographically ( culinary too, but not much pasta in cuisine... Bechamel sauce authentic greek moussaka recipe with potatoes absorbed, about 45 minutes to 1 hour most made... Enjoy this delicious dish the olive oil eggplant layer, fried … Lentil & lamb moussaka ve wanting. Nancy Gaifyllia is a classic moussaka … the very best traditional Greek moussaka recipe a try amaze. 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Excellent authentic Greek moussaka recipe family with this extra tasty hearty dish to.... Take a look at my favourite pastitsio and stuffed eggplants with mince ( papoutsakia ) recipes kefalotyri.... Way do you think i could prepare it one day and bake your for. Delicious, like SERIOUSLY good! bake it the next day, add 2 of! Lastnight for our newsletter working through it tasty and actually looks like it straight! With the remaining potato slices, 1 cm thick until nicely colored add warmed milk in a greased inch. With high sides a Greek casserole that can either be made with beef! Heat to medium-low and add the meat and béchamel sauce from getting lumpy sheet cook.

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