AUTHENTIC GREEK MOUSSAKA
This traditional moussaka is truly the best, and just as authentic as any you'd try in Greece! While it takes a bit of time, it's actually quite simple to make. Kali orexi! (Bon appetit!)
Provided by Anonymous
Categories World Cuisine Recipes European Greek
Time 2h50m
Yield 8
Number Of Ingredients 18
Steps:
- Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Let sit for 30 minutes to 1 hour so the salt can draw out any bitterness.
- Meanwhile, make bechamel sauce. Heat milk in a saucepan almost to a boil. Melt butter in a skillet over medium heat. Whisk in flour until a smooth paste forms. Lower heat and gradually pour in hot milk, whisking constantly until bechamel sauce thickens. Season with salt. Remove from heat and allow to cool slightly.
- Rinse eggplant slices under cold running water. Squeeze out liquid and pat dry with paper towels. Whisk egg yolks into the cooled bechamel.
- Heat 3 tablespoons olive oil in a large skillet and cook eggplant slices in batches until each side is lightly browned, about 3 minutes per side. Drain on a large plate lined with paper towels.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with olive oil.
- Heat remaining 4 tablespoons olive oil in a large skillet over low heat. Cook grated onion until soft, about 4 minutes. Add garlic and cook for 1 minute. Increase heat to medium-high and add ground beef. Cook and stir until browned and crumbly, about 5 minutes. Season with allspice, sugar, cinnamon, salt, and pepper.
- Stir in tomato sauce and bring to a simmer. Cook until all excess liquid has evaporated and mixture appears dry, 15 to 20 minutes. Stir in parsley and remove from heat. Allow to cool slightly, then stir in the egg white.
- Arrange a layer of eggplant in the prepared baking dish. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese.
- Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving.
Nutrition Facts : Calories 628 calories, Carbohydrate 35.3 g, Cholesterol 172.8 mg, Fat 44.2 g, Fiber 11.2 g, Protein 26.2 g, SaturatedFat 18.5 g, Sodium 718.3 mg, Sugar 16.7 g
AUTHENTIC GREEK MOUSSAKA
This recipe came from a neighbor of mine. When they heard of the world challange I was doing they offered me this recipe. A greek family ofcource. This is a favorite of theirs! Time Does not include Prep work.
Provided by BLUE ROSE
Categories Vegetable
Time 2h
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- Meat Sauce:.
- Melt butter in a 3 1/2 Quart Dutch oven, sauté onion, ground chuck or lamb and garlic, stirring until brown, 10 minutes.
- Add herbs, spices and tomato sauce and stirring until it starts to boiling.
- Reduce heat and simmer, uncover, 1/2 hour.
- Halve unpaired eggplants lengthwise. Slice 1/2-inch thick.
- Place in bottom of broiler and sprinkle lightly with salt.
- Brush lightly with melted butter.
- Broil 4-inches from heat, 4 minutes per side, or until golden.
- Preheat oven to 350 Degrees.
- Make Cream Sauce.
- In medium saucepan, melt butter.
- Remove from heat and stir in flour, salt and pepper. Add milk gradually.
- Bring to boiling, stirring until thickened.
- Remove from heat.
- In small bowl beat eggs with wire whisk.
- Beat in some hot Cream Sauce mixture. Return mixture to saucepan and mix well. Set aside.
- To assemble casserole, in bottom of shallow, 2 quart baking dish (12x7x2 inches).
- Layer half of eggplants, overlapping slightly. Sprinkle with 2 Tbsp of each of grated parmesan and cheddar cheese. Stir bread crumbs into meat sauce. Spoon evenly over eggplant in casserole, then sprinkle with 2 Tbsp of each of parmesan and cheddar cheese.
- Layer rest of eggplant spices, overlapping, as before. Pour Cream Sauce over all. Sprinkle top of remaining cheese.
- Back 35 to 40 Minutes or until golden brown and top is set.
- If desired, brown top of little more under broiler, 1 minute.
- Cool slightly to serve. Cut in Squares.
Nutrition Facts : Calories 317, Fat 21.8, SaturatedFat 12.1, Cholesterol 116.9, Sodium 763.6, Carbohydrate 13.6, Fiber 4.1, Sugar 4.5, Protein 18.1
AUTHENTIC TRADITIONAL MOUSSAKA
Moussaka (or Moussakás as it is pronounced in Greek)needs no introduction as it is now considered one of Greece's national dishes and is probably, by and large, initially responsible for making Greek cooking so popular. This recipe, however, will make you compare all the Moussaka you have ever tried and they will, as unlikely as it may seem, fall short in comparison - it really is that good. Straight from my own dinner table, on Zakynthos Island, Greece, to yours. Any questions? Feel free to contact me. Wishing you kalí órexi - bon appetit, Maria www.authentic-greek-recipes.com
Provided by Chef Maria
Categories One Dish Meal
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 27
Steps:
- Before starting anything it must be noted that Moussaka, in every Greek home, is made in 3 'stages'. The preparation of the meat sauce, the vegetable cooking and layering and finally the bechamel cream.
- FOR THE MEAT SAUCE:.
- Pour the oil into a deep large pan and heat it slightly. Crumble the minced beef into the oil together with the onion and garlic. Brown everything well, stirring constantly so the beef does not clump. Pour in the wine and allow everything to boil until the wine evaporates. Add the fresh tomato, oregano, bay leaf, salt and pepper and stir regularly while waiting for the tomato to soften well. Pour in the tomato juice, stir everything and allow it to cook and thicken. Finally, pour in the water and, over a medium flame, allow the sauce to cook until the beef is tender and the liquids have evaporated by at least 2/3 and the sauce is thick.
- WHILE THE MEAT SAUCE IS COOKING PREPARE THE VEGETABLES:.
- Cut the eggplants into medium slices and soak them in salted water for 1 hour before your commence your sauce so everything will be more conveniently timed. This soaking removes the bitterness in the eggplant skins and also helps them not to absorb so much oil while frying. Remove the eggplants from the eater, strain them well and then dry them on a kitchen towel to absorb any excess water. Fry the potato slices and then strain them on kitchen paper. Oil your moussaka plan with the tablespoons of olive oil and created a layer with the fried potatoes taking care not to leave any gaps. Fry the eggplants and again strain them on kitchen paper and place then in a layer on top of the sliced potatoes. Sprinkle some salt, pepper and 1 tablespoon of the grated cheese on the eggplant layer.
- Strain the meat sauce of any excess oil (otherwise your moussaka will be too greasy) and then pour it evenly on top of the eggplant. Sprinkle the sauce with the 2nd tablespoon of grated cheese and then prepare your Bechamel Cream.
- FOR THE BECHAMEL CREAM:.
- This is an age old recipe handed down from mother to daughter, in my family, and then finally from my mother down to me. I strongly recommend that you avoid the temptation to adjust it as the extraordinary delight you will get when you taste it atop of traditional country moussaka, will leave an aftertaste that will linger in your memory for days.
- Melt the butter in a pot, over a low flame, and add the flour stirring with a wooden spoon until the flour and butter combine to make a roux. Quickly add the 4 of the cups of milk and keep stirring with a whisk until the mixture becomes almost creamy and when it starts to thicken a lot, add the remaining milk and the beaten eggs (after the milk). Continue stirring until everything has combined evenly and is a thick creamy texture - this may take some effort (if you have lumps, use an electric hand mixer in it for a couple of minutes and they will dissolve). Add the sugar, mix it in well, the salt, pepper, cinnamon and cheese and mix everything well until it acquires its creamy texture again. Allow it to bubble over a low flame for about 1 minute, while stirring constantly. If your cream is too thick, add a little more milk or water and stir it in well until it obtains the desired thickness. If, on the other hand, your cream is a little too thin, let it stand for about 5 minutes and it will thicken as it cools, and then use it.
- Pour the Bechamel cream evenly on top of the meat sauce and add the dabs of margarine to the surface of the cream in various places. Bake the moussaka in a medium preheated oven at 180ºC - 350ºF, for about 30 minutes, or until the cream unevenly gently browns in places. Allow the moussaka to cool for about 20 minutes and then cut it into servings.
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- Begin by preparing the eggplants. Remove the stalks from the eggplants and cut them into slices, 1 cm thick. Season with salt and place in a colander for about half an hour.
- To remove extra water, thoroughly rinse the eggplants and squeeze them with your hands. Dry them off, then cook them in plenty of oil until they are golden.
- If you would like to add potatoes to your moussaka, slice them into 0.5cm, half a finger width slices. Fry or bake them in the same way as the eggplants.
- To prepare the moussaka’s meat sauce, olive oil is added to a big pan that has been heated to medium-high heat. Add the chopped onions and stir until the onions are tender and beginning to brown.
- To prepare the moussaka’s béchamel sauce, melt the butter over low to medium heat in a large pan. Making a paste while continuously whisking in the flour.
- Remove the béchamel pan from the stove and stir in the egg yolks, salt, pepper, a pinch of nutmeg and the most of the grated cheese. Reserve some cheese to sprinkle on top!
- Now it’s time to create the moussaka. You will need a large baking dish, approx. 20x30cm / 8x12inch and 8cm/3 inch deep). Butter the bottom and sides of the pan and layer the potatoes first (if you’re using them), then half the eggplants.
- Sprinkle the grated cheese that has remained. Preheat oven to 180C/350F and bake the moussaka for about 60 minutes, until the crust turns a light golden brown.
- You may serve the Moussaka with a Horiatiki Greek Village Salad (no lettuce) on the side along with a glass of Greek red wine! This traditional Greek Moussaka recipe has been brought to you by My Greek Dish.
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