Bulgarian Moussaka Musaka Recipes

Steps:

• Heat oven at 200/180 fan/gas mark 6. Fry the onion and the Carrot (if using) in the oil for about 3 minutes. Add the mince and brown. Add the tomatoes, potatoes, paprika, summer savory, salt and some black pepper. Transfer to an oven proof dish, pour over hot water to cover it all. Cook for an hour.
• After about 40 minutes, start making the topping. Warm oil or melt butter in a saucepan. Add the flour and stir until slightly golden, couple of minutes. Gradually add the cold milk and keep mixing until smooth. Add the salt and a grind or two of black pepper. Add the 3 eggs to the sauce and mix well.
• The Moussaka should be about ready, the potatoes will be cooked and most of the water absorbed. Take the Moussaka out of the oven and pour over the topping. Add a sprinkle of cheese if you like. Pop back in the oven for 20 minutes or until golden brown. Serve with green veggies if you like.

Steps:

• In a frying pan put the oil, the beef, the tomato paste, cumin, black and white pepper, nutmeg and some salt and start frying forcing the meat with a fork to fall apart into crumbs.
• When all the meat is falling apart remove from the fire and drain the excess fat (although you could also add it to the baking tin).
• Peel the potatoes and chop them into small pieces (1/2" or a bit smaller).
• Put half of the potatoes in a deep baking tin, spread the meat mixture over them and top it with the rest of the potatoes; you could use a larger or a smaller diameter tin depending on how thick you want your moussaka to be.
• Add water until only half of the top layer of potatoes stays uncovered by it and break the stock cube over it (BE CAREFUL - if you opt not to use the cube you'll have to add some salt).
• Preheat the oven to a medium temperature and put the moussaka inches.
• In a bowl beat the yogurt with the eggs the thyme, a bit of salt and some black or white pepper if you want.
• When the water in the tin starts boiling and the potatoes start to cook, poor in the yogurt mixture taking care that it covers the potatoes entirely.
• Bake until the potatoes are done (about 45 min-1 h total baking time) but be careful not to burn the yogurt lid - you may want to lower the heat or to leave the oven heating from under the tin only.
• When ready take out of the oven and leave to cool a bit - potatoes cool very slowly.
• Serve very warm.

Steps:

• Heat 2 tbsp of olive oil in a saucepan. Add the ground beef, the onion, the tomatoes, salt, black paper, oregano. Cover and cook on low heat, stirring occasionally until the liquids from the tomatoes are almost evaporated and the mixture become dry.
• Preheat oven to 375°F Spray the bottom of a square baking pan. Arrange 2 sliced potatoes on the bottom of the pan, sprinkle with salt and black paper, cover with ground beef mixture and cover with the remaining potato slices. Sprinkle with salt and black paper. Add 1/2 cup white wine and 1/2 cup water. The liquid must almost cover the last level of potato slices. Pour into the preheated oven and bake about 45 minutes or until the liquid is evaporated. If the potatoes start to burn too much and the liquid is not evaporated yet, cover with baking paper.
• Meanwhile, in a small mixing bowl beat eggs, add milk and the flour. Add salt, black paper, fresh parsley or dry oregano. Pour over the already dried moussaka. Bake 5 more minutes or until the top is golden brown and crispy. Serve warm.

Steps:

• Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
• In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
• To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
• Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
• Bake for 1 hour at 350 degrees F (175 degrees C).