Egyptian Moussaka Recipes

Steps:

• Heat a frying pan over a high heat. Drizzle 4 tbsp of the oil over the slices of aubergine and fry them in several batches for 5-7 mins or until golden brown and beginning to soften. If they look a little dry during cooking, add a dash more olive oil. Set aside on a plate lined with kitchen paper.
• Heat 1 tbsp of the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Add the mince and fry for 8-10 mins until a deep golden brown, regularly stirring and breaking up with a wooden spoon. Tip into a bowl and set aside. Add the remaining oil to the casserole. Tip in the onion along with a pinch of salt and fry gently for 10-12 mins or until softened and turning translucent. Add the garlic, oregano, cinnamon, chilli and bay cooking for a further min. Return the lamb to the pan and pour in the red wine, bring to a bubble and reduce the wine by half. Stir through the tomatoes, tomato purée and brown sugar, along with 200ml water. Season. Lower the heat and simmer gently, uncovered, for 20 mins, stirring occasionally until the sauce has thickened.
• Heat oven to 200C/180 fan/gas 4. Bring a large pan of lightly salted water to the boil. Add the potato slices and cook for 6 mins, drain in a colander and leave to steam dry for 10 mins.
• Melt the butter in a small saucepan, stir in the flour and cook over a medium heat for 1 min. Remove from the heat and whisk in the milk, pouring in a bit at a time, until smooth. Return to the heat and bring to a simmer, cooking for 3 mins. Remove from the heat and whisk through the parmesan, a little grated nutmeg and some seasoning, and finally the whole egg as well as the yolk.
• Take a large rectangular ovenproof dish. Spoon a third of the meat into the dish and spread out evenly, followed by half the aubergine and half the potato, then the rest of the meat and another layer of aubergines, followed by potatoes. Finish with the béchamel, smoothing the top over with a palette knife. Put in the centre of the oven and cook for 50 mins or until deep golden brown. If it browns too much during cooking, cover the dish. Set aside for 10 mins to cool before serving.

Steps:

• Cut eggplant into rings and boil for short time until soft.
• Cut zucchini into rings and fry.
• Cut and fry potatoes.
• Fry onions.
• When onions are slightly brown, add meat.
• Fry until meat is brown. Drain grease.
• Add parsley, spices and meat, tomato paste and 1 cup water.
• Make 2 cups of white sauce (your favorite recipe).
• Layer ingredients in casserole or baking dish infollowing order: potatoes, eggplant, meat mixture, zucchini.
• Pour white sauce over the top.
• Bake at 350 degrees until top is bubbly and.
• browned slightly on top.
• Bake in 9 x 13-inch pan.

Steps:

• 1. Peel eggplants and cut into 3/4" slices. Arrange on a cookie sheet and spray with cooking spray or brush lightly with olive oil. Place under the broiler till golden brown. Turn the slices over and spray the other side with cooking spray and broil till also golden brown.
• 2. Meanwhile in a saucepan over medium heat add the olive oil, garlic and onion and saute for 2 minutes, then add the salsa, tomato sauce, bell peppers and beef stock and bring to the boil. Reduce heat to low and let sauce simmer for 10 to 15 minutes.
• 3. To assemble: spread some sauce on the bottom of a baking dish. Arrange half the eggplant slices in a single layer and sprinkle the pine nuts and raisins over them then arrange the second half of the eggplant slices on top. Pour the sauce all over, cover with foil and bake at 350 degrees for 30 minutes. Serve with plain yogurt and pita bread.

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).

Steps:

• Fry the onions in the oil in a large skillet or saucepan until golden. Add the ground meat and stir, crushing it with a fork and turning it over, until it changes color. Add salt, pepper, cinnamon if using, tomatoes, sugar, and chili flakes if you like. Stir well, and cook until the liquid has almost disappeared, then mix in the parsley.
• Prepare a white sauce: Melt the butter in a pan. Add the flour and stir over low heat for a few minutes, until well blended. Add the hot milk a little at a time, stirring vigorously each time, until it boils, taking care not to allow lumps to form. Simmer over low heat, stirring occasionally, until the sauce thickens. Add salt and pepper and a pinch of nutmeg. Beat the eggs lightly, beat in a little of the white sauce, then pour back into the pan, beating vigorously. Do not allow the sauce to boil again. Add the cheese and mix well until melted.
• Brush the eggplant slices generously with oil and broil or grill them, turning them over once, until lightly browned. Line the bottom of a large baking dish (about 14 1/2 by 10 1/2 inches) with half the slices. Spread the meat on top, and cover with the remaining eggplant slices. Pour the white sauce all over.
• Bake, uncovered, in a preheated 400°F oven for about 45 minutes, until golden.
• Serve hot, straight from the dish. It can also be cooked in small individual clay bowls, the layers repeated in the same way.

Steps:

• Fry the eggplant rings till it has a reddish brown color.
• Strain it very well by a strainer or by putting the fried eggplants on kitchen handkerchiefs.
• In a sauce pan put butter or margarine till it melts, add onions and stir till it has a reddish color then add meat.
• Stir from time to time till meat is cooked.
• Add tomato paste, sugar, salt and pepper, few sultanas and water.
• Boil for 2 minutes till it is a thick sauce.
• In a tin pan put 1 layer of eggplant and a small layer of sauce, then another layer of eggplant and put all the remaining sauce on top and then straighten the surface (eggplants should be only 2 layers).
• Put it in oven at 180 degrees for 15 minutes.
• Serve it with white rice or bread.