MOUSSAKA
Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce.
Provided by PEGGY AYSCUE
Categories World Cuisine Recipes European Greek
Time 1h45m
Yield 8
Number Of Ingredients 23
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).
Nutrition Facts : Calories 567 calories, Carbohydrate 29.1 g, Cholesterol 123.1 mg, Fat 39.4 g, Fiber 5.4 g, Protein 23.6 g, SaturatedFat 18.3 g, Sodium 1017.4 mg, Sugar 14.1 g
MOUSSAKA
Provided by Food Network Kitchen
Categories main-dish
Time 2h35m
Yield about 6 to 8 main course servi
Number Of Ingredients 24
Steps:
- Bake the eggplant: Preheat the oven to 475 degrees F. Brush the eggplant slices on both sides with the oil and lay on 2 small or 1 large foil-lined baking sheet. Season with salt and pepper. Cover with foil and bake until the eggplant is soft, about 25 minutes. Set aside covered.
- Make the meat sauce. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until lightly browned, about 4 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the beef, oregano, allspice, cloves, and cinnamon. Break the meat up into small pieces and season with the 1/2 teaspoon salt and pepper to taste. Cook, stirring occasionally, for about 2 minutes. Lower the heat to medium and cook, stirring, until just cooked but still slightly pink inside, about 1 minute more. Add the tomato and bay leaf and bring to a simmer. Cover, and cook until the sauce is thickened and fragrant, about 20 minutes.
- Make the custard sauce. Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Remove the pan from the heat and add the milk, salt, and nutmeg. Return to the heat and while whisking constantly, bring to a boil. Simmer 2 minutes. Transfer the sauce to a bowl and stir to cool. When the sauce is cool, whisk in the egg and yolks.
- Assemble the moussaka. Lower the oven to 350 degrees F. Brush a 9 x 13 x 2-inch casserole dish with the oil. Scatter the breadcrumbs over the bottom of the pan. Lay half of the eggplant in the pan, overlapping the slices if needed. Cover with half of the meat sauce and smooth with a rubber spatula. Repeat with the remaining eggplant and meat sauce. Pour the custard sauce over the layered mixture and smooth with a rubber spatula. Sprinkle with the Pecorino Romano and bake, uncovered, until lightly browned and the custard is set, about 1 hour.
- Remove the moussaka from the oven and let rest for 10 minutes. Use a slotted spoon or spatula to serve.
MOOSE MOUSSAKA
Are you cooking Greek Dinner? Moose Moussaka: a Greek Casserole with alternating layers of eggplant and ground Moose Meat in tomato sauce topped with white sauce. One of my wife's friends says this about her Moussaka Recipe, "My mom is from Greece and you make better Moussaka than she does. But if you tell her that I'll deny I said it."
Provided by All About Moose
Categories Moose
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- In a skillet fry onions in oil until soft, add Moose meat and continue to cook until brown; add remaining meat sauce ingredients. Simmer.
- Prepare vegetables by slicing into 1/4 inch thick pieces. In a separate pan fry vegetables in oil until tender, remove from pan and drain on paper towel.
- To make the white sauce complete the following: In a pan melt butter, add flour and while stirring slowly add milk. Add nutmeg, Parmesan cheese and salt and pepper. Stir until thick and bubbly. Add egg (slightly beaten), cook one minute more.
- In a baking dish layer meat sauce at bottom, next layer vegetables top with cream sauce. Bake in a preheated oven set to 350 degrees for one hour.
Nutrition Facts : Calories 652.2, Fat 25.8, SaturatedFat 10.7, Cholesterol 197.9, Sodium 435.5, Carbohydrate 51.9, Fiber 7.5, Sugar 7.2, Protein 50.1
MOUSSAKA - GREEK CASSEROLE
This is my mom's recipe :-D Ground lamb is my choice but it's ok to substitute ground beef. I don't like potatoes in my moussaka so I leave them out all together, and it cuts down on overall time I have to spend in the kitchen. You can add them to your dish if you'd like, THEY ARE OPTIONAL, so I included them here. ------------------------------------------------------------------------------------------------ Check out the Moussaka potato debate here in the Greek Forum: http://www.recipezaar.com/bb/viewtopic.zsp?t=219564
Provided by ThatSouthernBelle
Categories Lamb/Sheep
Time 3h30m
Yield 12-14 serving(s)
Number Of Ingredients 25
Steps:
- Potatoes:.
- Preheat oven to 375 degrees F.
- Toss the potatoes with the olive oil in a large bowl.
- Put them in a single layer on a baking sheet and season to taste.
- Roast until soft and starting to brown, about 35 minutes.
- Béchamel Sauce:.
- In a medium saucepan melt the butter over medium heat.
- Add flour and cook, stirring, about 2 minutes until it starts bubbling but does not color.
- Gradually whisk in the hot milk.
- Continue whisking for about 6 to 8 minutes until it thickens.
- Season with salt, pepper and nutmeg.
- Put the eggs in a large bowl.
- Whisk the béchamel sauce into the eggs.
- Continue whisking for a few minutes until the béchamel has cooled slightly (enough so that the eggs won't curdle).
- Cover bowl with plastic wrap.
- Make sure to place wrap directly on the surface of the sauce so a skin does not form.
- Set aside.
- Lamb:.
- Heat oil in a large, heavy-bottomed pot over medium-high heat.
- Add lamb and sauté until cooked through, breaking up with back of spoon, about 6 minutes.
- Add onion and garlic and sauté until tender, about 6 minutes.
- Add wine, cayenne pepper, and oregano and cook 2 minutes.
- Stir in cinnamon, tomatoes, tomato paste and nutmeg.
- Reduce heat to medium.
- Cover and simmer until sauce is very thick and reduced to about 6 cups, stirring occasionally, about 60-70 minutes.
- Season to taste with salt and pepper. Meanwhile, preheat the grill on medium-high heat.
- Brush the eggplant slices with oil and season with salt and pepper.
- Grill until cooked through and golden, about 2 minutes per side.
- Set aside.
- To Assemble:.
- Preheat oven to 400 degrees F.
- Coat a 14x10x2-inch glass baking dish with oil.
- Arrange potatoes in bottom of dish.
- Arrange half of eggplant slices over potatoes.
- Pour half of lamb sauce over.
- Arrange another layer of eggplant slices on top.
- Pour remaining sauce over.
- Pour béchamel sauce over moussaka, covering completely.
- Bake moussaka uncovered until bubbling around edges, about 1 hour or until topping is softly set and browned.
- Transfer baking dish to rack and let rest 20 minutes before slicing.
Nutrition Facts : Calories 501.6, Fat 31.3, SaturatedFat 13.6, Cholesterol 180, Sodium 427.1, Carbohydrate 36.5, Fiber 5.9, Sugar 9.4, Protein 19.5
MOUSSAKA
Moussaka is traditionally made with lamb, but I often use ground beef instead. The recipe looks a bit daunting, but if you prepare one step while working on another, it will save time. -Kim Powell, Knoxville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 450°. Arrange potato and eggplant slices in 2 greased 15x10x1-in. baking pans, overlapping as needed. Bake until cooked through, 20 minutes. Set aside; reduce oven setting to 400°., In a large skillet, cook lamb, onion and garlic over medium heat until meat is no longer pink, 7-9 minutes, breaking into crumbles; drain. Stir in tomatoes, water, tomato paste, 1/4 teaspoon salt, oregano, paprika, cinnamon, and 1/4 teaspoon nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in remaining 1 teaspoon salt and 1/4 teaspoon nutmeg., Arrange par-cooked potatoes in a greased 13x9-in. baking dish, overlapping as needed. Top with lamb mixture. Arrange eggplant over top, overlapping as needed. , Top with bechamel sauce. Sprinkle with mozzarella cheese. Bake, uncovered, until bubbly and golden brown, about 30 minutes. Let stand 20 minutes before serving.
Nutrition Facts : Calories 453 calories, Fat 25g fat (13g saturated fat), Cholesterol 99mg cholesterol, Sodium 700mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 4g fiber), Protein 28g protein.
MOUSSAKA
Make our easy moussaka for an instant crowd pleaser. This classic Greek dish of layered thinly sliced potato, aubergine and lamb is topped with a creamy béchamel sauce.
Provided by Esther Clark
Categories Dinner, Main course
Time 2h45m
Number Of Ingredients 19
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.
Nutrition Facts : Calories 516 calories, Fat 31 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.37 milligram of sodium
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MOUSSAKA RECIPE | BON APPéTIT
From bonappetit.com
4.9/5 (46)Estimated Reading Time 7 minsServings 8Total Time 1 hr 30 mins
- Place a rack in middle of oven; preheat to 475°. Whisk half of the garlic, ½ cup oil, 1 Tbsp. mint, and 1 Tbsp. oregano in a small bowl. Brush both sides of eggplant rounds with herb oil, making sure to get all the herbs and garlic onto eggplant; season with salt and pepper. Transfer eggplant to a rimmed baking sheet (it’s okay to pile the rounds on top of each other) and roast until tender and browned, 35–45 minutes. Reduce oven temperature to 400°.
- Meanwhile, heat remaining 2 Tbsp. oil in a large wide pot over high. Cook lamb, breaking up with a spoon, until browned on all sides and cooked through and liquid from meat is evaporated (there will be a lot of rendered fat), 12–16 minutes. Strain fat through a fine-mesh sieve into a clean small bowl and transfer lamb to a medium bowl. Reserve 3 Tbsp. lamb fat; discard remaining fat.
- Heat 2 Tbsp. lamb fat in same pot over medium-high (reserve remaining 1 Tbsp. lamb fat for assembling the moussaka). Add onion, cinnamon, 2½ tsp. salt, and ½ tsp. pepper and cook, stirring occasionally, until onion is tender and translucent, 8–10 minutes. Add chiles and remaining garlic and cook, scraping up any browned bits from the bottom of the pot, until onion is golden brown, about 5 minutes. Add paprika and tomato paste and cook until brick red in color, about 1 minute. Add wine and cook, stirring occasionally, until slightly reduced and no longer smells of alcohol, about 3 minutes. Add tomatoes and break up with a wooden spoon into small pieces (the seeds will shoot out at you if you’re too aggressive, so start slowly—puncture the tomato, then get your smash and break on!). Add lamb and remaining 1 Tbsp. mint and 1 Tbsp. oregano and cook, stirring occasionally, until most of the liquid is evaporated and mixture looks like a thick meat sauce, 5–7 minutes. Pluck out and discard ci
- Heat butter in a medium saucepan over medium until foaming. Add flour and cook, whisking constantly, until combined, about 1 minute. Whisk in warm milk and bring sauce to a boil. Cook béchamel, whisking often, until very thick (it should have the consistency of pudding), about 5 minutes; stir in salt. Remove from heat and whisk in farmer cheese and half of the Pecorino. Let sit 10 minutes for cheese to melt, then add egg yolks and vigorously whisk until combined and béchamel is golden yellow.
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