BEEF AND POTATO MOUSSAKA
My son-who is now 27-brought home this Greek moussaka recipe with potatoes (a classic Greek entree) when he had a sixth-grade assignment about Greece. It earned high marks when we made it for his class. -Jean Puffer, Chilliwack, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 7-9 minutes, breaking into crumbles. Add garlic; cook 1 minute longer. Drain. Stir in water, tomato paste, parsley, salt, mint if desired, cinnamon and pepper. Set aside., For sauce, melt butter in a saucepan over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Add cheese and salt., Place half of the potato slices in a greased shallow 3-qt. baking dish. Top with half the cheese sauce and all of the meat mixture. Arrange remaining potatoes over meat mixture; top with remaining cheese sauce., Bake, uncovered, until a thermometer reads 160°, about 1 hour. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 488 calories, Fat 24g fat (12g saturated fat), Cholesterol 205mg cholesterol, Sodium 918mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 3g fiber), Protein 27g protein.
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 WITH ARTICHOKES, TOMATOES, AND POTATOES
A delicious-sounding Greek recipe for the slow cooker from my Gourmet Vegetarian Slow Cooker book. This dish is topped with a thick custard using gruyere cheese and a hint of nutmeg. YUM!
Provided by DailyInspiration
Categories Lunch/Snacks
Time 5h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Layer the potatoes in the bottom of the slow cooker insert. Then layer all the eggplant slices on top.
- Grind the cinnamon, cloves, peppercorns and allspice to a powder in an electric spice mill or mortar and pestle.
- In a large saute pan, heat the oil and cook the onion until it begins to brown, about 7 minutes. Add the garlic, spices, wine, tomatoes, and artichokes and continue to simmer until the pan is nearly dry. Add salt to taste.
- Pour the tomato-artichoke sauce carefully over the eggplant and potatoes (this dish can be assembled to this point a day ahead of time and stored in the refrigerator overnight). Cover and cook on low for about 4 hours, or until a skewer inserted into the stew easily penetrates all the layers.
- While the vegetables are cooking, make the custard topping. Combine the milk and flour in a blender and blend until smooth. Pour the mixture into a saucepan and cook over medium-high heat, stirring constantly, until the sauce thickens enough to thickly coat the back of a spoon. Gradually stir in the cheese, then turn off the heat and rapidly whisk in the egg yolks one at a time. Stir in a dash of nutmeg.
- Carefully pour the custard over the vegetables, trying not to dislodge them. Cover and continue cooking for about 1 hour longer, or until the custard is set.
- Turn off the slow cooker and let the moussaka sit for 15-20 minutes, then carefully spoon up individual portions into a pasta bowl. Tip: The recipe suggests slicing up the dish into 4-6 portions right in the slow cooker insert with a sharp knife before removing the portions with a spoon.
Nutrition Facts : Calories 627.4, Fat 34.7, SaturatedFat 13.6, Cholesterol 146.9, Sodium 295.3, Carbohydrate 57.5, Fiber 17.1, Sugar 9.6, Protein 25.2
MOUSSAKA WITH ARTICHOKES, TOMATOES, AND POTATOES
Moussaka is a quintessential Greek dish, and one that every American knows. Usually a delicious dish of layered eggplant, ground beef or lamb, tomatoes, onions, and, best of all, a thick custard topping, moussaka is one of my personal favorites. This version calls for only vegetables, a not-uncommon variation found in rural Greece. It does well in the slow cooker, but may be just a bit juicier than if baked in an open casserole dish in the oven.
Yield serves 4 to 6
Number Of Ingredients 18
Steps:
- Layer the potatoes in the bottom of the slow cooker insert. Then layer all the eggplant slices on top.
- Grind the cinnamon, cloves, peppercorns, and allspice to a powder in an electric coffee mill or a mortar and pestle.
- In a large sauté pan, heat the oil and cook the onion until it begins to brown, about 7 minutes. Add the garlic, spices, wine, tomatoes, and artichokes and continue to simmer until the pan is nearly dry. Add salt to taste.
- Pour the tomato-artichoke sauce carefully over the eggplant and potatoes. (The dish can be assembled to this point a day ahead of time and stored in the refrigerator overnight.)
- Cover and cook on low for about 4 hours, or until a skewer inserted into the stew easily penetrates all the layers.
- While the vegetables are cooking, make the custard topping. Combine the milk and flour in a blender and blend until smooth. Pour the mixture into a saucepan and cook over medium-high heat, stirring constantly, until the sauce thickens enough to thickly coat the back of a spoon. Gradually stir in the cheese, then turn off the heat and rapidly whisk in the egg yolks one at a time. Stir in a dash of nutmeg.
- Carefully pour the custard over the vegetables, trying not to dislodge them. Cover and continue cooking for about 1 hour longer, or until the custard is set.
- Turn off the slow cooker and let the moussaka sit for 15 to 20 minutes, then carefully spoon up individual portions into a pasta bowl.
- I find that it helps to slice the dish into 4 to 6 portions right in the slow cooker insert with a sharp knife before removing the portions with a spoon. That way, each portion is a little tidier.
- I would love a good Greek wine. I would enjoy Kir-Yianni's Xinomavro. And if you can't find any, opt for a full-bodied red or any good dry rosé.
ARTICHOKE, AUBERGINE & LAMB MOUSSAKA
A lightly spiced lamb bake with artichoke hearts, a cherry tomato ragu and layers of fried aubergine and potato
Provided by Diana Henry
Categories Dinner, Main course, Supper
Time 3h20m
Number Of Ingredients 19
Steps:
- Heat 1 1/2 tbsp olive oil in a broad, heavy-bottomed pan until hot, then fry the lamb until golden brown all over, about 10 mins (it's important that the oil is hot, otherwise you'll end up steaming the lamb instead of frying it). Remove with a slotted spoon and set aside in a large bowl. Pour off all but 2 tbsp oil in the pan (the lamb will release quite a bit). Heat this and fry the onions over a medium heat until soft and golden. Add the garlic and cook for another few mins, then add the tomatoes, bay, cinnamon, oregano, sugar and seasoning. Bring to the boil, then turn down to a simmer. Return the meat to the pan, cover and cook for 40 mins over a low heat. Take off the lid and cook until you have a thick sauce (it shouldn't be too 'soupy').
- While the meat is cooking, cut the aubergines into rounds. Cut the potatoes into thin slices. Heat 2 tbsp olive oil in a frying pan and cook the aubergine in batches until golden on both sides (get two pans on the go if you have them), then turn down the heat and cook until soft. Season and remove from the pan. Add a little more oil and cook the potatoes in batches, on both sides, until pale gold, removing them as you go. You'll need to add more oil to the pan when you fry each batch. Season and set aside.
- Fry the artichoke hearts in olive oil over a high heat to get some colour, but be careful that they don't fall apart. Season.
- Remove the bay leaves and cinnamon stick from the meat and taste for seasoning. Layer up the moussaka in a dish measuring roughly 32 x 23 x 6cm. Start by putting all the potatoes in the bottom, then add half the meat. Arrange a layer of aubergine on top of this, then the rest of the meat. Spoon the artichoke hearts on top.
- Heat oven to 200C/180C fan/ gas 6. To make the sauce, melt the butter in a heavy-bottomed pan and stir in the flour until it becomes slightly dry and sandy in colour. Take off the heat and start to add the milk, a little at a time. Beat well after each addition and keep the mixture smooth. Keep adding until you have used up all the milk. Put the pan back on a medium heat and bring to the boil, stirring continuously, until it thickens to form a sauce. Add lots of nutmeg, salt and pepper. Turn down the heat and cook gently for about 5 mins - this just helps to cook the flour in the sauce. Add three-quarters of the cheese and stir to help it to melt. Check the seasoning - it needs assertive seasoning. Leave to cool a little, then beat in the eggs.
- Pour this over the layers in the dish and scatter the remaining cheese on top. Bake in the oven for 30 mins until the top is brown and bubbling. Leave to cool for about 10 mins - Greeks never eat it piping hot - then serve.
Nutrition Facts : Calories 588 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 34 grams protein, Sodium 1 milligram of sodium
MOUSSAKA
This recipe for moussaka is adapted from one found in David Rosengarten's book "Taste" which includes an entire section devoted to the classic Greek casserole. In the book, Mr. Rosengarten claims that his is "the lightest, least oily, least tomatoey, most eggplanty, most refined moussaka that you've ever tasted." Isn't that just what you want as you plan a dinner party? Mr. Rosengarten writes with bravado, but he certainly persuaded me to try his recipe. And it delivered.
Provided by Amanda Hesser
Categories dinner, project, sauces and gravies, main course
Time 4h
Yield 15 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees. Prick eggplants several times with a fork. Rub a little olive oil into their skins. On a large baking sheet, roast eggplants until soft, about 30 minutes, turning frequently. Remove from oven and let cool. Cut into 1/2-inch-thick round slices.
- In a saute pan, heat 4 tablespoons olive oil over high heat and brown eggplant slices lightly on each side. Do this in batches, adding more oil as necessary. Drain on paper towels and sprinkle with salt. Set aside.
- In a saucepan heat 1 tablespoon olive oil over medium heat. Add 1 chopped onion and 2 chopped garlic cloves, and saute until tender. Add tomatoes and their puree, squeezing them into coarse chunks. Add parsley, oregano, cinnamon and vinegar. Stir well. Simmer, uncovered, for 25 minutes. Reserve.
- In a large saute pan, heat 1 tablespoon olive oil over medium-high heat. Add remaining onions and garlic. Saute for 5 minutes. Add lamb, in stages if necessary, and brown well, breaking up pieces with a wooden spoon. Add wine and bring to a boil. Cook until wine has nearly evaporated. 5. Season lamb with salt, black pepper and 2 pinches of nutmeg. Stir in 1 cup of reserved tomato sauce. Bring to a boil, reduce heat and simmer, covered, for 1 hour.
- In a large saucepan, melt 4 tablespoons of butter over medium-low heat, and gradually whisk in flour. Cook for 2 minutes, whisking constantly. Do not let this brown. Add hot milk and whisk rapidly to combine. Bring to a slow boil, whisking constantly. Reduce heat and simmer for 25 minutes, stirring frequently, until smooth and thickened. Season with salt, white pepper and remaining 2 pinches nutmeg. Let cool slightly.
- In a mixing bowl, beat eggs and whisk in a spoonful of bechamel. Whisk in remaining bechamel in a thin stream, and adjust seasoning.
- Preheat oven to 350 degrees. Assemble moussaka: Sprinkle 2 tablespoons of bread crumbs across the bottom of a large baking dish (18-by-8-by-3 inches) and cover crumbs evenly with half the eggplant slices. Drain as much oil from lamb mixture as possible, and spread the meat over the eggplant layer. Top meat with half the cheese, then with half the remaining bread crumbs. Place remaining eggplant slices on top of the bread crumbs, then add the bechamel, remaining cheese and remaining bread crumbs in even layers. Dot with remaining butter.
- Bake for 45 minutes, until well browned. Remove from oven and let cool slightly, about 15 minutes. Cut into 3-inch squares to serve. Serve with the extra tomato sauce.
Nutrition Facts : @context http, Calories 441, UnsaturatedFat 15 grams, Carbohydrate 27 grams, Fat 29 grams, Fiber 8 grams, Protein 19 grams, SaturatedFat 12 grams, Sodium 1034 milligrams, Sugar 12 grams, TransFat 0 grams
More about "moussaka with artichokes tomatoes and potatoes recipes"
ARTICHOKE MOUSSAKA WITH CARAMELIZED ONIONS AND FETA
From dianekochilas.com
3.8/5 (64)Servings 9Cuisine Greek, Greek Cuisine, Mediterranean DietCategory Dinner, Lunch
- Caramelize the onions: In a large wide pot or deep skillet heat the butter and olive oil over medium heat until the butter begins to bubble softly. Add the onions, reduce heat to low and cook for about 40 minutes, until the onions acquire a deep amber hue.
- While the onions are cooking, clean and blanch the artichokes: Squeeze one lemon into a bowl with 3 cups of water. Trim the artichokes: cut away their tough outer leaves, leaving a little of the stem intact. Trim its tough exterior with a paring knife. Using a teaspoon scrape out the purple, fuzzy choke. Rub the artichokes with lemon and place in the acidulated water. Bring a large pot of salted water to a rolling boil. Drain the artichokes from the acidulated water and blanch for one minute. Remove and drop immediately into a large bowl filled with ice.
- In a large skillet heat 1 tablespoon olive oil and sauté the potato slices for a few minutes, just until softened. Turn once.
- Make the béchamel: In a medium pot over medium heat, melt the butter until it bubbles. When it stops bubbling, add the flour and whisk for about 5 minutes, untiul the flour is golden. Pour in the milk and cream, whisking until thick, about 10 to 12 minutes. Remove from heat and add the eggs, whisking vigorously. Mix in the cheeses. Season with salt and pepper. Set aside.
MOUSSAKA RECIPE - JO COOKS
From jocooks.com
4.5/5 (70)Calories 382 per servingCategory Dinner, Main Course
- Start by tossing the sliced potatoes and red onion with the olive oil, salt, pepper, thyme and oregano in a medium size bowl.
POTATO MOUSSAKA RECIPE - BULGARIAN - COOKING LSL
From cookinglsl.com
GREEK MOUSSAKA WITH POTATOES RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST VEGETARIAN MOUSSAKA RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
MOUSSAKA WITH ARTICHOKES | AKIS PETRETZIKIS
From akispetretzikis.com
MOUSSAKA RECIPE - THE DARING GOURMET
From daringgourmet.com
MOUSSAKA RECIPE (GREEK-INSPIRED) | KITCHN
From thekitchn.com
POTATO MOUSSAKA WITH TOMATOES - 33 RECIPES | BONAPETI.COM
From bonapeti.com
ARTICHOKE MOUSSAKA — GREEK-RECIPE-COM
From greek-recipe.com
TRADITIONAL MOUSSAKA RECIPE WITH EGGPLANTS (AUBERGINES) AND …
From mygreekdish.com
MOUSSAKA WITH ARTICHOKES, TOMATOES, AND POTATOES RECIPE - EAT …
From eatyourbooks.com
TRADITIONAL MOUSSAKA WITH EGGPLANT AND POTATOES - SPOONFUL OF SI
From spoonfulofsi.com
MOUSSAKA - AUTHENTIC AND TRADITIONAL GREEK RECIPE | 196 FLAVORS
From 196flavors.com
ARTICHOKES: WHY YOU SHOULD LEARN TO COOK WITH THEM | SBS FOOD
From sbs.com.au
MOUSSAKA RECIPE | BON APPéTIT
From bonappetit.com
You'll also love