ROMANIAN MOUSAKA
Make and share this Romanian Mousaka recipe from Food.com.
Provided by littlemafia
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large pan or wok and use to fry the potatoes for about 10 minutes or until just softened.
- Add the onions and fry for a further 10 minutes.
- Transfer the mixture to an oven-proof casserole dish then top with the meat and tomatoes.
- Season with salt and black pepper then stir to combine.
- Pour the beef stock over the top then transfer to an oven pre-heated to 170°C and bake for about 60 minutes. Serve hot.
MOUSSAKA
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- For the filling: Heat the vegetable oil in large frying pan. When oil is hot, add the potatoes and cook, turning them over halfway through cooking, until golden brown. Remove potatoes to a paper towel to soak up extra oil. Repeat with the eggplant slices.
- Heat the olive oil in a large saute pan over medium heat, then add the onion and garlic and saute until soft and translucent. Add the ground beef, chopping and stirring with a large wooden spoon until browned. Add the red wine to the mixture and stir until the wine evaporates. Then add the tomato puree, tomato paste, salt, pepper, sugar, cloves, bay leaves and cinnamon stick. Mix well and let simmer for about 20 minutes. Remove from heat and remove bay leaves, cinnamon stick and cloves.
- For the bechamel: Heat the milk in a pot. Heat the butter in another large pot until melted, then add the flour and cook, continuously whisking. Slowly add the heated milk, continuously whisking, and continue to cook, whisking, until the bechamel gets thick. Add the egg yolks, continuously whisking. Add the Parmesan, nutmeg, salt and pepper, whisking everything together. Remove from heat.
- Preheat the oven to 325 degrees F. Assemble the moussaka: Place a layer of potatoes in a 12-by-15-inch baking pan, making sure to cover the bottom, leaving no open space. Repeat this step with the eggplant. Add a layer of the ground beef mixture. Finally, top with a layer of bechamel. Bake, uncovered, until golden brown, for 1 hour.
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.
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.
MUSAKA
I learned this from my Bulgarian mother in law though it's probably Turkish in origin. The recipe calls for 'chubritsa', a Bulgarian herb that can be difficult to find in the states, so basil can be substituted in its place.
Provided by Lisa
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat oil in a skillet over medium heat. Cook ground beef until evenly brown. Season with paprika, cumin, salt, and pepper. Stir in potatoes, and cook for 2 to 3 minutes. Stir in tomato sauce, and summer savory. Add enough water to just barely cover. Reduce heat, and simmer 15 minutes.
- Pour meat mixture into 9x13 inch baking dish, and spread evenly. In a small bowl, mix together the egg and yogurt; pour, and spread evenly over meat mixture.
- Bake in preheated oven for 30 to 40 minutes, or until top is golden brown.
Nutrition Facts : Calories 727.7 calories, Carbohydrate 44.3 g, Cholesterol 145.4 mg, Fat 49.4 g, Fiber 6.2 g, Protein 27.8 g, SaturatedFat 15.5 g, Sodium 961.1 mg, Sugar 6.5 g
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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
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