Cover with the remaining potato slices, and carefully pour the béchamel sauce evenly over the top. Potatoes and eggplant are sweet and soft, the ground meat is perfectly seasoned and extra juicy and the (kind of) béchamel sauce is … pure magic. With this step-by-step traditional Greek Moussaka recipe you can easily recreate this traditional delight from scratch! In Greece, moussaka is most often made with ground beef, though lamb is an excellent substitute. Heat a large pan to medium-high heat and add the olive oil. Add the meat and continue to sauté until lightly browned. I’ve been wanting to make moussaka again for the longest time and never got around to it until today. Set aside when done. Note: while there are multiple steps to this recipe, this Greek dish is broken down into workable categories to help you better plan for preparation and cooking. Preheat you oven at 180-200C and bake your musaka for about 60 minutes or until its crust turns light golden brown. I would like to make this for a dinner party. Now its time to assemble the moussaka. While the meat sauce is simmering, make the béchamel. Take a look at my favourite eggplant dip and panfried battered eggplants and tagliatelle with eggplants and feta cheese recipes which I’m sure you’ll love as well! I increased the herbs by around 50% on the second time and added some oregano. Your email address will not be published. This dish is a legend! 16 ratings 4.4 out of 5 star rating. Use 3 cups of canned tomatoes if you don't have fresh ones available. Which way do you cut the aubergine? Some moussaka recipes also use sliced potatoes, so if you like potatoes, try adding a layer of sliced potatoes as the first layer to this amazing dish for some extra comfort during the winter months. To prepare a traditional Greek Moussaka recipe, luscious layers of juicy beef mince (or lamb) are cooked in a tomato based sauce, layered with sweet eggplants and creamy béchamel sauce and baked together until golden perfection.. Learn How to make Traditional Greek Moussaka. Add warmed milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. Layer all potato slices evenly on the bottom, overlapping if necessary. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. This easy to make rustic casserole is perfect for those meat and potato lovers! When the pan is hot, add 2 tablespoons of oil and increase the heat to medium-low. Pat them dry and fry in plenty of oil, until nicely colored. Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the excessive water. Take one spoon full of béchamel and stir it in the meat sauce. I have therefore adapted the recipe to reflect this, as well as tweak the quantities of vegetables, based on what I observed on the film, rather than the recipe which appeared online. Sprinkle with grated cheese. I made this last night and it was delicious, like SERIOUSLY good!! The next day, add the sauce and cook. You can always read this delicious recipe in Greek here Παραδοσιακός Μουσακάς συνταγή (Μουσακάς με πατάτες και μελιτζάνες). Arrange a layer of eggplant in the prepared baking dish. More lentils, less mince is the key to this … Remove from the heat and set aside until ready to use. https://www.themediterraneandish.com/moussaka-recipe-eggplant-casserole 1/2 cup finely ground toasted breadcrumbs (divided), 1/2 teaspoon ground cinnamon (or 1-inch cinnamon stick), 5 to 6 pounds potatoes (peeled, cut into 1/2 inch slices), 1/2 cup finely ground toasted breadcrumbs. Hi. Previously tried making moussaka several times, this recipe is the closest I got to a real Greek experience. Gather the eggplants, potatoes, meat sauce, béchamel, the reserved handful of breadcrumbs, and cheese. Switch from beef to ground lamb if you prefer. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes to 1 hour. In a large saucepan, heat the milk over medium-low heat until hot. It is very tasty, and similar to lasagna; which I know a bunch of you guys traditionally make to celebrate the holidays. Place the fried eggplants on some paper, in order to absorb the oil. For the vegetables: Preheat the oven to 400 degrees F. Cook the potato slices for 5 minutes (do not cook longer) in heavily salted, boiling water. Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the excessive … Add a second layer of eggplants, top with all of the béchamel sauce and smooth out with a spatula. Vegetarian? stuffed eggplants with mince (papoutsakia), tagliatelle with eggplants and feta cheese, Παραδοσιακός Μουσακάς συνταγή (Μουσακάς με πατάτες και μελιτζάνες), Greek Roast Chicken recipe (Kotopoulo sto fourno), Greek Stuffed Peppers with Feta Cheese Recipe, Unit Conversions and useful substitutions, Pinch of sea salt and freshly ground black pepper, A pinch of cinnamon or one cinnamon stick. (For a lighter version of the traditional Greek moussaka try drizzling the aubergines with some olive oil and bake them for 20 minutes instead of frying them). Remove the stalks from the eggplants and cut them into slices, 1 cm thick. The traditional Greek moussaka recipe calls for either lamb mince or a mix of lamb and beef. Leaving a 1/4-inch space around the edges of the pan, place the potatoes in a layer on the bottom. Stir in the mince breaking it up with a wooden spoon and sauté. I ate many while living in Greece, and nearly all were delicious! Remove from the heat and stir in salt, pepper, and nutmeg. Even though it will be really hard, you should wait for the moussaka to cool down and be just warm to the touch before cutting into pieces. If there is still liquid in the pan, continue to simmer uncovered, stirring to prevent sticking, until the mixture is as dry as possible. Your email address will not be published. It’s insanely delicious, easy to follow and always a HIT! Each stage will require dirtying some pans, but i think you will agree that the end result is well worth it! Moussaka is a Greek casserole that can either be made with eggplant or potatoes. I personally love this recipe because not only is it the perfect meal for a cold night but it’s super easy and you can throw everything together into just one pot. To prepare this Greek moussaka recipe, begin by preparing the eggplants. I wish you would have put the total weight required. To achieve the perfect texture for your béchamel sauce, add the milk (preferably lukewarm) a little bit at a time whilst constantly stirring. Some eggplants may be bitter, so it is very important to remove the bitterness by seasoning with salt and letting them stand for half an hour in a collander. Lightly oil a large baking or roasting pan and sprinkle the bottom with the remaining breadcrumbs. The perfect béchamel sauce for your moussaka should be smooth and creamy. Set aside when done. So this is my recipe made with a little more of a traditional greek spin and ingredients. Place on a baking sheet and cook in the oven, 6 to 7 minutes per side. I’m proud to have partnered with The Ohio Beef Council to bring you this recipe. Stir in the chopped onions and sauté, until softened and slightly colored. Made this lastnight for our family, it was delicious cant wait to try more greek recipes. Sadly, not me. Let the sauce simmer for a while to allow the flavours to mingle. My bechamel sauce was maybe a little too runny but it actually firmed up in the oven *phew* and this recipe is one I’m going to continue using and will be sharing! I’m making this recipe now for Greek friends coming to dinner tomorrow. The … Which European country will inspire your culinary journey tonight? Are you a vegetarian? When it starts to brown, add the the garlic and tomato puree and sauté until the garlic starts to soften. Remove the pan from the stove and stir in the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese. a bottom layer of fried potatoes, topped with a layer of fried eggplants, This moussaka recipe is Greek comfort food. Juicy and tender, melt-in-the-mouth lamb cooked in parchment paper with fluffy potatoes and a delicious white wine sauce, infused with the aromas of garlic, sweet onions, roast peppers and juicy tomatoes. 150-175ml/5-6fl oz olive oil 1 large onion, finely chopped 3 garlic cloves, crushed 900g/2lb lean minced lamb 50ml/2 fl oz white wine or 1 tbs wine vinegar In another large saucepan, melt the butter over low heat. Butter the bottom and sides of the pan and layer the potatoes first (if you’re using them), then half the eggplants. Increase the heat to medium-low and add the hot milk slowly, stirring constantly with a whisk. What is really fun and interesting to me is that I looked up 1cm for the thickness of the eggplant and lo and behold, it is exactly the same thickness that my mother and grandmother used (Italian, not Greek). My veggie moussaka recipe was made just for you! Pour the oil into a deep large pan and heat it slightly. Moussaka can be prepared up to the béchamel and refrigerated overnight. So go ahead, indulge yourself to this little sin.. Season with some salt and set them aside when done. Sprinkle the cheese over the top and continue to cook for another 15 to 30 minutes, until golden brown. If the sauce still needs to thicken, boil over low heat while continuing to stir. To me that felt more Greek. This dish is so rich and full of flavor. Not to worry, there is always a way to enjoy this delicious dish! ), Greek Pastitsio: Baked Pasta With Meat and Béchamel, Moussaka - Eggplant With Ground Beef (or Lamb) and Cheese, Baked Ziti Recipe With Ground Beef and Italian Sausage, Tuna Noodle Casserole With Homemade Sauce. Sprinkle the bottom of the pan with breadcrumbs. Why don’t you also take a look at my favourite pastitsio and stuffed eggplants with mince (papoutsakia) recipes! Imagine layers of juicy beef mince, sweet eggplants, and creamy béchamel sauce baked to perfection! Add the flour whisking continuously to make a paste. Indeed, along with traditional recipes like Greek salad, fasolada or pastitsio, moussaka is known all over the world as the quintessential Greek dish. While the eggplant is soaking, heat 1/2 cup of the olive oil in a large skillet and, working in batches, … Potatoes , eggplants, meat sauce and for the top creamy bechamel sauce. My mother is beyond a shadow of a doubt the ultimate moussaka master chef. But if you can’t handle its strong flavour and prefer a lighter version try substituting with good quality beef or veal mince. My mother’s recipes always reference finger widths….. If anyone has room for dessert, a fruit sorbet or cheese with fruit is a light way to end on a sweet note. Save my name, email, and website in this browser for the next time I comment. When dry, discard the bay leaves, cloves, and cinnamon stick (if used), and set sauce aside uncovered until ready to use. Return to the heat, whisking briskly until well blended. Glad I started today. Cook the sauce over medium-low heat in order to prevent it from burning and sticking on the bottom of the pan, but be careful to cook it enough, until you can’t taste the flour and is thick enough. Looking for some more inspiration? The aromatic herbs and spices used in the traditional moussaka recipe penetrate the meat and give a really characteristic taste and smell which permeates the house, once put in the oven! Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt and place in a colander for about half an hour. Prepare the meat sauce for the moussaka. Authentic Greek Cypriot Moussaka | Taverna by Georgina Hayden Fry them or bake them in the same way as the eggplants. Bring to the boil then turn the heat down and simmer with the lid on for about 30 minutes or until most of the juices have evaporated. Elpida’s Moussaka. Season with salt to taste. If you are adding potatoes to your moussaka, now its time to slice them into 0.5cm, half a finger width slices. So go ahead, give this traditional Greek Moussaka recipe a try and amaze your friends and family with this extra tasty hearty dish! Get our cookbook, free, when you sign up for our newsletter. https://greekcitytimes.com/2019/06/22/traditional-homemade-moussaka-recipe Meanwhile, slice the eggplant into 1/4-inch slices, brush with the olive oil and sprinkle with 1/2 teaspoons salt and the pepper on both sides. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Yasu Eli, The traditional Greek moussaka recipe calls for fried eggplants (and potatoes), but for a lighter alternative, try drizzling the aubergines (and potatoes) with some olive oil and bake them for 20 minutes instead of frying them. Start by gathering the ingredients. Preheat oven to 350F/176C. For some reason the recipe that appeared online suggested beef mince, when the film very clearly shows Elpida using lamb. The creamy béchamel sauce is the most essential part for a traditional Greek moussaka recipe and probably the trickiest part too. I also found out from this recipe is that 1/2 cm is about 1/2 finger width, so 1 cm is a finger width which makes so much sense that my ancestors used this measurement to cook by. Arrange a layer of eggplant in a greased 9x13 inch baking dish. Prepare the béchamel sauce for the moussaka. Preheat the oven to 350 F (180 C). Andrea (The Traditional Plate) shared her Pappou savvas’ recipe for kotopoulo me bizeli (chicken and peas) and it is the definition of a ‘traditional Greek recipe’, passed down from one generation to the next. The very best traditional Greek Moussaka recipe. He he he….The Serbians also used funny measurements as your Italian family. A classic moussaka … Keywords: How to make moussaka, Moussaka with potatoes, Béchamel sauce for Moussaka, Moussaka recipe, Traditional Greek moussaka, Post it on Instagram and tag @mygreekdish. To prepare the meat sauce for this moussaka recipe, the ground beef is sautéed in olive oil, flavoured with onions and garlic and then simmered in red wine and tomato sauce. Its consistency should resemble a thick cream. Defrost completely and reheat. Moussaka is the ultimate Greek comfort food, baked with layers of ground meat, potatoes or eggplant and a creamy bechamel sauce. Pour in all of the meat sauce and spread it out evenly. Continue stirring until the sauce begins to thicken; it should be creamy but not too thick. I googled ‘a tin of tomatoes’ and the consensus seems to be about 14 oz. Moussaka is traditionally eaten warm, not hot, can also be eaten at room temperature, and is great on the second day. Creamy, juicy and absolutely delicious.. Greek moussaka (mousaka) is one of the most popular dishes in Greece, served in almost every tavern and prepared in every household on special occasions and big family meals and for good reason! Extremely tasty and actually looks like it came straight from a Greek taverna. I used a recipe of Rick Stein’s and added potatoes. This will prevent the béchamel sauce from pouring out when you’re cutting your pieces. It can also be completely cooked and cooled, then frozen. In large, heavy saucepan, heat 1/4 cup oil; saute finely ground meat, onion and garlic until lightly … To prevent the final dish from having too much moisture, this step is crucial. For this moussaka recipe you will need a large baking dish, approx. Do you think I could prepare it one day and bake it the next? A resident of Greece, Nancy Gaifyllia is a cook who writes about the country's regional specialties. Moussaka with potatoes is a terrific choice both for those who don't care for the well-known version with eggplant, and also when eggplant is not in season. Try combining it with some delicious little cheese pies to blow their mind away! I had to look up to convert most. Using a wooden spoon, sauté the onions until translucent. If you have not heard of Moussaka, it is pronounced (moo-saa-ka). 7 / 17 20*30 cm). Again. Love eggplants? (Lol). Traditional Greek moussaka recipe, moussaka baked with layers of potatoes, eggplants, ground beef and bechamel sauce, foolproof recipe, amazingly flavorful! layers of potatoes, eggplants, meat and béchamel sauce. Pour in the red wine to deglaze the meat juices and wait to evaporate. Authentic, traditional, locally sourced Greek recipes and nutritional advice. Like all moussaka dishes, this is a layered dish of sliced potatoes, a meat sauce, cheese, and a creamy béchamel sauce. They are quite close together geographically (culinary too, but not much pasta in Serbian cuisine). Moussaka is one of the most well known and traditional Greek recipes with as many versions as there are Greek yia-yias (grandmas!). To assemble moussaka, grease a 9"x13" dish with high sides. The essence of this traditional Greek moussaka recipe can be summarised in three key stages: preparing the meat filling, preparing the béchamel sauce and cooking the eggplants. Add the tomatoes, 1/2 cup of breadcrumbs, salt, pepper, garlic, cinnamon, bay leaves, allspice, cloves, wine, and tomato paste. Tuck in to this hearty dish on a cold winter day. The very best traditional Greek lamb kleftiko recipe! Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese.