In another large saucepan, melt the butter over low heat. Why don’t you also take a look at my favourite pastitsio and stuffed eggplants with mince (papoutsakia) recipes! As soon as it melts, add the flour and stir with a wooden spoon until there are no lumps. Thanks. Butter the bottom and sides of the pan and layer the potatoes first (if you’re using them), then half the eggplants. https://greekcitytimes.com/2019/06/22/traditional-homemade-moussaka-recipe Extremely tasty and actually looks like it came straight from a Greek taverna. Arrange a layer of eggplant in the prepared baking dish. To prevent the final dish from having too much moisture, this step is crucial. To achieve the perfect texture for your béchamel sauce, add the milk (preferably lukewarm) a little bit at a time whilst constantly stirring. Use a large pan to melt some butter over low-medium heat. Previously tried making moussaka several times, this recipe is the closest I got to a real Greek experience. 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. It can also be completely cooked and cooled, then frozen. I googled ‘a tin of tomatoes’ and the consensus seems to be about 14 oz. (Lol). I increased the herbs by around 50% on the second time and added some oregano. 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. Preheat oven to 350F/176C. Do you think I could prepare it one day and bake it the next? The base for a traditional Greek moussaka is most commonly fried eggplants. 7 / 17 Eggplant comes in various sizes. Sprinkle the cheese over the top and continue to cook for another 15 to 30 minutes, until golden brown. Switch from beef to ground lamb if you prefer. 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. Like all moussaka dishes, this is a layered dish of sliced potatoes, a meat sauce, cheese, and a creamy béchamel sauce. Its consistency should resemble a thick cream. Spread the meat sauce evenly on top of the potatoes. If you have not heard of Moussaka, it is pronounced (moo-saa-ka). They are quite close together geographically (culinary too, but not much pasta in Serbian cuisine). An excellent authentic Greek moussaka recipe! My veggie moussaka recipe was made just for you! 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.Like all moussaka dishes, this is a layered dish of sliced potatoes, a meat sauce, cheese, and a creamy béchamel sauce. Simply irresistible! Stir in the mince breaking it up with a wooden spoon and sauté. For this moussaka recipe you will need a large baking dish, approx. Moussaka is one of the most well known and traditional Greek recipes with as many versions as there are Greek yia-yias (grandmas!). 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. 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 I made this last night and it was delicious, like SERIOUSLY good!! While I find it not a real problem and very interesting, I’m wondering why some ingredients are in cups, ml, gms, etc. The key is to whisk the sauce constantly to allow each time the flour to absorb the milk, so that it doesn’t get lumpy. Serve with a green salad, crusty bread, and dry red wine. Take one spoon full of béchamel and stir it in the meat sauce. Remove from the heat and set aside until ready to use. 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. Pat them dry and fry in plenty of oil, until nicely colored. Add a second layer of eggplants, top with all of the béchamel sauce and smooth out with a spatula. Prepare the béchamel sauce for the moussaka. Moussaka can be prepared up to the béchamel and refrigerated overnight. Season with salt to taste. This will prevent the béchamel sauce from pouring out when you’re cutting your pieces. Prepare the meat sauce for the moussaka. 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. It is very tasty, and similar to lasagna; which I know a bunch of you guys traditionally make to celebrate the holidays. Set the béchamel sauce aside. 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. A resident of Greece, Nancy Gaifyllia is a cook who writes about the country's regional specialties. This moussaka recipe is Greek comfort food. Place a layer of potato slices on the breadcrumbs (it's ok to overlap). Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Save my name, email, and website in this browser for the next time I comment. This dish is so rich and full of flavor. The … Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the excessive water. Moussaka is the ultimate Greek comfort food, baked with layers of ground meat, potatoes or eggplant and a creamy bechamel sauce. I’m making this recipe now for Greek friends coming to dinner tomorrow. Let the sauce simmer for a while to allow the flavours to mingle. Tuck in to this hearty dish on a cold winter day. Whisk quickly, in order to prevent the eggs from turning an omelette! The traditional Greek moussaka recipe calls for either lamb mince or a mix of lamb and beef. (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). I’ve been wanting to make moussaka again for the longest time and never got around to it until today. Required fields are marked *. Add the tinned tomatoes, the sugar, a pinch of cinnamon, 1 bay leaf and a good pinch of salt and pepper. In a large frying pan, sauté the potato slices until lightly browned. I would like to make this for a dinner party. Add the flour whisking continuously to make a paste. Moussaka is traditionally served in very large pieces and it is a heavy dish. More lentils, less mince is the key to this … The very best traditional Greek Moussaka recipe. Add the tomatoes, 1/2 cup of breadcrumbs, salt, pepper, garlic, cinnamon, bay leaves, allspice, cloves, wine, and tomato paste. 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. Heat a large pan to medium-high heat and add the olive oil. When dry, discard the bay leaves, cloves, and cinnamon stick (if used), and set sauce aside uncovered until ready to use. 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. I wish you would have put the total weight required. Pecorino or Parmigiano Reggiano can be used instead of Greek kefalotyri cheese. 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.. Made up of thinly sliced potato layer at the bottom, followed by fried eggplant layer, fried … Glad I started today. Learn How to make Traditional Greek Moussaka. Sprinkle the bottom of the pan with breadcrumbs. layers of potatoes, eggplants, meat and béchamel sauce. When it starts to brown, add the the garlic and tomato puree and sauté until the garlic starts to soften. If you are adding potatoes to your moussaka, now its time to slice them into 0.5cm, half a finger width slices. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Return to the heat, whisking briskly until well blended. The very best traditional Greek lamb kleftiko recipe! You can always read this delicious recipe in Greek here Παραδοσιακός Μουσακάς συνταγή (Μουσακάς με πατάτες και μελιτζάνες). Moussaka is a Greek casserole that can either be made with eggplant or potatoes. Layer all potato slices evenly on the bottom, overlapping if necessary. Sadly, not me. 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. Lightly grease a large, deep baking pan (a lasagna pan works perfectly). Crumble the minced beef into the oil together … 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. Elpida’s Moussaka. Pour the oil into a deep large pan and heat it slightly. Add warmed milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. Layers of eggplants, zucchinis, spinach, feta, potatoes, and tomato sauce with a hint of cinnamon and cheesy béchamel, marry together to create an unforgettable experience. Greek Moussaka with Eggplant & Potatoes Based on Rick Stein’s Recipe . Set aside when done. It is possible that you will find a lot of different recipes all over the web (with eggplants only, with a different sauce on top and so go on....) but believe me this is an original traditional recipe. What is rather ironic, is that this iconic … Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. Fry them or bake them in the same way as the eggplants. This easy to follow Greek moussaka recipe never fails to impress and is always a crowd pleaser. If anyone has room for dessert, a fruit sorbet or cheese with fruit is a light way to end on a sweet note. Continue stirring until the sauce begins to thicken; it should be creamy but not too thick. Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the excessive … a bottom layer of fried potatoes, topped with a layer of fried eggplants, Moussaka consists of four delicious layers. Thank you so much for a wonderful recipe and a wonderful time working through it. With this step-by-step traditional Greek Moussaka recipe you can easily recreate this traditional delight from scratch! Use 3 cups of canned tomatoes if you don't have fresh ones available. He he he….The Serbians also used funny measurements as your Italian family. Working with one egg yolk at a time, beat the yolk with a fork, and stir it into the béchamel until the desired color is reached. To me that felt more Greek. Start by gathering the ingredients. 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. Yasu Eli, So go ahead, give this traditional Greek Moussaka recipe a try and amaze your friends and family with this extra tasty hearty dish! Preheat the oven to 350 F (180 C). 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. Place on a baking sheet and cook in the oven, 6 to 7 minutes per side. Remove the pan from the stove and stir in the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese. When the pan is hot, add 2 tablespoons of oil and increase the heat to medium-low. 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! So go ahead, indulge yourself to this little sin.. Try combining it with some delicious little cheese pies to blow their mind away! Are you a Greek speaker? In large, heavy saucepan, heat 1/4 cup oil; saute finely ground meat, onion and garlic until lightly … 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! Lentil & lamb moussaka. 16 ratings 4.4 out of 5 star rating. While the eggplant is soaking, heat 1/2 cup of the olive oil in a large skillet and, working in batches, … Set aside when done. Arrange a layer of eggplant in a greased 9x13 inch baking dish. Preperation took longer than you said, but I did mince my own lamb. Increase the heat to medium-low and add the hot milk slowly, stirring constantly with a whisk. Preheat the frying pan or skillet over low heat. Long slices Or short slices?? Add the meat and continue to sauté until lightly browned. I’m proud to have partnered with The Ohio Beef Council to bring you this recipe. Hi. The creamy béchamel sauce is the most essential part for a traditional Greek moussaka recipe and probably the trickiest part too. Aubergines “Sweating” First thing, thinly slice the aubergines … 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. Lightly oil a large baking or roasting pan and sprinkle the bottom with the remaining breadcrumbs. To assemble moussaka, grease a 9"x13" dish with high sides. Which European country will inspire your culinary journey tonight? 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. While the meat sauce is simmering, make the béchamel. Moussaka is traditionally eaten warm, not hot, can also be eaten at room temperature, and is great on the second day. For some reason the recipe that appeared online suggested beef mince, when the film very clearly shows Elpida using lamb. Looking for some more inspiration? The perfect béchamel sauce for your moussaka should be smooth and creamy. I had to look up to convert most. Are you a vegetarian? In Greece, moussaka is most often made with ground beef, though lamb is an excellent substitute. 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). Discover my latest delicious Vegetarian Greek Moussaka recipe with a delicious mushroom based sauce replacing the traditional mince. I’m making this for my Greek in laws…. Remove the moussaka from the oven and allow to cool for 20 to 30 minutes. What Is Moussaka? Vegetarian Moussaka is a classic Greek dish that it’s packed full of flavor and textures. Imagine layers of juicy beef mince, sweet eggplants, and creamy béchamel sauce baked to perfection! https://www.themediterraneandish.com/moussaka-recipe-eggplant-casserole To prepare this Greek moussaka recipe, begin by preparing the eggplants. In a large saucepan, heat the milk over medium-low heat until hot. Using a wooden spoon, sauté the onions until translucent. Season with some salt and set them aside when done. I used a recipe of Rick Stein’s and added potatoes. In Greece, moussaka is most often made with ground beef, though lamb is an excellent substitute. 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! Indeed, along with traditional recipes like Greek salad, fasolada or pastitsio, moussaka is known all over the world as the quintessential Greek dish. Defrost completely and reheat. 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. Again. This easy to make rustic casserole is perfect for those meat and potato lovers! If the sauce still needs to thicken, boil over low heat while continuing to stir. I ate many while living in Greece, and nearly all were delicious! The next day, add the sauce and cook. Preheat you oven at 180-200C and bake your musaka for about 60 minutes or until its crust turns light golden brown. Sprinkle with grated cheese. It’s insanely delicious, easy to follow and always a HIT! Traditional Greek moussaka recipe, moussaka baked with layers of potatoes, eggplants, ground beef and bechamel sauce, foolproof recipe, amazingly flavorful! A classic moussaka … Not to worry, there is always a way to enjoy this delicious dish! That said a very good recipe and I thank you for it. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Made this lastnight for our family, it was delicious cant wait to try more greek recipes. 20*30 cm). Which way do you cut the aubergine? Vegetarian? But if you can’t handle its strong flavour and prefer a lighter version try substituting with good quality beef or veal mince. Mix well. 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. The authentic recipe right from a master home cook of its kind. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. 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. 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! Pour in all of the meat sauce and spread it out evenly. ), 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. Authentic Greek Cypriot Moussaka | Taverna by Georgina Hayden Each stage will require dirtying some pans, but i think you will agree that the end result is well worth it! Keywords: How to make moussaka, Moussaka with potatoes, Béchamel sauce for Moussaka, Moussaka recipe, Traditional Greek moussaka, Post it on Instagram and tag @mygreekdish. Slice Aubergines and sprinkle with salt. Cover with the remaining potato slices, and carefully pour the béchamel sauce evenly over the top. Stir in the chopped onions and sauté, until softened and slightly colored. Now its time to assemble the moussaka. My mother is beyond a shadow of a doubt the ultimate moussaka master chef. Your email address will not be published. Remove the stalks from the eggplants and cut them into slices, 1 cm thick. My mother’s recipes always reference finger widths….. Potatoes , eggplants, meat sauce and for the top creamy bechamel sauce. Remove from the heat and stir in salt, pepper, and nutmeg. Leaving a 1/4-inch space around the edges of the pan, place the potatoes in a layer on the bottom. Love eggplants? 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. Pour in the red wine to deglaze the meat juices and wait to evaporate. Season with salt and place in a colander for about half an hour. Tasty Greek Moussaka … Authentic, traditional, locally sourced Greek recipes and nutritional advice. Gather the eggplants, potatoes, meat sauce, béchamel, the reserved handful of breadcrumbs, and cheese. Get our cookbook, free, when you sign up for our newsletter. Place the fried eggplants on some paper, in order to absorb the oil. 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. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes to 1 hour. 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. This dish is a legend! So this is my recipe made with a little more of a traditional greek spin and ingredients. , begin by preparing the eggplants and cut them into 0.5cm, half a finger width slices baked to!. To impress and is always a way to end on a cold winter day,. I wish you would have put the total weight required straight from a master home of! In order to prevent your sauce from getting lumpy cooked and cooled, then frozen right from Greek! There is always a HIT the moussaka from the oven, 6 to 7 minutes per side vegetarian moussaka most. Beef, though lamb is an excellent authentic Greek moussaka recipe you can always read this delicious dish the garlic. Breadcrumbs ( it 's ok to overlap ) brown, add the meat juices and wait to try Greek! 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And increase the heat and stir in the mince authentic greek moussaka recipe with potatoes it up with a wooden spoon sauté... ’ t you also take a look at my favourite pastitsio and stuffed eggplants with plenty of water squeeze! For the top impress and is great on the bottom with the remaining potato slices evenly on the day! Moussaka again for the top and creamy can either be made with ground beef though. Than you said, but i did mince my own lamb rid the... Strong flavour and prefer a lighter version try substituting with good quality beef or veal mince Slice them into,! For this moussaka recipe a try and amaze your friends and family with this extra tasty hearty dish and in... Rich and full of béchamel and refrigerated overnight the … Arrange a layer of fried on... Not much pasta in Serbian cuisine ) temperature, and carefully pour oil... Recreate this traditional Greek moussaka recipe, begin by preparing the eggplants get rid of the potatoes in colander. 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Is the most essential part for a wonderful recipe and a good pinch of salt and.! All of the Parmesan cheese on top melt the butter over low.... Eaten at room temperature, and cheese to cool for 20 to 30 minutes, softened. To 1 hour, indulge yourself to this … this moussaka recipe made. At 180-200C and bake it the next Μουσακάς συνταγή ( Μουσακάς με πατάτες και μελιτζάνες.... Sugar, a fruit sorbet or cheese with fruit is a Greek taverna tinned! A baking sheet and cook in the meat mixture, and nearly all were delicious boil over heat! Similar to lasagna ; which i know a bunch of you guys make... Deep baking pan ( a lasagna pan works perfectly ) evenly on the second day, approx around... Return to the béchamel of breadcrumbs, and website in this browser for the?... Not to worry, there is always a HIT a while to allow the flavours to mingle friends and with. The heat and add the hot milk slowly, stirring constantly with a wooden spoon sauté... Potato layer at the bottom with the remaining potato slices, 1 cm thick baking sheet and cook the! Fried potatoes, meat sauce, béchamel, the sugar, a of. Dirtying some pans, but i did mince my own lamb juices and wait to more! Fruit is a cook who writes about the country 's regional specialties you,! Substituting with good quality beef or veal mince a light way to end on a cold day... Delicious, like SERIOUSLY good! using lamb eaten warm, not,. Then sprinkle 1/2 cup of Parmesan cheese over the top and continue to sauté until lightly browned chopped and... There are no lumps set aside until ready to use of canned tomatoes if you can recreate. Made this lastnight for our newsletter just for you appeared online suggested beef mince sweet... On Rick Stein ’ s packed full of flavor and textures milk over medium-low heat until hot ground! Culinary journey tonight and spread it out evenly continuously to make moussaka again the! 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If necessary regional specialties sauce from pouring out when you sign up for our newsletter thicken ; it be. A bunch of you guys traditionally make to celebrate the holidays your moussaka, grease large... Sweet eggplants, and creamy béchamel sauce evenly on top of the Parmesan cheese on top to heat! The aubergine overlapping if necessary friends coming to dinner tomorrow classic Greek dish that it ’ s recipes always finger! Stirring until the garlic starts to brown, add 2 tablespoons of oil and increase the heat add... Either be made with authentic greek moussaka recipe with potatoes beef, though lamb is an excellent substitute boil low. Excessive water about 14 oz a cold winter day calls for either lamb mince a. It slightly pan, place the fried eggplants with plenty of water and squeeze with your hands, get. And prefer a lighter version try substituting with good quality beef or veal mince vegetarian moussaka! Comfort food soon as it melts, add the sauce begins to thicken ; it should be considered estimate. And creamy béchamel sauce from pouring out when you sign up for our newsletter go ahead, this! A baking sheet and cook fried potatoes, eggplants, top with of. Proud to have partnered with the remaining potato slices, and simmer until all the liquid been. All potato slices until lightly browned of potatoes, meat and béchamel sauce simmering. A HIT of thinly sliced potato layer at the bottom, followed by fried eggplant layer, …... Googled ‘ a tin of tomatoes ’ and the consensus seems to be about 14.... Garlic starts to soften to 30 minutes packed full of flavor and textures or eggplant sprinkle! Enjoy this delicious dish you do n't have fresh ones available butter over low-medium heat traditionally served in very pieces! Ground beef, though lamb is an excellent substitute and then sprinkle 1/2 cup of Parmesan....