Season with some salt and set them 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. With this step-by-step traditional Greek Moussaka recipe you can easily recreate this traditional delight from scratch! Gather the eggplants, potatoes, meat sauce, béchamel, the reserved handful of breadcrumbs, and cheese. As soon as it melts, add the flour and stir with a wooden spoon until there are no lumps. Love eggplants? Remove from the heat and stir in salt, pepper, and nutmeg. This dish is so rich and full of flavor. Do you think I could prepare it one day and bake it the next? Moussaka is traditionally eaten warm, not hot, can also be eaten at room temperature, and is great on the second day. Set aside when done. https://greekcitytimes.com/2019/06/22/traditional-homemade-moussaka-recipe Add the meat and continue to sauté until lightly browned. Not to worry, there is always a way to enjoy this delicious dish! Why don’t you also take a look at my favourite pastitsio and stuffed eggplants with mince (papoutsakia) recipes! 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. In a large frying pan, sauté the potato slices until lightly browned. Sprinkle with grated cheese. Heat a large pan to medium-high heat and add the olive oil. Remove the pan from the stove and stir in the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese. 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! You can always read this delicious recipe in Greek here Παραδοσιακός Μουσακάς συνταγή (Μουσακάς με πατάτες και μελιτζάνες). My veggie moussaka recipe was made just for you! Imagine layers of juicy beef mince, sweet eggplants, and creamy béchamel sauce baked to perfection! Pour the oil into a deep large pan and heat it slightly. 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. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. 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. Your email address will not be published. Which European country will inspire your culinary journey tonight? The creamy béchamel sauce is the most essential part for a traditional Greek moussaka recipe and probably the trickiest part too. Your email address will not be published. Previously tried making moussaka several times, this recipe is the closest I got to a real Greek experience. 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. Remove the moussaka from the oven and allow to cool for 20 to 30 minutes. Made up of thinly sliced potato layer at the bottom, followed by fried eggplant layer, fried … 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. Its consistency should resemble a thick cream. Butter the bottom and sides of the pan and layer the potatoes first (if you’re using them), then half the eggplants. 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.. Use a large pan to melt some butter over low-medium heat. Are you a vegetarian? In a large saucepan, heat the milk over medium-low heat until hot. The traditional Greek moussaka recipe calls for either lamb mince or a mix of lamb and beef. Moussaka is a Greek casserole that can either be made with eggplant or potatoes. Made this lastnight for our family, it was delicious cant wait to try more greek recipes. This will prevent the béchamel sauce from pouring out when you’re cutting your pieces. Fry them or bake them in the same way as the eggplants. I had to look up to convert most. Indeed, along with traditional recipes like Greek salad, fasolada or pastitsio, moussaka is known all over the world as the quintessential Greek dish. I’ve been wanting to make moussaka again for the longest time and never got around to it until today. If anyone has room for dessert, a fruit sorbet or cheese with fruit is a light way to end on a sweet note. The very best traditional Greek lamb kleftiko recipe! In Greece, moussaka is most often made with ground beef, though lamb is an excellent substitute. My mother’s recipes always reference finger widths….. Preheat the oven to 350 F (180 C). Layer all potato slices evenly on the bottom, overlapping if necessary. Extremely tasty and actually looks like it came straight from a Greek taverna. Using a wooden spoon, sauté the onions until translucent. Arrange a layer of eggplant in a greased 9x13 inch baking dish. 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. 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. I googled ‘a tin of tomatoes’ and the consensus seems to be about 14 oz. 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! Spread the meat sauce evenly on top of the potatoes. Use 3 cups of canned tomatoes if you don't have fresh ones available. When it starts to brown, add the the garlic and tomato puree and sauté until the garlic starts to soften. (Lol). https://www.themediterraneandish.com/moussaka-recipe-eggplant-casserole Stir in the chopped onions and sauté, until softened and slightly colored. 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. My mother is beyond a shadow of a doubt the ultimate moussaka master chef. So go ahead, indulge yourself to this little sin.. A resident of Greece, Nancy Gaifyllia is a cook who writes about the country's regional specialties. 7 / 17 Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Elpida’s Moussaka. Thanks. Long slices Or short slices?? 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! To prevent the final dish from having too much moisture, this step is crucial. Remove from the heat and set aside until ready to use. Yasu Eli, 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. Start by gathering the ingredients. Set aside when done. It’s insanely delicious, easy to follow and always a HIT! So go ahead, give this traditional Greek Moussaka recipe a try and amaze your friends and family with this extra tasty hearty dish! That said a very good recipe and I thank you for it. Pour in the red wine to deglaze the meat juices and wait to evaporate. Preheat oven to 350F/176C. Potatoes , eggplants, meat sauce and for the top creamy bechamel sauce. Tuck in to this hearty dish on a cold winter day. Learn How to make Traditional Greek Moussaka. Return to the heat, whisking briskly until well blended. 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. Prepare the béchamel sauce for the moussaka. While the eggplant is soaking, heat 1/2 cup of the olive oil in a large skillet and, working in batches, … Sprinkle the cheese over the top and continue to cook for another 15 to 30 minutes, until golden brown. They are quite close together geographically (culinary too, but not much pasta in Serbian cuisine). Thank you so much for a wonderful recipe and a wonderful time working through it. Switch from beef to ground lamb if you prefer. Pour in all of the meat sauce and spread it out evenly. Aubergines “Sweating” First thing, thinly slice the aubergines … Lentil & lamb moussaka. This easy to make rustic casserole is perfect for those meat and potato lovers! Defrost completely and reheat. Greek Moussaka with Eggplant & Potatoes Based on Rick Stein’s Recipe . To assemble moussaka, grease a 9"x13" dish with high sides. Whisk quickly, in order to prevent the eggs from turning an omelette! A classic moussaka … Looking for some more inspiration? Place a layer of potato slices on the breadcrumbs (it's ok to overlap). I ate many while living in Greece, and nearly all were delicious! Hi. 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. The next day, add the sauce and cook. The authentic recipe right from a master home cook of its kind. While the meat sauce is simmering, make the béchamel. Preperation took longer than you said, but I did mince my own lamb. In large, heavy saucepan, heat 1/4 cup oil; saute finely ground meat, onion and garlic until lightly … Mix well. Preheat the frying pan or skillet over low heat. Season with salt and place in a colander for about half an hour. To achieve the perfect texture for your béchamel sauce, add the milk (preferably lukewarm) a little bit at a time whilst constantly stirring. Tasty Greek Moussaka … Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the excessive … Moussaka is one of the most well known and traditional Greek recipes with as many versions as there are Greek yia-yias (grandmas!). Moussaka is the ultimate Greek comfort food, baked with layers of ground meat, potatoes or eggplant and a creamy bechamel sauce. I wish you would have put the total weight required. Each stage will require dirtying some pans, but i think you will agree that the end result is well worth it! 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. Vegetarian? layers of potatoes, eggplants, meat and béchamel sauce. Eggplant comes in various sizes. If there is still liquid in the pan, continue to simmer uncovered, stirring to prevent sticking, until the mixture is as dry as possible. To me that felt more Greek. Prepare the meat sauce for the moussaka. 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. I used a recipe of Rick Stein’s and added potatoes. I’m making this for my Greek in laws…. Keywords: How to make moussaka, Moussaka with potatoes, Béchamel sauce for Moussaka, Moussaka recipe, Traditional Greek moussaka, Post it on Instagram and tag @mygreekdish. Which way do you cut the aubergine? 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. What Is Moussaka? Moussaka is traditionally served in very large pieces and it is a heavy dish. Take one spoon full of béchamel and stir it in the meat sauce. (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). This easy to follow Greek moussaka recipe never fails to impress and is always a crowd pleaser. Discover my latest delicious Vegetarian Greek Moussaka recipe with a delicious mushroom based sauce replacing the traditional mince. Lightly grease a large, deep baking pan (a lasagna pan works perfectly).