Moussaka

How to Cook Recipes Moussaka using 19 ingredients and 7 steps

Moussaka - Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce. Moussaka is to the Greek what Lasagna is to Italians. A rich tomato meat sauce layered with eggplant instead of pasta sheets, and topped with a thick layer of béchamel sauce, this traditional Greek recipe. Learn How to make Traditional Greek Moussaka.

Greek Moussaka recipe - A delicious taste of Greece.

To prepare a traditional Greek Moussaka recipe, luscious layers of juicy beef mince (or lamb) are cooked in a tomato based sauce, layered with.

You can have Moussaka using 19 ingredients and 7 steps. Here is how you achieve that.

Ingredients cook Moussaka

1. It's 1 kg eggplants.
2. It's 1 kg potatoes.
3. It's 125 g kefalotyri cheese, grated (you can substitute it with Pecorino Romano or Parmezan).
4. Prepare salt, pepper, sugar.
5. Prepare 1/2 bunch parsley, finely chopped.
6. You need Meat filling.
7. You need 1 kg ground beef.
8. It's 350 g chopped peeled tomatoes.
9. It's 1-2 tbsp tomato paste.
10. Prepare 125 ml white wine (retsina if available).
11. It's 2 onions, finely chopped.
12. It's 75 ml olive oil.
13. You need 1 beef stock cube.
14. You need 4 egg whites.
15. You need 1 pinch each cayenne pepper, black pepper, salt.
16. It's 2-4 cloves garlic.
17. It's herbs1 tbsp parsley, 1 tbsp mint, all chopped finely.
18. It's spices2 pinches oregano, 1 pinch each of ground cloves, ground cinnamon, ground coriander, and 1/2 of a bay leaf..
19. Prepare 4 cups bechamel sauce (with the 4 egg yolks).

Moussaka instructions

1. Slice the eggplants into long slices, approximately 1 cm thick.  Salt them, and let them stand for 30 minutes.  Wash the salt off, strain them and pat them very dry with kitchen paper..
2. Slice the potatoes into 1 cm thick slices and fry them as well as the eggplants, in plenty of hot oil.  Let them strain on absorbent paper..
3. Prepare the meat filling.  In a saucepan, bring the oil to heat and lightly sauté the onion and the ground beef, until the ground beef is no longer pink.  Add the wine and the stock cube.  Add the spices, a little water and let the meat simmer for 45 minutes..
4. Then add the tomatoes, tomato paste, garlic, herbs, and the salt.  Allow to simmer until the sauce has thickened..
5. Remove from the heat and allow to cool a little.  Stir in the egg whites..
6. Prepare  the bechamel sauce.  Take care to only add the egg yolks once the sauce has cooled a little..
7. In an ovenproof dish, layer first the potato slices, season with salt and pepper, sprinkle with half the chopped parsley, a little sugar, and 1/3 of the grated cheese. Next layer the meat filling, and finish off with a layer of the eggplant slices, which we season as the potatoes.  Spread the bechamel sauce over, sprinkle with the remaining grated cheese, and bake at 180 degrees for approximately 1 hour..

Moussaka - This moussaka provides a wonderful meal for a family occasion and is made with the traditional lamb mince. This moussaka is mostly authentic with a couple of twists for added flavor. Many very traditional versions of moussaka use a layer of potatoes. Most modern versions do not which is a shame. This Mighty Moussaka is packed with layers and layers of eggplant, zucchini, potatoes, meat and, of course, a creamy bechamel sauce. This was delicious but definitely takes a while (as I think any moussaka recipe does). An authentic, delicious recipe for Eggplant Moussaka- perfect for entertaining or serving at a special gathering. Thank you and good luck