Moussaka. Moussaka is to the Greek what Lasagna is to Italians. I have visions of Greek Mamas having heated debates about what makes a great moussaka, arguing over earth shattering things like Top moussaka recipe! Comes with a step-by-step photo guide.
To prepare a traditional Greek Moussaka recipe, luscious layers of juicy beef mince (or lamb) are cooked in a tomato based sauce, layered with.
This moussaka provides a wonderful meal for a family occasion and is made with the traditional lamb mince.
An authentic, delicious recipe for Eggplant Moussaka- perfect for entertaining or serving at a special gathering.
You can cook Moussaka using 19 ingredients and 7 steps. Here is how you cook that.
Ingredients of Moussaka
- Prepare 1 kg of eggplants.
- It's 1 kg of potatoes.
- It's 125 g of kefalotyri cheese, grated (you can substitute it with Pecorino Romano or Parmezan).
- You need of salt, pepper, sugar.
- It's 1/2 bunch of parsley, finely chopped.
- You need of Meat filling.
- You need 1 kg of ground beef.
- Prepare 350 g of chopped peeled tomatoes.
- You need 1-2 tbsp of tomato paste.
- Prepare 125 ml of white wine (retsina if available).
- You need 2 of onions, finely chopped.
- It's 75 ml of olive oil.
- Prepare 1 of beef stock cube.
- Prepare 4 of egg whites.
- Prepare 1 pinch of each cayenne pepper, black pepper, salt.
- Prepare 2-4 cloves of garlic.
- It's of herbs1 tbsp parsley, 1 tbsp mint, all chopped finely.
- It's of spices2 pinches oregano, 1 pinch each of ground cloves, ground cinnamon, ground coriander, and 1/2 of a bay leaf..
- You need 4 cups of bechamel sauce (with the 4 egg yolks).
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. Moussaka is a recipe that is widely spread in the Mediterranean and almost everyone has his own recipe Moussaka is a recipe that requires many steps.
Moussaka instructions
- 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..
- 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..
- 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..
- Then add the tomatoes, tomato paste, garlic, herbs, and the salt. Allow to simmer until the sauce has thickened..
- Remove from the heat and allow to cool a little. Stir in the egg whites..
- Prepare the bechamel sauce. Take care to only add the egg yolks once the sauce has cooled a little..
- 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..
It is an easy one none of the steps is really. Borrowed from Greek μουσακάς (mousakás), from Turkish musakka, from Arabic مُسَقَّعَة (musaqqaʿa, "chilled"). moussaka (countable and uncountable, plural moussakas). A dish consisting of layers of minced lamb or beef, sliced aubergine (eggplant) or potatoes, tomatoes and béchamel sauce. Moussaka definition is - a Middle Eastern dish of ground meat (such as lamb or beef) and sliced eggplant often topped with a seasoned sauce. I'd like for Tokyo to embrace Greek food already, but maybe I just.