Greek Moussaka. Coat a large skillet with oil and heat over medium flame. Fry the eggplant in a single layer, turning once, until brown on both sides- you will need to do this in batches, adding more oil, as. 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!
It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce. Place a deep pan over high heat. Add the sunflower oil and let it get hot.
Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, greek moussaka. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Coat a large skillet with oil and heat over medium flame. Fry the eggplant in a single layer, turning once, until brown on both sides- you will need to do this in batches, adding more oil, as. 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!
Greek Moussaka is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Greek Moussaka is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have greek moussaka using 30 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make Greek Moussaka:
- {Prepare of Eggplant:.
- {Prepare of lbs. eggplant, peeled, cut length wise into 1/2" slices.
- {Take of olive oil.
- {Take of Beef.
- {Get of extra-virgin olive oil.
- {Get of lbs. ground beef (or lamb).
- {Make ready of ground cinnamon.
- {Make ready of ground ginger.
- {Make ready of ground allspice.
- {Prepare of Kosher salt and freshly ground black pepper.
- {Take of large yellow onion, roughly chopped.
- {Make ready of garlic, finely chopped.
- {Prepare of tomato paste.
- {Get of red wine.
- {Get of can) chopped tomatoes, drained.
- {Take of fresh mint, chopped.
- {Prepare of Potatoes.
- {Take of lbs. potatoes, peeled, cut crosswise into 1/2” slices.
- {Get of vegetable oil.
- {Take of Béchamel Sauce:.
- {Make ready of unsalted butter.
- {Make ready of flour.
- {Prepare of milk (warm).
- {Get of freshly grated nutmeg.
- {Get of egg yolks.
- {Prepare of grated Romano cheese.
- {Get of lemon, zested.
- {Get of grated Parmesan cheese, divided.
- {Take of bread crumbs.
- {Make ready of flat leaf parsley for garnish.
Peel the potatoes and slice them into thin rounds. When a tourist thinks of Greek cuisine, despite its vast richness, there are usually certain stereotypical dishes that come to mind: Greek salad, souvlaki, creamy tzatziki and, perhaps above all, moussaka, a hearty baked dish with layers of eggplant and meat sauce, all topped with a creamy, cheesy béchamel sauce. Although moussaka is a dish most associated with Greece, it is in fact well known in many other countries in the Middle East, each having its own version of this hearty and filling casserole. Moussaka really originated in the Balkans and the Middle East although the most famous version is now undeniably the Greek version.
Steps to make Greek Moussaka:
- Season the eggplant slices on both sides with salt. Cover with a paper towel to soak up the moisture. Set aside for about 20 minutes..
- Heat a large sauce pan over medium-high heat with a small amount of olive oil. Add the beef and the spices and begin browning the meat. Break up the meat as you cook, about 5-6 minutes. Transfer to a large strainer and drain off the liquid..
- Return the pan to the heat and add a bit more olive oil and then add the onions and cook until soft, about 3-4 minutes. Add the garlic and cook for 1 more minute. Add the tomato paste, mix this around, and cook for 1 minute..
- Add the wine to the pan, along with the tomatoes. Bring this to a slight boil and reduce the heat to low-medium..
- Fold the meat in and cook this stirring occasionally until this thickens a bit, about 20 minutes. Stir in the mint and season with salt and pepper and remove from the heat..
- Heat some oil in a large skillet (cast iron is good) over medium heat. Working in batches, add the potato slices and fry until tender and lightly golden brown on both sides, about 5 minutes per side. Add oil if necessary. Transfer to a 9×12 baking dish or casserole dish..
- Place the eggplant slices in the same skillet (with olive oil) on medium-low heat. Sauté them lightly on both sides, about 3-4 minutes per side. Add oil to prevent sticking or drying out. Transfer to the baking dish..
- For the Béchamel: Melt the butter in a medium saucepan over medium heat. Add the flour and whisk constantly, until smooth, about 2 minutes. Add the warm milk gradually while stirring lightly..
- Continue to heat this and whisk slowly until thickened. This will take several minutes. Season this with salt, pepper, and nutmeg. Remove from the heat and let the sauce cool for a few minutes..
- In a small bowl, whisk the egg yolks, and then add the grated Romano cheese and lemon zest and mix..
- Fold this into the sauce pan and lightly whisk until smooth. Keep the sauce pan warm over very low heat..
- Preheat the oven to 375 degrees F..
- Layer the potatoes evenly on the bottom of a large baking pan (or casserole dish). Spoon a third of the meat sauce on top and sprinkle this with a light layer of Parmesan cheese..
- Next layer the eggplant slices evenly on top and cover with the remaining meat sauce and a light sprinkling of cheese..
- Pour the béchamel sauce over the top and spread evenly with a large spoon. Sprinkle the remaining cheese on top and add a light dusting of bread crumbs..
- Place the dish on a baking sheet (drippings), and bake at 375˚until browned and bubbly, about 45 minutes..
- Remove from oven and let cool completely. This process will allow the pan ingredients to congeal. [Sliced portions will stay intact and not slide when serving].
- When ready to serve, reheat oven at 350˚ and warm the entire pan for 20-25 minutes. Use a spatula to make cuts for individual servings. Top each slice serving with a sprig of parsley..
It is a regional dish prepared and enjoyed in Turkey, Bosnia, Bulgaria, Macedonia, Serbia and Romania. 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 takes time to assemble – but it's well worth the effort! This is serious comfort food – a low carb one at that! Moussaka is made off a bottom layer of fried potatoes, topped with a layer of fried eggplants, then a layer of spiced ground beef and tomato sauce, and a layer of bechamel cream.
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