GREEK MOUSSAKA RECIPE
GREEK MOUSSAKA RECIPE
Music: Koycegiz yollari - Turkish folk song
Arrangement and piano: Elvan A. ULUCINAR
In this episode, I'd like to share with you my version of Greek Moussaka. It takes some time to prepare, but absolutely a very delicious dish. You need to prepare a meat sauce, fried or baked veggies and bechamel. Traditionally, bechamel sauce is being placed on top as a thick layer, but I like to divide it in between the other layers. If desired, you can use all of the bechamel sauce on top, and sprinkle some grated cheese in between layers.
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INGREDIENTS
Veggies:
2 potatoes (300 gr.)
3 eggplants (700 gr.)
Meat sauce:
Ground meat (200 gr.)
4 tomatoes (500 gr.)
2 small onions (160 gr.)
Green peppers (30 gr.)
1 small carrot
1 tsp tomato paste
1/2 cup chopped fresh parsley
1-2 garlic cloves
1/2 tsp ground cinnamon
Sweet paprika
Salt & pepper
Butter, olive oil
Bechamel:
2 tbsp butter
2 tbsp flour
2 cups cold milk
A pinch of nutmeg (if you have on hand)
1 egg yolk
Salt & pepper
And 1 cup grated cheese (100 gr.)
DIRECTIONS
Cut off the stem of the eggplants, then peel the skin lengthwise, giving a stripped effect.
Cut into about 1 cm. (1/2 inch) thick slices.
Fill a bowl with water, add 1 tsp salt, mix.
Transfer eggplants into salty water, place a plate on top and set aside for 25-30 minutes.
Peel the potatoes, cut into about 1/2 cm. thick slices.
Transfer potatoes to a bowl filled with water, set aside until needed.
Peel the onions, cut into cubes.
Cut off stem of the peppers, then cut into cubes.
Peel then grate the carrot.
Peel the tomatoes, chop finely.
In a large pan, heat 1 tbsp butter and 1 tbsp olive oil, over medium low heat.
Grease a baking dish using this butter&olive oil mix, set aside the dish until needed.
I use a 28X18 cm (11x7 inches), deep pyrex baking dish.
Add the onion, pepper and carrot into the pan, sprinkle a pinch of salt&pepper.
Sautee for about 4-5 minutes, or until tender, stirring occasionally.
Add ground meat and cook until browned for 5-6 minutes, breaking up with the back of a spoon.
Add coarsely chopped garlic cloves.
Sprinkle a good pinch of sweet paprika.
Add tomato paste, and cook for 1 minute, stirring constantly.
Add chopped tomatoes, and 1 cup hot water.
Sprinkle 1 levelled tsp or to taste salt, a pinch of black pepper, and 1/2 tsp cinnamon, mix.
Cover and cook for 30 minutes, over the lowest possible setting.
Preheat oven to 180C (356F), I roast the veggies, but you can also deep fry them, if desired.
Line a large baking sheet with parchment paper and drizzle with some olive oil.
Drain the eggplants, pat dry with a clean kitchen towel and place them in the sheet.
Repeat the same with potatoes, drain them, pat dry and place in the baking sheet.
Drizzle with some olive oil on top, spread using a brush.
Roast for 20 minutes.
When the time is up, check the meat sauce.
Cook uncovered for a few minutes over medium high heat, until most of the liquid has been evaporated, stirring constantly.
Turn off the heat, add parsley and mix, let cool.
After 20 minutes, remove baking sheet from the oven, turn veggies and keep roasting for another 20 minutes.
Bechamel sauce: melt 2 tbsp butter in a saucepan, over medium low heat.
Add 2 tbsp flour and cook for 1-2 minutes, stirring constantly.
Gradually add 2 cups cold milk and keep stirring.
At first, continue adding more milk, as the sauce gets thicker.
Then add the remaining milk, beat with a wire whisk and bring to a simmer.
Use a spoon to scrape the pan, then keep stirring with wire whisk so there are no lumps.
Add lightly beaten egg yolk, beat.
Add a pinch of black pepper and a good pinch of salt.
If you have on hand, add a tiny pinch of nutmeg.
Turn off the heat, add 1/2 cup cheese into the bechamel, reserving 1/2 cup.
Turn off the heat, and mix until cheese melts.
Spread 1-2 tbsp bechamel at the bottom of the baking dish.
You can skip this step and use all of the bechamel on top only.
Transfer roasted (or fried) potatoes into the dish evenly.
Sprinkle a pinch of salt and pepper.
Then add 2-3 tbsp bechamel on top and spread.
Arrange eggplants on top, sprinkle a pinch of granulated sugar, salt and pepper.
Spread 2-3 tbsp bechamel on top.
Then arrange meat sauce and spread evenly.
Pour the remaining bechamel sauce, (or all of the bechamel) on top, spread very gently.
Sprinkle the reserved 1/2 cup cheese.
Bake for 30 minutes at 180C, then broil for about 5 minutes.
Let cool for 1 hour, over a wire rack.
Loosen the edges with a spatula, slice into squares using a sharp knife, transfer to a serving plate and enjoy.
Christina's Vegetarian Greek Moussaka Recipe
Presenting KO Signature Recipe – Christina’s Vegetarian Moussaka. This recipe is truly a labour of love – in two ways – it’s a recipe requiring lengthy preparation and a recipe that signifies the love and admiration shared between two friends – Christina and Jacqui.
Greeks are known for showing their love and appreciation of family and friends, by preparing and sharing their food – and Christina is a shining example of this. In this instance, she has modified her own moussaka recipe (traditionally made with meat sauce) into a vegetarian one, so that she can make it and share it with her close friend Jacqui and Jacqui’s husband, Shimon – both vegetarians.
This moussaka is rich in flavour and texture and is truly satiating and comforting – it’s an absolute feast in a slice – and the ultimate expression of love.
Show your love for your friends and family by making this sensational moussaka and sharing it with them today!
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MOUSSAKA RECIPE | How to Make Greek Moussaka | Lamb and Eggplant Moussaka
Moussaka is a scrumptious signature Greek dish that brings the flavours and traditions of the Mediterranean to your plate. With crispy strips of eggplant mixed with layers of soft, rosemary infused potato, smothered with rich lamb sauce and creamy béchamel, this moussaka will make your tastebuds crave for more with every mouthful.
With different variations of this dish being prepared around the world, my good friends (and twins!) Helena and Vicki taught me how to make this moussaka dish, just like their YAYA (their Nonna!) – and it tastes just like an old family recipe should – DIVINE!
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MOUSSAKA RECIPE
Ingredients for Moussaka:
Extra virgin olive oil
1 x finely diced brown onion
Potatoes
450g lamb mince
Dried oregano
Cinnamon
Fresh parsley
Salt and Pepper
Italian tomato sauce (700ml)
2 x large eggplants
Ingredients for the Béchamel Sauce:
50g butter
5 tablespoons plain flour
Salt & Pepper
Four cups milk
150g grated parmesan cheese
2 x egg yolks
METHOD:
1. To make moussaka, heat up a deep frying pan and add a generous amount of extra virgin olive oil.
2. Then, add finely diced brown onion and stir well using a wooden spoon letting it sauté.
3. Mix through the lamb mince, with cinnamon, dried oregano and a sprinkle of salt and pepper.
4. Break down the mince, mixing through all of the ingredients so they infuse the meat and it cooks through for the moussaka really well.
5. Leave the sauce to simmer for up to 30 minutes.
6. While the sauce for the moussaka is simmering, slice the eggplant into circular strips, making each one around 1cm thick.
7. Lightly grease a pan with oil, and grill the eggplants until they begin to change colour and soften.
8. Thinly slice the potatoes and then boil them until they soften and leave them to the side to infuse with a few sprigs of rosemary.
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