Recipe video above. A traditional recipe for an iconic Greek dish from a wonderful cookbook called The Food And Cooking Of Greece by Sara Nassopoulos. Layers of soft eggplant, rich beef or lamb filling lightly spiced with oregano and cinnamon, topped with a thick layer of bechamel sauce. It looks like a lot of steps but the recipe has a nice flow to it - I've popped prompts in the steps. 🙂
A delicious and flavourful dish. - by Rebecca Lyall
Moussaka is a layered one of a kind baked dish full of flavor. Saucy, creamy with deep-fried potatoes and eggplants. A must try!
Recipe video above. A traditional recipe for an iconic Greek dish from a wonderful cookbook called The Food And Cooking Of Greece by Sara Nassopoulos. Layers of soft eggplant, rich beef or lamb filling lightly spiced with oregano and cinnamon, topped with a thick layer of bechamel sauce. It looks like a lot of steps but the recipe has a nice flow to it - I've popped prompts in the steps. 🙂
Greek moussaka is a dish that primarily consists of potato and/or eggplant combined with minced beef.
Moussaka is a Greek eggplant casserole filled with layers of eggplant and a warmly spiced meat sauce, all covered in a rich béchamel sauce. Yield: 1 (9x13) baking dish
A classic dish of aubergine and minced meat from the Turkish home kitchen.
This classically Greek eggplant dish gets a seafood refresh. Food Safari Water
This really easy vegetarian moussaka is the comfort food you need in your life. It's gluten-free and packed with satisfying lentils. Each serving provides 347 kcal, 17g protein, 45g carbohydrates (of which 11g sugars), 9g fat (of which 5g saturates), 9g fibre and 1.1g salt.
Recipe video above. A traditional recipe for an iconic Greek dish from a wonderful cookbook called The Food And Cooking Of Greece by Sara Nassopoulos. Layers of soft eggplant, rich beef or lamb filling lightly spiced with oregano and cinnamon, topped with a thick layer of bechamel sauce. It looks like a lot of steps but the recipe has a nice flow to it - I've popped prompts in the steps. 🙂
Moussaka - Auflauf mit Kartoffeln, Auberginen und Tomaten
Delicious and Easy Vegan Moussaka. The perfect healthy family friendly comforting dinner using simple ingredients.
An all time classic, appears on nearly every Greek taverna menu and certainly in every home. Eggplant is now in season, it's Moussaka time.
Moussaka is one of my favourite dishes in the entire universe. If you come around here much, you may roll your eyes at that. I admit I show a lot of enthusiasm for many foods. I love a lot of foods. But there are very few I would commit to calling a favourite. Moussaka merits "favourite" status. Here's why. Moussaka is hard core comfort food. Ground meat, rich tomato sauce, potatoes and creamy white sauce. Piping hot, and browned with crispy edges. It's your mom's shepherd's pie meets your mom's lasagna. That is a lot of comfort in one dish. Also, it intriguing. There is lamb. There's cinnamon. There is nutmeg. There is roasted eggplant, and nutty kefalotyri (or parmesan) cheese. It's familiar, but it's got interest. Comfort food, elevated. I have a pearl of wisdom to share with you. Salt your eggplant. I know it is an extra step, but this is exactly the step that turns "I hate eggplant" people into "I want my wedding cake made of eggplant" people. Too far? Okay, maybe. Salting the sliced eggplant and letting it stand serves to draw out the moisture, so that it will brown properly and have crispy edges with a gorgeous silken interior when cooked. Failure to perform this step will result in pale eggplant sponges that slurp up oil and are oily, soggy and slimy in a finished dish. I think that's a pretty compelling argument for the extra step. I used a combination of eggplant and zucchini in my moussaka. Partially because, yes, they are a natural pair, and partly because I got a MONSTER zucchini at the farmers market for only TWO bucks! It is more than 2 feet tall. That means it was less than a buck a foot! Unfortunately, it's skin is about 1/2 inch think and tough as nails, and I could only actually cut through the top 1/4. Ah well. It made an awesome pretend guitar. Feel free to use all eggplant and skip the zucchini if you prefer. MoussakaServes 6 to 8. 2 large or 4 small potatoes 2 medium eggplantssalt1 large zucchini (or the top 1/4 of a guitar-sized monster zucchini, if you can find one)2 tbsp olive oilFor Meat Sauce2 tbsp olive oil1 cup diced onion (from 1 medium, or 1/2 large onion)3 cloves garlic, minced1 lb ground lamb2 tbsp tomato paste2 bay leaves2 cinnamon sticks (or 1/2 tsp ground cinnamon)1/8 tsp ground cloves2 cups diced tomatoes1/4 cup red wine (or 1 tbsp red wine vinegar)salt, to taste For white sauce1/4 cup butter1/4 cup flour2 cups milk2/3 cup grated kefalotyri or parmesan cheesepinch nutmegsalt, to taste 1. Peel and boil the potatoes until just tender. When cool enough to handle, slice into 1/4 inch rounds. Set aside. 2. While potatoes are boiling, slice the eggplants crosswise into 1/2 inch rounds and spread on a baking sheet lined with paper towels. Sprinkle generously with salt on both sides, then top with another baking sheet weighted down (with cans, or a jug of milk - be creative; you just want weight). Set aside 15 minutes, while preheating broiler. 3. Pat and gently squeeze eggplant slices with paper towel to remove as much moisture as possible. Rinse under running water, and dry once again. Slice zucchini into 1/4 inch rounds. Toss zucchini and eggplant slices on baking sheet with 2 tablespoons of olive oil, then arrange in a single layer. Broil on highest oven rack for 6 minutes, or until slightly charred, then flip slices and repeat on the other side. Set pan aside. 4. Make meat sauce: Heat the remaining 2 tbsp olive oil in a large saucepan over medium heat. Add onions and cook until softened, then add garlic and cook 1 minute more. Add ground lamb and cook until browned, stirring often and breaking up any large pieces with a metal spoon. Stir in tomato paste and cook 1 minute, then stir in diced tomatoes and red wine, or red wine vinegar. Add the bay leaves, cinnamon sticks, and cloves. Reduce heat to low and simmer, about 30 minutes. Season to taste with salt and pepper. 5. Make white sauce: Melt butter over moderate heat in a medium saucepan. Stir in flour and cook 1 minute, stirring constantly (the goal is to cook out the starch, but you don't want to brown it - reduce the heat if necessary). Whisk in 1/4 cup of the milk until fully blended, then very gradually whisk in remaining milk. Stir frequently until sauce is thickened. Slowly sprinkle in cheese and stir to combine. Season to taste with salt and nutmeg. Reduce heat to minimum, and continue to stir now and then while you assemble the moussaka. 6. Assemble the moussaka: Preheat the oven to 350 degrees. In a large baking dish, arrange a bottom layer of overlapping eggplant and zucchini slices (alternating). Spread the meat sauce over top. Add another overlapping layer of eggplant/zucchini, followed by the potato slices. Pour the white sauce over top and bake for 45 minutes to 1 hour, until bubbly and browned.
An authentic, delicious recipe for Eggplant Moussaka- with a Tomato lamb sauce, and creamy béchamel sauce. Vegetarian Adaptable! Can be made ahead and baked prior to serving. See notes for VEGAN.
Nem græsk moussaka med oksekød, aubergine, kartofler og cremet bechamelsauce er lækker aftensmad. Verdens bedste opskrift på klassisk moussaka
Eggplant Moussaka with Chickpea Bechamel
Recipe video above. A traditional recipe for an iconic Greek dish from a wonderful cookbook called The Food And Cooking Of Greece by Sara Nassopoulos. Layers of soft eggplant, rich beef or lamb filling lightly spiced with oregano and cinnamon, topped with a thick layer of bechamel sauce. It looks like a lot of steps but the recipe has a nice flow to it - I've popped prompts in the steps. 🙂
This article contains 6 different Lamb Moussaka Recipes with / without wine sauce.
Cook the national dish of Greece with this Moussaka recipe. Travel to Greece by cooking its food through our EAT THE WORLD cooking challenge.
Baked cabbage with ground meat can be described as either a kind of no-pasta lasagna, börek , or mousakka. Ho...
The very best traditional Greek Moussaka recipe. Imagine layers of juicy beef mince, sweet eggplants, and creamy béchamel sauce baked to perfection!
Nothing speaks Greek family dinner better than Pastitsio! This is the hearty food that every Greek swears their mom or Yiayia can make it the best!
Eggplant Moussaka Recipe (Autoimmune Paleo Variation)
I’ve taken the traditional Greek recipe, usually made with lamb, and transformed it into a veggie delight for the lovely Amanda Holden – this dish is one of her favourite foodie memories from her childhood and it’s pretty damn good!
Moussaka is maybe the most famous Greek food and the only thing I can say is that it is worth its famous name! It is a really really really tasty food!
