Recipe: Delicious Greek Mussaka

Greek Mussaka. 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. 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 Mussaka It is a regional dish prepared and enjoyed in Turkey, Bosnia, Bulgaria, Macedonia, Serbia and Romania. Moussaka is definitely a labor of love. It isn't hard to make at all, but it does involve multiple steps and does take time to make. You can have Greek Mussaka using 18 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Greek Mussaka

  1. Prepare 2 of large aubergines (A).
  2. It’s 5 of medium sized white potatoes (A).
  3. You need 1 of medium red onion (B).
  4. Prepare 3 tablespoons of olive oil (B).
  5. It’s 1 clove of garlic (B).
  6. You need 750 grams of ground beef and lamb meat (B).
  7. You need 1 TSP of seven spices (B).
  8. It’s of black pepper (B).
  9. It’s 1 TSP of salt (B).
  10. Prepare 1 tablespoon of grape molasses (B).
  11. You need 1 TSP of vinegar (B).
  12. It’s 2 of bay leaves (C).
  13. You need 3 of clovers (C).
  14. It’s 1 pinch of ground nutmeg (C).
  15. You need 1 liter of milk (C).
  16. It’s 80 grams of butter (C).
  17. Prepare half of a cup of flour (C).
  18. It’s 500 grams of grated parmesan cheese (C).

The good news however is that moussaka is a prime example of a dish that can be made well in advance and then simply popped in the oven before serving. Add the lamb, cinnamon, ginger, allspice, cayenne, and salt and pepper and cook, stirring to break up the meat, until. Today, moussaka is a common dish in Lebanon and the Arab world, a version that consists of eggplants, olive oil, garlic, onions and tomatoes. His version is the moussaka Greeks know and love.

Greek Mussaka step by step

  1. Peel, cut and salt the aubergines. Load them in a colander with a weight to remove moisture..
  2. Fry the aubergine slices in vegetable oil..
  3. Peel, cut and fry the potatoes..
  4. Start to prepare your Mussaka pan. The first layer consists of fried potatoes, while second layer consists of fried aubergine..
  5. Finely chop the onion, fry in olive oil, add minced garlic clove when onion is ready. Later add the meat. Stir on medium heat. Add the other ingredients as the meat browns and gets almost cooked..
  6. The minced meat comprises the third layer in the pan. Spread more aubergines to make a fourth layer..
  7. Boil milk with its spices in a saucepan over medium heat. In a separate saucepan melt the butter then gradually add sifted flour while continuously whisking over low heat..
  8. Gradually ladle milk over the butter and flour mixture whisking without interruption till the whole milk quantity is used up. Add half the parmesan cheese into the white sauce..
  9. The white sauce makes up the top layer (fifth layer). Sprinkle the remaining parmesan cheese on top..
  10. Cook for 30 min in a 180 degrees C oven uncovered. Broil for an extra 5 – 10 minutes to give the pan a golden brown surface..
  11. Remove from the oven and wait for 15 minutes before cutting and serving. Enjoy a premium dinner..
  12. Eat with yoghurt..

What is Moussaka The epitome of Greek comfort food, moussaka is basically a hearty eggplant casserole with a juicy, flavor-packed meat sauce. Topping the meat is either a rich bechamel sauce– a French influence that was introduced later–or, as in today's Moussaka recipe, a cheese-based topping. 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. Brush cookie sheet with olive oil.

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