Moussaka

Moussaka or Mussaca is a typical dish of Greek cuisine, certainly one of the best known and most appreciated Greek recipes in the world. Moussaka is a flan made with aubergines and minced meat covered with a layer of béchamel which is baked au gratin; this dish is reminiscent of our eggplant parmigiana or even lasagna alla bolognese. There are several versions of Moussaka among which the most famous is the one with the addition of potatoes. Since I have always eaten it in Greece with a layer of potatoes at the base, I propose this version that I have developed which in my opinion is really very good.

Wash, peel the aubergines and cut them into longitudinal slices of about half a centimeter.
Arrange the aubergines in a colander, sprinkle them with coarse salt and put a weight on them to let their water flow out.After half an hour, rinse the aubergines under cold water and squeeze themFry the aubergines in hot oil until golden on both sides.

Lift the aubergines and set them aside. Cut the onion into icing and brown it with olive oil, add the minced meat and brown it.

Deglaze with the wine, season with salt and pepper, add a pinch of cinnamon and the tomato puree.

Cook the ragu with a lid for half an hour

Wash and peel the potatoes, cut them into 3 mm slices and sauté them in a pan for a few minutes.
Let's go now to assemble the moussaka
Grease a baking sheet and cover it with a layer of potatoes.

Now spread a layer of aubergines overlapping them and salt.

Add a layer of meat sauce.

Cover the meat layer with another layer of aubergines and finally cover everything with a layer of béchamel and sprinkle with grated pecorino.

Place the moussaka in the oven at 180 degrees and cook for 30 minutes or until the surface of the moussaka is browned.

Cut into squares and serve.
To better appreciate the mix of flavors, serve the moussaka slightly warm.

p.s. many versions of moussaka include the addition of 2 egg yolks in the béchamel to make it thicker.


Moussaka

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English Version & # 8211 Vegetarian moussaka

Ingredients:
3 eggplant
3 potatoes
3 courgettes
3 tomatoes
an onion
a teaspoon of cumin
origan
80 g of grated Parmesan cheese
extra virgin olive oil
salt and pepper


For the bechamel sauce:
500 ml of milk
50 g of flour
50 g of butter
nutmeg
salt



Direction:


Cooking recipes

Moussaka Recipe - GialloZafferano.it Recipes
Moussaka is certainly one of the best known dishes of Greek cuisine prepared with those that. All GialloZafferano recipes on your iPhone! . details

Mussaka with courgettes is a bit of Greek cuisine | The recipes of.
Mussaka is one of the best known recipes of Greek cuisine in the world. The main ingredients are lamb, eggplant and. details

& # 187 Moussaka - Recipe Moussaka - Recipe by Misya
13 May 2010. The Moussaka or Mussaca is a typical dish of Greek cuisine definitely one. TAGS: Moussaka recipes | Moussaka Recipe | Moussaka . details

Moussaka ? Recipes of Greek cuisine
I am a lover of all things Greek, including cooking, mussaka comes out pretty good. But I haven't tried the other recipes yet, you can tell me. details

My Greek dinner: Moussaka | Juls Kitchen
16 Feb 2010. I made it once with the recipe from Croce e Delizia and that's where I have it. how wonderful is moussaka! I have to say that Greek cuisine is me. details

Moussaka - The recipes of Eating well
Moussaka. Greek aubergine pie. It is one of the best known dishes of Greek cuisine. The real recipe calls for lamb but you can use it. details


MOUSSAKA ORIGINAL GREEK RECIPE

The moussaka prepared with the original Greek recipe is a tasty and substantial dish based on eggplant, potatoes, minced meat and bechamel.
The original recipe of the Greek moussaka (or moussakà) involves the use of kefalotiri cheese. Of course, in Italy, finding Kefalotiri is somewhat complicated. No fear! You can replace the kefalotiri with a mix of grated Parmesan and grated pecorino.

The traditional Greek recipe of Moussaka (or moussaca) is prepared with fried eggplant, but, if you want, you can grill the aubergines with a drizzle of olive oil and then, at the end of cooking, brush them with another little olive oil, in order to obtain a lighter but equally tasty dish.
The same goes for the aubergines, the same goes for the potatoes. If you want to avoid frying the potatoes, you can boil them or cook them already in slices, in a pan, with a drizzle of oil.
The Greek moussaka is a kind of eggplant parmigiana with a potato base, a minced meat filling and a layer of béchamel nice high, on the surface. In order not to weigh down the dish too much, I reduced the doses of béchamel, in order to obtain a tasty dish but a little less caloric.
The traditional Greek moussaka recipe is a very substantial dish, so I recommend serving it in small portions, as a main course, or, even better, in small squares, as an appetizer.


Mussakas

Heat the oil in a saucepan and sauté the onion over medium heat.

Add the minced meat to the casserole and brown it for about 10 minutes or until the meat has changed color evenly.

At this point add the tomato, garlic, bay leaf, salt and pepper and continue cooking for about an hour.

In the meantime, wash and clean the aubergines and cut them into slices.

Transfer the aubergine slices in a bowl with water and salt for about an hour so that they lose the vegetation water which would give a bitter aftertaste to the preparation.

Drain, dab and flour the aubergine slices.

Heat abundant oil for frying in a saucepan and, when hot, fry the aubergines until golden brown.

Remove the aubergines from the oil with a slotted spoon and place them on absorbent paper sheets to remove excess oil.

Take an ovenproof dish to cook the moussaka, and make a layer of eggplant inside which you will season with salt and pepper.

Make a layer of ragù on the eggplant layer and continue the layers in this way until all the ingredients are used up.

Finish the mussaka with a nice layer of béchamel and a nice sprinkling of grated Parmesan cheese.

Bake the mussaka at 200 ° C for about 20-25 minutes or until the surface is completely golden.

Remove the mussaka from the oven, let it rest for 5 minutes, then serve it still hot.


Advice on how to cook moussaka

There are several variations of moussaka. Some moussaka recipes involve the use of courgettes and aubergines, others use potatoes as the base layer, still others cinnamon or a combination of all these ingredients. More recently there is an increasing interest in some vegetarian moussaka recipes.

In principle, many vegetables typical of the summer period are used to make the moussaka, all without seeds. They are usually covered with a layer of minced meat sauce and then the dish is finished with béchamel and a sprinkle of cheese over the entire surface in such a way as to form that crunchy crust which is the real protagonist of every single forkful.

I have always tried to imagine how the Greek béchamel was originally. In Greece we owe the introduction of béchamel to Nikos Tselementes, a Greek chef from the island of Sifnos, thanks to his immense esteem for French cuisine. In fact, Tselementes grew up as a chef in Europe working in some of the most prestigious hotels and restaurants in the world during the 1920s and 1930s.

He was also a prolific writer, more or less as much as the food bloggers who create and write recipes online are today and for us Greeks his surname therefore became synonymous with "cookbook". His influence in Greek cuisine has definitely contributed to the internationalization of various traditional dishes.

Tselementes, for example, from the very beginning preferred butter to olive oil as it gave richer flavors to traditional Greek recipes. He added milk-based creams and sauces to better assemble the dishes.

It was precisely in this period that the middle class in Greece began to distance themselves from the food of poor traditional cuisine. This is how our very precious original moussaka was born.

There are several debates in the Greek culinary world as to whether its influence was positive or not. How many original elements have actually been "buried" under luxurious sauces and creams, we cannot say exactly. In any case, the moussaka has become an incredible success and I believe that no one can doubt it.

Have you ever tried making moussaka at home? The original Greek moussaka is similar to a lasagna and is a matter of love, dedication and above all patience! Its reproduction consists of four different phases of work and all of them require a little efficiency and preparation, in order to finish the recipe in just over 2 hours.

It starts with the minced meat and once its slow cooking has started, you can start working with the vegetables once they are ready and ends with the béchamel. And as a last step. the oven! Let's look together how to prepare moussaka according to its original recipe.


Moussaka or aubergine pie is one of the best known dishes of Greek cuisine. The real recipe calls for lamb but you can use the beef very well.

For 6 people

For the pie:

  • 750 g of cooked lamb (or beef), coarsely chopped
  • 2 medium onions, chopped
  • olive oil
  • 8 tablespoons of tomato puree
  • salt and pepper
  • 2 cloves of garlic, crushed and mixed with 1 teaspoon of salt
  • 3 eggplants, sliced
  • 8 potatoes, boiled and sliced
  • 1/2 kg of tomatoes, peeled and sliced

For the bechamel

  • 1/2 liter of milk
  • 2 tablespoons of flour (50 g)
  • 2 tablespoons of butter (50 g)
  • a pinch of salt
  • pepper as needed.
  • 2 teaspoons of mustard
  • 2 eggs, separated
  • grated Parmesan cheese

The Mess
Sauté the onions in 4 tablespoons of oil over low heat, add the meat, the tomato puree, season with salt, pepper, garlic and cook slowly.
Meanwhile, brown the aubergines in plenty of oil and then let them dry on absorbent paper so that they lose the excess oil.
Cover the bottom of an oval baking dish with a light layer of the meat mixture, add a layer of potatoes and then one of aubergines and tomatoes, continue like this until all the ingredients are used up.

The bechamel
Blend the milk with the flour, salt, pepper and nutmeg. Pour it into a saucepan where you put the butter to melt over low heat. Bring to a boil, always stirring with a wooden spoon. After boiling for about 3 minutes, the sauce will have thickened.
Finally add the mustard, the egg yolks and finally the whites whipped until stiff, which you will incorporate very delicately.
Cover the moussaka with this soft sauce, sprinkle with a few spoonfuls of Parmesan cheese and bake at 200 degrees for about 15 minutes.


Cooking recipes

& # 187 Moussaka - Recipe Moussaka - Recipe by Misya
13 May 2010. Moussaka or Mussaca is a typical dish of Greek cuisine. p.s. many versions of the moussaka include the addition of 2 egg yolks in the. details

Moussaka Recipe - GialloZafferano.it Recipes
Moussaka is certainly one of the best known dishes of Greek cuisine prepared with those that. Recipes red 1/2 glass Béchamel 1/2 liter. details

Greek Moussaka recipe
Cooking Recipes Eggplant Parmigiana recipe. Tags: bechamel, minced meat, onions, kefahtiri, eggplant kefalotiri, mousakà, moussaka, mussaka. details

Moussaka - The recipes of Eating well
750 g cooked lamb (or beef), coarsely chopped 2 onions. Share the recipe & # 187 |. Print the recipe & # 187. Moussaka. Cooking recipes . details

Moussaka | Grandma's recipes
Moussaka recipe, eggplant and minced meat recipe. . (for 4 people): 2 large potatoes | 2 aubergines | 200 gr of meat. As usual I try to give you recipes on the simplest dishes of Italian cuisine, in. details

My Greek dinner: Moussaka | Juls Kitchen
16 Feb 2010. I made it once with the recipe from Croce e Delizia and that's where I have it. how wonderful is moussaka! I have to say that Greek cuisine is me. details


Potato moussaka with white ragout

1) Prepare the ragù. Melt 30 g of butter with the bay leaf in a saucepan, add the minced meat, brown for 5-6 minutes and blend with the brandy. Meanwhile, peel the onions and cut them into very thin slices, preferably with a mandolin. Add the onions in the saucepan and continue to brown for another 3-4 minutes. Lower the heat and continue cooking for 1 hour and 30 minutes, adding, if necessary, a little hot broth. Season with salt and pepper and remove the bay leaf.

2) Blanch the potatoes. Peel them, wash them and cut them into 2-3 mm thick slices, gradually transferring them to a bowl of cold water. Drain and blanch for 1 minute in boiling salted water. Drain them again and let them dry spread out on a cloth.

3) Make the bechamel. Toast 50 g of flour with 50 g of butter in a small saucepan. Pour in the cold milk, all at once, and let it thicken over low heat for 7-8 minutes, stirring. Salt and pepper.

4) Bake and serve. Arrange a layer of potatoes in a greased baking dish. Join a part of the ragù, a veil of bechamel and then 1 tablespoon of grated Parmesan cheese. Continue with the layers until all the ingredients are used up.

5) Bake in the oven at 180 ° for 20 minutes covered and uncovered for 20 minutes and serve.