Authentic Greek Moussaka Recipes

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GREEK MOUSSAKA



GREEK MOUSSAKA image

Layers of thinly sliced potato, meltingly soft eggplant, cinnamon-spiced ground lamb meat and a luscious, creamy, light, gluten-free béchamel.

Provided by Sylia

Categories     Main Course

Time 2h30m

Number Of Ingredients 21

3-4 eggplants
3 big potatoes
½ cup (100g) Parmigiano-Reggiano ( or Kefalotyri)
2 large onions (finely chopped)
2pound (1kg) ground lamb or/and beef
3 tablespoons olive oil
3 bay leaves
1 cup (250g) chopped tomatoes (fresh or canned or passata)
2 tablespoons tomato paste
1 teaspoon granulated sugar
1/2 teaspoon nutmeg
1 cinnamon stick
6 whole allspice berries (or ½ teaspoon ground allspice)
6 cups (1.5 lt) whole milk
1 cup (250g) cornstarch
¼ cup (50g) unsalted butter
3 eggs (lightly beaten)
1 teaspoon salt
Freshly ground pepper
½ cup (120g) Parmigiano-Reggiano (or Kefalotyri or pecorino, grated)
1 pinch nutmeg (optional)

Steps:

  • Remove the stalks from the eggplants and slice them lengthways into 1/2-inch (1 cm) slices. Place them in a colander, season with salt and cover with an inverted plate. Place the colander in the sink and leave it for 30 minutes to 1 hour.
  • Peel the potatoes and slice them into 1/2-inch (1 cm) rounds.
  • Heat the oven to 392°F (200°C). Line two baking sheets with parchment paper.
  • Rinse the eggplants with plenty of water and dry with paper towels. Place the slices on the baking sheets and brush with olive oil. Season and bake for about 20 minutes. Place them on paper towel to dry them.
  • Repeat the same procedure with potatoes. Place them on the baking seed, brush with olive oil and season. Bake for about 20-30 minutes and place on paper towel to dry.
  • Meanwhile, in a large pan or heavy-bottomed pot, over medium to high heat, brown the ground meat until the pink color disappears about 10 minutes. Add onion and sauté until translucent, about 5 minutes. Add the cinnamon, nutmeg, and allspice and cook for a further couple of minutes cooking, until the mixture is quite dry.
  • Add the tomato paste and sauté for a couple of minutes until incorporated. Stir in the tomato, bring to a simmer, then turn the heat down low and cook for 30-40 minutes until most of the liquid has evaporated. Season to taste.
  • Place a big pot over medium heat. Add the milk and let it warm up for a while. Add the butter and let it melt.
  • Add 2 cups of the warmed milk to another pot and stir in the cornstarch. Whisk until the cornstarch is incorporated. When the cornstarch mixture is ready, pour it in the big pot with the milk-butter mixture.
  • Simmer over low-medium heat and whisk continuously about 10 minutes until it thickens a bit.
  • Remove from heat, and stir in the beaten eggs, the cheese and a pinch of nutmeg (optional). Stir well. Return to the heat and stir until sauce thickens a bit more but not too much. Set aside.
  • Preheat oven to 392°F (200°C).
  • Lightly grease a large deep baking pan. Spread a layer of potatoes and season. Cover with a layer of eggplants and sprinkle with grated cheese.
  • Spread the ground meat over the vegetables. Cover with another layer of eggplants. Then finish with the béchamel smoothing the top over with a palette knife or spatula. Sprinkle with grated cheese (optional).
  • Put in the center of the oven and cook for 60-75 mins until deep golden brown. If it browns too much during cooking, cover the dish with parchment paper. Set aside for at least 20 mins to cool before slicing and serving.

BEST RECIPE FOR GREEK MOUSSAKA



BEST Recipe For Greek Moussaka image

Moussaka is a layered one of a kind baked dish full of flavor. Saucy, creamy with deep-fried potatoes and eggplants. A must try!

Provided by [email protected]

Categories     Main Course

Time 2h

Number Of Ingredients 11

7 medium-sized potatoes (1200 grams / o2 lb + 10 oz)
3 medium-sized eggplants (800 grams / 1lb + 12 oz)
frying oil
2-3 tablespoons powdered breadcrumbs
salt & ground pepper
135 ml sunflower oil
115 grams / 4 oz flour
1 litre fresh milk (warm or at room temperature)
1 teaspoon ground nutmeg
150 grams / 5.2 oz Greek kefalotyri cheese or Romano cheese or Gruyere cheese (grated)
5 medium-sized eggs

Steps:

  • Start by making the GROUND BEEF SAUCE.

Nutrition Facts : ServingSize 1 serving, Calories 823 kcal, Carbohydrate 59 g, Protein 44 g, Fat 41 g, SaturatedFat 12 g, Cholesterol 229 mg, Sodium 201 mg, Fiber 7 g, Sugar 10 g, UnsaturatedFat 10 g

TRADITIONAL MOUSSAKA RECIPE WITH EGGPLANTS (AUBERGINES) AND POTATOES



Traditional Moussaka recipe with eggplants (aubergines) and potatoes image

The very best traditional Greek Moussaka recipe. Imagine layers of juicy beef mince, sweet eggplants, and creamy béchamel sauce baked to perfection!

Provided by Eli K. Giannopoulos

Categories     Main

Time 1h45m

Number Of Ingredients 21

6 eggplants
5 potatoes (optional)
vegetable oil (for frying the eggplants)
750g beef or lamb mince (26 oz)
2 red onions (chopped)
2 cloves of garlic (chopped)
1 tin chopped tomatoes (400g / 14oz)
2 tbsp tomato paste
1 teaspoon sugar
1 glass of red wine
Pinch of sea salt and freshly ground black pepper
1 bay leaf
A pinch of cinnamon or one cinnamon stick
1/4 of a cup olive oil
900ml milk (31 fl.oz)
120g butter (4 oz)
120g flour (4 oz)
a pinch of nutmeg
2 egg yolks
100g Parmigiano-Reggiano or Kefalotyri or your favourite hard cheese (3.5oz)
salt to taste

Steps:

  • To prepare this Greek moussaka recipe, begin by preparing the eggplants. Remove the stalks from the eggplants and cut them into slices, 1 cm thick. Season with salt and place in a colander for about half an hour.
  • and squeeze with your hands, to get rid of the excessive water. Pat them dry and fry in plenty of oil, until nicely colored. Place the fried eggplants on some paper, in order to absorb the oil. (For a lighter version of the traditional Greek moussaka try drizzling the aubergines with some olive oil and bake them for 20 minutes instead of frying them). Set aside when done.
  • If you are adding potatoes to your moussaka, now its time to slice them into 0.5cm, half a finger width slices. Fry them or bake them in the same way as the eggplants. Season with some salt and set them aside when done.
  • for the moussaka. Heat a large pan to medium-high heat and add the olive oil. Stir in the chopped onions and sauté, until softened and slightly colored. Stir in the mince breaking it up with a wooden spoon and sauté. When it starts to brown, add the the garlic and tomato paste and sauté until the garlic starts to soften. Pour in the red wine to deglaze the meat juices and wait to evaporate. Add the tinned tomatoes, the sugar, a pinch of cinnamon, 1 bay leaf and a good pinch of salt and pepper. Bring to the boil then turn the heat down and simmer with the lid on for about 30 minutes or until most of the juices have evaporated. Set aside when done.
  • for the moussaka. Use a large pan to melt the butter over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat while continuing to stir. Its consistency should resemble a thick cream.
  • Remove the béchamel pan from the stove and stir in the egg yolks, salt, pepper, a pinch of nutmeg and the most of the grated cheese. Reserve some cheese to sprinkle on top! Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste. Take one spoon full of béchamel and stir it in the meat sauce. Set the béchamel sauce aside.
  • Now its time to assemble the moussaka. For this moussaka recipe you will need a large baking dish, approx. 20x30cm / 8x12inch and 8cm/3 inch deep). Butter the bottom and sides of the pan and layer the potatoes first (if you're using them), then half the eggplants. Pour in all of the meat sauce and spread it out evenly. Add a second layer of eggplants, top with all of the béchamel sauce and smooth out with a spatula.
  • . Preheat you oven at 180C/350F and bake your musaka for about 60 minutes or until its crust turns light golden brown. Even though it will be really hard to do so, you should wait for the moussaka to cool down and be just warm to the touch before cutting into pieces. This will prevent the béchamel sauce from pouring out when you're cutting your pieces.
  • Serve the Moussaka with a refreshing Traditional Greek Salad and enjoy over a glass of wine!

Nutrition Facts : ServingSize 1 Piece, Calories 455kcal, Sugar 11g, Sodium 84.6mg, Fat 19.1g, SaturatedFat 8.2g, UnsaturatedFat 9.7g, TransFat 0g, Carbohydrate 61g, Fiber 5.3g, Protein 14.7g, Cholesterol 72.1mg

AUTHENTIC GREEK MOUSSAKA



Authentic Greek Moussaka image

This traditional moussaka is truly the best, and just as authentic as any you'd try in Greece! While it takes a bit of time, it's actually quite simple to make. Kali orexi! (Bon appetit!)

Provided by Anonymous

Categories     World Cuisine Recipes     European     Greek

Time 2h50m

Yield 8

Number Of Ingredients 18

4 eggplants, cut lengthwise into 1/3-inch slices
salt to taste
4 cups milk
1 stick butter
6 tablespoons all-purpose flour
3 egg yolks, beaten
7 tablespoons olive oil, divided
2 onions, grated
3 cloves garlic, finely chopped
1 pound lean ground beef
½ teaspoon ground allspice
½ teaspoon white sugar
1 pinch ground cinnamon
salt and ground black pepper to taste
1 (14 ounce) can tomato sauce
4 tablespoons chopped fresh parsley
1 egg white, lightly beaten
1 ½ cups freshly grated Parmesan cheese

Steps:

  • Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Let sit for 30 minutes to 1 hour so the salt can draw out any bitterness.
  • Meanwhile, make bechamel sauce. Heat milk in a saucepan almost to a boil. Melt butter in a skillet over medium heat. Whisk in flour until a smooth paste forms. Lower heat and gradually pour in hot milk, whisking constantly until bechamel sauce thickens. Season with salt. Remove from heat and allow to cool slightly.
  • Rinse eggplant slices under cold running water. Squeeze out liquid and pat dry with paper towels. Whisk egg yolks into the cooled bechamel.
  • Heat 3 tablespoons olive oil in a large skillet and cook eggplant slices in batches until each side is lightly browned, about 3 minutes per side. Drain on a large plate lined with paper towels.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with olive oil.
  • Heat remaining 4 tablespoons olive oil in a large skillet over low heat. Cook grated onion until soft, about 4 minutes. Add garlic and cook for 1 minute. Increase heat to medium-high and add ground beef. Cook and stir until browned and crumbly, about 5 minutes. Season with allspice, sugar, cinnamon, salt, and pepper.
  • Stir in tomato sauce and bring to a simmer. Cook until all excess liquid has evaporated and mixture appears dry, 15 to 20 minutes. Stir in parsley and remove from heat. Allow to cool slightly, then stir in the egg white.
  • Arrange a layer of eggplant in the prepared baking dish. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese.
  • Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving.

Nutrition Facts : Calories 628 calories, Carbohydrate 35.3 g, Cholesterol 172.8 mg, Fat 44.2 g, Fiber 11.2 g, Protein 26.2 g, SaturatedFat 18.5 g, Sodium 718.3 mg, Sugar 16.7 g

AUTHENTIC GREEK MOUSSAKA



Authentic Greek Moussaka image

This recipe came from a neighbor of mine. When they heard of the world challange I was doing they offered me this recipe. A greek family ofcource. This is a favorite of theirs! Time Does not include Prep work.

Provided by BLUE ROSE

Categories     Vegetable

Time 2h

Yield 12 serving(s)

Number Of Ingredients 22

2 tablespoons butter or 2 tablespoons margarine
1 cup finely chopped onion
1 1/2 lbs ground chuck or 1 1/2 lbs lamb
1 crushed garlic clove
1/2 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/2 teaspoon cinnamon
1 teaspoon salt
1 dash pepper
2 (8 ounce) cans tomato sauce
2 medium eggplants
1 dash salt
1/2 cup butter or 1/2 cup margarine, melted
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour
1/2 teaspoon salt
1 dash pepper
2 cups milk
1/2 cup grated parmesan cheese
1/2 cup grated cheddar cheese
2 tablespoons dry breadcrumbs
2 eggs

Steps:

  • Meat Sauce:.
  • Melt butter in a 3 1/2 Quart Dutch oven, sauté onion, ground chuck or lamb and garlic, stirring until brown, 10 minutes.
  • Add herbs, spices and tomato sauce and stirring until it starts to boiling.
  • Reduce heat and simmer, uncover, 1/2 hour.
  • Halve unpaired eggplants lengthwise. Slice 1/2-inch thick.
  • Place in bottom of broiler and sprinkle lightly with salt.
  • Brush lightly with melted butter.
  • Broil 4-inches from heat, 4 minutes per side, or until golden.
  • Preheat oven to 350 Degrees.
  • Make Cream Sauce.
  • In medium saucepan, melt butter.
  • Remove from heat and stir in flour, salt and pepper. Add milk gradually.
  • Bring to boiling, stirring until thickened.
  • Remove from heat.
  • In small bowl beat eggs with wire whisk.
  • Beat in some hot Cream Sauce mixture. Return mixture to saucepan and mix well. Set aside.
  • To assemble casserole, in bottom of shallow, 2 quart baking dish (12x7x2 inches).
  • Layer half of eggplants, overlapping slightly. Sprinkle with 2 Tbsp of each of grated parmesan and cheddar cheese. Stir bread crumbs into meat sauce. Spoon evenly over eggplant in casserole, then sprinkle with 2 Tbsp of each of parmesan and cheddar cheese.
  • Layer rest of eggplant spices, overlapping, as before. Pour Cream Sauce over all. Sprinkle top of remaining cheese.
  • Back 35 to 40 Minutes or until golden brown and top is set.
  • If desired, brown top of little more under broiler, 1 minute.
  • Cool slightly to serve. Cut in Squares.

Nutrition Facts : Calories 317, Fat 21.8, SaturatedFat 12.1, Cholesterol 116.9, Sodium 763.6, Carbohydrate 13.6, Fiber 4.1, Sugar 4.5, Protein 18.1

MOUSSAKA



Moussaka image

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.

Provided by PEGGY AYSCUE

Categories     World Cuisine Recipes     European     Greek

Time 1h45m

Yield 8

Number Of Ingredients 23

3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
salt
¼ cup olive oil
1 tablespoon butter
1 pound lean ground beef
salt to taste
ground black pepper to taste
2 onions, chopped
1 clove garlic, minced
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon fines herbs
2 tablespoons dried parsley
1 (8 ounce) can tomato sauce
½ cup red wine
1 egg, beaten
4 cups milk
½ cup butter
6 tablespoons all-purpose flour
salt to taste
ground white pepper, to taste
1 ½ cups freshly grated Parmesan cheese
¼ teaspoon ground nutmeg

Steps:

  • Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
  • In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
  • To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
  • Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
  • Bake for 1 hour at 350 degrees F (175 degrees C).

Nutrition Facts : Calories 567 calories, Carbohydrate 29.1 g, Cholesterol 123.1 mg, Fat 39.4 g, Fiber 5.4 g, Protein 23.6 g, SaturatedFat 18.3 g, Sodium 1017.4 mg, Sugar 14.1 g

AUTHENTIC TRADITIONAL MOUSSAKA



Authentic Traditional Moussaka image

Moussaka (or Moussakás as it is pronounced in Greek)needs no introduction as it is now considered one of Greece's national dishes and is probably, by and large, initially responsible for making Greek cooking so popular. This recipe, however, will make you compare all the Moussaka you have ever tried and they will, as unlikely as it may seem, fall short in comparison - it really is that good. Straight from my own dinner table, on Zakynthos Island, Greece, to yours. Any questions? Feel free to contact me. Wishing you kalí órexi - bon appetit, Maria www.authentic-greek-recipes.com

Provided by Chef Maria

Categories     One Dish Meal

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 27

1 kg ground beef, minced 3 times
1 large ripe finely chopped tomatoes
1 large grated onion
4 finely chopped garlic cloves
1/2 cup red wine
1/2 cup condensed tomato juice
1/2 teaspoon oregano
1 bay leaf
1/2 cup olive oil
2 cups water
salt
pepper
2 large medium sliced eggplants
5 -6 medium peeled and sliced potatoes
2 tablespoons grated spicy hard yellow cheese
1 tablespoon olive oil
salt
pepper
light vegetable oil (for frying)
2 well beaten eggs
200 g margarine
10 tablespoons plain flour
5 tablespoons sugar
1/2 teaspoon ground cinnamon
3 -4 tablespoons very spicy grated hard yellow cheese
8 cups cold milk
margarine

Steps:

  • Before starting anything it must be noted that Moussaka, in every Greek home, is made in 3 'stages'. The preparation of the meat sauce, the vegetable cooking and layering and finally the bechamel cream.
  • FOR THE MEAT SAUCE:.
  • Pour the oil into a deep large pan and heat it slightly. Crumble the minced beef into the oil together with the onion and garlic. Brown everything well, stirring constantly so the beef does not clump. Pour in the wine and allow everything to boil until the wine evaporates. Add the fresh tomato, oregano, bay leaf, salt and pepper and stir regularly while waiting for the tomato to soften well. Pour in the tomato juice, stir everything and allow it to cook and thicken. Finally, pour in the water and, over a medium flame, allow the sauce to cook until the beef is tender and the liquids have evaporated by at least 2/3 and the sauce is thick.
  • WHILE THE MEAT SAUCE IS COOKING PREPARE THE VEGETABLES:.
  • Cut the eggplants into medium slices and soak them in salted water for 1 hour before your commence your sauce so everything will be more conveniently timed. This soaking removes the bitterness in the eggplant skins and also helps them not to absorb so much oil while frying. Remove the eggplants from the eater, strain them well and then dry them on a kitchen towel to absorb any excess water. Fry the potato slices and then strain them on kitchen paper. Oil your moussaka plan with the tablespoons of olive oil and created a layer with the fried potatoes taking care not to leave any gaps. Fry the eggplants and again strain them on kitchen paper and place then in a layer on top of the sliced potatoes. Sprinkle some salt, pepper and 1 tablespoon of the grated cheese on the eggplant layer.
  • Strain the meat sauce of any excess oil (otherwise your moussaka will be too greasy) and then pour it evenly on top of the eggplant. Sprinkle the sauce with the 2nd tablespoon of grated cheese and then prepare your Bechamel Cream.
  • FOR THE BECHAMEL CREAM:.
  • This is an age old recipe handed down from mother to daughter, in my family, and then finally from my mother down to me. I strongly recommend that you avoid the temptation to adjust it as the extraordinary delight you will get when you taste it atop of traditional country moussaka, will leave an aftertaste that will linger in your memory for days.
  • Melt the butter in a pot, over a low flame, and add the flour stirring with a wooden spoon until the flour and butter combine to make a roux. Quickly add the 4 of the cups of milk and keep stirring with a whisk until the mixture becomes almost creamy and when it starts to thicken a lot, add the remaining milk and the beaten eggs (after the milk). Continue stirring until everything has combined evenly and is a thick creamy texture - this may take some effort (if you have lumps, use an electric hand mixer in it for a couple of minutes and they will dissolve). Add the sugar, mix it in well, the salt, pepper, cinnamon and cheese and mix everything well until it acquires its creamy texture again. Allow it to bubble over a low flame for about 1 minute, while stirring constantly. If your cream is too thick, add a little more milk or water and stir it in well until it obtains the desired thickness. If, on the other hand, your cream is a little too thin, let it stand for about 5 minutes and it will thicken as it cools, and then use it.
  • Pour the Bechamel cream evenly on top of the meat sauce and add the dabs of margarine to the surface of the cream in various places. Bake the moussaka in a medium preheated oven at 180ºC - 350ºF, for about 30 minutes, or until the cream unevenly gently browns in places. Allow the moussaka to cool for about 20 minutes and then cut it into servings.

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MOUSSAKA AUTHENTIC RECIPE | TASTEATLAS
1. Heat the butter or lard and sauté chopped onions until browned. Next, add the meat and stir until mixture reaches crumbly texture. 2. Stir in tomato sauce, wine, water, salt, pepper, …
From tasteatlas.com


GREEK MOUSSAKA WITH POTATOES RECIPE - THE SPRUCE EATS
2021-07-11 Moussaka is traditionally eaten warm, not hot, but it can also be eaten at room temperature and is great on the second day. Moussaka can be prepared up to the béchamel …
From thespruceeats.com


THE BEST GREEK MOUSSAKA - THE BALKAN FOODIE
2022-01-22 Heat 1 tablespoon of oil in a large frying pan over medium to high heat. Add the eggplant slices and sauté in batches for 2–3 minutes on each side until golden brown. Add …
From thebalkanfoodie.com


VEGETARIAN MOUSSAKA (CLASSIC GREEK CASSEROLE) - EATING EUROPEAN
2018-09-26 Assembling the Vegetarian Moussaka. Preheat the oven to 350F; Using a 9X13" casserole dish, brush it with olive oil or spray with cooking spray; Add slices of eggplant and …
From eatingeuropean.com


CLASSIC MOUSSAKA (THE BEST) | RICARDO
Remove 3 tbsp (45 ml) of the cooking fat from the bowl and place in the skillet. In the same skillet over medium heat, lightly brown the onions in the cooking fat, stirring often, about 5 minutes. …
From ricardocuisine.com


MOUSSAKA ~ AUTHENTIC GREEK RECIPE - I COOK AND PAINT
2020-06-02 Preheat oven to 350F/176C. To assemble moussaka, grease a 9"x13" dish with high sides. Layer all potato slices evenly on the bottom, overlapping if necessary.
From icookandpaint.com


MOUSSAKA - A CLASSIC GREEK LAMB RECIPE | GREEDY GOURMET
2021-03-09 Instructions. For the Aubergine Layer: Preheat the oven to 200°C / fan 180°C / 350°F / gas mark 4. Brush both sides of the aubergine with olive oil and season. Place the …
From greedygourmet.com


MOUSSAKA: DISCOVER THE ORIGINAL GREEK MOUSSAKA RECIPE
Heat the oil in a deep pan and start browning the ground beef for 5’. 2. Add the finely chopped onion and minced garlic and cook for another 5’-6’. 3. As soon as the onions are soft, pour the …
From greekflavours.com


TRADITIONAL MEDITERRANEAN DISH GREEK MOUSSAKA RECIPE
Traditional Mediterranean Dish Greek Moussaka Preparation. Preparation time: 40min. Cooking time: 1.30 hour. Put the minced meat, onion, garlic, oregano and bay leaves in a large heavy …
From oliviadaolive.com


TRADITIONAL GREEK MOUSSAKA WITH BECHAMEL SAUCE - ROOTSANDCOOK
2021-10-28 Cook for 1 minute and add ¼ of the milk, whisking constantly. Add another ¼ of the milk and keep stirring. Add the rest of the milk, a pinch of salt, pepper and nutmeg, and boil …
From rootsandcook.com


BEEF MOUSSAKA - A TRADITIONAL GREEK RECIPE | USMEF
Make homemade bechamel sauce with 25 grams of flour, 25 grams of butter and half a liter of milk. Stir it until thick. Have all the components of the moussaka ready. Now it’s time to …
From usa-beef.org


TRADITIONAL MOUSSAKA RECIPE FROM A GREEK CHEF - TRAVEL COOK RAISE
2021-03-03 Remove the vegetables when golden and place them on paper towels to remove excess oil. Meanwhile, prepare the meat sauce. Add 2 Tablespoons to a cooking pot and add …
From travelcookraise.com


GREEK CLASSIC MOUSSAKA - DIMITRAS DISHES
2021-12-16 Prepare the meat sauce: Place the onion in a large skillet along with the olive oil and sprinkle with a pinch of salt. Cook over medium heat for 10 minutes or until soft and golden. …
From dimitrasdishes.com


MOUSSAKA WITH POTATOES BEST RECIPES
How to cook potato moussaka? A delicious, typical Romanian recipe: potato moussaka cooked with only two main ingredients: potatoes and ground meat. Preheat the oven to 180 degrees …
From findrecipes.info


AUTHENTIC GREEK MOUSSAKA | AKIS PETRETZIKIS
Preheat oven to 180* C (350* F) Fan. In a 25x32 cm baking pan, spread a layer of potatoes, cover with a layer of eggplants and top with a layer of zucchini. Season in between layers. Add 2-3 …
From akispetretzikis.com


NO EGGPLANT MOUSSAKA RECIPES
Steps: Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish. Heat 2 tablespoons butter in a large heavy skillet over medium heat.
From recipes.servegame.org


HOW TO MAKE TRADITIONAL GREEK MOUSSAKA - MY CRETAN RECIPE
2022-01-21 Peel and cut the potatoes into narrow round slices about 1 cm thick. Place them raw at the bottom of the oven tray to make sure you have cut enough. Leave the potatoes in water …
From mycretanrecipe.com


VEGAN MOUSSAKA WITH LENTILS - MY GREEK DISH
Stir in the lentils, oregano, the remaining dried bay leaf, and the soaked dried mushrooms, finely chopped. Bring to the boil and season well with salt and pepper. Reduce the heat to medium …
From mygreekdish.com


TRADITIONAL GREEK MOUSSAKA RECIPE MOUSSAKA WITH BECHAMEL
2022-05-20 To prepare your Moussaka bechamel sauce start by first melting your butter on high heat. Add all of the flour, whisk it until the butter is fully absorbed into the flour and let it cook …
From dinhthienbao.com


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