MOUSSAKA
Bulgarian Simple Moussaka Recipe - A Delicious traditional Mediterranean dish made with potatoes, vegetables & ground beef. One pan meal.
Provided by Neli Howard | Delicious Meets Healthy
Categories Main Course
Time 1h30m
Number Of Ingredients 22
Steps:
- Heat oil in a large skillet on the stove over medium-high heat. Add chopped onions and saute until lightly translucent (about 2 minutes). Add chopped carrots, celery and red bell pepper, season with salt and saute until vegetables are tender (about 3 minutes). Add finely chopped tomato to the skillet and minced garlic, and cook for few minutes until it looks like sauce. Season with freshly ground pepper, paprika, and summer savory, and stir well.
- Transfer vegetables to a plate. Add ground beef to the skillet and cook for about 6 minutes until brown. Season with salt, pepper, paprika, summer savory & cumin. Break it up into small pieces with wooden spoon. Mix vegetables and ground beef together. Transfer to a 9 x 13 greased baking dish.
- In the same large skillet heat oil and add HALF of the chopped potatoes (cook them in batches as you want them to cook evenly). Season with salt, paprika, freshly ground black pepper and summer savory. Let potatoes cook covered for about 10 minutes until slightly tender (they will cook more in the oven later) and stir every couple minutes. When the potatoes are done, add them to the beef and vegetable mixture in the 9 x 13 baking dish. Repeat with the second batch of potatoes.
- Pour 2 cups water over the moussaka. (The water should not cover the potatoes, the water line should be just below them.)
- Place in a preheated 400 F oven and bake for about 50 minutes.
Nutrition Facts : ServingSize 403 g, Calories 406 kcal, Carbohydrate 33.5 g, Protein 35.1 g, Fat 14.2 g, SaturatedFat 5.6 g, Cholesterol 190 mg, Sodium 1182 mg, Fiber 5.6 g, Sugar 8 g, UnsaturatedFat 8.6 g
AUTHENTIC GREEK MOUSSAKA
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
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
THE BEST BULGARIAN MOUSSAKA
The difference between the Bulgarian and Greek moussaka is that there are no eggplants in the Bulgarian one.
Provided by zori2559
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 tbsp of olive oil in a saucepan. Add the ground beef, the onion, the tomatoes, salt, black paper, oregano. Cover and cook on low heat, stirring occasionally until the liquids from the tomatoes are almost evaporated and the mixture become dry.
- Preheat oven to 375°F Spray the bottom of a square baking pan. Arrange 2 sliced potatoes on the bottom of the pan, sprinkle with salt and black paper, cover with ground beef mixture and cover with the remaining potato slices. Sprinkle with salt and black paper. Add 1/2 cup white wine and 1/2 cup water. The liquid must almost cover the last level of potato slices. Pour into the preheated oven and bake about 45 minutes or until the liquid is evaporated. If the potatoes start to burn too much and the liquid is not evaporated yet, cover with baking paper.
- Meanwhile, in a small mixing bowl beat eggs, add milk and the flour. Add salt, black paper, fresh parsley or dry oregano. Pour over the already dried moussaka. Bake 5 more minutes or until the top is golden brown and crispy. Serve warm.
BULGARIAN MOUSSAKA
This is a Bulgarian variant of moussaka that my family makes.
Provided by no_fun_at_all
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 2h
Yield 12
Number Of Ingredients 19
Steps:
- Heat a large skillet over medium heat. Add ground beef and ground pork and cook until brown and crumbly, 5 to 10 minutes. Drain and discard fat. Add 1/4 cup olive oil, carrot, onion, celery, parsley stems, and tomatoes. Mix to combine. Stir in bell pepper and season with paprika, salt, pepper, bay leaves, and cayenne pepper. Cook until vegetables start to soften, about 10 minutes.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
- Transfer meat mixture to a large baking pan.
- Heat remaining 1/4 cup olive oil in a large skillet and cook potatoes until lightly browned, about 10 minutes. Transfer to the baking pan and mix well with the meat mixture.
- Bake moussaka in the preheated oven for 45 minutes. Remove baking dish from the oven and mix in chopped parsley leaves.
- Stir eggs, yogurt, flour, and baking soda together in a bowl until it turns into a spreadable mixture. Pour over the meat mixture in the baking dish.
- Return baking dish to the oven and cook until the top is golden brown, about 15 more minutes.
Nutrition Facts : Calories 335.1 calories, Carbohydrate 27.7 g, Cholesterol 72.4 mg, Fat 17.8 g, Fiber 3.8 g, Protein 16.4 g, SaturatedFat 4.4 g, Sodium 829.4 mg, Sugar 6 g
BULGARIAN MOUSSAKA
Unlike what you might expect, this is one of the easiest dishes in my repertory. In takes time to bake but preparation is a breeze. There are an awful lot of different moussakas that I suppose all originate from different parts of the Balkans. This is the most popular one in Bulgaria and when you order moussaka in a Bulgarian restaurant this is exactly what you are going to get. All others are named after the veggies used -- moussaka with zucchini, with eggplant or vegetarian moussaka (rice and vegetables).
Provided by Nelka
Categories Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a frying pan put the oil, the beef, the tomato paste, cumin, black and white pepper, nutmeg and some salt and start frying forcing the meat with a fork to fall apart into crumbs.
- When all the meat is falling apart remove from the fire and drain the excess fat (although you could also add it to the baking tin).
- Peel the potatoes and chop them into small pieces (1/2" or a bit smaller).
- Put half of the potatoes in a deep baking tin, spread the meat mixture over them and top it with the rest of the potatoes; you could use a larger or a smaller diameter tin depending on how thick you want your moussaka to be.
- Add water until only half of the top layer of potatoes stays uncovered by it and break the stock cube over it (BE CAREFUL - if you opt not to use the cube you'll have to add some salt).
- Preheat the oven to a medium temperature and put the moussaka inches.
- In a bowl beat the yogurt with the eggs the thyme, a bit of salt and some black or white pepper if you want.
- When the water in the tin starts boiling and the potatoes start to cook, poor in the yogurt mixture taking care that it covers the potatoes entirely.
- Bake until the potatoes are done (about 45 min-1 h total baking time) but be careful not to burn the yogurt lid - you may want to lower the heat or to leave the oven heating from under the tin only.
- When ready take out of the oven and leave to cool a bit - potatoes cool very slowly.
- Serve very warm.
BULGARIAN MOUSSAKA (MUSAKA)
Similar to the Greek Moussaka but made with potato's instead of Aubergine's, this is a simple and delicious bulgarian dish. It's made slightly different depending on where you are in Bulgaria and who is making it! Summer savory is available at most shops or markets, it really does make all the difference. Note - Please don't replace the water with stock!
Provided by HollyMak
Time 2h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat oven at 200/180 fan/gas mark 6. Fry the onion and the Carrot (if using) in the oil for about 3 minutes. Add the mince and brown. Add the tomatoes, potatoes, paprika, summer savory, salt and some black pepper. Transfer to an oven proof dish, pour over hot water to cover it all. Cook for an hour.
- After about 40 minutes, start making the topping. Warm oil or melt butter in a saucepan. Add the flour and stir until slightly golden, couple of minutes. Gradually add the cold milk and keep mixing until smooth. Add the salt and a grind or two of black pepper. Add the 3 eggs to the sauce and mix well.
- The Moussaka should be about ready, the potatoes will be cooked and most of the water absorbed. Take the Moussaka out of the oven and pour over the topping. Add a sprinkle of cheese if you like. Pop back in the oven for 20 minutes or until golden brown. Serve with green veggies if you like.
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