Egyptian Moussaka Recipes

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EGYPTIAN MOUSSAKA



Egyptian Moussaka image

Make and share this Egyptian Moussaka recipe from Food.com.

Provided by Heba Maher

Categories     Meat

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 kg eggplant, peeled and cut into rings
250 g minced meat
1 tablespoon butter or 1 tablespoon margarine
1 large chopped onion
1/4 cup water
3 tablespoons tomato paste
1 tablespoon sugar
salt and pepper
oil (for frying)
sultana (optional)

Steps:

  • Fry the eggplant rings till it has a reddish brown color.
  • Strain it very well by a strainer or by putting the fried eggplants on kitchen handkerchiefs.
  • In a sauce pan put butter or margarine till it melts, add onions and stir till it has a reddish color then add meat.
  • Stir from time to time till meat is cooked.
  • Add tomato paste, sugar, salt and pepper, few sultanas and water.
  • Boil for 2 minutes till it is a thick sauce.
  • In a tin pan put 1 layer of eggplant and a small layer of sauce, then another layer of eggplant and put all the remaining sauce on top and then straighten the surface (eggplants should be only 2 layers).
  • Put it in oven at 180 degrees for 15 minutes.
  • Serve it with white rice or bread.

Nutrition Facts : Calories 171.3, Fat 8.6, SaturatedFat 3.7, Cholesterol 33.4, Sodium 112.5, Carbohydrate 15.4, Fiber 6.4, Sugar 8.1, Protein 10.1

EGYPTIAN MOUSSAKA (NORTH AFRICA)



Egyptian Moussaka (North Africa) image

Another gutsygourmet recipe that I think sounds awesome. I haven't tried it yet, but I want to post here for future reference. I'm always on the lookout for dishes that will add extra veggies into our diets. Prep and baking time is approximate as are the number of servings.

Provided by Happy Hippie

Categories     Stew

Time 45m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 11

1 lb eggplant
1 lb zucchini
1 lb potato
1 lb ground beef
1 large onion, chopped
salt and pepper (to taste)
allspice (to taste)
parsley, chopped (to taste)
1 (6 ounce) can tomato paste
2 cups white sauce
1 cup water

Steps:

  • Cut eggplant into rings and boil for short time until soft.
  • Cut zucchini into rings and fry.
  • Cut and fry potatoes.
  • Fry onions.
  • When onions are slightly brown, add meat.
  • Fry until meat is brown. Drain grease.
  • Add parsley, spices and meat, tomato paste and 1 cup water.
  • Make 2 cups of white sauce (your favorite recipe).
  • Layer ingredients in casserole or baking dish infollowing order: potatoes, eggplant, meat mixture, zucchini.
  • Pour white sauce over the top.
  • Bake at 350 degrees until top is bubbly and.
  • browned slightly on top.
  • Bake in 9 x 13-inch pan.

Nutrition Facts : Calories 407.5, Fat 20.7, SaturatedFat 6.9, Cholesterol 57.2, Sodium 585.8, Carbohydrate 35.6, Fiber 6.9, Sugar 11.9, Protein 21.9

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

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