Romanian Authentic Potato Moussaka Recipes

POTATO MOUSSAKA - ROMANIAN RECIPE

Steps:

• Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.
• Chop the onions finely. Heat 1 tablespoon of the oil in a large heavy bottom pan or Dutch oven and fry the onions gently until they are translucent.
• Add the ground meat and fry it until brown, stirring and breaking the lumps while it cooks.
• In the meantime, peel the potatoes and slice them very thinly. Use a mandoline for this task, it guarantees for thin and regular potato slices which will cook evenly in the oven. Set aside.
• When the meat is brown, add dried savory/thyme, sweet ground paprika, salt and pepper to taste.
• Oil a medium, deeper casserole dish with a little of the remaining oil.
• Divide the potato slices into 3 batches. Arrange the first batch of potatoes in a double layer into the dish. Sprinkle with salt and pepper. Cover with half of the ground meat.
• Arrange another double layer of potato slices on top of that, adding salt and pepper again. Cover with the rest of the meat and add the last batch of potato slices. Sprinkle with salt and pepper again.
• Mix the tomato puree with about 50 ml/ 1.7 fl.oz/ ¼ cup water to make it a bit runnier. Pour the mixture into the casserole dish. Add more water to barely fill the casserole dish, the upper layer of potatoes should not be covered in water though. Pour the remaining oil on top of the casserole.
• Bake the potato moussaka for about 1 hour and 10 minutes or until the potatoes are soft. Check the potatoes and prolong the cooking time if they are not soft yet.
• If the casserole dish gets too dark on top, cover it loosely with aluminum foil, you should check after about half the time and cover the dish if necessary.
• Serve with pickled vegetables or salad.

MOUSSAKA: EGGPLANT CASSEROLE

Steps:

• Salt the eggplant. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness.
• Turn the broiler of your oven on.
• Prepare a large sheet pan or two and brush with extra virgin olive oil. Pat the eggplant slices dry, removing excess salt, and assemble in one layer on the prepared pan. Brush generously with olive oil.
• Place the sheet pan about 6 inches away from the broiler. Broil the eggplant briefly, turning over so that both sides are softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn't burn). Remove from the oven and set aside.
• Prepare the meat sauce. Heat 2 tablespoons olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Now add the ground lamb. Cook the lamb until fully browned, tossing regularly. Drain the lamb from any excess fat and return to the skillet. Add the dried oregano, cinnamon, pepper, nutmeg, and hot paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the canned tomatoes, sugar, and broth. Simmer over medium-low heat for 20 to 30 minutes.
• Meanwhile, heat the oven to 350 degrees F and work on the bechamel.
• Make the bechamel. In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue to cook, stirring occasionally, over medium heat for 5 to 7 minutes. Add the nutmeg. In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs. Then return all to the pan and stir into the bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust the seasoning. Remove from the heat and allow to cool and thicken a little more. (You should have a creamy, thick and smooth bechamel sauce.)
• Assemble the moussaka. When ready, lightly oil a 9 ½" x 13" oven-safe baking dish. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well. Add the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the bread crumbs.
• Bake. Bake the moussaka casserole on the center rack of the heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully).
• Remove from the heat and let the casserole sit for 10 minutes before cutting through into squares to serve. Enjoy!

ROMANIAN AUTHENTIC POTATO MOUSSAKA

Steps:

• Preheat the oven to 350F.
• Wash the skin of potatoes really well using a kitchen brush.
• In a big pot, place the potatoes and enough water to cover them. Boil the potatoes until tender(or a fork goes through them).
• When the potatoes are boiled, remove the pot from the stove, drain the water, and set the potatoes aside to cool.
• While the potatoes are cooling, brown the ground meat in a pan with 2 tablespoons of vegetable oil.
• Add chopped onion, salt, pepper, and paprika mix well, and continue to brown the meat and the onions together.
• When the meat is ready, add the crushed/diced tomatoes or the can of tomato sauce.
• Mix well and cook on medium heat for few minutes until the liquid is reduced and the sauce is formed.
• Add the chopped parsley and mix well.
• Separately, beat the eggs and mix them with the sour cream and the shredded cheese.
• Remove the skin of the potatoes and discard them. Slice the potatoes.
• Butter and flour/bread crumbs an 8x8 inches baking dish.
• Place slices of potatoes on the bottom of the pan. Add a layer of meat mixture.
• Add another layer of sliced potatoes, another layer of meat, and repeat until you finish all ingredients.
• The last layer should be potatoes.
• Beat the eggs, mix them with sour cream and cheese. Add a little bit of salt to your taste. Pour this mixture over the last layer of potatoes.
• Bake in the oven at 350F for about an hour or until golden brown on top.
• Cut in squares and serve warm topped with sour cream.

TRADITIONAL MOUSSAKA RECIPE WITH EGGPLANTS (AUBERGINES) AND POTATOES

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!

20 TRADITIONAL ROMANIAN FOODS

Steps:

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• Prep a Romanian food in 30 minutes or less!

ROMANIAN MOUSAKA

Steps:

• Heat the oil in a large pan or wok and use to fry the potatoes for about 10 minutes or until just softened.
• Add the onions and fry for a further 10 minutes.
• Transfer the mixture to an oven-proof casserole dish then top with the meat and tomatoes.
• Season with salt and black pepper then stir to combine.
• Pour the beef stock over the top then transfer to an oven pre-heated to 170°C and bake for about 60 minutes. Serve hot.

EASY POTATO MOUSSAKA WITH EGGPLANT

Steps:

• Start by washing the eggplant and trimming the ends. Then peel them lengthwise but only every other 1/2 inch. The result should be a "stripes" pattern.
• Slice into 1/2 inch circles and lay on a parchment lined baking sheet in one layer. Add the oil and ensure they are well combined. Bake at 400F for 45 minutes until soft
• Meanwhile peel the potatoes and boil for 30-40 minutes until soft when pierced with a fork
• Mash using a potato masher and add the butter, milk, and salt and pepper to taste. Mix until soft and creamy
• For the meat mixture, saute the diced onions using the oil until soft, about 5 minutes. Add the garlic and the ground beef and cook until the meat is brown, about 5-7 minutes
• Add all the other seasoning and the tomato sauce and cook for another few minutes. Taste and adjust the seasoning
• Layer the Moussaka with the eggplant first, then the meat mixture, and finally the potato. Add the potato in spoonfuls and gently flatten using a spoon. Create grooves on the top using a fork.
• Bake in the oven uncovered at 400F for 25 mins, then broil the top for 5 mins. Allow to cool for 15-20 minutes before cutting and serving.

GREEK MOUSSAKA WITH POTATOES RECIPE

Steps:

• Gather the ingredients.
• Heat 2 tablespoons of oil in a large skillet over medium heat. When the oil shimmers, add the onions. Sauté until translucent, stirring often, about 4 minutes. Add the garlic and continue to sauté until fragrant, about 30 seconds.
• Add the ground meat and continue to sauté until no longer pink. Drain the skillet.
• Add tomatoes, breadcrumbs, cinnamon, bay leaves, allspice, cloves, salt, pepper, wine, and tomato paste. Mix well.
• Bring to a boil over high heat. Reduce the heat to low. Cover with the lid slightly cracked and simmer, stirring occasionally, until all the liquid is gone, about 45 minutes. If there is still liquid in pan, continue to simmer uncovered, stirring to prevent sticking, until the mixture is as dry as possible without burning. This step is crucial to prevent the final dish from having too much moisture.
• Discard bay leaves, and cinnamon stick (if used), adjust salt and pepper to taste, and set sauce aside uncovered until ready to use. Meanwhile, position a rack in the upper and lower third of the oven and heat to 400 F.
• Toss the potatoes on 2 rimmed baking sheets with enough oil to coat. Arrange the slices in single layers. Season to taste with salt and pepper.
• Roast until the potatoes are light golden, flipping the baking sheets half way through cooking, about 45 minutes total. Set aside until ready to use.
• Gather the ingredients.
• In a medium saucepan, heat the milk over medium-low heat until warm.
• In a large saucepan, melt the butter over low heat. Slowly add the flour, stirring continuously with a wooden spoon until there are no lumps. Continue to cook until the mixture is fragrant, about 1 minute more.
• Increase heat to medium-low. Slowly add the milk while whisking continuously. Whisk until sauce begins to thicken, 12 to 13 minutes. It should be creamy, yet thick.
• Remove from heat and whisk in the salt, white pepper, and nutmeg. Adjust the salt and pepper to taste.
• In a medium bowl, whisk the yolks together. While whisking continuously, slowly drizzle in 2 to 3 tablespoons of the béchamel mixture. Continue to whisk in another 2 to 3 tablespoons of the béchamel mixture.
• Return the béchamel-yolk mixture to the béchamel pan. Remove from the heat and whisk until well-combined. Set aside until ready to use.
• Gather the ingredients.
• Reposition a rack in the center of the oven and lower the heat to 350 F. Generously spray a large baking or roasting pan (about 15 x 10 x 2, or 5 quart) with cooking spray. Sprinkle bottom of the pan with breadcrumbs. Place a layer of potato slices on the breadcrumbs. It's OK to overlap.
• Spread meat sauce evenly on top of the potatoes, pressing it down lightly all the way to the sides of the pan.
• Cover evenly with the remaining potato slices. Slowly pour the béchamel sauce over top and spread evenly with a spatula, if necessary.
• Transfer the pan to a rimmed baking sheet. Bake until the béchamel sauce begins to set, about 35 minutes. Sprinkle the cheese evenly over top. Continue to bake until golden and bubbling around the edges, 35 to 40 minutes more.
• Remove moussaka from oven and allow to cool for 20 to 30 minutes.