Best Traditional Moussaka Recipes

AUTHENTIC TRADITIONAL MOUSSAKA

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.

TRADITIONAL GREEK MOUSSAKA

Steps:

• DIRECTIONS 1. 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. 2. 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. 3. 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. 4. 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. 5. Bake for 1 hour at 350 degrees F (175 degrees C). Wine Tip If you cannot find a Greek red wine , try an Oregon Pinot Noir or a Spanish red like a Rioja.

TRADITIONAL MOUSSAKA

Steps:

• Preheat oven to 200 degrees C/fan 180 degrees C. Heat 1tbsp oil in a large pan over a medium heat. Add the onion and fry for 5 minutes, stirring until soft. Add the garlic and cumin and fry for 1 minute. Add the puree and fry for 1 more minute. Turn up the heat, add the lamb, season and fry for 5 minutes until browned all over. Pour away any excess oil.
• Add the wine and cinnamon, then, after 2-3 minutes, add the tomatoes, 100ml water, the sugar and oragano. Bring to a boil, reduce the heat and simmer for 45 mins, stirring occasionally, until thick. Season.
• Meanwhile, heat a griddle pan until very hot. Brush the aubergines with the rest of the oil, season and griddle on both sides until golden brown. Set aside on kitchen paper.
• Make a white sauce. Melt the butter in a small pan, add the flour and stir to make a roux (paste). Remove from the heat and gradually stir in the milk. Place over a gentle heat and simmer, stirring until thickened. Remove from the heat, stir in the egg yolk and half the cheese. Season to taste.
• Layer the aubergine and mince in a 2-litre ovenproof dish. Repeat then spread the white sauce on top. Scatter with the remaining cheese and sprinke with the nutmeg.
• Bake for 25-30 mins until golden. Serve with a green salad.

TRADITIONAL MOUSSAKA

Steps:

• 1. Scrub and dry both eggplants and potatoes. In a large bowl fill with water, and add 2-3 Tbls of lemon juice to keep both the potatoes and eggplants from discoloring. Set aside. Slice the eggplants into slices. Add to the lemon water till done slicing.
• 2. In a preheated 425F oven, on an aluminum foiled baking sheet, baste the bottom of the aluminum foil with olive oil. Lay the eggplant slices on the baking sheet. Baste the eggplant slices with olive oil, sprinke with salt and pepper. Bake for 16-20 till golden. Remove unto paper lined plate.
• 3. Repeat with potato slices.
• 4. Meanwhile, as potato slices are baking, start your meat sauce. In a skillet, add your oil, heat, and then add your ground beef, breaking up into small pieces, drain excess grease. Once ground beef is no longer pink, add your onions. Add the rest of your spices, herbs, wine and simmer for 2-3 more minutes, add your tomato sauce. Stir thoroughly and simmer for a couple of more minutes, (sauce will be thick) turn off heat. Set aside.
• 5. Potatoes should be done at this point. Remove unto paper lined plate. Let cool till be able to handle. In a 15 x 10 pan ( can use 13 x 9, won't be able to use all the bechamel sauce, no worries). Spray your pan with non-stick baking spray. Lay potato slices overlapping onto bottom of pan. Make sure potatoes are overlapping, this is the crust. Sprinkle 1/4 cup of cheese over potatoes.
• 6. Once potatoes are in place, add the eggplant. You can just add but don't have to overlap the eggplant. Once vegetables are in place. Press down using the palm of your hand, and then add another 1/4 c of cheese.
• 7. Pour the meat sauce over veggies, spread sauce to very edge of pan. Set aside.
• 8. In a bowl, beat your eggs and set aside. Start your bechamel sauce. In a saucepan, melt your butter. Blend in your flour using a whisk.
• 9. Gradually add milk stirring constantly until mixture is thick and smooth.
• 10. Remove from heat, temper with the beaten eggs. Add tempered egg mixture back into the bechamel saucepan, and stirring constantly, heat mixture for 2-3 more minutes.
• 11. Turn off heat, add the 1/2c of cheese mixture and the nutmeg spice, salt and pepper if desired.
• 12. Pour bechamel sauce over meat/veggie mixture. Bake in a preheated 350F oven for 35-45 minutes till lightly golden.
• 13. Remove from heat, let rest for at least 15 minutes (I know, trust me it's hard ;-) ) and then cut into squares, serve with side of choice and be ready for total "ummmmm's" from EVERYONE!!! Enjoy!!!