MOM'S MOUSSAKA
My mom's moussaka is a family favorite for we love the cinnamon spiced meat sauce and eggplant topped with creamy cheese sauce. Tasted great over rice.
Provided by Denise Wright (MyLifeCookbook.com)
Categories Main Course
Time 1h40m
Number Of Ingredients 22
Steps:
- Spray a cookie sheet with cooking spray and add your eggplant slices in one layer, not touching each other. Sprinkle a bit of salt over slices and the spray with more cooking oil. You can also use olive oil to grease your cookie sheet and brush lightly on eggplant slices.
- Set under the broiler for 3-5 minutes until browned. Turn over and do the other side.
- When finished take them out and let cool.
- Preheat oven to 350 degrees.
- To make the meat sauce, add your butter, onions, ground beef and garlic until meat is browned.
- Drain off excess grease if there is too much.
- Add your tomato sauce and spices. Mix well.
- Reduce heat and let it simmer for 15 minutes and then set aside.
- To make the cream sauces, melt the butter then add your flour, salt and pepper.
- Slowly add your milk. Mix well.
- Continue mixing and let boil until it thickens. Take off heat.
- In a bowl, whisk your eggs.
- Add a bit of the hot cream sauce to the eggs and whisk well. Then add this mixture back to the pan and mix well. Set aside.
- In a large casserole dish layer your slices of eggplant (there will be two layers so divide the cooked eggplant in half and use for each layer.)
- Sprinkle 2 Tablespoons of Parmesan and cheddar cheese over the eggplant.
- Mix in the 2 Tablespoons of bread crumbs into the meat sauce and mix well.
- Spoon a layer of the meat sauce over the eggplant.
- Sprinkle 2 more Tablespoons of Parmesan and cheddar cheese over the meat sauce.
- Add the rest of the eggplant slices.
- Pour the cream sauce over the whole thing and then sprinkle the rest of the cheeses.
- Bake for 35-40 minutes or the top is browned. You can also set it under the broiler for a minutes at the end if you wish.
- Let set for 5-10 minutes and then serve.
- We like to eat it over rice.
MOUSSAKA
Moussaka is traditionally made with lamb, but I often use ground beef instead. The recipe looks a bit daunting, but if you prepare one step while working on another, it will save time. -Kim Powell, Knoxville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 450°. Arrange potato and eggplant slices in 2 greased 15x10x1-in. baking pans, overlapping as needed. Bake until cooked through, 20 minutes. Set aside; reduce oven setting to 400°., In a large skillet, cook lamb, onion and garlic over medium heat until meat is no longer pink, 7-9 minutes, breaking into crumbles; drain. Stir in tomatoes, water, tomato paste, 1/4 teaspoon salt, oregano, paprika, cinnamon, and 1/4 teaspoon nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in remaining 1 teaspoon salt and 1/4 teaspoon nutmeg., Arrange par-cooked potatoes in a greased 13x9-in. baking dish, overlapping as needed. Top with lamb mixture. Arrange eggplant over top, overlapping as needed. , Top with bechamel sauce. Sprinkle with mozzarella cheese. Bake, uncovered, until bubbly and golden brown, about 30 minutes. Let stand 20 minutes before serving.
Nutrition Facts : Calories 453 calories, Fat 25g fat (13g saturated fat), Cholesterol 99mg cholesterol, Sodium 700mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 4g fiber), Protein 28g protein.
MOM'S CHICKEN & POTATO MOUSSAKA
This is my Mom's variation of the classical Bulgarian Moussaka (which I have also posted). It might have more steps but it's easier to bake. Cooking time includes boiling the potatoes while you fry the chicken.
Provided by Nelka
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Boil the potatoes, peel them and smash them in a bowl together with the butter and some salt and add enough milk to get a soft but by no means liquid mass (in fact its up to you to decide how thick you want it to be).
- In a frying pan put the 2 tbl oil, the chicken, the tomato paste, cumin, pepper, nutmeg and some salt and start frying dividing the meat with a fork until it starts to fall apart into crumbs.
- Grease a baking tin with the remaining oil (dont forget the sides too), spread half of the potatoes on the bottom, pour the chicken over them and cover it with the remaining potatoes.
- Preheat the oven to a medium temperature and put the moussaka in and let it heat for 5 min.
- In a bowl beat the yogurt with the eggs the thyme, a bit of salt and some black pepper.
- Pour the yogurt mixture over the moussaka and bake until it gets golden brown (about 10-15 min).
- When ready take out of the oven and leave to cool a bit potatoes cool very slowly.
- Serve very warm.
Nutrition Facts : Calories 713, Fat 36.7, SaturatedFat 14, Cholesterol 231.8, Sodium 296.3, Carbohydrate 65.4, Fiber 8.1, Sugar 6.3, Protein 33.1
MOUSSAKA
This famously Greek dish is to be found throughout the Arab world without the creamy topping. Broiling or grilling instead of frying the eggplants makes for a lighter and lovelier moussaka. This one is made upof a layer of eggplants, a layer of meat and tomatoes, and a layer of cheesy white (béchamel-type) sauce. Serve with salad and yogurt.
Yield serves 6-8
Number Of Ingredients 18
Steps:
- Fry the onions in the oil in a large skillet or saucepan until golden. Add the ground meat and stir, crushing it with a fork and turning it over, until it changes color. Add salt, pepper, cinnamon if using, tomatoes, sugar, and chili flakes if you like. Stir well, and cook until the liquid has almost disappeared, then mix in the parsley.
- Prepare a white sauce: Melt the butter in a pan. Add the flour and stir over low heat for a few minutes, until well blended. Add the hot milk a little at a time, stirring vigorously each time, until it boils, taking care not to allow lumps to form. Simmer over low heat, stirring occasionally, until the sauce thickens. Add salt and pepper and a pinch of nutmeg. Beat the eggs lightly, beat in a little of the white sauce, then pour back into the pan, beating vigorously. Do not allow the sauce to boil again. Add the cheese and mix well until melted.
- Brush the eggplant slices generously with oil and broil or grill them, turning them over once, until lightly browned. Line the bottom of a large baking dish (about 14 1/2 by 10 1/2 inches) with half the slices. Spread the meat on top, and cover with the remaining eggplant slices. Pour the white sauce all over.
- Bake, uncovered, in a preheated 400°F oven for about 45 minutes, until golden.
- Serve hot, straight from the dish. It can also be cooked in small individual clay bowls, the layers repeated in the same way.
MOUSSAKA
Make our easy moussaka for an instant crowd pleaser. This classic Greek dish of layered thinly sliced potato, aubergine and lamb is topped with a creamy béchamel sauce.
Provided by Esther Clark
Categories Dinner, Main course
Time 2h45m
Number Of Ingredients 19
Steps:
- Heat a frying pan over a high heat. Drizzle 4 tbsp of the oil over the slices of aubergine and fry them in several batches for 5-7 mins or until golden brown and beginning to soften. If they look a little dry during cooking, add a dash more olive oil. Set aside on a plate lined with kitchen paper.
- Heat 1 tbsp of the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Add the mince and fry for 8-10 mins until a deep golden brown, regularly stirring and breaking up with a wooden spoon. Tip into a bowl and set aside. Add the remaining oil to the casserole. Tip in the onion along with a pinch of salt and fry gently for 10-12 mins or until softened and turning translucent. Add the garlic, oregano, cinnamon, chilli and bay cooking for a further min. Return the lamb to the pan and pour in the red wine, bring to a bubble and reduce the wine by half. Stir through the tomatoes, tomato purée and brown sugar, along with 200ml water. Season. Lower the heat and simmer gently, uncovered, for 20 mins, stirring occasionally until the sauce has thickened.
- Heat oven to 200C/180 fan/gas 4. Bring a large pan of lightly salted water to the boil. Add the potato slices and cook for 6 mins, drain in a colander and leave to steam dry for 10 mins.
- Melt the butter in a small saucepan, stir in the flour and cook over a medium heat for 1 min. Remove from the heat and whisk in the milk, pouring in a bit at a time, until smooth. Return to the heat and bring to a simmer, cooking for 3 mins. Remove from the heat and whisk through the parmesan, a little grated nutmeg and some seasoning, and finally the whole egg as well as the yolk.
- Take a large rectangular ovenproof dish. Spoon a third of the meat into the dish and spread out evenly, followed by half the aubergine and half the potato, then the rest of the meat and another layer of aubergines, followed by potatoes. Finish with the béchamel, smoothing the top over with a palette knife. Put in the centre of the oven and cook for 50 mins or until deep golden brown. If it browns too much during cooking, cover the dish. Set aside for 10 mins to cool before serving.
Nutrition Facts : Calories 516 calories, Fat 31 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.37 milligram of sodium
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