ROMANIAN AUTHENTIC POTATO MOUSSAKA
The Romanian Authentic Potato Moussaka is made with layers of potatoes and minced meat. This dish is comfort food, perfect for a family!
Provided by The Bossy Kitchen
Categories Meat and Poultry
Time 2h
Number Of Ingredients 14
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.
Nutrition Facts : Calories 643 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 167 milligrams cholesterol, Fat 32 grams fat, Fiber 6 grams fiber, Protein 39 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 553 grams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
POTATO MOUSSAKA - ROMANIAN RECIPE
A delicious, typical Romanian recipe: potato moussaka cooked with only two main ingredients: potatoes and ground meat.
Provided by Adina
Categories Meat Recipes
Time 2h
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 820 kcal, Carbohydrate 42 g, Protein 59 g, Fat 46 g, SaturatedFat 14 g, TransFat 2 g, Cholesterol 178 mg, Sodium 656 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 26 g
MOUSSAKA
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
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
MUSAKA
I learned this from my Bulgarian mother in law though it's probably Turkish in origin. The recipe calls for 'chubritsa', a Bulgarian herb that can be difficult to find in the states, so basil can be substituted in its place.
Provided by Lisa
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat oil in a skillet over medium heat. Cook ground beef until evenly brown. Season with paprika, cumin, salt, and pepper. Stir in potatoes, and cook for 2 to 3 minutes. Stir in tomato sauce, and summer savory. Add enough water to just barely cover. Reduce heat, and simmer 15 minutes.
- Pour meat mixture into 9x13 inch baking dish, and spread evenly. In a small bowl, mix together the egg and yogurt; pour, and spread evenly over meat mixture.
- Bake in preheated oven for 30 to 40 minutes, or until top is golden brown.
Nutrition Facts : Calories 727.7 calories, Carbohydrate 44.3 g, Cholesterol 145.4 mg, Fat 49.4 g, Fiber 6.2 g, Protein 27.8 g, SaturatedFat 15.5 g, Sodium 961.1 mg, Sugar 6.5 g
ROMANIAN MOUSAKA
Make and share this Romanian Mousaka recipe from Food.com.
Provided by littlemafia
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
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.
MOUSAKA
Make and share this Mousaka recipe from Food.com.
Provided by David04
Categories Vegetable
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Place the eggplant slices on a coated baking sheet.
- Broil the eggplant until lightly browned, about 5 minutes on each side.
- Heat the milk, just as small bubbles start to form, in a saucepan with onion slice and bay leaf. Remove from heat and discard the onion and bay leaf.
- Sauté chopped onion.
- Add ground beef, 1/4 teaspoon of salt, pumpkin pie spice, red pepper, and pepper to the onions. Continue cooking over medium heat for 8 minutes.
- Drain meat on paper towels and wipe out skillet.
- Return the meat to the skillet and mix in the tomatoes.
- Cook for 5 minutes over medium heat.
- Melt the margarine in a saucepan and stir in the flour, whisking constantly for 1 minute. Stir in the milk and the remaining 1/4 teaspoon salt. Cooking for 5 minutes stirring constantly.
- Place half of the eggplant across the bottom of a coated 13 x 9 baking dish, then half of the meat mixture.
- Repeat layers.
- Pour the milk sauce over top and spread on the grated Parmesan cheese.
- Bake dish for 45 minutes at 350 degrees.
Nutrition Facts : Calories 252.8, Fat 7.9, SaturatedFat 3.1, Cholesterol 72.2, Sodium 290.5, Carbohydrate 16.4, Fiber 4.9, Sugar 4.9, Protein 29.1
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