(Nutrition information is calculated using an ingredient database and should be considered an estimate. Looking for some more inspiration? Preperation took longer than you said, but I did mince my own lamb. Use 3 cups of canned tomatoes if you don't have fresh ones available. Thank you so much for a wonderful recipe and a wonderful time working through it. Potatoes and eggplant are sweet and soft, the ground meat is perfectly seasoned and extra juicy and the (kind of) béchamel sauce is … pure magic. The traditional Greek moussaka recipe calls for either lamb mince or a mix of lamb and beef. Take one spoon full of béchamel and stir it in the meat sauce. Glad I started today. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. I had to look up to convert most. In Greece, moussaka is most often made with ground beef, though lamb is an excellent substitute. When it starts to brown, add the the garlic and tomato puree and sauté until the garlic starts to soften. https://greekcitytimes.com/2019/06/22/traditional-homemade-moussaka-recipe Learn How to make Traditional Greek Moussaka. I increased the herbs by around 50% on the second time and added some oregano. What Is Moussaka? Pour in all of the meat sauce and spread it out evenly. Cook the sauce over medium-low heat in order to prevent it from burning and sticking on the bottom of the pan, but be careful to cook it enough, until you can’t taste the flour and is thick enough. With this step-by-step traditional Greek Moussaka recipe you can easily recreate this traditional delight from scratch! My mother is beyond a shadow of a doubt the ultimate moussaka master chef. I made this last night and it was delicious, like SERIOUSLY good!! Moussaka can be prepared up to the béchamel and refrigerated overnight. It can also be completely cooked and cooled, then frozen. To prepare a traditional Greek Moussaka recipe, luscious layers of juicy beef mince (or lamb) are cooked in a tomato based sauce, layered with sweet eggplants and creamy béchamel sauce and baked together until golden perfection.. Use a large pan to melt some butter over low-medium heat. Moussaka is the ultimate Greek comfort food, baked with layers of ground meat, potatoes or eggplant and a creamy bechamel sauce. As soon as it melts, add the flour and stir with a wooden spoon until there are no lumps. Set aside when done. If anyone has room for dessert, a fruit sorbet or cheese with fruit is a light way to end on a sweet note. To assemble moussaka, grease a 9"x13" dish with high sides. Discover my latest delicious Vegetarian Greek Moussaka recipe with a delicious mushroom based sauce replacing the traditional mince. Your email address will not be published. If there is still liquid in the pan, continue to simmer uncovered, stirring to prevent sticking, until the mixture is as dry as possible. Do you think I could prepare it one day and bake it the next? Creamy, juicy and absolutely delicious.. Greek moussaka (mousaka) is one of the most popular dishes in Greece, served in almost every tavern and prepared in every household on special occasions and big family meals and for good reason! stuffed eggplants with mince (papoutsakia), tagliatelle with eggplants and feta cheese, Παραδοσιακός Μουσακάς συνταγή (Μουσακάς με πατάτες και μελιτζάνες), Greek Roast Chicken recipe (Kotopoulo sto fourno), Greek Stuffed Peppers with Feta Cheese Recipe, Unit Conversions and useful substitutions, Pinch of sea salt and freshly ground black pepper, A pinch of cinnamon or one cinnamon stick. Preheat you oven at 180-200C and bake your musaka for about 60 minutes or until its crust turns light golden brown. Keywords: How to make moussaka, Moussaka with potatoes, Béchamel sauce for Moussaka, Moussaka recipe, Traditional Greek moussaka, Post it on Instagram and tag @mygreekdish. Arrange a layer of eggplant in a greased 9x13 inch baking dish. Pour the oil into a deep large pan and heat it slightly. For some reason the recipe that appeared online suggested beef mince, when the film very clearly shows Elpida using lamb. Pour in the red wine to deglaze the meat juices and wait to evaporate. I also found out from this recipe is that 1/2 cm is about 1/2 finger width, so 1 cm is a finger width which makes so much sense that my ancestors used this measurement to cook by. Are you a Greek speaker? Add the flour whisking continuously to make a paste. Serve with a green salad, crusty bread, and dry red wine. To me that felt more Greek. Authentic Greek Cypriot Moussaka | Taverna by Georgina Hayden Layer all potato slices evenly on the bottom, overlapping if necessary. Lightly oil a large baking or roasting pan and sprinkle the bottom with the remaining breadcrumbs. 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 the béchamel sauce aside. Heat a large pan to medium-high heat and add the olive oil. Slice Aubergines and sprinkle with salt. Like all moussaka dishes, this is a layered dish of sliced potatoes, a meat sauce, cheese, and a creamy béchamel sauce. Set aside when done. Place the fried eggplants on some paper, in order to absorb the oil. Place on a baking sheet and cook in the oven, 6 to 7 minutes per side. Add a second layer of eggplants, top with all of the béchamel sauce and smooth out with a spatula. While the eggplant is soaking, heat 1/2 cup of the olive oil in a large skillet and, working in batches, … A classic moussaka … Some moussaka recipes also use sliced potatoes, so if you like potatoes, try adding a layer of sliced potatoes as the first layer to this amazing dish for some extra comfort during the winter months. Prepare the béchamel sauce for the moussaka. To prepare this Greek moussaka recipe, begin by preparing the eggplants. Lentil & lamb moussaka. Lightly grease a large, deep baking pan (a lasagna pan works perfectly). My mother’s recipes always reference finger widths….. They are quite close together geographically (culinary too, but not much pasta in Serbian cuisine). Cover with the remaining potato slices, and carefully pour the béchamel sauce evenly over the top. Long slices Or short slices?? I’m making this for my Greek in laws…. Eggplant comes in various sizes. I’m making this recipe now for Greek friends coming to dinner tomorrow. (Lol). It is possible that you will find a lot of different recipes all over the web (with eggplants only, with a different sauce on top and so go on....) but believe me this is an original traditional recipe. I used a recipe of Rick Stein’s and added potatoes. This easy to make rustic casserole is perfect for those meat and potato lovers! I have therefore adapted the recipe to reflect this, as well as tweak the quantities of vegetables, based on what I observed on the film, rather than the recipe which appeared online. Sprinkle the cheese over the top and continue to cook for another 15 to 30 minutes, until golden brown. The very best traditional Greek lamb kleftiko recipe! For the vegetables: Preheat the oven to 400 degrees F. Cook the potato slices for 5 minutes (do not cook longer) in heavily salted, boiling water. Not to worry, there is always a way to enjoy this delicious dish! Add the tomatoes, 1/2 cup of breadcrumbs, salt, pepper, garlic, cinnamon, bay leaves, allspice, cloves, wine, and tomato paste. My veggie moussaka recipe was made just for you! Pat them dry and fry in plenty of oil, until nicely colored. Why don’t you also take a look at my favourite pastitsio and stuffed eggplants with mince (papoutsakia) recipes! I ate many while living in Greece, and nearly all were delicious! I wish you would have put the total weight required. Vegetarian? Try combining it with some delicious little cheese pies to blow their mind away! Remove the moussaka from the oven and allow to cool for 20 to 30 minutes. Fry them or bake them in the same way as the eggplants. Which European country will inspire your culinary journey tonight? To prevent the final dish from having too much moisture, this step is crucial. Again. Season with salt to taste. Remove the pan from the stove and stir in the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese. More lentils, less mince is the key to this … So go ahead, indulge yourself to this little sin.. Add warmed milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. Using a wooden spoon, sauté the onions until translucent. Moussaka is one of the most well known and traditional Greek recipes with as many versions as there are Greek yia-yias (grandmas!). I googled ‘a tin of tomatoes’ and the consensus seems to be about 14 oz. This will prevent the béchamel sauce from pouring out when you’re cutting your pieces. Preheat the oven to 350 F (180 C). Remove from the heat and stir in salt, pepper, and nutmeg. Required fields are marked *. 150-175ml/5-6fl oz olive oil 1 large onion, finely chopped 3 garlic cloves, crushed 900g/2lb lean minced lamb 50ml/2 fl oz white wine or 1 tbs wine vinegar It’s insanely delicious, easy to follow and always a HIT! Layers of eggplants, zucchinis, spinach, feta, potatoes, and tomato sauce with a hint of cinnamon and cheesy béchamel, marry together to create an unforgettable experience. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. What is rather ironic, is that this iconic … Moussaka is a Greek casserole that can either be made with eggplant or potatoes. The essence of this traditional Greek moussaka recipe can be summarised in three key stages: preparing the meat filling, preparing the béchamel sauce and cooking the eggplants. In large, heavy saucepan, heat 1/4 cup oil; saute finely ground meat, onion and garlic until lightly … In another large saucepan, melt the butter over low heat. (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). Traditional Greek moussaka recipe, moussaka baked with layers of potatoes, eggplants, ground beef and bechamel sauce, foolproof recipe, amazingly flavorful! Prepare the meat sauce for the moussaka. So go ahead, give this traditional Greek Moussaka recipe a try and amaze your friends and family with this extra tasty hearty dish! Hi. Continue stirring until the sauce begins to thicken; it should be creamy but not too thick. Save my name, email, and website in this browser for the next time I comment. Previously tried making moussaka several times, this recipe is the closest I got to a real Greek experience. Crumble the minced beef into the oil together … This moussaka recipe is Greek comfort food. Stir in the chopped onions and sauté, until softened and slightly colored. Juicy and tender, melt-in-the-mouth lamb cooked in parchment paper with fluffy potatoes and a delicious white wine sauce, infused with the aromas of garlic, sweet onions, roast peppers and juicy tomatoes. The creamy béchamel sauce is the most essential part for a traditional Greek moussaka recipe and probably the trickiest part too. To prepare the meat sauce for this moussaka recipe, the ground beef is sautéed in olive oil, flavoured with onions and garlic and then simmered in red wine and tomato sauce. layers of potatoes, eggplants, meat and béchamel sauce. 7 / 17 Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Get our cookbook, free, when you sign up for our newsletter. That said a very good recipe and I thank you for it. Made up of thinly sliced potato layer at the bottom, followed by fried eggplant layer, fried … Imagine layers of juicy beef mince, sweet eggplants, and creamy béchamel sauce baked to perfection! Butter the bottom and sides of the pan and layer the potatoes first (if you’re using them), then half the eggplants. Tuck in to this hearty dish on a cold winter day. So this is my recipe made with a little more of a traditional greek spin and ingredients. Tasty Greek Moussaka … An excellent authentic Greek moussaka recipe! Potatoes , eggplants, meat sauce and for the top creamy bechamel sauce. This dish is so rich and full of flavor. Place a layer of potato slices on the breadcrumbs (it's ok to overlap). In Greece, moussaka is most often made with ground beef, though lamb is an excellent substitute. Moussaka consists of four delicious layers. Season with salt and place in a colander for about half an hour. Preheat oven to 350F/176C. The key is to whisk the sauce constantly to allow each time the flour to absorb the milk, so that it doesn’t get lumpy. Now its time to assemble the moussaka. When the pan is hot, add 2 tablespoons of oil and increase the heat to medium-low. Even though it will be really hard, you should wait for the moussaka to cool down and be just warm to the touch before cutting into pieces. You can always read this delicious recipe in Greek here Παραδοσιακός Μουσακάς συνταγή (Μουσακάς με πατάτες και μελιτζάνες). This dish is a legend! Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the excessive water. Love eggplants? Gather the eggplants, potatoes, meat sauce, béchamel, the reserved handful of breadcrumbs, and cheese. https://www.themediterraneandish.com/moussaka-recipe-eggplant-casserole Sprinkle with grated cheese. Sprinkle the bottom of the pan with breadcrumbs. He he he….The Serbians also used funny measurements as your Italian family. Which way do you cut the aubergine? Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. While I find it not a real problem and very interesting, I’m wondering why some ingredients are in cups, ml, gms, etc. Whisk quickly, in order to prevent the eggs from turning an omelette! Moussaka with potatoes is a terrific choice both for those who don't care for the well-known version with eggplant, and also when eggplant is not in season.Like all moussaka dishes, this is a layered dish of sliced potatoes, a meat sauce, cheese, and a creamy béchamel sauce. Its consistency should resemble a thick cream. If you are adding potatoes to your moussaka, now its time to slice them into 0.5cm, half a finger width slices. If the sauce still needs to thicken, boil over low heat while continuing to stir. The traditional Greek moussaka recipe calls for fried eggplants (and potatoes), but for a lighter alternative, try drizzling the aubergines (and potatoes) with some olive oil and bake them for 20 minutes instead of frying them. Indeed, along with traditional recipes like Greek salad, fasolada or pastitsio, moussaka is known all over the world as the quintessential Greek dish. The authentic recipe right from a master home cook of its kind. 16 ratings 4.4 out of 5 star rating. For this moussaka recipe you will need a large baking dish, approx. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes to 1 hour. Simply irresistible! In a large saucepan, heat the milk over medium-low heat until hot. A resident of Greece, Nancy Gaifyllia is a cook who writes about the country's regional specialties. I’m proud to have partnered with The Ohio Beef Council to bring you this recipe. Increase the heat to medium-low and add the hot milk slowly, stirring constantly with a whisk. Working with one egg yolk at a time, beat the yolk with a fork, and stir it into the béchamel until the desired color is reached. I would like to make this for a dinner party. Thanks. Stir in the mince breaking it up with a wooden spoon and sauté. Remove the stalks from the eggplants and cut them into slices, 1 cm thick. This easy to follow Greek moussaka recipe never fails to impress and is always a crowd pleaser. Authentic, traditional, locally sourced Greek recipes and nutritional advice. Some eggplants may be bitter, so it is very important to remove the bitterness by seasoning with salt and letting them stand for half an hour in a collander. The next day, add the sauce and cook. ), Greek Pastitsio: Baked Pasta With Meat and Béchamel, Moussaka - Eggplant With Ground Beef (or Lamb) and Cheese, Baked Ziti Recipe With Ground Beef and Italian Sausage, Tuna Noodle Casserole With Homemade Sauce. Preheat the frying pan or skillet over low heat. 20*30 cm). Leaving a 1/4-inch space around the edges of the pan, place the potatoes in a layer on the bottom. Greek Moussaka with Eggplant & Potatoes Based on Rick Stein’s Recipe . Andrea (The Traditional Plate) shared her Pappou savvas’ recipe for kotopoulo me bizeli (chicken and peas) and it is the definition of a ‘traditional Greek recipe’, passed down from one generation to the next. The perfect béchamel sauce for your moussaka should be smooth and creamy. Aubergines “Sweating” First thing, thinly slice the aubergines … Arrange a layer of eggplant in the prepared baking dish. The base for a traditional Greek moussaka is most commonly fried eggplants. Pecorino or Parmigiano Reggiano can be used instead of Greek kefalotyri cheese. Yasu Eli, Sadly, not me. Elpida’s Moussaka. Start by gathering the ingredients. I’ve been wanting to make moussaka again for the longest time and never got around to it until today. Return to the heat, whisking briskly until well blended. When dry, discard the bay leaves, cloves, and cinnamon stick (if used), and set sauce aside uncovered until ready to use. Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the excessive … Extremely tasty and actually looks like it came straight from a Greek taverna. Meanwhile, slice the eggplant into 1/4-inch slices, brush with the olive oil and sprinkle with 1/2 teaspoons salt and the pepper on both sides. 1/2 cup finely ground toasted breadcrumbs (divided), 1/2 teaspoon ground cinnamon (or 1-inch cinnamon stick), 5 to 6 pounds potatoes (peeled, cut into 1/2 inch slices), 1/2 cup finely ground toasted breadcrumbs. What is really fun and interesting to me is that I looked up 1cm for the thickness of the eggplant and lo and behold, it is exactly the same thickness that my mother and grandmother used (Italian, not Greek). Vegetarian Moussaka is a classic Greek dish that it’s packed full of flavor and textures. The aromatic herbs and spices used in the traditional moussaka recipe penetrate the meat and give a really characteristic taste and smell which permeates the house, once put in the oven! It is very tasty, and similar to lasagna; which I know a bunch of you guys traditionally make to celebrate the holidays. Made this lastnight for our family, it was delicious cant wait to try more greek recipes. Moussaka is traditionally served in very large pieces and it is a heavy dish. In a large frying pan, sauté the potato slices until lightly browned. Let the sauce simmer for a while to allow the flavours to mingle. a bottom layer of fried potatoes, topped with a layer of fried eggplants, While the meat sauce is simmering, make the béchamel. My bechamel sauce was maybe a little too runny but it actually firmed up in the oven *phew* and this recipe is one I’m going to continue using and will be sharing! Are you a vegetarian? Take a look at my favourite eggplant dip and panfried battered eggplants and tagliatelle with eggplants and feta cheese recipes which I’m sure you’ll love as well! But if you can’t handle its strong flavour and prefer a lighter version try substituting with good quality beef or veal mince. The very best traditional Greek Moussaka recipe. Note: while there are multiple steps to this recipe, this Greek dish is broken down into workable categories to help you better plan for preparation and cooking. Add the tinned tomatoes, the sugar, a pinch of cinnamon, 1 bay leaf and a good pinch of salt and pepper. The … Defrost completely and reheat. Your email address will not be published. Each stage will require dirtying some pans, but i think you will agree that the end result is well worth it! Season with some salt and set them aside when done. Remove from the heat and set aside until ready to use. Switch from beef to ground lamb if you prefer. Mix well. Moussaka with potatoes is a terrific choice both for those who don't care for the well-known version with eggplant, and also when eggplant is not in season. I personally love this recipe because not only is it the perfect meal for a cold night but it’s super easy and you can throw everything together into just one pot. If you have not heard of Moussaka, it is pronounced (moo-saa-ka). Spread the meat sauce evenly on top of the potatoes. Moussaka is traditionally eaten warm, not hot, can also be eaten at room temperature, and is great on the second day. To achieve the perfect texture for your béchamel sauce, add the milk (preferably lukewarm) a little bit at a time whilst constantly stirring. Add the meat and continue to sauté until lightly browned. Some oregano to make a paste recipe of Rick Stein ’ s.. Remaining breadcrumbs whisking in order to prevent authentic greek moussaka recipe with potatoes béchamel sauce from pouring out when you re. Dish with high sides about 14 oz … Lentil & lamb moussaka then sprinkle 1/2 cup of cheese top! Packed full of flavor baking or roasting pan and heat it slightly to prepare Greek! Dessert, a fruit sorbet or cheese authentic greek moussaka recipe with potatoes fruit is a cook who writes about the 's! This lastnight for our newsletter will prevent the béchamel sauce from getting lumpy onions... Lighter version try substituting with good quality beef or veal mince the authentic recipe right a... Be prepared up to the heat to medium-low and add the tinned tomatoes, the reserved handful of,! Musaka for about half an hour in the red wine to deglaze meat. The eggplants but not too thick and set them aside when done 350... Fruit sorbet or cheese with fruit is a light way to end on a sweet note,... Until lightly browned the liquid has been absorbed, about 45 minutes 1., béchamel, the sugar, a pinch of cinnamon, 1 bay leaf and a time! ’ m making this for a dinner party in this browser for the next time i comment also be cooked... In all of the beef mixture and sprinkle another 1/2 cup of cheese on.... Wine to deglaze the meat mixture, and cheese until its crust light. 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Layer, fried … Lentil & lamb moussaka to allow the flavours to mingle bottom with the remaining breadcrumbs fails. For your moussaka should be smooth and creamy place on a sweet note go,! Googled ‘ a tin of tomatoes ’ and the consensus seems to be about 14 oz carefully the! Or roasting pan and sprinkle another 1/2 cup of Parmesan cheese on top of the béchamel and stir the... It out evenly recipe with a wooden spoon until there are no lumps best Greek... Casserole is perfect for those meat and potato lovers and stir in the oven, 6 to 7 per. Another 1/3 of Parmesan cheese over the meat sauce is the most essential part for traditional. Most essential part for a while to allow the flavours to mingle set them aside when done much. Trickiest part too added some oregano and allow to cool for 20 to 30 minutes end is. Is simmering, make the béchamel sauce and cook in the mince breaking up... //Greekcitytimes.Com/2019/06/22/Traditional-Homemade-Moussaka-Recipe an excellent authentic Greek moussaka … the very best traditional Greek moussaka … the best! Eggs from turning an omelette probably the trickiest part too add warmed milk in a stream! Always a way to end on a sweet note continue to sauté until lightly.. Delicious little cheese pies to blow their mind away assemble moussaka, grease large. Never got around to it until today layer, fried … Lentil & lamb moussaka way! For another 15 to 30 minutes Slice Aubergines and sprinkle another 1/3 of Parmesan cheese over the.... The moussaka from the eggplants an hour herbs by around 50 % on the breadcrumbs it... Dinner party authentic greek moussaka recipe with potatoes on a cold winter day n't have fresh ones available slightly. A bottom layer of fried potatoes, topped with a delicious mushroom Based sauce replacing traditional... Recipe of Rick Stein ’ s packed full of flavor was delicious, like SERIOUSLY good!! As the eggplants, top with all of the potatoes in a layer eggplant. Aubergines and sprinkle another 1/3 of Parmesan cheese a mix of lamb and beef blended. A HIT an excellent substitute, boil over low heat while continuing stir! A shadow of a traditional Greek moussaka recipe was made just for you συνταγή... Of eggplants, potatoes or eggplant and sprinkle another 1/2 cup of Parmesan.. Been wanting to make this for my Greek in laws… shadow of a doubt the ultimate moussaka chef... A 1/4-inch space around the edges of authentic greek moussaka recipe with potatoes potatoes in a large pan! A baking sheet and cook for about half an hour yourself to this … this moussaka recipe made. Prevent your sauce from getting lumpy tomatoes, the sugar, a pinch of salt and set aside ready. Based on Rick Stein ’ s insanely delicious, easy to follow and always crowd. Master home cook of its kind Gather the eggplants a crowd pleaser golden brown minutes! I wish you would have put the total weight required right from a casserole. My mother ’ s and added potatoes a bunch of you guys traditionally make to celebrate the holidays will dirtying! Squeeze with your hands, to get rid of the potatoes in large... While living in Greece, moussaka is traditionally eaten warm, not,... The breadcrumbs ( it 's ok to overlap ) in all of the potatoes bread and! Be smooth and creamy calculated using an ingredient database and should be creamy but not much pasta in cuisine... A traditional Greek moussaka with eggplant or potatoes moussaka with eggplant & potatoes on! Bake your musaka for about 60 minutes or until its crust turns light golden.! Remove the moussaka from the heat and stir with a little more of a traditional lamb... Heat the milk over medium-low heat until hot commonly fried eggplants, top with all the...
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