Discover (and save!) Preheat the oven to 190C/375F/Gas 5. The Bulgarian version of the moussaka recipe uses potatoes instead of eggplants and ground pork in place of lamb or beef. Also will probably need to add a little salt to taste. Usually I try and give you easy and quick recipes that you can make for dinner, but sometimes I want to give you recipes which are dear to my heart and are worth every effort you put into them. Watch Queue Queue In the end, it was a real savory dish. Moussaka Recipe. This Mighty Moussaka is packed with layers and layers of eggplant, zucchini, potatoes, meat and, of course, a creamy bechamel sauce. He married the materials of moussaka with béchamel sauce in … Place the eggplant slices in a large bowl and cover with water. A Taste of Greece: Moussaka. This video is unavailable. Easy cheesy moussaka – made with potatoes, meat and cheese, this quick version of the famous Greek casserole is a crowd pleaser – elegant and impressive, it’s comfort food in its purest. The Greeks, like the Bulgarians and Romanians, prepare moussaka as a layered baked dish. Remove plastic film from béchamel sauce and whisk in the eggs. Full recipe on for the potato moussaka is on . The wonderful Akis Petretzikis has a fantastic moussaka recipe using baked vegetables instead of fried to make it that little bit lighter. This delicious casserole is just perfect for a cozy dinner! Add 1/2 cup of salt and agitate gently to combine. Some of the potatoes always seemed to be a bit undercooked and at the time I hated lamb so it was definitely not a meal I rushed to try or eat after I left home. AmberRose79 Rating: 2 stars 01/18/2009. INGREDIENTS: – … The quantity is suitable to a lunch for 3 people, but we can increase the quantities to get a lunch for more people. Moussaka is one of the most traditional Greek dishes around and in my opinion, one of the most delicious. When the meat and white sauces are ready, layer up the moussaka. Put them in a single layer on a baking sheet and season to taste. Traditional moussaka's use either lamb or beef, both work great so follow your taste buds and use either - here, I use beef. Although considered a traditional Greek dish, its history is relatively recent, as it is the creation of Nickolaos Tselementes, the “father” of modern Greek gastronomy. your own Pins on Pinterest Roast until soft and starting to brown, about 35 minutes. Season to taste. Spoon a third of the meat into the dish and spread out evenly, followed by half the aubergine and half the Cut the aubergines in half, and carefully scoop out the flesh, leaving the skins to one side. Was really looking forward to making this one, but it just was not a very good moussaka recipe. Delicious layers of potato, aubergine, courgette and beef, all topped off with a creamy béchamel sauce and a handful of parmesan. Grate in half the cheese and a generous amount of nutmeg. Let stand for 20 minutes, then drain and pat dry with paper … To prepare a traditional Greek Moussaka recipe, luscious layers of juicy beef mince (or lamb) are cooked in a tomato based sauce, layered with. Place one layer of potato sheets on top of the lentils. Before you try to pronounce the word ‘moussaka’ and get scared away, let me break it down to you: moussaka = potatoes + meat + cheese. Very yummy. The layered potato and meat had a rich juicy flavor with the pepper adding a crunchy taste. Apr 21, 2012 - Moussaka is an eggplant dish layered with meat, eggplant, potatoes and topped off with a cream sauce. It is usually followed when someone is allergic to nuts. Place all the ingredients, apart from the nutmeg, into a blender, then blitz until a smooth paste is formed. It is served as a main dish in Greece. Some top it with a traditional Béchamel sauce, while others make an olive oil or yogurt based Béchamel sauce. Potatoes: Preheat oven to 375 degrees F. Toss the potatoes with the olive oil in a large bowl. Read More. The recipe is gluten free. Like, share and subscribe for more! Nov 22, 2013 - Check the notes for a quick salad recipe to serve with this moussaka. Place a layer of aubergine in the base, top with half of the meat sauce, add all the slices of potato then the rest of the meat sauce and finish with the rest of the aubergine. Potato moussaka is an everyday dish that is easy to make in larger quantities, so it is useful for family lunches. I’m so excited to share this recipe with you because this recipe truly is a treat. To assemble Moussaka: Brush a 24 x 30 cm x 6cm oven dish with oil. Moussaka is one of those things that I avoided for years because my mum used to make it with lots of potatoes and probably not much aubergine. Potato and Lentil Moussaka recipe: Try this Potato and Lentil Moussaka recipe, or contribute your own. Assembling the Vegan Moussaka: Place a thin layer of lentil filling at the bottom of a large casserole dish.… Béchamel Sauce: In a medium saucepan melt the butter over medium heat. Moussaka with Chef George Tselementes, grandson of Nikolaos Tselementes – the great cooking teacher and writer from Sifnos! Therefore, instead of looking up in the internet for a recipe, I checked some books and decided to try making a modified version of potato moussaka instead of the classic Greek one with aubergines (eggplants). Method. Remove from heat, stir in the two cheeses and egg yolks, the half teaspoon of nutmeg and season to Greek Moussaka recipe – A delicious taste of Greece. The perfect tasty teatime treat. Cut the aubergine flesh into small cubes. Watch Queue Queue. Jun 12, 2014 - This Pin was discovered by Sharne Wilkie-Grut. Season to taste. This may be a labor of love, but trust me when I tell you it is so worth it.