AUTHENTIC GREEK MOUSSAKA
This traditional moussaka is truly the best, and just as authentic as any you'd try in Greece! While it takes a bit of time, it's actually quite simple to make. Kali orexi! (Bon appetit!)
Provided by Anonymous
Categories World Cuisine Recipes European Greek
Time 2h50m
Yield 8
Number Of Ingredients 18
Steps:
- Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Let sit for 30 minutes to 1 hour so the salt can draw out any bitterness.
- Meanwhile, make bechamel sauce. Heat milk in a saucepan almost to a boil. Melt butter in a skillet over medium heat. Whisk in flour until a smooth paste forms. Lower heat and gradually pour in hot milk, whisking constantly until bechamel sauce thickens. Season with salt. Remove from heat and allow to cool slightly.
- Rinse eggplant slices under cold running water. Squeeze out liquid and pat dry with paper towels. Whisk egg yolks into the cooled bechamel.
- Heat 3 tablespoons olive oil in a large skillet and cook eggplant slices in batches until each side is lightly browned, about 3 minutes per side. Drain on a large plate lined with paper towels.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with olive oil.
- Heat remaining 4 tablespoons olive oil in a large skillet over low heat. Cook grated onion until soft, about 4 minutes. Add garlic and cook for 1 minute. Increase heat to medium-high and add ground beef. Cook and stir until browned and crumbly, about 5 minutes. Season with allspice, sugar, cinnamon, salt, and pepper.
- Stir in tomato sauce and bring to a simmer. Cook until all excess liquid has evaporated and mixture appears dry, 15 to 20 minutes. Stir in parsley and remove from heat. Allow to cool slightly, then stir in the egg white.
- Arrange a layer of eggplant in the prepared baking dish. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese.
- Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving.
Nutrition Facts : Calories 628 calories, Carbohydrate 35.3 g, Cholesterol 172.8 mg, Fat 44.2 g, Fiber 11.2 g, Protein 26.2 g, SaturatedFat 18.5 g, Sodium 718.3 mg, Sugar 16.7 g
AUTHENTIC MOUSSAKA
Delicious and easy dish. Good for people who like lasagne but trying to cut back on carbs. If you have a George Foreman grill (or similar) grill eggplant slices for a few minutes or until tender. You can also buy already sliced and grilled eggplant to make it easier. I use a grill for the eggplant and lite sour cream with great results.
Provided by Ozzzie
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 190 degrees Celsius.
- If using fresh eggplants - spray baking dish and eggplant slices with Olive Oil spray and arrange the slices in the dish.
- Bake eggplant slices for about 20 minutes or until tender.
- Meanwhile spray saucepan with oil and heat, add onion and garlic and sauté.
- Add mince meat to onion mixture and brown.
- Add tomatoes and ¼ tsp nutmeg to meat, simmer for approximately.
- 15-20 minutes.
- Combine parmesan cheese, ¼ cup of the parsley and ¼ tsp nutmeg in one bowl.
- Combine sour cream, remaining parsley, remaining nutmeg and beaten egg in another bowl.
- Layer half eggplant slices over base of a baking dish (such as lasagne dish).
- Pour meat sauce over eggplant.
- Sprinkle Parmesan mixture over meat.
- Layer remaining eggplant over meat and parmesan.
- Top with sour cream mixture.
- Bake in heated oven for 40 minutes or until golden brown.
Nutrition Facts : Calories 353.9, Fat 21, SaturatedFat 10.7, Cholesterol 115.2, Sodium 228.3, Carbohydrate 18, Fiber 7.6, Sugar 7.2, Protein 25.1
MOUSSAKA
Provided by Food Network Kitchen
Categories main-dish
Time 2h35m
Yield about 6 to 8 main course servi
Number Of Ingredients 24
Steps:
- Bake the eggplant: Preheat the oven to 475 degrees F. Brush the eggplant slices on both sides with the oil and lay on 2 small or 1 large foil-lined baking sheet. Season with salt and pepper. Cover with foil and bake until the eggplant is soft, about 25 minutes. Set aside covered.
- Make the meat sauce. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until lightly browned, about 4 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the beef, oregano, allspice, cloves, and cinnamon. Break the meat up into small pieces and season with the 1/2 teaspoon salt and pepper to taste. Cook, stirring occasionally, for about 2 minutes. Lower the heat to medium and cook, stirring, until just cooked but still slightly pink inside, about 1 minute more. Add the tomato and bay leaf and bring to a simmer. Cover, and cook until the sauce is thickened and fragrant, about 20 minutes.
- Make the custard sauce. Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Remove the pan from the heat and add the milk, salt, and nutmeg. Return to the heat and while whisking constantly, bring to a boil. Simmer 2 minutes. Transfer the sauce to a bowl and stir to cool. When the sauce is cool, whisk in the egg and yolks.
- Assemble the moussaka. Lower the oven to 350 degrees F. Brush a 9 x 13 x 2-inch casserole dish with the oil. Scatter the breadcrumbs over the bottom of the pan. Lay half of the eggplant in the pan, overlapping the slices if needed. Cover with half of the meat sauce and smooth with a rubber spatula. Repeat with the remaining eggplant and meat sauce. Pour the custard sauce over the layered mixture and smooth with a rubber spatula. Sprinkle with the Pecorino Romano and bake, uncovered, until lightly browned and the custard is set, about 1 hour.
- Remove the moussaka from the oven and let rest for 10 minutes. Use a slotted spoon or spatula to serve.
EASY MOUSSAKA
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375. Brush eggplant rounds with olive oil and season with salt and pepper. Heat 2 tablespoons of oil in large non stick skillet and brown eggplant over medium high heat. Remove to a paper towel to drain. Heat 2 tablespoons of olive oil in same large skillet and cook onion and garlic for 3 minutes. Add the ground beef and brown completely. Add the spices, and tomatoes. Bring to a simmer and cook for 10 minutes. In a second non stick skillet, heat 3 tablespoons olive oil and brown potato slices on both sides. Remove to a paper towel to drain and season with salt and pepper. In a buttered baking dish, layer potatoes, meat, eggplant and top with Parmesan. In a medium bowl, combine yogurt, eggs and cream. Season with salt and pepper and pour over casserole. Let casserole sit for 10 minutes and then bake for 30 - 40 minutes or until golden brown and bubbly. Allow casserole to sit for 15 minutes before serving.
AUTHENTIC TRADITIONAL MOUSSAKA
Moussaka (or Moussakás as it is pronounced in Greek)needs no introduction as it is now considered one of Greece's national dishes and is probably, by and large, initially responsible for making Greek cooking so popular. This recipe, however, will make you compare all the Moussaka you have ever tried and they will, as unlikely as it may seem, fall short in comparison - it really is that good. Straight from my own dinner table, on Zakynthos Island, Greece, to yours. Any questions? Feel free to contact me. Wishing you kalí órexi - bon appetit, Maria www.authentic-greek-recipes.com
Provided by Chef Maria
Categories One Dish Meal
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 27
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.
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
TRADITIONAL MOUSSAKA
Delicious authentic moussaka!
Provided by wendylove
Time 1h
Yield Serves 6
Number Of Ingredients 0
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.
AUTHENTIC GREEK MOUSSAKA
This recipe came from a neighbor of mine. When they heard of the world challange I was doing they offered me this recipe. A greek family ofcource. This is a favorite of theirs! Time Does not include Prep work.
Provided by BLUE ROSE
Categories Vegetable
Time 2h
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- Meat Sauce:.
- Melt butter in a 3 1/2 Quart Dutch oven, sauté onion, ground chuck or lamb and garlic, stirring until brown, 10 minutes.
- Add herbs, spices and tomato sauce and stirring until it starts to boiling.
- Reduce heat and simmer, uncover, 1/2 hour.
- Halve unpaired eggplants lengthwise. Slice 1/2-inch thick.
- Place in bottom of broiler and sprinkle lightly with salt.
- Brush lightly with melted butter.
- Broil 4-inches from heat, 4 minutes per side, or until golden.
- Preheat oven to 350 Degrees.
- Make Cream Sauce.
- In medium saucepan, melt butter.
- Remove from heat and stir in flour, salt and pepper. Add milk gradually.
- Bring to boiling, stirring until thickened.
- Remove from heat.
- In small bowl beat eggs with wire whisk.
- Beat in some hot Cream Sauce mixture. Return mixture to saucepan and mix well. Set aside.
- To assemble casserole, in bottom of shallow, 2 quart baking dish (12x7x2 inches).
- Layer half of eggplants, overlapping slightly. Sprinkle with 2 Tbsp of each of grated parmesan and cheddar cheese. Stir bread crumbs into meat sauce. Spoon evenly over eggplant in casserole, then sprinkle with 2 Tbsp of each of parmesan and cheddar cheese.
- Layer rest of eggplant spices, overlapping, as before. Pour Cream Sauce over all. Sprinkle top of remaining cheese.
- Back 35 to 40 Minutes or until golden brown and top is set.
- If desired, brown top of little more under broiler, 1 minute.
- Cool slightly to serve. Cut in Squares.
Nutrition Facts : Calories 317, Fat 21.8, SaturatedFat 12.1, Cholesterol 116.9, Sodium 763.6, Carbohydrate 13.6, Fiber 4.1, Sugar 4.5, Protein 18.1
BULGARIAN MOUSSAKA
This is a Bulgarian variant of moussaka that my family makes.
Provided by no_fun_at_all
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 2h
Yield 12
Number Of Ingredients 19
Steps:
- Heat a large skillet over medium heat. Add ground beef and ground pork and cook until brown and crumbly, 5 to 10 minutes. Drain and discard fat. Add 1/4 cup olive oil, carrot, onion, celery, parsley stems, and tomatoes. Mix to combine. Stir in bell pepper and season with paprika, salt, pepper, bay leaves, and cayenne pepper. Cook until vegetables start to soften, about 10 minutes.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
- Transfer meat mixture to a large baking pan.
- Heat remaining 1/4 cup olive oil in a large skillet and cook potatoes until lightly browned, about 10 minutes. Transfer to the baking pan and mix well with the meat mixture.
- Bake moussaka in the preheated oven for 45 minutes. Remove baking dish from the oven and mix in chopped parsley leaves.
- Stir eggs, yogurt, flour, and baking soda together in a bowl until it turns into a spreadable mixture. Pour over the meat mixture in the baking dish.
- Return baking dish to the oven and cook until the top is golden brown, about 15 more minutes.
Nutrition Facts : Calories 335.1 calories, Carbohydrate 27.7 g, Cholesterol 72.4 mg, Fat 17.8 g, Fiber 3.8 g, Protein 16.4 g, SaturatedFat 4.4 g, Sodium 829.4 mg, Sugar 6 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
MOUSSAKA
My take on traditional moussaka. The beauty of this recipe (besides great taste) is it's ability to freeze (and defrost) so well, with no loss of flavour, making it ideal for OAMC (once a month cooking). Note: Greeks do not eat their food piping hot out of the oven - especially in the summer heat. Food is served just warm or at room temperature (but cooked that day - otherwise it is reheated to freshen it). Flavour is more pronounced at this temperature.
Provided by evelynathens
Categories Meat
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 23
Steps:
- In large, heavy saucepan, heat 1/4 cup oil; saute finely ground meat, onion and garlic until lightly browned; add oregano, basil, cinnamon, salt, ripe olives (if using) and tomato sauce; Cover and simmer slowly about 30 minutes; uncover and simmer slowly another 30 minutes.
- While sauce simmers, prepare Bechamel Sauce (recipe below) and eggplant; cut ends from eggplant (1 large or 2 small) and cut in 1/2-inch-thick slices (if using large, flask-type eggplant, peel the skin off in strips with a vegetable peeler - creating a striped look - with some of the peel left on and some off. If using Japanese-style (the longish, purply-white ones), don't bother to peel at all); Place on a cookie sheet and brush with remaining olive oil; Place under broiler and broil until light brown; Remove from oven, salt lightly, turn eggplant and repeat process; Then position rack in center of oven and heat to 350 degrees.
- There are three ways you can prepare the potatoes for this delicious casserole: 1) shallow-fry potato rounds in olive oil until golden-brown or, 2) for fewer calories, arrange the potato slices in your baking pan, brush lightly with olive oil, bake for 15 minutes, continue with assembly, or 3) if you want to cut calories further, parboil them for 8 minutes; drain well on paper towels.
- To assemble: In 13x9x2-inch baking dish, arrange layer of potatoes, overlapping slightly, season lightly (there will be only one layer of potatoes, so use them all up); next, do a layer of eggplant; sprinkle some Parmesan, kaseri (or cheddar) and bread crumbs over eggplant; layer meat sauce, freshly grated cheeses, crumbs and Bechamel Sauce until all is used; bake 45-50 minutes at 350 degrees or until flecked golden-brown on top.
- To make Bechamel Sauce: In saucepan, melt butter over medium-low heat; whisk in flour and cook slowly until smooth and lightly cooked (2-3 minutes); add salt and remove from heat; add milk, whisking rapidly and return to heat; cook until thick and bubbly, whisking constantly; allow to cool 5 minutes, whisking once in a while to prevent a skin from forming; incorporate eggs and grated cheese with wire whisk to make fluffy sauce.
- Freezer Notes: Once the baked moussaka has completely cooked, cut serving-size pieces, double-wrap in foil and freeze. Defrost in the usual manner and reheat in microwave (or oven) for a delicious, quick meal, when there's little time to cook and dinner is ready and waiting in the freezer!
Nutrition Facts : Calories 628.5, Fat 37.8, SaturatedFat 15.5, Cholesterol 158.6, Sodium 1279.6, Carbohydrate 38, Fiber 7.6, Sugar 8, Protein 35.3
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TRADITIONAL MOUSSAKA RECIPE WITH EGGPLANTS (AUBERGINES) …
From mygreekdish.com
Category MainCalories 455 per serving
- To prepare this Greek moussaka recipe, begin by preparing the eggplants. Remove the stalks from the eggplants and cut them into slices, 1 cm thick. Season with salt and place in a colander for about half an hour.
- and squeeze with your hands, to get rid of the excessive water. Pat them dry and fry in plenty of oil, until nicely colored. Place the fried eggplants on some paper, in order to absorb the oil. (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). Set aside when done.
- If you are adding potatoes to your moussaka, now its time to slice them into 0.5cm, half a finger width slices. Fry them or bake them in the same way as the eggplants. Season with some salt and set them aside when done.
- for the moussaka. Heat a large pan to medium-high heat and add the olive oil. Stir in the chopped onions and sauté, until softened and slightly colored. Stir in the mince breaking it up with a wooden spoon and sauté. When it starts to brown, add the the garlic and tomato paste and sauté until the garlic starts to soften. Pour in the red wine to deglaze the meat juices and wait to evaporate. Add the tinned tomatoes, the sugar, a pinch of cinnamon, 1 bay leaf and a good pinch of salt and pepper. 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 aside when done.
AUTHENTIC GREEK MOUSSAKA - STEP BY STEP TUTORIAL - 30 …
From 30daysofgreekfood.com
5/5 (3)Category Main CourseCuisine GreekTotal Time 2 hrs 30 mins
- Remove the stalks from the eggplants and slice them lengthways into 1/2-inch (1 cm) slices. Place them in a colander, season with salt and cover with an inverted plate. Place the colander in the sink and leave it for 30 minutes to 1 hour.
- Meanwhile, in a large pan or heavy-bottomed pot, over medium to high heat, brown the ground meat until the pink color disappears about 10 minutes. Add onion and sauté until translucent, about 5 minutes. Add the cinnamon, nutmeg, and allspice and cook for a further couple of minutes cooking, until the mixture is quite dry.
- Place a big pot over medium heat. Add the milk and let it warm up for a while. Add the butter and let it melt.
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