Greek moussaka

Greek moussaka

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• February 23
• Easter

Ingredients

general information

Total production time

2 hours 40 minutes

Active production time

50 minutes

Complexity

Easy

Number of servings

Kitchen

Step-by-step recipe with photos

Prepare Bechamel sauce .
Melt the butter in a frying pan over low heat.
Add flour, mix with a wooden spatula and fry the flour with butter

Remove the pan from the heat and let the butter-flour mixture cool slightly.
Heat milk in a small saucepan.

Advice. The milk and butter-flour mixture should be at approximately the same temperature (but not hot), then lumps will not form in the sauce.

Return the frying pan with the butter-flour consistency to low heat and pour in the milk in small portions, actively stirring the sauce with a wooden spatula.

Throw little milk (

100 ml) so that you can adjust the desired thickness of the sauce.
Stirring constantly with a spatula, bring the sauce to a boil (over low heat) and let simmer

Add grated cheese to the sauce.

Stir and cook until the cheese has melted.
Add salt to the sauce, add grated nutmeg and stir.

Remove from heat and let cool slightly

5 minutes (sauce can be poured into a bowl).
Break the eggs into a separate bowl and beat lightly with a whisk.
Add the eggs to the sauce in two additions, stirring the sauce with a whisk each time.

Cover the bowl with the sauce with cling film so that the cling film lies directly on the surface of the sauce - then a film will not appear on the surface.

Prepare ingredients for moussaka .
Peel the onion and cut into quarter rings.
Wash the tomatoes, make a cross-shaped cut on any one and lower it onto

1 minute in boiling water.
Then transfer the tomatoes to ice water and remove their skins.
Cut the tomatoes into small cubes.
Wash the eggplants, cut off the stems and cut into thin slices.

Place the eggplants in a colander, adding a little salt to the slices, and throw on

Then wash and dry from water.

Eggplants can be prepared using 3 methods:
1. Fry in a frying pan in vegetable oil, then dry the slices on cardboard towels to remove excess oil.
2. Grease the slices with vegetable oil, place on a baking sheet and bake in a pre-heated oven.

15 minutes, until soft (baking time depends on the thickness of the slices).
3. Using a pastry brush, brush the eggplant slices with vegetable or olive oil and fry in a grill pan.

Place chopped onion in a frying pan with heated vegetable oil, lightly salt and fry over medium heat, stirring occasionally, until soft.

Remove the onions from the pan (using a slotted spoon to ensure as much oil remains in the pan as possible).
Increase the heat and add a little oil to the pan as needed.
Place half or a third of the minced meat into the pan and fry, constantly stirring the minced meat with a wooden spatula.

Transfer the fried minced meat into a bowl.
Fry the remaining minced meat.
Return the fried minced meat to the pan (reduce heat to low).
Pour in the wine and stir.

Add onions, tomatoes, salt, freshly ground pepper.

Simmer over medium heat, stirring occasionally, until the water has completely evaporated.

Place a layer of eggplants in a baking dish.

Place minced meat on top in an even layer.

Then the remaining eggplant slices.

Pour Bechamel sauce on top of the moussaka.

And sprinkle with grated cheese.

40 minutes, until golden brown, in a preheated

180°C oven.
Remove the finished moussaka from the oven and throw it on

15-20 minutes, then you can serve.

Advice. When hot, moussaka (like any casserole) cuts very poorly, so even pieces can only be obtained by cutting chilled moussaka.

Bon appetit!

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Greek moussaka with eggplant - traditional step-by-step recipe

Hi all! Now we have a very exciting Greek dish - moussaka. This is a casserole of eggplant and minced meat, generously poured with bechamel sauce on top. A very appetizing and superbly tasty dish.

I have divided the recipe description into two steps to make it easier for you to take. At first we will fry everything in a frying pan, and later we will start baking it in the oven. Read all aspects below.

I really like these little blue vegetables. Therefore, I would also like to recommend to you other delicious recipes with their role - ratatouille or simply eggplant baked in the oven using various methods. Try it, you will definitely like it.

Greek moussaka with eggplant

According to the recipe, the products contain minced lamb. But personally, I took the usual mixed pork and beef. And for piquancy, you can also add hot pepper, but this is not for everyone. This version does not have it.

Ingredients:

• Minced meat - 300 gr
• Onion - 1 pc.
• Eggplants - 2 pcs.
• Tomatoes - 2 pcs.
• Sweet pepper - 1 pc.
• Hard cheese (grated) - 200 g
• Flour - 1 tablespoon
• Tomato paste - 1 tablespoon
• Butter - 50 g
• Milk – 400 ml
• Testicles - 2 pcs.
• Olive oil - 2 tablespoons
• Vegetable oil
• Salt, pepper - to taste

Step-by-step production:

1. Cut the eggplants into thin slices about 3-5 mm. Place them in a deep dish and season with moderate salt. Leave it like this for 15 minutes.

2. Cut the onions into small cubes. Peel the pepper from the stalk, seeds and inner walls. Later also cut it into cubes.

Place the frying pan on the heat and add 2 tablespoons of olive oil. Heat it up and put the onions in there. Fry lightly and add pepper. Stir and fry over low heat for about 5 minutes. In the meantime, cut the tomatoes into cubes.

3. Next, add minced meat and chopped tomatoes to the pan. Stir well and simmer for 5 minutes. Then add 1 tablespoon of tomato paste, salt and spices to your taste. Stir again, cover and simmer for 15 minutes.

4. Now let's get back to the eggplants. Rinse them under cool water and rinse off the salt. Then place them on a paper towel and dry them, dabbing them on top with a towel or napkin.

Thanks to these actions, when frying, they will not absorb enough oil and will not be very greasy.

5. Next, heat a frying pan with vegetable oil and fry any circle until golden brown on both sides.

6. After this, let's start making bechamel sauce. Place a small saucepan or ladle on the fire. Put butter there. When it is already half melted, add flour, stir and fry.

7. Then pour the milk into it. Stirring frequently, bring to a boil. The sauce should thicken evenly. When the sauce has thickened, add a little salt and break 2 eggs. Stir vigorously while doing this. When you achieve homogeneity, remove the bechamel from the heat.

Traditional Greek moussaka recipe

The first step of making Greek moussaka is completed. The minced meat and eggplants are fried, the sauce is ready. Now prepare the form in which you will cook your casserole and proceed to the second step.

8. Place the minced meat with vegetables on the bottom of the mold and level it out. Place a layer of fried eggplant slices on top. Pour bechamel sauce over all this and sprinkle generously with grated cheese on top.

You can also lay out the layers differently: first a narrow layer of eggplant, later a layer of minced meat and again blue ones. Pour in the sauce and cover with cheese.

9. Preheat the oven to 180 degrees. Place the casserole dish there and bake for 40-45 minutes. The moussaka will be perfectly baked on the inside and will have a lovely golden color on top. Leave the dish to stand at room temperature for 15 minutes. This way it will cut better later and keep its shape.

Video on how to prepare moussaka with potatoes, eggplant and minced meat

I would like to show you another option for making moussaka in Greek, with the addition of potatoes to the ingredients. The process itself differs little from the above, but the end result is an even more rich and satisfying dish. The creator of the video explains everything very carefully and clearly, so there should be no questions left.

Ingredients:

• Eggplants (large) - 2-3 pcs.
• Garlic - 2-3 cloves
• Potatoes - 4-5 pcs.
• Onion - 1 pc.
• Minced beef (lamb) - 500 gr
• Tomato paste - 1 tablespoon
• Tomatoes in their juice (or fresh) - 400 g
• Salt, pepper - to taste
• Sugar - 1 teaspoon
• Ground cinnamon - 1/3 teaspoon
• Bay leaf - 1 pc.
• Olive oil (or vegetable oil) - for frying
• Butter - 1 teaspoon

For the sauce:

• Milk – 500 ml
• Butter - 30 g
• Flour - 3 tablespoons
• Salt - to taste
• Nutmeg - a pinch
• Testicles - 2 pcs.
• Parmesan cheese

Well, now you understand how to cook this magical Greek casserole and you can amuse your family with an indescribably delicious dinner. Choose the recipe you like and get started.

Moussaka

Greek moussaka (adapted)

I always respect the famous dishes of the state cuisines of the world, especially the Greek cuisine that I love so much, but in a critical situation I resorted to improvising on the theme of “Moussaka”, and this is what I came up with.

Almost traditional moussaka

There are as many recipes for moussaka, even in Greece, as there are recipes for our borscht. I’ve been preparing my own version of this surprisingly tasty state dish for 15 years, so it’s love at first spoon, as they say!

Balkan style moussaka

By chance, the other day in the store I came across Serbian cheese, and a recipe came to mind that a friend brought me from her vacation in Montenegro. Based on her words, I made it as she remembered; I had to figure out some of it myself, so the recipe doesn’t pretend to be authentic, but it’s deliciously unusual and a completely light, summer version. Serbian cheese tastes more like Feta than Russian cheese. So it’s better to use Feta instead of Serbian cheese. There is no need to add salt to the dish. My form is the size of a printed A4 sheet and about 8 cm high.

Moussaka in Croatian

I became acquainted with this dish about 30 years ago, my future husband asked me to make moussaka, my eyes are wide open :) What kind of moussaka is it, what do you eat it with? I had to learn, fortunately, everything is very simple)) Later I began to add vegetables of my own: eggplants, mushrooms. This dish helps me out when I’m tired of cooking, when I have a handful of minced meat and a few mushrooms or an eggplant on hand. When you need to feed your family well, but don’t want to stand at the stove. 20 minutes of preparation and that’s it - the “pot” is preparing itself, you can relax!)) To avoid misunderstandings, I would like to add that Moussaka is prepared in all Balkan countries. This recipe is from Croatian-Bosnian cuisine. This is an everyday, simple and satisfying dish.

Roasted vegetable moussaka

The dominance of vegetables haunts me, and I'm looking for the latest recipes. Now there will be no gag: the recipe is taken verbatim from the book “Greek Cuisine”. In a small book I calculated 6 different recipes for moussaka: with lamb and potatoes, with lentils, with minced beef. So there is room for improvisation. I liked this recipe because we bake vegetables with virtually no fat, no meat, so the dish turned out light, tasty and delicious.

Lenten moussaka

Now I have prepared a fascinating moussaka. A very satisfying and tasty Lenten dish. Once again I was taken aback by the compatibility of goods. My daughter ate with such an appetite that her ears were cracking. Both my husband and I really liked it. I think that this dish is most likely “inspired by Greek cuisine,” but I highly recommend it.

Moussaka in Lebanese

The recipe for this moussaka is from a book about Lebanese cuisine by the creator Hussein Dekmak, owner of a Lebanese restaurant in London. This moussaka has nothing in common with Greek moussaka, apart from the introduction of eggplant in both dishes. Juicy chicken breast in tandem with tender eggplants and the most delicious sauce - this dish is worth trying.

Zucchini moussaka

A very tasty zucchini dish

Moussaka burger

Moussaka is a casserole of vegetables, most often with eggplant, and minced meat in a bechamel-type sauce. Well, the moussaka burger is a large cutlet with onions, carrots and eggplants. No eggs, no flour, no bread. Completely a dietary option for yourself. What kind of cutlet is this anyway? Firstly, this is a very tasty cutlet, secondly, it is very warm and airy, thirdly, it is good when cool and, if cut in half lengthwise, is great for a sandwich. It doesn’t take much longer to cook ordinary cutlets, but the result is fun. I thank the delightful cook Fyodor Vladimirovich for the original recipe. I recommend!

Moussaka casserole

This recipe was given to me by my Greek neighbor a long time ago, it turns out very tasty, I recommend it!

Moussaka . Moussaka is a vegetable dish (from time to time supplemented with a meat component) baked in the oven, widespread in the cuisines of the Balkan Peninsula and the countries of the Middle East. At the same time, the recipe of the dish can vary widely in one or another country in which the dish is prepared.

This is a hot dish, juicy, usually consisting of several layers, seasoned with olive or other vegetable oil. Most often, moussaka contains eggplants and tomatoes; lamb is often found in it, but chefs can also use other types of meat products to make moussaka.

Layers of goods are prepared in advance, according to the recipe of the dish, then they are placed in layers in a mold, generously poured with bechamel sauce or another, and the mold is placed in a heated oven for 40-50 minutes.

Nowadays, modern moussaka, in addition to the main ingredients, can contain various vegetables (onions, zucchini, carrots, potatoes, garlic and others), spices (bay leaf, pepper and others), chopped fresh herbs (dill, parsley, basil, cilantro, celery) .

Moussaka is an independent dish, so it is absolutely not necessary to prepare a separate side dish for it, because in this dish meat, vegetables, and sauce are successfully mixed.

It is served in portions on separate plates, or placed on a common plate and served with a spatula.

For moussaka, you can serve the freshest yeast buns, toast, fried bread, corn tortillas or bread, oriental tortillas as bread.

Moussaka in Greek

A delicious dish with eggplants.

Ingredients:

• 1000 g eggplants
• 800 g minced meat (+ oregano, cinnamon stick)
• 500 g potatoes
• 300 g tomatoes
• 200 g onion
• 200 g cheese
• salt pepper
• vegetable oil for frying

Bechamel sauce:

• 800 ml milk
• 80 g butter
• 50 g flour
• 0.5 tsp. nutmeg
• 4 testicles
• salt

During the season of good eggplants, it's time to prepare one of the most delicious dishes with eggplants.
I consider moussaka to be exactly such a dish; there are many varieties of moussaka, but one of the most popular is Greek moussaka, which any housewife prepares in her own way. The main ingredients are fried minced meat with tomatoes, fried eggplants and Bechamel sauce. My mold is large, so I prepared quite a lot of moussaka. The minced meat for moussaka should be quite fatty, the moussaka should be juicy, I used non-lean beef and pork neck, from which I had previously prepared the minced meat. It turned out very juicy, tasty, satisfying, the sauce plays perfectly in this dish. From time to time, another layer of fried zucchini and sweet bell pepper are added to the moussaka, but it seems to me that this is already redundant, because moussaka is already a multi-component dish. PS The dish is not prepared quickly, so plan your time with extra supplies!

Manufacturing:

Prepare the meat layer.
Finely chop the onion and fry in vegetable oil until lightly golden.

Remove the onion from the pan and place approximately half of the minced meat in the pan.
Fry a little, always breaking the minced meat into separate pieces.
Literally also fry the second half of the minced meat. If you have a very large and deep frying pan, you can fry everything at once, but it was more convenient for me to do it in two batches.

Return the minced meat and onion to the pan, add the grated tomatoes (you grate the tomato on a large grater, and the unnecessary skin remains in your hand).

Salt, pepper, add oregano, cinnamon stick, mix.
Don't be confused by the cinnamon stick, it's a fairly common seasoning for Greek moussaka, if you don't have a stick, add a small pinch of regular cinnamon. Simmer without a lid until fully cooked and all the water has completely evaporated.
When the liquid has completely evaporated, fry the minced meat briefly, increasing the heat. The meat layer is ready.

Boil the potatoes until half cooked in salted water.

Cooking eggplants.
Cut the eggplant into slices.
If you suspect that your eggplants are bitter, then salt them first, let sit for 20-30 minutes, and drain the released liquid. But modern eggplants are no longer bitter, so this step is no longer necessary, I didn’t do this, I just salted it and fried it right away. Heat a small amount of oil in a frying pan over medium heat and fry the slices on both sides.
When frying, eggplants absorb a lot of oil, so I first pour almost a teaspoon into the pan. oil, and then add a little at a time only when the pan is completely dry, this way the eggplants turn out to be lean.

Prepare Bechamel sauce.
Melt butter in a frying pan, add flour, fry while stirring.

Pour hot milk evenly in parts, always stirring well after each portion of milk.
It is best to stir with a whisk. Add nutmeg and salt. Cool the sauce slightly, add the eggs, stirring with a whisk.

We collect moussaka.
Prepare a mold (mine is 25 by 25 cm), you can even take a mold that is a little larger, so whatever fits in mine is a butt.
The form must have fairly high sides. Place chopped potatoes and sprinkle with grated cheese.