Pour in all of the meat sauce and spread it out evenly. This recipe for moussaka is adapted from one found in David Rosengartens book Taste which includes an entire section devoted to the classic Greek casserole In the book Mr Rosengarten claims that his is the lightest least oily least tomatoey most eggplanty most refined moussaka that youve ever tasted Isnt that just what you want as you plan a dinner party.
Moussaka Recipe Beef And Eggplant Lasagna Freefoodtips Com
After the beef is browned sprinkle in the cinnamon nutmeg fines herbs and parsley.
. 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. What is moussaka. Heat the olive oil in a large skillet over medium-high heat.
Heat 2 tablespoons of olive oil in same large skillet and cook onion and garlic for 3 minutes. Now its time to assemble the moussaka. Add the garlic and cook stirring.
Grease a 9x13-inch baking dish with olive oil. Drain on a large plate lined with paper towels. Remove to a paper towel to drain.
Add the onion and cook stirring with a wooden spoon until lightly browned about 4 minutes. The epitome of Greek comfort food moussaka pronounced moo-sa-kaa is a hearty eggplant casserole with a juicy flavor-packed meat sauce nestled in and finished with a topping of rich bechamel sauceThere are variations of eggplant moussaka some using additional vegetable layers including potatoes or even zucchini squash. A rich tomato meat sauce layered with eggplant instead of pasta sheets and topped with a thick layer of béchamel sauce this traditional Greek recipe takes time to assemble but its well worth the effort.
For this moussaka recipe you will need a large baking dish approx. Butter the bottom and sides of the pan and layer the potatoes first if youre using them then half the eggplants. Add the ground beef and brown completely.
Add the lamb cinnamon ginger allspice cayenne and salt and pepper and cook stirring to break up the meat. In a large skillet over medium heat melt the butter and add the ground beef salt and pepper to taste onions and garlic. Pour in the tomato sauce and wine and mix well.
The beauty of this recipe besides great taste is its ability to freeze and defrost so well with no loss of flavour making it ideal for OAMC once a month cooking. 20x30cm 8x12inch and 8cm3 inch deep. Heat 1 tablespoon of the olive oil in a 6-quart saucepan over high heat.
Moussaka is to the Greek what Lasagna is to Italians. My take on traditional moussaka. Greeks do not eat their food piping hot out of the oven - especially in the summer heat.
Preheat the oven to 375 degrees F 190 degrees C. Food is served just warm or at room temperature but cooked that day - otherwise it is. Add the spices and.
Simmer for 20 minutes.
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