A classic Greek moussaka recipe has three key components: sliced eggplant, the meat sauce, and the bechamel sauce. so tasty and easy to make (although time consuming but well worth it!!!). If you have anything more that 2 layers on the sheet I would recommend preheating to 475 and then turning down to 425 instead, then just checking on them often to prevent burning. The 1951 edition of Joy of Cooking recipe uses buttermilk to add an extra tang to the pancakessoon enough, you'll be flipping these flapjacks every weekend. To assemble: Put half the eggplant slices in the dish and cover with half the meat sauce. Cooking advice that works. Arrange the eggplant slices in a single layer on top of the potatoes. First, melt the unsalted butter in a medium-sized saucepan over medium heat. Efcharisto poly! salt, and tsp. Required fields are marked *. Used ground chicken instead of beef and used two eggplants instead of three. To prevent that from happening, bake them in non-stick sheets or overlap the slices a little bit so they are partially lifted from the bottom of your sheet pan. Hi, Jess. The ground lamb is spiced with warming cinnamon, nutmeg, paprika, pepper, and dried oregano. Thank you. Let us know how it turns out! Now, put the pan back into the oven and bake again for 20 minutes. So it goes withcomfort food in every culture, says Rick; everyone has their own version. What not bake from frozen? Great Recipe, Just finished it. The first ingredient for the sauce is beef and/or lamb mince. I find its easiest to transfer the moussaka to individually sized containers, but you can freeze the entire casserole as well as long as its well sealed. I made this lovely recipe, although I didnt have any eggplant , as I dont really like it! Youll need to dirty up some pans, but the end result is well worth it! Two pans or one large?? This was a trial run for a Mediterranean themed dinner that Ill be hosting in February. Whisk in warm milk and bring sauce to a boil. So if you love Mediterranean food then this moussaka is a must. lamb fat; discard remaining fat. Pat the eggplant slices dry, removing excess salt, and assemble in one layer on the prepared pan. Moussaka is a traditional Greek eggplant casserole made with baked or pan fried eggplants (aubergines) and potatoes, a rich, tomatoey beef or lamb mince sauce and topped off with a deliciously creamy bechamel sauce. Once the Moussaka sauce has thickened season with salt and pepper. Im not Greek I am going to make this tonight it looks sooo yummy and I love Greek food!! You also have a delicious spiced meat layer and a creamy bechamel sauce with a bit of added parmesan cheese for even more yumminess. Notice: Nutrition is auto-calculated for your convenience. When Trying to print the ads cover half the ingredients list, and part of the directions , If you click print, the ads should hide and only the recipe card should be printed. I find the thicker the sauce the more decadent it is , Thats all I have and wasnt sure if I should add lamb too, but Ill just use the beef now. I noticed someone asked if you can freeze this recipe. It really is the comfort food of Mediterranean cuisine! Tip: When baked, sliced aubergines tend to stick to the sheet pans. Thaw for how long on counter and what temperature? Let sit 10 minutes for cheese to melt, then add egg yolks and vigorously whisk until combined and bchamel is golden yellow. To serve them, pop them in the oven for about 45 minutes at 150C/300F until they have defrosted and heated up throughout. Bake frozen at what temp ? Can you freeze this after assembling, but before baking? Moussaka needs a thicker meat sauce to help create those layers. If you have too fewaubergines space them out a bit. To prepare your Moussaka bechamel sauce start by first melting your butter on high heat. I made this lovely dish but substituted cinnamon for nutmeg and it was delish! Add wine, cook for 1.5 minutes or until alcohol smell is gone. In a large pot over high heat, bring the water to a boil. Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations! I will add further comments once my hubby and I consume it for dinner. What temperature and how many minutes to bake after previously baked and frozen? Moussaka needs a thick and creamy bechamel. As the potatoes bake, prepare the eggplant slices by setting them on paper towels and sprinkling salt on each slice. 2 lb. Can you give me a good argument to convince him that we should use it in this dish? First time I have ever made a moussaka. Add wine and cook, stirring occasionally, until slightly reduced and no longer smells of alcohol, about 3 minutes. Here are some tips for preparing moussaka in advance: My vegetarian moussaka recipe is as hearty as this one, with just a couple of key differences. Finally add your egg yolks and quickly whisk so the eggs fully incorporate in the mixture. Line a large sheet pan with parchment paper and arrange the squares on it, leaving a little space around each slice so they dont freeze together. Repeat . Thank you Bob for the great feedback! Head this way for more of our favorite casserole dishes . Pete the Greek. Get our best recipes delivered to your inbox. It freezes wonderfully and tastes great right out of the fridge. ). Im so happy to hear that, comments like yours make my day! (see your instructions below) Im planning to bake and serve this Friday for guests, so came to the site to see if I should defrost or bake from frozen. Since Covid, our 2 local summer Greek festivals havent made Mousakka.my favorite. Shopping List; Ingredients; Notes (0) Reviews (0) green peppers; . farmer cheese, crumbled (about 1 cup), oz. Make sure you get a nice and deep casserole dish so that all these layers will have room to bubble and bake without spilling over the edge. Another winner! That is so nice to hear Meaghan! Came out great. Rinsing them, salting them and letting them rest removes that bitterness and they will taste deliciously sweet, creamy and with no hint of bitterness whatsoever! Firstly, youll need to buy yourself some large eggplants the largest you can find at the supermarket! I generally make 2 one for my son who loves it ..slightly smaller (he gets 4 helpings out of his we get about 6 out of ours) also cos its a bit of a faff n time consuming but well worth the effort I do not change anything. Layer the zucchini slices evenly over the eggplant, forming a single layer. My husband had seconds. Here are some tips for how to prep eggplant for moussaka: This is a hotly debated topic among cooks, and many do not believe you need to salt eggplant. So glad you loved my Moussaka!! For that I cannot thank you enough! Once youve baked it, let it cool down, cover it with some cling film and put in the fridge. Next time I will use only ground beef as I found the lamb quite overwhelming. Easily my new favourite recipe that I will most likely continue to make for years to come. Thats in inches! Thanks! This one is a keeper. Made this lastnight for our family, it was delicious cant wait to try more greek recipes. Reggiano. Kat. Seasoning in the end will help you avoid over or under seasoning your sauce! In a large skillet over medium heat, heat the olive oil and brown the ground beef and sausage until no pink remains. Preperation took longer than you said, but I did mince my own lamb. Its an excellent make-head option for a weekend gathering or holiday meal. PS. You can also use 2 99 square baking dishes. Add flour and cook, whisking constantly, until combined, about 1 minute. This was a lot of work but worth it! I'm Suzy; born and bred right on the shores of the Mediterranean. Thank you for the clear instructions and video. I have made it twice now. To make the sauce, heat a large pan or a dutch oven on medium heat and put the lamb mince in. *This post has been recently updated with new information for readers' benefit. I have been meaning to make this for quite some time and when you sent you sent your 50+ Best Ground Beef Recipes I decided it was time I have new potatoes, fresh and tender eggplant, fresh and tender zucchinis, fresh red onions and freshly preserved diced tomatoes. T is amazing and only 2 of us eating for 8. Thank you thank you youre a star for sharing this amazing recipe. Add all of the flour, whisk it until the butter is fully absorbed into the flourand let it cook for a couple of minutes until it slightly browns. Stir in slowly 2 cups of milk. The good news is, with a little planning, you can prepare it ahead of time and moussaka is one of those dishes where the flavors only get better with time. Add paprika and tomato paste and cook until brick red in color, about 1 minute. To freeze an entire cooked moussaka: Allow it to cool before covering it snugly with plastic wrap and then wrapping it in foil. Really delicious. Making your Moussaka comes down to the below four very simple steps: The eggplants (aubergines) and potatoes are the foundation of a Greek Moussaka (Muscaca) and they serve two very different purposes. But oh man, was it worth the tired arm! Hi Suzy. Then cook everything for 5 minutes while stirring occasionally until almost all of the liquid evaporates. Came out great! . April 29, 2023. The traditional Greek Moussaka is handily a meal on its own! Now i always was told that you add cold milk to a hot roux or cold /frozen roux to warm milk. you can test that by poking the moussaka with a knife deep through, to check if its pipping hot. Brioche Loaf Cockaigne (from the Joy of Cooking). Great recipe! While waiting, begin preparing the meat. Almond Shortbread Cookies. For this moussaka recipe you will need a large baking dish, approx. Thank you so much xx. This is my very best, traditional Moussaka recipe as passed on to me by my grandmother. Which way do you cut the aubergine? Wait for the milk to absorb into the flour, add some more and repeat until youve used all the milk in the recipe. To reheat, thaw slices in the fridge overnight before reheating in an oven as outlined in the section above. Allow them to rest for approximately 10 minutes, then turn them over and add more salt. This recipe is for 8 pieces, so you would multiply it times 4 to get 32 pieces. The Joy of Cooking, everyone's favorite all-in-one cookbook that has taught millions of people how to cook, is now online. But dont get intimidated by the list of ingredients or steps. Love the way all the little details explained. When the moussaka is done baking, remove it from the oven and let it cool in the pan for at least 1 hour. I'd never made moussaka before or used lamb mince, or had a bechamel made on oil instead of butter - and really enjoyed it. This helps our business thrive & continue providing free recipes. Indeed this dish is pure bliss! . Firstly, the spices usedfor the Moussaka (musaka) meat sauceinfuse the meat and give it a deliciously fresh taste and smell that characterises this traditional Greek dish! It seems strange to leave it out for an hour before eating. Get all my tips for how to make moussaka perfectly every time. Next, begin whisking the milk in slowly about of the milk at a time. 2 days ahead wouldnt need to be frozen. More tips in the post and recipe notes. On the other hand, the aubergines act like little sponges. One note: this took twice as long to make as the advertised 1hr 45m. Will report back. But there are two reasons I believe salting the eggplant helps: To salt the eggplant, simply sprinkle salt onto the slices and allow it to sit for 30 minutes. The whole dish was absolutely delicious. I got a ton of compliments at the dinner table and it was special because I was able to use produce my sister grew. Your welcome Kristy! Yeap you want it nice and thick . Remove from heat. You can also store moussaka in the freezer. Adore this recipe. The only part I actually measured was the bechamel for the meat sauce I just used the recipe amounts as an approximation this worked out well for me. . Add the onion and cook, stirring with a wooden spoon, until lightly browned, about 4 minutes. Then once it's melted, whisk in the flour and continue to whisk for about 2 minutes until the mixture has thickened but is still very pale in color. Split your aubergines in two lots. So When do you add it? Thank you very much for sharing it , I have made this recipe before and cooked from frozen. Ive had this happen to me with other recipes where the aubergines never seem to cook and the skin remains uneatable regardless of baking time. It will keep for up to a month and be just as fresh when baked and served! Yield: 8 pieces, for how many persons is that for dinner, if I add a salad on the side? The very best traditional Greek Moussaka recipe. Moussaka leftovers: If you just have some leftovers that youd like to keep for more than a couple of days, cut them up in individual portions and store them in airtight containers in the freezer. I used my own tomato sauce, made from tomatoes at their peak flavor. Thanks! Refrigerated would be sufficient. I followed your recipe to a T the only thing I did different is that I added 2 tsp of ras el-hanout seasoning to the meat before adding my tomatoes. Hope you enjoy it! Well, you simply have to reduce the amount of milk to get your bechamel thicker 500 ml would do. Recipes you want to make. My friend who is Bolshevik made for me and she used mashed potatoes, it was divine. To be perfectly honest, this was so much better than the local Greek Restaurant. Mine was perfect. Almond Sponge Roll. Are you able to repost the old version (per page as an alternate) or email the original? Browse The Mediterranean Dish spice collection! When you have assembled your moussaka, let it cool down, wrap it with cling film and store it in the fridge uncooked. You dont need any fancy ingredients or special cooking equipment to make this tasty dish. Pour in cup red wine, stir, and allow it to cook, stirring occasionally, for about 5 minutes until the wine is mostly dissolved. We enjoyed it very much. It's a new chapter in the history of a cookbook that's already changed the lives of so many. , It was amazingly delicious and we have leftovers!!!!! The recipe calls for tomato paste, however in the directions it says puree. Because eggplant is one of the main ingredients in this recipe, preparing it properly is important.