Recipe: Delicious Moussaka

Moussaka. Moussaka is an eggplant- and/or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations. 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.

Moussaka is a savory Mediterranean casserole of layered meat and vegetables. This Greek version is made with ground beef or lamb, creamy béchamel, grilled eggplant, and potatoes. Moussaka is to the Greek what Lasagna is to Italians. You can cook Moussaka using 27 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Moussaka

1. It's of Meat.
2. You need 1 of large aubergine, sliced into 1cm slices.
3. You need 2 teaspoons of olive oil, divided.
4. Prepare 2 of red onions diced.
5. Prepare 600 g of minced lamb.
6. Prepare 4 cloves of garlic, minced.
7. Prepare 1 teaspoon of cumin.
8. Prepare 1 teaspoon of ground coriander.
9. It's 1 teaspoon of cinnamon.
10. Prepare 1 teaspoon of cayenne pepper.
11. It's 1 (400 g) of tin chopped tomatoes.
12. It's 250 ml of red wine.
13. It's 125 ml of water.
14. It's 1 tbsp of tomato puree.
15. Prepare 1 of bay leaf.
16. Prepare 1 teaspoon of dried thyme.
17. You need 1 teaspoon of dried oregano.
18. Prepare 1 1/2 teaspoon of dried mint.
19. You need 250 g of Maris Piper potatoes, peeled, sliced into 1cm slices.
20. It's of White Sauce.
21. It's 250 ml of milk.
22. Prepare 25 g of butter.
23. It's 25 g of flour.
24. Prepare 1/2 of grated nutmeg.
25. Prepare 30 g of crumbled feta cheese (grated Parmasan or Cheddar can be use.
26. Prepare 250 g of ricotta.
27. Prepare 1 of egg.

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. This delicious lamb moussaka recipe from the Hairy Bikers provides a wonderful meal for a family occasion. Moussaka by Greek chef Akis Petretzikis! Are you ready to try one of the most amazingly delicious Authentic Greek moussaka.

Moussaka instructions

1. Sprinkle the aubergine with salt and leave for 30 minutes (draws out bitter juices). Then rinse aubergine in a colander and squeeze out excess liquid. Dry well with a kitchen cloth. Add to roasting tin and add 1 teaspoon olive oil. Mix to give a good coating. Roast for 30 minutes..
2. Heat 1 teaspoon olive oil in a pan over medium high heat. Add mince, break up with a fork till browned. Add garlic, cayenne, cumin, cinnamon and coriander, stir for 1-2 minutes. Add herbs, wine tomatoes and puree. Stir. Turn down the heat to very low and simmer, covered for 30 minutes. Remove lid and allow liquid to reduce. Leave to rest overnight..
3. Cook the potatoes in boiling water for five minutes, then drain in a colander under running water until cold..
4. Preheat the oven to 180 C / Gas 4..
5. Meanwhile, melt butter in pan, then remove from heat and add flour and mix, return to heat and slowly mix in the milk. Stir over a medium heat until thickened. Season and add cheese and ricotta, stir. Leave to cool..
6. Spoon one third of the meat sauce into a large, shallow ovenproof dish. Cover with a layer of potatoes and a layer of aubergines. Repeat the layers twice more, finishing with the aubergines..
7. Lightly whisk egg in a separate bowl and then stir into white sauce. Top with white sauce and bake in oven for 50 minutes..

It is usually followed when someone is allergic to nuts. Moussaka is one of the best known Greek dishes - a baked casserole It is likely that moussaka has Middle-Eastern origins, and it was introduced when the Arabs brought the eggplant to Greece. Moussaka is a classic Greek casserole. A dish most associated with Greece, moussaka is well-known in Middle Eastern countries, each with its own version of this hearty and filling casserole. Moussaka is traditionally made with lamb, but I often use ground beef instead.