I also used less salt than the recipe called for. I've made simpler moussaka recipes before but this was absolutely worth the time and effort. For some delicious umami, I add a generous amount of canned tomatoes followed by wine and beef broth both powerhouses of flavor! The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Pluck out and discard cinnamon stick. The only change I made because I didnt have a stick of cinnamon was 1/2 teaspoon of ground cinnamon and 1/2 teaspoon of allspice. Add flour and cook, whisking constantly, until combined, about 1 minute. The one I used was just slightly too small so there was too much bechamel but I figured it would be better than using one slightly too big. Thank you so much for a wonderful recipe and a wonderful time working through it. But this is the side of the Med where you find that ginger, cinnamon, nutmeg are indeed Mediterranean spices, as well as harissa and za'ater. Break the mince down into small pieces with a wooden spoon while cooking. Im considered a moussaka snob, I made this before and its incredibly addicting, this is now my go to recipe! Secondly, the Moussaka meat sauce needs to be very thick,so it doesnt soak through the vegetables. There are several steps that you could parallelize if you had a second set of hands in the kitchen to cut the time down (e.g. This recipe is for 8 pieces, so you would multiply it times 4 to get 32 pieces. Layer half of eggplant in pan, covering the bottom entirely. Im Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Please read my disclosure policy. I did 35 minutes at 475 and it was perfect, but I did it on two sheets and learned the hard way that you need to pull it from the oven right at 35 minutes (for the second sheet I turned the oven off but didn't take the baking sheet out immediately, and that eggplant was burnt on the bottom). Take the time to salt the eggplant and remove the excess liquid. Use our paprika and nutmeg in your next Greek Moussaka! You also have a delicious spiced meat layer and a creamy bechamel sauce with a bit of added parmesan cheese for even more yumminess. Repeat with remaining eggplant and lamb to make another layer of each. This will definitely be me a regular. I find it tastes nicer with lamb but a bit too greasy? I'm Suzy; born and bred right on the shores of the Mediterranean. This layer forms the base of the moussaka and helps to contain the meat sauce. Let sit 10 minutes for cheese to melt, then add egg yolks and vigorously whisk until combined and bchamel is golden yellow. And of course, assembling it and baking it until perfectly golden brown! Thats in inches! Turned out great. So, I must admit that I am a fan of making my moussaka with potatoes! Spread your second aubergine layer over the meat sauce, spacing them out evenly. So how to make it to perfection? I halved the recipe for 3 people, and also didnt have eggplant so used up more zucchini. Get all my tips for how to make moussaka perfectly every time. oil in a large wide pot over high. X. Layering a moussaka is a lot like layering a lasagna. Bake until cooked through, 20 minutes. Rub a little olive oil into their skins. Keep pouring, Exactly this Pour it all on top! Bake it the day before, let it cool down, wrap it in cling film and store in the fridge. No need to peel those. Over the years Ive witnessed plenty of debate whether Moussaka should be made with just eggplants or also with potatoes. Thank you for your reply! Wine-drinking, food-making, bum-booping 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. Love the flavours! Allow the sauce to reach a boil once more before removing it from the heat. The best Ive ever made. 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. Label and date the moussaka, then freeze it for up to 3 months. This will also help the flavours fully develop. Labor intensive but oh so worth it. Its probably the fault of the aubergines. Many Greek salad recipes include leafy greens, such as lettuce, cabbage, beets, radishes, or even potatoes. Thaw before reheating in a 250 oven until warmed through, about 1 hour. My mothers recipes always reference finger widths.. Thank you for signing up to our newsletter! Otherwise cant wait to make this. 2 lb. When I going to have a wet mess? 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. Efcharisto poly! I wonder how many people this recipe is for and have made Moussaka before .Many thanks. Roast in a 400F oven until golden, 20-30 minutes, rotating pan halfway through, careful not to blacken. I pretty much followed the recipe, except substituting strained cottages cheese for the farmer's cheese, which is hard to find. The sliced potatoes are the base for the dish, give it robustness and make it easy to cut and serve. lamb fat; discard remaining fat. While waiting, begin preparing the meat. Thanks. Im looking forward to trying more recipes from your site! If youd like to break the prep up over a few days, the ground meat and tomato sauce can be cooled and refrigerated for up to three days, and the white sauce or bchamel (technically a mornay since theres cheese) for up to two. That said a very good recipe and I thank you for it. can you be more specific regarding pinch of cinnamon and pinch of nutmeg. Try vegetarian moussaka, Easy Authentic Falafel Recipe: Step-by-Step, Eggplant sliced lengthwise into -inch slices. Congratulations for making it delicious! However, that could not be further away from the truth! Finally, your Moussaka meat sauce needs to be well seasoned. Reminds ,e so many a time sitting in the village taverna eating this and drinking good old Thisbe wine. Today Im drinking it with a Nobile from Montepulciano.. great pairings! If I use just zucchini, how would you prep it before adding it in? Next time I will use only ground beef as I found the lamb quite overwhelming. Add the remaining oil to the casserole. Top with bchamel and smooth surface; sprinkle with remaining Pecorino. Pecorino or Parmesan, finely grated (about 1 cups), divided, Charred Eggplant With Spicy Tomato Sauce and Peanuts, Harissa-Roasted Eggplant With Fried Capers. Sprinkle with salt. To reheat, place the moussaka in the oven at 350F, covered with foil, and bake until heated through, about 30-40 minutes. I use ground lamb because it is such a flavorful type of meat, but beef would be a good substitute, and would still yield decadent results. To make it easy for you to make the best Moussaka, Ive put together: So go ahead, indulge yourself in this little sin and lets get started! I actually prefer making my Moussaka the day before as I find it easier to cut and much less messy if its cold. In fact, I find making it therapeutic like baking because the results are so comforting and seriously satisfying. I did the eggplant and the meat layer, then finished it a few days later. This helps our business thrive & continue providing free recipes. Thank you for this recipe, Im waiting for some to come out of the oven as I write this. Here, you will find easy, tested-to-perfection, wholesome recipes with big flavors from all over the Mediterranean. But oh man, was it worth the tired arm! Reheat in the microwave or in the oven at 350F until just heated through. I have done it successfully. (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. Tip: Youll need to be constantly whisking while youre adding the milk. Heat butter in a medium saucepan over medium until foaming. Repeat . oregano and cook, stirring occasionally, until most of the liquid is evaporated and mixture looks like a thick meat sauce, 57 minutes. Like any casserole, moussaka is a fantastic meal that keeps well in the fridge or freezer that you can make and reheat when ready to eat. Im so glad you liked it Sara! Split your aubergines in two lots. 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! Great recipe, thanks! Then once again, drizzle with olive oil, season with a bit of salt and pepper, and sprinkle with dried thyme and oregano. The first ingredient for the sauce is beef and/or lamb mince. I am going to try this mussaka recipe for the first time. Bake on the day: This is the way to go if you want your moussaka to be piping hot and fresh for your big day! Not a meat eater? Also I used 1.3 lbs of ground beef instead of 2 lbs of lamb as that's what I had on hand. Just made it and that seems right. Seasonings: oregano, cinnamon, black pepper. He he he.The Serbians also used funny measurements as your Italian family. Add remaining ingredients and stir to combine. Thank you for replying to my question! Finally, stir in the parmesan cheese, bring the sauce to a boil, and then immediately remove it from the heat. To serve them, pop them in the oven for about 45 minutes at 150C/300F until they have defrosted and heated up throughout. Yes, its a little time consuming, but super easy to make. I believe some of the confusion surrounds tomato paste vs tomato puree (Melissas comment above). 900 ml will get you a much thinner sauce. This dish is not complicated at all. Let eggplant "sweat" for 20 to 30 minutes or so, while you work on other things. While you can, its not recommended. Makes it bit heartier and stistisl fits well. Will report back. 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. Thank you for the clear instructions and video. It may be tempting to just layer everything and bake it all at once, but this will not result in the best outcome. Store leftovers in an airtight container in the refrigerator for up to, This recipe can be made a day or two ahead of time and reheated in the oven at 350. Skin on will be just as delicious . I have made a half size moussaka for four people and frozen it. Adding potatoes to the moussaka makes the dish more robust, balanced and flavourful! If yes what temperature and how long. To serve, heat up your oven to 180C/350F and bake it for about 1 hour 30 minutes, until its cooked through. Green Giant now has frozen grilled eggplant available so that saved a lot of prep time. Prepare a large sheet pan or two and brush with extra virgin olive oil. In fact, its quite easy and even the most novice cook can make an amazing moussaka. Many wonder what the difference is between moussaka and lasagna, and its quite simple! Top the sauce with the. Hey, if I want to make this recipe for just 2 people (4 portions), should I change the measurement or just add 500g meat instead and 3 aubergines? Reap the benefits of the Mediterranean diet no matter where you live! Your traditional Greek Moussaka is now ready to bake or to store it in the fridge and bake it later! For those who arent familiar with moussaka, its basically like a Greek Lasagna, except its layered with lots of vegetables rather than noodles. Youll need to dirty up some pans, but the end result is well worth it! Thank in advance for your help! I love moussaka ..just with eggplant ..but my kids now adults like it with potatoes too.mixed..still as nice tho I love Greek food tooBeen twice in last 5 yrs hoping to go bk nxt year x, Its funny how you never mentioned when to add the meat to the meat sauce, Luckily Im Greek & know when to add it, you should edit your recipe for the meat sauce, Im in the process of making it now, & it sounds like its going to be DELICIOUS Instructions. 3. Imagine layers of juicy beef mince, sweet eggplants, and creamy bchamel sauce baked to perfection! Finally, put the fully assembled moussaka into the oven to bake for 30 minutes or until its golden brown on top. You shouldnt have any left. Ad Choices, medium eggplants (about 3 lb. sliced lengthwise into inch-thick slices, end slices discarded. When the potatoes are done cooking, spread the eggplant over the potatoes in a single layer. Absolutely delicious with lots of beefy goodness and layers of veggies smothered in a cheesy white sauce, this popular Greek dish is unbelievably good. You dont want the roux to brown. Next time Ill try with just sweet paprika but I like the lingering heat on the palate the Hungarian pepper leaves. 1 dash salt 12 cup butter or 1/2 cup margarine, melted Cream Sauce 2 tablespoons butter or 2 tablespoons margarine 2 tablespoons flour 12 teaspoon salt 1 dash pepper 2 cups milk 12 cup grated parmesan cheese 12 cup grated cheddar cheese 2 tablespoons dry breadcrumbs 2 eggs directions Meat Sauce: To reheat, thaw slices in the fridge overnight before reheating in an oven as outlined in the section above. Thank you. Brush both sides of eggplant rounds with herb oil, making sure to get all the herbs and garlic onto eggplant; season with salt and pepper. Im doing a party but have to prepare everything 2 days prior. Thank you for including freezing instructions! If you have too many, overlap them a bit so they all fit! Vegetarian Moussaka Recipe with Mushroom, Greek peas and potato stew with tomatoes. So glad you like my moussaka! Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! Entire Sunday afternoon with the house empty of all but cats presents a great opportunity to try out a new recipe from a TNB favorite category: Overly Ambitious Recipes With High Chance of Failure: Moussaka Edition. Any suggestions on making this vegetarian ? Yeap you want it nice and thick . Comfort food doesnt get better than this traditional Greek moussaka recipe with layers of tender roasted eggplant, a rich sauce made with ground lamb or beef, and a creamy bechamel topping. Fantastic photos and clear instructions. Tip #3: How to grind spices (without a grinder). I also agree with other reviewers: the recipe is time intensive, but easy. Definitely recommend this delicious Moussaka recipe!! Thaw for how long on counter and what temperature? Id never heard of rinsing eggplant then salting it and letting it rest, but it worked, no bitter residue! Preparation. Place the potato slices on a baking tray. I am looking forward to eating the leftovers. Thaw in the refrigerator. In a large skillet, warm the olive oil over medium-high heat. I would pit it against my favorite mom and pop Greek restaurant down the road. I made this lovely recipe, although I didnt have any eggplant , as I dont really like it! So easy to follow and it turned out great. A hint for those who find lamb too fatty, make the sauce a day ahead and place into fridge overnight. If you love moussaka, then I am sure you will fall in love with the traditional pastitsio, the Greek version of Lasagne! Season with salt and pepper. Step 3: Drink too much wine. Just remove the tops and bottoms, and cut into round slices (1 cm - inch thick). Its the tomato paste Ive updated the recipe to make it clear . Tip: Some eggplants (aubergines) can be bitter so it is important to prepare them correctly. 2023 Cond Nast. They shrink quite a bit when baking and I like 2 layers of them plus having good coverage. Thanks! Head this way for more of our favorite casserole dishes . Preheat the oven to 325 degrees F. Assemble the moussaka: Place a layer of potatoes in a 12-by-15-inch baking pan, making sure to cover the bottom, leaving no open space. How long does it take for the milk reduction to the consistency? Hellas ole oleeeee!then stamato name tragoutho pote oooeeeeeeee. When you want to serve it, just pop it in the oven for 30 minutes at 150C / 300F to reheat. Freeze for up to 3 months. Preheat the oven to 425F, 220 C. My partner made a Greek salad with it was a perfect combination. I am sure it will take as good as it looks and my family will hopefully enjoy it. It would take hours if you wanted to finish from frozen,. On the other hand, the aubergines act like little sponges. Spread half of lamb mixture over eggplant in an even layer. Thats a regular in egyptian households I guess mediterranean countries shares a lot of food heritage, thanks for the recipe it turned out great just like my mom used to make it. Or is it just your preference to use sweet? mint, and 1 Tbsp. Bake for an additional 20 minutes. While I find it not a real problem and very interesting, Im wondering why some ingredients are in cups, ml, gms, etc. Its rich, decadent and seasoned with hints of cinnamon, nutmeg, oregano and paprika. Your welcome Nicki! They are all easy to find and you dont need anything fancy. Remove from heat. Moussaka Potatoes Then prepare the eggplants. Heat the olive oil in a large skillet over medium-high heat. With each addition, you want to whisk until all of the liquid is absorbed before adding the next portion of milk. First, toss the sliced potatoes and red onion together with the olive oil, salt, pepper, thyme, and oregano in a medium size bowl. Anyone recommend how many lbs of eggplants to use please? Drizzle olive oil over the slices, and season with salt and pepper. Many people believe that making Moussaka is difficult. His then fellow senior food editor Chris Morocco wasnt convinced. Easily my new favourite recipe that I will most likely continue to make for years to come. Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations! Amaretti Cookies (Macaroons) Angel Food Cake. Cant use any alcohol. I used beef/pork ground meat 70/30 prob. so I put some slices of lasagne sheets there, then put the sauce on top! Happy cooking! Next, begin whisking the milk in slowly about of the milk at a time. You can also store moussaka in the freezer. We love seeing what you made! So, drizzle your sliced aubergines and potatoes with some olive oil, season with a good pinch of salt and pepper and bake them in sheet pans for 20 minutes at 180C/350F until they are part way cooked and slightly browned on the outside. And of course, dont forget to let me know what you thought of it in the comments below! I recommend updating the recipe with the required weight so its more clear. Then just add more on top? Hi there. first or bake from frozen? It really is the comfort food of Mediterranean cuisine! so tasty and easy to make (although time consuming but well worth it!!!). Take a look at my favourite stuffed eggplants with mince (papoutsakia), my delicious eggplant dip, pan-fried battered eggplants and tagliatelle with eggplants and feta cheese recipes which Im sure youll love as well! Gradually add the milk in four portions, whisking continuously. How to Make this Vegetarian Moussaka - Step-by-Step 1. It seems strange to leave it out for an hour before eating. For even more . Elladara!!! It took me a long time.3 hours to put it all together (LOL) but worth every minute! I just did it last night it came out just like yours, double the time though. Hello I love Greek food and have been to Greece many times to and brought all our Children too..mainly off the beaten track . Add the onions and garlic and continue to cook until the onions are soft, about 5-7 minutes. WTH am I missing? How many grams of eggplants am I supposed to use approximately? Do you think I could prepare it one day and bake it the next? And after all these years of making this recipe, I can confidently say Ive formulated the perfect moussaka. So excited to find this recipe! That should have been stated in the recipe. To freeze an entire cooked moussaka: Allow it to cool before covering it snugly with plastic wrap and then wrapping it in foil. The epitome of Greek comfort food, moussaka (pronounced moo-sa-kaa) is a hearty eggplant casserole with a flavor-packed meat sauce, and finished with a topping of rich creamy bechamel sauce. Thank you for the feedback! I loved this recipe I bake my eggplant and put a piece of parchment in the pan no sticking and I use very very little oil! By Nina Moskowitz. Pat the eggplant slices dry, removing excess salt, and assemble in one layer on the prepared pan. It did take quite a bit of time to prep but I have a tiny food processor and hand to mandolin a potato by hand since I added an extra layer on the bottom. Add paprika and tomato paste and cook until brick red in color, about 1 minute. Transfer eggplant to a rimmed baking sheet (its okay to pile the rounds on top of each other) and roast until tender and browned, 3545 minutes. The very best traditional Greek Moussaka recipe. To assemble: Put half the eggplant slices in the dish and cover with half the meat sauce. This was truly delicious. Thanks so much! Any tips? 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. What kind of cheese do you use as the topping, in step 7? 2 days ahead wouldnt need to be frozen. It was nearly 4 hours from start to finish, but definitely worth it. Where relevant, we recommend using your own nutrition calculations. When your moussaka is baked, the cheese will melt and give it a delicious golden brown color! Pinch of sea salt and freshly ground black pepper, A pinch of cinnamon or one cinnamon stick, To prepare this Greek moussaka recipe, begin by, Remove the bchamel pan from the stove and stir in the, Now its time to assemble the moussaka. Garnish with parsley if preferred before serving. This is my go to Moussaka recipe, as good as my fav Greek restaurant. Hi. Season the meat with salt and pepper. Remove eggplant from marinade and spread over meat. Thank you so much xx. I used my own tomato sauce, made from tomatoes at their peak flavor. Editors note: This recipe was originally published in September 2017. To start, heat the olive over medium-high heat in a large skillet and cook the onion for 3 minutes or until it becomes soft and translucent. Note that cooking time for the potatoes to be tender will be different than eggplant. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Over the past 8 years you have made My Greek Dish the number one destination for anyone searching for authentic Greek recipes! Of course you can make and bake it in advance. To freeze an entire cooked moussaka: Allow it to cool before covering it snugly with plastic wrap and then wrapping it in foil. And if so what would be your reheating suggestion. So when you cut your moussaka into slices for serving, the bechamel sauce shouldn't run. say it should be lamb and Ceylon Cinnamon. Next, begin whisking the milk in slowly about of the milk at a time. Have used this recipe before and received lots of lovely comments! Top with a piece of paper towel. In other words, the ultimate comfort food. Thanks in advance. In Egypt, we ditch the bechamel topping and simply serve a deconstructed version with fried eggplant smothered in tomato sauce (it looks something like this vegan fried eggplant recipe).Today, were going to stick closer to classic moussaka with all the delicious layers involved. Red Mummy got it in her head to make it and that was the end of it. Can you freeze this after assembling, but before baking? When the moussaka is done baking, remove it from the oven and let it cool in the pan for at least 1 hour. This is how most tavenas make their moussaka because shallow frying adds an incredible lusciousness to the dish that is hard to resist. Cook bchamel,. This was amazing. I am planning on making this today. You can bake it either before freezing or after freezing, both will work just as well If baking after freezing, bake at a lower temperature for longer, until its cooked through. Yield: 8 pieces, for how many persons is that for dinner, if I add a salad on the side? Stir of the bechamel sauce into the meat. Preperation took longer than you said, but I did mince my own lamb. Other than that made to recipe. Made this last night and it was absolutely delicious! Just curious because I remember moussaka being on a slightly sweeter scaler versus hot. Eggplant comes in various sizes. I also found out from this recipe is that 1/2 cm is about 1/2 finger width, so 1 cm is a finger width which makes so much sense that my ancestors used this measurement to cook by. 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. Not a big deal, but it does happen. But the fact is that this type of "Greek salad" is rarely found in Greece. Made half a batch in an 88 baking dish. 1 cup extra-virgin olive oil 2 tablespoons tomato paste 2 cloves garlic , crushed cup red wine bunch parsley , finely chopped Salt Pepper For the White Sauce (Bchamel Sauce) 4 cups milk 1 cup flour cup butter 2 egg yolks teaspoon ground nutmeg Salt Pepper US Customary - Metric Instructions Perfect in every way. Great Recipe, Just finished it. Almond Sponge Roll. Then thaw in the oven for 45 minutes or so. First time I have ever made a moussaka. Add canned tomatoes and their liquid, cinnamon stick halves, cloves, bay leaves, and oregano. ), because while my hands were almost always busy, each of the parts were generally just waiting on me. Amazing Andrea! The only additions I've found myself making are adding citrus to taste whilst the sauce is cooking. Set aside; reduce oven setting to 400. Remove from oven and let cool. . 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.