Moussaka
Comments (6)
9 years agoRelated Discussions
need a killer Moussaka recipe, please!
Comments (10)Alexa, I have a craving for moussaka now too. Home Cookin Chapter: Recipes From Thibeault's Table Moussaka ======== Source unknown edited 2 eggplants cut into 1/4 inch round slices. 3 large potatoes, peeled and sliced into 1/4-inch thick long slices 1/2 cup flour, seasoned with salt and pepper. vegetable oil. (1 to 2 inches deep) For the beef tomato sauce: 2 pounds lean ground beef/veal/pork or lamb. 1 large onion, medium diced 2 tablespoons minced garlic Salt Freshly ground black pepper 1 to 2 teaspoons ground allspice 1 teaspoon dried oregano 1/4 teaspoon cinnamon 1 large can tomatoes, chopped For the Bechamel: 4 tablespoons butter 4 tablespoons flour 4 cups milk garlic clove cracked (not minced) 1/4teaspoon freshly grated nutmeg 1 tablespoon lemon juice 3 egg yolks 1/2 cup Parmesan cheese Salt Freshly ground black pepper To Finish: 3/4 cup breadcrumbs 1/4 cup Parmesan cheese, grated . Slice eggplant and salt. Let sit for 10 to 15 minutes. Wipe dry. Season flour with salt and pepper. dip eggplant into flour and fry in hot oil turning when golden. Dry on paper towels. Fry potato slices until lightly golden. Remove the potatoes to a paper towel. For the ground beef Tomato Sauce mixture: Saute the ground beef for 2 minutes, until it begins to turn brown. Add the onions and garlic and saute for 5 more minutes. Season with salt and pepper. Drain off any excess fat from the pan. Season the mixture with allspice, oregano, and cinnamon and cook for 3 more minutes. Add the tomatoes. Cook, stirring occasionally until the mixture is a thick tomato sauce consistency, about 30 minutes. Check for seasoning. Remove from the heat and cool. For the Bechamel: In a saucepan, melt the butter. Add the flour to make a roux. Cook the roux over medium heat for 3 or 4 minutes, or until it becomes a very pale tan color. Slowly add the milk, whisking constantly. Add the garlic clove, the nutmeg and the lemon juice. Simmer, stirring constantly, over low heat for 15 minutes. The mixture should be fairly thick. Remove the garlic clove. In a separate bowl, whisk the eggs together. Take 1/2 cup of the hot milk mixture and whisk it into the beaten eggs. This will temper the eggs. Whisk the egg/milk mixture back into the milk mixture. Add the Parmesan cheese and stir. Over very low heat, cook this mixture for 3 more minutes. Be careful not to let the mixture simmer. Season with salt and pepper. Remove from the heat and cool. To finish: Preheat the oven to 350 degrees. Sprinkle the bottom of a baking dish with 1/4 cup of breadcrumbs. Place a layer of the eggplant over the breadcrumbs. Place a layer of the potatoes over the eggplant. Place 1/2 of the beef tomato sauce mixture over the potatoes. Add another layer of eggplant and another layer of potatoes. Top with the remaining lamb mixture. Place one more layer of eggplant and potatoes over the beef mixture. Top with bechamel. Sprinkle with the Parmesan cheese. Place in the oven and bake for 45 minutes, or until the top is golden brown. Remove from the oven and let sit for 10 minutes before serving....See MoreWanted: Pandora's box or moussaka daylily
Comments (0)Would love either of these for postage....See MoreMoussaka
Comments (0)Hi, we love my recipe for moussaka, but I always keep looking for maybe one better. We like potatoes, eggplant, lamb or beef and lots of bechamel. Ideas?...See MoreHow to make a fluffy béchamel?
Comments (21)What's to be perplexed about? CI is well known for having weird recipes. They suit middle America, and I don't doubt they taste fine, but I always get the feeling that they don't cook as well as we do. Maybe it's the whole notion of cooking by commitee that test kitchen implies? One of the biggest regrets of my work life is adhering to the tastes of a commitee. The resulting design was insipid, even though it was ehat they wanted. It was replaced several years later, I assume because everybody else thought so too. I'm not a stickler for authenticity in home cooking, but one of the great pleasures of moussaka is that lovely, sweet and creamy béchamel topping contrasting with the bite and savoriness of the nightshades. Hm... My mother always says you have to know how to eat in order to know how to cook. Maybe they never did a sampling of different versions of moussaka? Maybe they only knew a kind without eggs, which maybe comes from a family whose chickens weren't thriving or were saving their eggs for the toothless and querulsome elders or someone in the household was allergic to eggs! I'm not Greek, not even a drop, but we have a Greek neighborhood not so far away. I've has moussaka with and without potato, with lamb and with beef and vegetarian, with cheese topping and with tall béchamel, and even once with a soft, lasagna-like thin béchamel. Comparing them all, I like the eggplant cut thin and not too oily, aliums, tomatoes, herbs, lamb, no potato, and a fluffy bechamel, but not more than about 3/8" tall. By the time it's 1/2" tall, it sort of becomes its own entity, which separates from the rest, and tastes greasy as too much of a good thing. So I think I make a pretty good moussaka. But would a committee? And would anyone of Greek background think it was "right"? That I couldn't tell you....See More
9 years ago
9 years agoLove Moussaka.
This is my favourite Moussaka Recipe.
I've had this recipe for years. I have no idea where I got this recipe,
but it is my favourite Moussaka.
2 eggplants cut into 1/4 inch round slices3 large potatoes, peeled and sliced into 1/4-inch thick long slices
1/2 cup flour, seasoned with salt and pepper
Vegetable oil. (1 to 2 inches deep)
For the beef tomato sauce:
2 pounds lean ground beef/veal/pork or lamb
1 large onion, medium diced
2 tablespoons minced garlic
Salt
Freshly ground black pepper
1 to 2 teaspoon ground allspice
1 teaspoon dried oregano
1/4 teaspoon cinnamon
1 large can tomatoes, chopped
Bechamel
4 tablespoons butter
4 tablespoons flour
2 cups milk
Garlic clove cracked (not minced)
1/4 teaspoon freshly grated nutmeg
1 tablespoon lemon juice
3 egg yolks
1/2 cup Parmesan cheese
Salt
Freshly ground black pepper
To Finish:(Optional)
3/4 cup breadcrumbs
1/4 cup Parmesan cheese, grated
Slice eggplant and salt Let sit for 10 to 15 minutes Wipe dry
Season flour with salt and pepper. Dip eggplant into flour and fry in hot oil turning when golden. Dry on
Paper towels.
Fry potato slices until lightly golden. Remove the potatoes to a paper Towel.
Saute the ground beef for 2 minutes, until it Begins to turn brown. Add the onions and garlic and saute for 5 more Minutes. Season with salt and pepper. Drain off any excess fat from the Pan. Season the mixture with allspice, oregano, and cinnamon and cook For 3 more minutes. Add the tomatoes. Cook, stirring occasionally
Until the mixture is a thick tomato sauce consistency, about 30 Minutes. Check for seasoning. Remove from the heat and cool.
Bechamel: In a saucepan, melt the butter. Add the flour to make a roux. Cook the Roux over medium heat for 3 or 4 minutes, or until it becomes a very Pale tan color. Slowly add the milk, whisking constantly. Add the garlic clove, the Nutmeg and the lemon juice. Simmer, stirring constantly, over low heat For 15 minutes. The mixture should be fairly thick. Remove the garlic clove. In a separate bowl, Whisk the eggs together. Take 1/2 cup of the hot milk mixture and whisk It into the beaten eggs. This will temper the eggs. Whisk the egg/milk Mixture back into the milk mixture. Add the Parmesan cheese and stir. Over very low heat, cook this mixture for 3 more minutes. Be careful Not to let the mixture simmer. Season with salt and pepper. Remove from The heat and cool.
Preheat the oven to 350 degrees. Sprinkle the bottom of a Baking dish with 1/4 cup of breadcrumbs. Place a layer of the eggplant Over the breadcrumbs. Place a layer of the potatoes over the eggplant. Place 1/2 of the beef tomato sauce mixture over the potatoes. Add Another layer of eggplant and another layer of potatoes. Top with the Remaining lamb mixture. Place one more layer of eggplant and potatoes. Over the beef mixture. Top with bechamel. Sprinkle with The Parmesan cheese.(If using)
Place in the oven And bake for 45 minutes, or until the top is golden brown. Remove from The oven and let sit for 10 minutes before serving.
9 years ago- 9 years ago
cloudy_christine