Best 4 Greek Moussaka Recipes

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"Moussaka", a culinary treasure that has graced dining tables across Greece and beyond, is a classic casserole dish that tantalizes taste buds with its rich flavors and distinct layers. This delectable delicacy boasts a harmonious blend of spiced ground meat, velvety béchamel sauce, and tender eggplant, all layered together and baked to perfection. As you embark on a culinary journey to recreate this iconic dish, let us delve into the world of Greek Moussaka and discover the secrets behind its irresistible charm."

Here are our top 4 tried and tested recipes!

AUTHENTIC GREEK MOUSSAKA



Authentic Greek Moussaka image

This traditional moussaka is truly the best, and just as authentic as any you'd try in Greece! While it takes a bit of time, it's actually quite simple to make. Kali orexi! (Bon appetit!)

Provided by Anonymous

Categories     World Cuisine Recipes     European     Greek

Time 2h50m

Yield 8

Number Of Ingredients 18

4 eggplants, cut lengthwise into 1/3-inch slices
salt to taste
4 cups milk
1 stick butter
6 tablespoons all-purpose flour
3 egg yolks, beaten
7 tablespoons olive oil, divided
2 onions, grated
3 cloves garlic, finely chopped
1 pound lean ground beef
½ teaspoon ground allspice
½ teaspoon white sugar
1 pinch ground cinnamon
salt and ground black pepper to taste
1 (14 ounce) can tomato sauce
4 tablespoons chopped fresh parsley
1 egg white, lightly beaten
1 ½ cups freshly grated Parmesan cheese

Steps:

  • Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Let sit for 30 minutes to 1 hour so the salt can draw out any bitterness.
  • Meanwhile, make bechamel sauce. Heat milk in a saucepan almost to a boil. Melt butter in a skillet over medium heat. Whisk in flour until a smooth paste forms. Lower heat and gradually pour in hot milk, whisking constantly until bechamel sauce thickens. Season with salt. Remove from heat and allow to cool slightly.
  • Rinse eggplant slices under cold running water. Squeeze out liquid and pat dry with paper towels. Whisk egg yolks into the cooled bechamel.
  • 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. Drain on a large plate lined with paper towels.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with olive oil.
  • Heat remaining 4 tablespoons olive oil in a large skillet over low heat. Cook grated onion until soft, about 4 minutes. Add garlic and cook for 1 minute. Increase heat to medium-high and add ground beef. Cook and stir until browned and crumbly, about 5 minutes. Season with allspice, sugar, cinnamon, salt, and pepper.
  • Stir in tomato sauce and bring to a simmer. Cook until all excess liquid has evaporated and mixture appears dry, 15 to 20 minutes. Stir in parsley and remove from heat. Allow to cool slightly, then stir in the egg white.
  • Arrange a layer of eggplant in the prepared baking dish. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese.
  • Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving.

Nutrition Facts : Calories 628 calories, Carbohydrate 35.3 g, Cholesterol 172.8 mg, Fat 44.2 g, Fiber 11.2 g, Protein 26.2 g, SaturatedFat 18.5 g, Sodium 718.3 mg, Sugar 16.7 g

MOUSSAKA - GREEK CASSEROLE



Moussaka - Greek Casserole image

This is my mom's recipe :-D Ground lamb is my choice but it's ok to substitute ground beef. I don't like potatoes in my moussaka so I leave them out all together, and it cuts down on overall time I have to spend in the kitchen. You can add them to your dish if you'd like, THEY ARE OPTIONAL, so I included them here. ------------------------------------------------------------------------------------------------ Check out the Moussaka potato debate here in the Greek Forum: http://www.recipezaar.com/bb/viewtopic.zsp?t=219564

Provided by ThatSouthernBelle

Categories     Lamb/Sheep

Time 3h30m

Yield 12-14 serving(s)

Number Of Ingredients 25

1 lb russet potato (peeled, sliced 1/4 inch thick)
4 tablespoons olive oil
salt
black pepper
2/3 cup unsalted butter
1 cup all-purpose flour
6 cups milk, hot
coarse salt
black pepper
1/8 teaspoon nutmeg, freshly grated
6 whole eggs, beaten to mix
3 tablespoons olive oil, plus more for brushing eggplant
1 1/2 lbs lamb, ground
2 medium onions, chopped
3 garlic cloves, chopped
1/2 cup dry red wine
1/2 teaspoon cayenne pepper
2 teaspoons Greek oregano, dried
1 teaspoon cinnamon
56 ounces Italian-style tomatoes, chopped, drained
1 tablespoon tomato paste
1 pinch ground nutmeg
2 1/4 lbs baby eggplants, cut lengthwise into 1/4-inch thick slices
salt
black pepper

Steps:

  • Potatoes:.
  • Preheat oven to 375 degrees F.
  • Toss the potatoes with the olive oil in a large bowl.
  • Put them in a single layer on a baking sheet and season to taste.
  • Roast until soft and starting to brown, about 35 minutes.
  • Béchamel Sauce:.
  • In a medium saucepan melt the butter over medium heat.
  • Add flour and cook, stirring, about 2 minutes until it starts bubbling but does not color.
  • Gradually whisk in the hot milk.
  • Continue whisking for about 6 to 8 minutes until it thickens.
  • Season with salt, pepper and nutmeg.
  • Put the eggs in a large bowl.
  • Whisk the béchamel sauce into the eggs.
  • Continue whisking for a few minutes until the béchamel has cooled slightly (enough so that the eggs won't curdle).
  • Cover bowl with plastic wrap.
  • Make sure to place wrap directly on the surface of the sauce so a skin does not form.
  • Set aside.
  • Lamb:.
  • Heat oil in a large, heavy-bottomed pot over medium-high heat.
  • Add lamb and sauté until cooked through, breaking up with back of spoon, about 6 minutes.
  • Add onion and garlic and sauté until tender, about 6 minutes.
  • Add wine, cayenne pepper, and oregano and cook 2 minutes.
  • Stir in cinnamon, tomatoes, tomato paste and nutmeg.
  • Reduce heat to medium.
  • Cover and simmer until sauce is very thick and reduced to about 6 cups, stirring occasionally, about 60-70 minutes.
  • Season to taste with salt and pepper. Meanwhile, preheat the grill on medium-high heat.
  • Brush the eggplant slices with oil and season with salt and pepper.
  • Grill until cooked through and golden, about 2 minutes per side.
  • Set aside.
  • To Assemble:.
  • Preheat oven to 400 degrees F.
  • Coat a 14x10x2-inch glass baking dish with oil.
  • Arrange potatoes in bottom of dish.
  • Arrange half of eggplant slices over potatoes.
  • Pour half of lamb sauce over.
  • Arrange another layer of eggplant slices on top.
  • Pour remaining sauce over.
  • Pour béchamel sauce over moussaka, covering completely.
  • Bake moussaka uncovered until bubbling around edges, about 1 hour or until topping is softly set and browned.
  • Transfer baking dish to rack and let rest 20 minutes before slicing.

Nutrition Facts : Calories 501.6, Fat 31.3, SaturatedFat 13.6, Cholesterol 180, Sodium 427.1, Carbohydrate 36.5, Fiber 5.9, Sugar 9.4, Protein 19.5

GREEK MOUSSAKA



Greek Moussaka image

Provided by Tyler Florence

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 15

3 large eggplants
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/2 lemon, sliced in thin circles
1 handful fresh oregano leaves, chopped
2 handfuls fresh flat-leaf parsley, chopped
2 pounds ground lamb
1 cinnamon stick
3 tablespoons tomato paste
1 (16-ounce) can whole tomatoes, drained and hand-crushed
8 ounces feta cheese, crumbled
1 cup freshly grated Parmesan
1 cup fresh bread crumbs

Steps:

  • To prepare the eggplants: Cut off the stems, remove the skin with a vegetable peeler, and cut lengthwise into 1/2-inch thick slices. Season all the pieces of eggplant with salt and pepper on both sides. Coat a large skillet with oil and heat over medium flame. Fry the eggplant in a single layer, turning once, until brown on both sides- you will need to do this in batches, adding more oil, as necessary. Drain the eggplant as they cook on a paper towel-lined platter.
  • Add a little more oil to the pan and toss in the onion, garlic, lemon slices, oregano, and parsley. Cook and stir until soft and fragrant, about 3 minutes. Add the ground lamb, stirring to break up the meat; season with salt and pepper, and toss in the cinnamon stick. Stir in the tomato paste and hand-crushed tomatoes. Simmer until the liquid has evaporated, stirring occasionally. Remove from the heat.
  • Preheat the oven to 350 degrees F.
  • Line the bottom of a 9 by 13-inch glass or ceramic baking dish with 1/3 of the eggplant slices; they should completely cover the bottom with no gaps. Spread 1/2 of the meat sauce over the eggplant, evening it out with a spatula. Sprinkle with 1/2 of the feta and Parmesan. Repeat the layers again, ending with a final layer of eggplant. Cover the top with a nice even layer of bread crumbs. Bake the moussaka for 30 to 40 minutes or until the top is golden. Let cool 10 minutes before serving.

GREEK VEGETARIAN MOUSSAKA



GREEK VEGETARIAN MOUSSAKA image

Categories     Mushroom     Potato     Vegetable     Vegetarian

Yield 6 people

Number Of Ingredients 17

1 kg potatoes suitable for frying
4 large courgettes
8 medium eggplants
½ litre frying oil
For the Sauce
1kg button mushrooms
2 crushed garlic cloves
1 tin chopped tomatoes
2 onions finely sliced
2 tablespoons chopped parsley
2 bay leaves
½ cup olive oil
For the Béchamel
1 litre fresh milk
250g butter
1 cup all-purpose flour
200g grated parmesan cheese (2/3 for the béchamel and 1/3 to sprinkle on top of the béchamel)

Steps:

  • Slice the potatoes, courgettes and eggplants lengthwise into ½cm slices. Deep fry them - first the potatoes, then add the eggplants and finally add the courgettes. Remove them and place them on absorbent kitchen paper to drain off as much oil as possible. *** The Sauce Gently fry the onions in a large pan. Add the crushed garlic and stir for 1 minute. Add the mushrooms and continue stirring. Add the tomatoes and bay leaves. Add the parsley. Continue heating until all the juice has been absorbed and you have a thick sauce. *** Béchamel In a heavy-bottomed pan gently heat the butter until it melts. Add the flour and stir continuously. Add half of the milk and continue to stir with a whisk. When the mixture starts to thicken, add the rest of the milk whilst stirring continuously. When it starts to thicken again, lower the temperature to the minimum and add the grated cheese and then turn off. *** In a deep oven dish place a layer with half of the potatoes at the bottom. Add a layer with the courgettes on top and then a layer with the eggplants. Spread the sauce on top. Add a final layer with the remaining potatoes on top of the sauce. Add the béchamel on top and sprinkle the remaining cheese over it. Bake in a pre-heated moderate oven for approx. 40 minutes or until it has turned a golden colour on top.

Tips:

  • Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the final dish.
  • Don't overcook the eggplant. Eggplant can easily become mushy, so be careful not to cook it for too long.
  • Use a good quality tomato sauce. You can use your own homemade sauce or a good quality store-bought sauce.
  • Layer the moussaka carefully. Make sure to press the layers down firmly so that the moussaka holds together well.
  • Bake the moussaka until it is golden brown and bubbly. This will take about 45 minutes to an hour.
  • Let the moussaka cool for a few minutes before serving. This will help it to set and make it easier to cut.

Conclusion:

Moussaka is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover lamb or beef, and it can also be made with vegetarian ingredients. Moussaka is a perfect dish for a special occasion or a casual weeknight meal. With a little planning and effort, you can easily make a delicious and authentic moussaka at home. So next time you are looking for a new and exciting dish to try, give moussaka a try!

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