Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, classic moussakas. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Greek moussaka is a casserole made by layering eggplant and potatoes with a spiced meat filling, then topping it off with a creamy egg-enriched béchamel sauce (white sauce) and baking it to golden perfection. It is perhaps the most widely recognized of all Greek dishes and was made famous by the legendary Greek chef Nicholas Tselementes. The classic spice in a moussaka is cinnamon.
Classic Moussakas is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Classic Moussakas is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can have classic moussakas using 26 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Classic Moussakas:
- Prepare 6 large Eggplants (thinly sliced round pieces)
- Get 2 large Potatoes (thinly sliced round pieces)
- Get 800 grams minced Beef or Lamb
- Take 2-3 medium Onions diced
- Make ready 2 Garlic Cloves minced
- Make ready 4 fresh graded Tomatoes
- Get 100 grams White Wine
- Take 1 cup plain breadcrumbs
- Get 1 teaspoon fresh Parsley chopped
- Prepare 1 teaspoon Oregano
- Prepare 1 teaspoon Sugar
- Get 2 – 3 tablespoons of cooking Butter
- Take 1 cup shredded Cheese
- Take 2 Eggs beaten
- Get 1/2 cup Olive Oil or Vegetable Oil
- Take Salt
- Prepare Pepper
- Prepare 1 cup Water
- Take Bechamel Sauce
- Prepare 6 tablespoons flour
- Get 4 tablespoons cooking butter
- Make ready 4 coffee cups of Milk
- Get Salt and Pepper
- Prepare 2 beaten eggs
- Make ready 1 handful shredded cheese
- Get 8 Portions:
Add the sunflower oil and let it get hot. Greek Moussaka recipe - A delicious taste of Greece. Greek moussaka (mousaka) is one of the most popular dishes in Greece, served in almost every tavern and prepared in every household on special occasions and big family meals and for good reason! Second, it calls for way too much onion and eggplant.
Steps to make Classic Moussakas:
- In a large sauce pan, saute the onions, garlic in 3 tablespoons of butter. Add in the beef and stir until golden brown, then gradually add in the wine. Toss in the tomatoes, water, salt and pepper, parsley, oregano and sugar. Let this boil for about 1/2 hour. When the beef sauce is done take it off the stove and add in the beaten eggs, the breadcrumbs and 1/2 cup of the shredded cheese. Set it a side.
- In a large frying pan add in the 1/2 cup Olive oil or Vegetable Oil, and fry the eggplant and potatoes until lightly brown. Take a deep buttered baking pan and start layering in the potatoes, (the potatoes actually cover the bottom of your pan), and then continue layering the eggplant slices on top. Add your beef sauce on top of the eggplants and spread throughout the pan.
- In a large sauce pan, melt butter on low heat with a whisk and slowly add 1 tablespoon of flour at a time, gradually add the milk, whisk continuously. Add in all the other ingredients and stir until your Bechamel sauce has thicken. Pour on top of the meat sauce and spread.
- Bake at 180 degrees for 1 hour and until Bechamel sauce is golden brown.
- Kali Orexi!! :) Enjoy!!
This time I have meticulously followed all the steps of Panos and Mirella's recipe. My moussaka recipe is quite a copycat recipe. I didn't add my personal touches because I decided to stick to the original recipe to take no risks. I love moussaka, but, it's one of the most time consuming and fiddly Greek dishes to prepare. The preparation also creates piles of washing up, mostly pans, oily, sticky pans.
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