Greek Seasoning Mix for Moussaka 70g

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Comfort food doesn’t 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. Get all my tips for how to make moussaka perfectly every time. For this recipe I have used lamb mince, however you can easily use some leftover roast lamb, if you happen to have any…simply chop up the lamb leftovers into small pieces and add them into the pan at the same time as you would add in the mince, and continue as normal – a very tasty way to use up your leftovers! Finely dice the onions and garlic. In a large skillet over medium heat, heat the olive oil and brown the ground beef and sausage until no pink remains. Add the onions and garlic and continue to cook until the onions are soft, about 5-7 minutes. Add the crushed tomatoes, tomato paste, all the seasonings, the bay leaf, and the wine. Stir to combine. Bring to a boil, reduce the heat to low, cover and simmer for 30 minutes. Remove the lid and allow it to simmer for another 10 minutes, or almost all of the liquid is absorbed. This is important or the casserole will be too watery. Allow the sauce to cool, and then stir in the beaten egg. I’ve fine-tuned the quantities of delicious Greek herbs and spices in it, so it’s super tasty – full of authentic flavor! I found the recipe a few years ago in an article called How to Cook Perfect Moussaka in the Guardian newspaper. I chose to base my recipe on that one simply because it was a really easy version, but still tasted really rich and delicious.

If you’d prefer to cut the eggplant into vertical slices instead of rounds, you can do that as well. A Taste of Greece and Cyprus: If you want to travel to Greece or Cyprus but haven’t gotten the chance (or you have and you’re missing it) this recipe is a great way to transport you right there!The addition of the all-important béchamel sauce in Greek moussaka is thought to have come from influential Greek chef Nikolas Tselementes in 1910. The minced lamb is cooked in a tomato-based sauce, traditionally a passata – known as perasti in Greece – which gives the meat a melt in your mouth texture. I’ve also gone with tomato puree, for an extra intense tomato taste. You could also use tomato paste. Tomato paste (mixed with water and the wine): By this I mean the concentrated stuff, not passata or pasta sauce. Note that in the UK this is usually called tomato puree or concentrate. Cook the meat sauce one or two days ahead. The meat sauce will keep in the fridge for up to four days, and the flavor only gets better with time. . Separate the egg yolks from the whites. Save the egg whites for a different use. We’re only using the yolks.

A classic moussaka is made of ground lamb (lamb mince), but I’ve found that most restaurants in Greece make theirs out of ground beef (beef mince). To be frank, beef is cheaper and easier to get hold of, so who can blame them? Heat a skillet over high heat, add some of the olive oil and fry a batch of eggplant slices on both sides until lightly browned. Place the slices on fresh paper towels to soak up the oil. (Again, this is important to prevent the final dish from being too soupy). Repeat with remaining eggplant slices. There are three ways to prepare your Moussaka in advance. You can bake it and reheat it, store it in the fridge unbaked and bake it on the day or bake it from frozen. Spoon one-third of the meat sauce into a shallow ovenproof dish large enough to hold 2.5 litres/4½ pints. Cover loosely with a third of the potatoes and then a third of the aubergines – you don't need complete layers, just to arrange them roughly on top. Bechamel: Bechamel is simple to put together with butter, plain flour, milk and mizithra or halloumi cheese. If you cannot find one of these specialty cheeses you could substitute parmesan.A classic Greek moussaka recipe has three key components: sliced eggplant, the meat sauce, and the bechamel sauce. Here are the ingredients you need to make each of the layers: For the eggplant layer There are variations of eggplant moussaka, some use potatoes or even zucchini squash. 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).

You can also turn Moussaka into a Vegetarian one, by skipping the ground beef sauce and using a spiced tomato sauce instead, along with a layer of fried zucchini. Where Do I Begin Making It? This Classic Moussaka Recipe is a rich, meaty casserole made up of eggplant, potatoes, meat sauce and topped with creamy bechamel sauce. It’s the perfect Greek comfort food dish! Grated cheese: Traditionally, Greek béchamel sauce for moussaka contains kefalotyri cheese (a hard, salty white cheese made from sheep’s or goat’s milk). Graviera (gruyère) is a good substitute, but I’ll be honest – I usually use either Italian pecorino or even parmesan cheese. All of these options are fine. Pour your meat and onion mixture into a fine colander to drain the oil. Press the mixture with your spoon to make sure to get as much grease out as possible. Wash the skillet and return it to the stove. There are as many versions as there are Greek yia-yias (grandmas!). I ate many while living in Greece, and nearly all were incredibly delicious!

Greek Moussaka recipe: Preparing the eggplants and potatoes

Moussaka is a traditional dish of baked sliced aubergines with a tomato and meat (usually lamb) sauce and an egg-enriched béchamel topping. It’s most commonly associated with Greece (where most of us probably first tried it on holiday) but versions of it exist in lots of other countries including Turkey, Egypt and the Balkans.

Let the moussaka rest before serving: After removing the eggplant moussaka from the oven, let it sit for 10 to 20 minutes so that it does not fall apart when you slice it, the bechamel sauce in particular needs to settle. Something exotic for the morning toast...vegan friendly, gluten free & free from artificial sweeteners and additives, the new Chosan collection of four organic jams offer an intense and zesty alternative to the traditional breakfast spread. Finally sprinkle a bit of grated cheese on top. When your moussaka is baked, the cheese will melt and give it a delicious golden brown color!Your traditional Greek Moussaka is now ready to bake or to store it in the fridge and bake it later! Preparing your Moussaka in advance Bake for 45 minutes, or until the top is golden and bubbling and everything is cooked through. Remove from the oven and leave to cool for at least 20 minutes before serving.

Greek Moussaka recipe – Prepare the Béchamel sauce

Assemble the moussaka. The fun part! Layer half the eggplant slices, the meat sauce, the remaining eggplant, and top with bechamel. Sprinkle the breadcrumbs over the top. Moussaka is a labour of love, there’s no two ways about it. There’s a fair few steps, but once you get in the swing of things it truly couldn’t be easier to make. There’s also a fair few different ways to make Moussaka, but today I’ll show you what I deem to be the most delicious way! Follow me… There are probably as many ways to prepare the Turkish version of moussaka as there are (home) cooks in Turkey.