Mousaka Greek recipe  » Recipes  »
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  • It's a combination of vegetables, meat and a thick white sauce and it's really delicious
  • Do not get disappointed if it won't be perfect the first time you will make it

    • by andian
      all reviews
      Mousaka, I dare to say is the most popular and well known dish of the Greek kitchen. It’s a combination of vegetables, meat and a thick white sauce and it’s really delicious. It’s a summer dish but you can make it any time of the year if you can find fresh aubergines (eggplants). Here is the original and traditional recipe of mousaka, the way my grandmother makes it back home. To prepare and make it usually takes a few hours, but it’s really worth the final result. Usually what we do back home is to start preparing it the previous night.

      Some prefer to prepare the mince meat the previous night. I usually fry the aubergines as they take their time to drain. If you don’t let them dry properly your food (in the baking pan) will be full of oil. One tip: Do not get disappointed if it won’t be perfect the first time you will make it. It takes time and experience!

      You will need: *700 gr.

      mince meat (lamb or beef) *700 gr. Aubergines (long ones) *500 gr. Potatoes (optional-in some parts of Greece they use potatoes as well) *4 onions, peeled and shredded (do not put them in the blender) *4 red tomatoes, peeled and shredded *2 tablespoons olive oil *½ teaspoon red powder pepper *½ teaspoon black pepper *1 bay leaf *1/2 teaspoon oregano *3 gloves *½ teaspoon cinnamon (powder) *2 gloves of garlic chopped in small pieces *1 tablespoon chopped parsley * bechamel sauce *Salt to your taste *1 small glass of white wine For the Bechamel sauce you will need: *80 gr. butter *80 gr. flour *600 ml warm milk *salt and pepper *30 gr.

      grated Parmesan or any other medium-hard cheese *2 eggs *1 large pinch grated nutmeg Topping *breadcrumbs *200 gm any medium-hard cheese, graded Top and tail the aubergines, cut them into slices medium sized, but do not peel them. Put them into a large bowl with salted water and leave them for about 30-40 min. put them in a colander and leave to drain for another 30 minutes. Take them out and squeeze them gently, then pat them dry. Fry them in hot vegetable oil until they become golden brown on both sides; be careful as it is very easy


      to burn them.

      Do not deep fry them because they absorb a lot of oil. Drain them on absorbent kitchen paper. (On this stage you can cut in round medium slices the potatoes and fry them until golden brown, drain them on absorbent kitchen paper) Put in a large pan 2 tablespoons olive oil and fry the onions until golden. Add the mince meat and stir until the mince meat starts to change color, fry for 5 more minutes. Pour in the wine, add the tomatoes, the spices, the oregano, salt and pepper.

      Cover the pan and cook for 1 hour in low heating until it absorbs all its fluids. When it’s ready add the grated cheese and the parsley and start preparing the Bechamel sauce. Put the butter in a deep pan and melt it. Remove from the fire and gradually add the flour. Stir continuously and put it back on the heat.

      Gradually add the milk, salt and pepper, nutmeg and continue stirring until the sauce has thickened considerably. (You need to be very careful when adding the flour into the melted butter as sometimes it tends to create small balls) Remove the pan from the heat and let it stand for 10 minutes. Then add the eggs, stir very well and finally add the grated cheese. In a baking deep oven plate put on the base (you can start with the potatoes if you will use them) the fried aubergines. Then spread half of the mince meat, another layer of abergines, the remaining mince meat on top and finally cover with the Bechamel sauce.

      Sprinkle the grated cheese all over the top and the breadcrumbs. Bake in a pre-heated oven 180 grades or in a gas oven no. 4 - 350 grades. Leave for 1 hour or until is golden on top with a crust. When you remove it from the oven, leave it for more than 15 minutes to stand and get a bit colder.

      That will make it easier to cut. Enjoy it!

      ...




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The review was published as it's written by reviewer in March, 2006. The reviewer certified that no compensation was received from the reviewed item producer, trademark owner or any other institution, related with the item reviewed. The site is not responsible for the mistakes made. 49200341560131/k2311a0320/3.20.06
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