In Greek: μουσακά με μελιτζάνες, pronounced moo-sah-KAH meh meh-leed-ZAH-nes
Moussaka can be any dish of layered vegetables and ground meat, and dishes with the same or similar names are prepared in several areas of the world. Other Greek versions call for artichokes, potatoes, and zucchini, or a combination, but this is the classic known worldwide. Moussaka is generally served in large portions.
No one ever said it was easy, but it's worth the effort!
Prep Time: 2 hours, 30 minutes
Cook Time: 45 minutes
Total Time: 2 hours, 75 minutes
Ingredients:
•5-6 medium Globe eggplants (about 5-6 pounds)
•sea salt
•olive oil
•4 medium onions, chopped
•2 1/2 pounds of ground beef (or lamb) (May use BOCA or similar ground beef substitute.)
•3 cups of chopped ripe tomatoes with juice (or canned tomatoes)
•3 cloves of garlic, minced
•6-8 whole cloves
•1/2 teaspoon of ground cinnamon or a small stick (break off around 1 inch long)
•1/8 teaspoon of ground allspice
•2 bay leaves
•1 cup of grated kefalotyri cheese (or pecorino or parmigiano reggiano)
•1 cup of breadcrumbs
•1/2 cup of dry red wine
•3 tablespoons of tomato paste
•freshly ground pepper
•béchamel with cheese* or 6 cups of basic béchamel**
Bechamel Sauce with Cheese
In Greek: μπεσαμέλ με τυρί (pronounced behs-sah-MEL meh tee-REE)
This thick version of bechamel turns out thick and rich every time. It's made with evaporated milk and contains cheese, and is just one variation of this popular sauce used with meats and vegetables. It isn't hard to make, and doesn't take long, but it has to be stirred the entire time.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
•2 cans of evaporated milk (14.5 ounce cans)
•8 tablespoons of cornstarch (or cornflour)
•4 cups of water
•2 eggs, beaten
•1/2 cup of grated kefalotyri cheese (or pecorino)
•1 tablespoon of butter-flavored vegetable shortening or butter
•1 teaspoon of salt
•pinch of grated nutmeg
Preparation:
In a large saucepan, bring the water to a boil. Once it boils, dissolve the cornstarch in one can of evaporated milk, and add to the water, stirring briskly with a wire whisk. Lower the heat to medium and add the second can of milk, the salt, and shortening or butter. Continue to whisk until the sauce thickens. Add the beaten eggs and nutmeg, whisking very quickly (so the eggs don't cook) until well blended. Remove from the heat, stir in the cheese, mix well and set aside, covered, until ready to use.
Yield: enough for one complete 11 x 14 x 3 pan of moussaka or pastitsio (about 7 cups).
Storage & Reheating
Béchamel can be refrigerated for one day (not more). It can be reheated using a double boiler (stirring constantly) or in the microwave, covered, vented, on medium power. Microwave time depends on the amount to be reheated and the microwave's wattage, so check every couple of minutes.
Besamel: Basic Greek BechamelIn Greek: μπεσαμέλ, pronounced beh-sah-MEL
This is the basic, medium-thick white sauce used in moussaka and melitzanes papoutsakia (little eggplant shoes). Increasing the ratio of butter and flour to the milk will result in a thicker sauce, and decreasing will make a lighter sauce.
Cook Time: 10 minutes
Total Time: 10 minutes
Ingredients:
•5 tablespoons of all-purpose flour
•4 tablespoons of unsalted butter (1/2 stick)
•2 cups hot whole milk
•salt
•pepper
•grated nutmeg
•1-3 egg yolks, beaten with a fork
Preparation:
In a saucepan, melt the butter on low heat. As soon as it melts, add the flour and stir with a wooden spoon until there are no lumps, and increase the heat to medium-low. Add the milk slowly, stirring constantly with a whisk, and continue stirring until the sauce begins to thicken - creamy without being too thick. Remove from the heat and stir in salt, pepper, and nutmeg. Stir in the egg yolks and return to the heat, whisking briskly until well blended. Remove from heat and set aside until ready to use.
Yield: 2 cups
Variations
Thick Béchamel: (for use in au gratin recipes, filled pies, and croquettes) Increase the butter by 1 tablespoon, and the flour by 2 tablespoons. Leave everything else the same.
Thin Béchamel: (for use as the base for other sauces) Cut the butter and flour amounts in half. Leave everything else the same.
Multiplying the recipe: To make 4, 6, etc., cups of béchamel, increase all ingredients proportionately except the egg yolks. No more than three egg yolks should be used.
Storage note: Béchamel can be stored in the refrigerator for no more than one day. To reheat, use either a double boiler, stirring constantly, or the microwave. For the microwave, cover and vent, and heat on medium power checking every two minutes. Microwave heating time will depend on the amount of sauce and the oven's wattage.
Build the Moussaka from the bottom up:
PREPARE EGGPLANT
Wash eggplants and trim off stems. Cut off 1/2-inch wide strips of the skin lengthwise, leaving about an inch in between, all around the eggplant, then cut eggplant lengthwise into 1/2-inch slices. Put slices in a large bowl or on a tray, sprinkle liberally with salt and let them sit for 30 minutes. Rinse well, drain, and pat dry. Brush slices lightly on both sides with olive oil and run them under the broiler on an ungreased cookie sheet until lightly browned and soft. Remove and set aside to cool.
Note: If you've never fixed this before, there are two reasons often given for salting the eggplant: (1) to remove any bitterness, and (2) to absorb some of the natural liquids.
PREPARE MEAT SAUCE
Preheat the frying pan or skillet over low heat.
When the pan is hot, add 2 tablespoons of oil and increase the heat to medium low. Sauté the onions with a wooden spoon, until onions are translucent. Add the meat and continue to sauté until lightly browned. Add tomatoes, 1/2 the breadcrumbs, salt, pepper, garlic, cinnamon, cloves, bay leaves, allspice, wine, and tomato paste, and mix well. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes to an hour.
Note: If there is still liquid in the pan, continue to simmer uncovered, stirring to prevent sticking, until the mixture is as dry as possible. To prevent the final dish from having too much moisture, this step is crucial.
When dry, remove the cloves, bay leaves, and cinnamon stick (if used), and set sauce aside uncovered until ready to use.
PREPARE BECHAMEL SAUCE
While the sauce is simmering, make the béchamel with cheese or 6 cups of basic béchamel, cover, and set aside.
Preheat the oven to 350°F (180°C).
BUILD THE MOUSSAKA
Lightly oil a baking or roasting pan and sprinkle the bottom with the remaining 1/2 cup of breadcrumbs. Place a layer of eggplant slices on the breadcrumbs (it's ok to overlap) and spread the meat mixture evenly on top. Cover with the remaining eggplant slices, and carefully pour the béchamel sauce evenly over the top.
Bake at 350°F (180°C) for 30 minutes, then sprinkle the cheese over the top, and continue to cook for another 15 to 30 minutes, until golden brown.
Remove the moussaka from the oven and allow to cool for 20-30 minutes. Moussaka is traditionally eaten warm, not hot, and can also be eaten at room temperature. Like many Greek dishes, this is even better the next day.
Yield: approximately 8 servings
Serving suggestions:
Moussaka is traditionally served in very large pieces and it is a heavy dish. Serve with a green salad, crusty bread, and a dry red wine. If anyone has room for dessert, a fruit sorbet or cheese with fruit is a light way to end on a sweet note.
Notes:
•In Greece, Moussaka is most often made with ground beef.•Moussaka can be prepared up to the béchamel and refrigerated overnight. The next day, add the béchamel sauce and cook. It can also be completely cooked and cooled, then frozen and reheated.
Classic Greek Moussaka with Eggplant - Step by Step
In Greek: μουσακά, pronounced moo-sah-KAH
Moussaka can be any dish created in layers of vegetables and ground meat, and dishes with the same or similar names are prepared in several areas of the world. Other Greek versions call for artichokes, potatoes, and zucchini, or a combination, but this is the classic known worldwide.
Because Moussaka takes a good bit of time and space, try increasing the recipe, using freezer-safe dishes (the one-time-use aluminum pans work well) and freeze some for later use. (How to Freeze)
Preparation time: 2 hours 30 minutes
Cooking time: 45 minutes to 1 hour
Yield: approximately 8 servings
Pots, Pans, Utensils
•large, heavy-bottomed frying pan or skillet with cover
•1 medium saucepan (for béchamel)
•1 large saucepan (for béchamel)
•2 wooden spoons
•1 medium whisk (for béchamel)
•1 baking / roasting pan approximately 10 x 16 x 3 inches
Ingredients
•5-6 large eggplants
•sea salt
•olive oil
•4 medium onions, chopped
•2 1/2 pounds of ground beef or lamb (May use BOCA or similar vegan ground beef substitute)
•3 cups of chopped ripe tomatoes with juice (or canned tomatoes)
•3 cloves of garlic, minced
•6-8 whole cloves
•1/2 teaspoon of ground cinnamon or a small stick (break off around 1 inch long)
•1/8 teaspoon of ground allspice
•2 bay leaves
•1 cup of grated kefalotyri cheese (or pecorino)
•1 cup of breadcrumbs
•1/2 cup of dry red wine
•3 tablespoons of tomatopaste
•freshly ground pepper
Build the moussaka from the bottom up:
PREPARE THE EGGPLANT
Wash the eggplants and trim off stems. Cut off 1/2-inch wide strips of the skin lengthwise, leaving about an inch in between, all around the eggplant, then cut the eggplant lengthwise into 1/2-inch slices.
Put the slices in a large bowl or on a tray, sprinkle liberally with salt and let them sit for 30 minutes. Rinse well, drain, and pat dry.
Brush slices lightly on both sides with olive oil and run them under the broiler on an ungreased cookie sheet until lightly browned and soft. Remove and set aside to cool.
Note: If you've never fixed this before, there are two reasons often given for salting the eggplant: (1) to remove any bitterness, and (2) to absorb some of the natural liquids.
PREPARE THE MEAT SAUCE
Preheat the frying pan or skillet over low heat.
When the pan is hot, add 2 tablespoons of oil and increase the heat to medium low. Sauté the onions with a wooden spoon until they are translucent, add the meat and continue to sauté until lightly browned. Add tomatoes, 1/2 the breadcrumbs, salt, pepper, garlic, cinnamon, bay leaves, allspice, wine, and tomato paste and mix well. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes to an hour. If there is still liquid in the pan, continue to simmer uncovered until the mixture is as dry as possible, stirring to prevent sticking. When dry, remove the bay leaves and cinnamon stick (if used), and set sauce aside uncovered until ready to use.
MAKE THE BECHAMEL SAUCE
While the sauce is simmering, make the béchamel with cheese or 6 cups of basic béchamel, cover, and set aside.
Preheat the oven to 350°F (180°C).
BUILD THE MOUSSAKA
Lightly oil the baking pan and sprinkle the bottom with the remaining breadcrumbs. Place a layer of eggplant slices on the breadcrumbs (it's ok to overlap) and spread the meat mixture evenly on top. Cover with the remaining eggplant slices, and carefully pour the béchamel sauce evenly over the top.
Bake at 350°F (180°C) for 30 minutes, then sprinkle the cheese over the top, and continue to cook for another 15 to 30 minutes, until golden brown.
Remove the moussaka from the oven and allow to cool for 20-30 minutes. Moussaka is traditionally eaten warm, not hot, and can also be eaten at room temperature. Like many Greek dishes, this is even better the next day.
Notes:
•Moussaka can be prepared up to the béchamel and refrigerated overnight. The next day, make the bechamel, pour over the top, and cook as directed.
•It can also be completely cooked and cooled, then frozen. Defrost and and reheat in a 350° (175-180°C) oven.
Serving suggestions:
Moussaka is traditionally served in very large pieces and it is a heavy dish. Serve with a green salad, crusty bread, and a dry red wine. If anyone has room for dessert, a fruit sorbet or cheese with fruit is a light way to end on a sweet note. http://greekfood.about.com/od/groundmeatrecipes/r/moussaka_text.htm
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