Classic Greek Moussaka Recipe
Perhaps we have been there once or even seen the film Shirley Valentine ( I know showing my age now) and wanted to taste a piece of Greece and the classic dish of course has to be Moussaka, there are many regional variations lovingly prepared with lamb mince, herbs and spices a rich tomato sauce with aubergine and potatoes layered and topped with a tangy yogurt feta and egg crusty top baked in the oven.
Layering The Moussaka
Wait is it, where do the layers of sauce go, potatoes at the top or do they go at the bottom ? is there even supposed to be aubergine in there and what mix of herbs and spices does one use, ???? Rosemary Oregano, Mint, I have one Classic Moussaka Recipe that my good wife uses and I dare not deviate from. I apparently I ruin many a good dish by fiddling with the ingredients. How are you supposed to get better than the wife’s recipe!
The best recipe is down at the bottom, no real shortcuts unless you make it the day before you need it and then the flavours will be outstanding and to die for Trust Me ! This Classic Moussaka will make enough for around 12 people, I make 1 to eat now which can serve between 2 to 3 adults and then the rest of the mixture I place into 3 oven proof dishes and freeze but without the yogurt and feta topping, that can be made and added on the day you take it out of the freezer.
I have added a few more classic Greek moussaka recipes so you can decide which one is best
A Classic Moussaka Recipe
Not sure if this one can be classed as A Classic Greek Moussaka Recipe as this Huffington post version has Parmesan cheese in the topping. That classical Greek cheese !!! I think NOT, it has to be feta the classic Greek cheese. So come on Huff a little better please.
Moussaka Recipe | How to Make Moussaka Like a Greek – Huffington Post Moussaka is a scrumptious signature Greek dish that brings the flavours and traditions of the Mediterranean to your plate. With crispy strips of eggplant mixed with layers of soft, rosemary infused potato, smothered with rich lamb sauce and creamy …
Classic Moussaka Recipe
The Independant, now this is getting more like a Classic Greek Moussaka Recipe. However one is not to sure about the addition of courgette in there and the top wheres the cheese. OMG !
How to make The Real Greek’s lamb moussaka – The Independent How to make The Real Greek’s lamb moussaka. One of Greece’s most classic dishes is hearty and rich, with this recipe. Using plenty of aubergine, courgettes and cinnamon as well as the traditional minced lamb, red wine and herbs. Tonia Buxton; 11 days …
Classic Moussaka Recipe
Now this looks nearly the business, it does say quick and easy but its not that quick. Taking longer means the flavours should develop better and give a greater depth of taste so.
Quick and easy, make-ahead moussaka – Hamilton Spectator She had been cooking meals for the new parents, and collapsed into her chair saying she hadn’t finished making a moussaka before she had to leave. “You,” she said, “could do the world a big service by coming up with a quick and easy moussaka.”.
Classic Greek Moussaka Recipe
Not sure if this one can be classed as A Classic Moussaka Recipe, seriously 5 minutes in a mug, our recipe takes about at least an hour on the stove and then about 50 minutes in the oven to develop and mature the flavours, its even better the next day so seriously I wont be attempting this one
How to cook the perfect Moussaka in a mug in FIVE minutes – Mirror.co.uk To celebrate the launch of his book Theo has created a exclusive video showing Mirror Online viewers how to cook his Towering Moussaka. When he appeared on This Morning with his range of dishes hosts Holly Willoughby and Philip Schofield both gave …
A Classic Moussaka RecipePrint This
- 1kg of minced lamb
- 2 large aubergines
- 2 large onions
- 6 cloves of garlic
- 4 large potatoes
- 2 tins of tomatoes
- 2 tbs of tomato puree
- 200 / 250 ml of red wine
- 250 ml of lamb stock
- 4 tbs of oregano
- 4 tbs of mint
- 4 tbs cinnamon
- 3 tsp sugar
- 1 pack feta cheese
- 250 ml natural yogurt
- Olive Oil
- Butter (knob)
- Salt & Pepper
Chop and dice the onion and fry in a large pan with the olive oil and butter, season until nearly translucent
Slice the aubergine (1/2 centimeter thick) brush with olive oil and grill until just turning golden brown on both sides
Peel and slice the potatoes, again 1/2 cm thick, cook in salted boiling water until nearly cooked
Set the potatoes to onside drained and allowed to cool along with the grilled aubergine
Add the minced lamb to the large pan with the onions along with the mint, cinnamon, oregano and garlic
Cook the mince until all the meat has browned, this could be 10 to 15 minutes
Taste the minced lamb for seasoning, and at this point if it needs any more just add what you desire the most.
Now add the tomatoes, lamb stock, sugar and the tomato puree then turn the heat down and allow to gently simmer for around 50 minutes,
Now layer the ingredients in a large oven proof dish starting with the lamb mixture, I usually put a around 1 1/2 cm but it depends on the depth of your dish.
Then add your aubergines just 1 layer will do and then top with your cooled potatoes.
Now crumble about 200g of the feta cheese and add to the natural yogurt and pour on top
Smooth of the mixture a little and bake for 50 mins at 200 C until golden brown
The liquid needs to reduce by about a 3rd to intensify all the flavors
This mixture will easily make 12 servings, make 1 to serve and freeze 3 portions without the feta and yogurt topping