Seasonings Mix for Greek Mousaka 50g

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Lay the slices out in single layer on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. This will help prevent the final dish from being too watery. Fry 500g lean beef mince over a high heat for 3-4 mins until well browned. Return the onion mixture to the pan with the mince and reduce the heat to medium. Stir in 1 heaped tsp ground cinnamon and 1 tbsp tomato purée; cook for 2 mins. Increase the heat to high and pour in 100ml white wine, if using. Bring to the boil, then simmer for 1 min. You could probably get away with just layering with eggplant and still call it a Moussaka, but potato is very widely used. And of course, me being me and this blog being this blog, I highly recommend adding potato. After you’ve sliced the spuds I recommend patting dry to remove unwanted moisture. Zucchini/Courgette Pro tip: After you take your moussaka out of the oven, let it ‘rest’ for about 20 minutes. It will still be hot, but the pieces will hold together better when you serve them. How to serve Be sure and rinse your eggplant slices well before cooking. Rinse until the water runs clear. The eggplants can make this dish very salty if they are not rinsed properly.

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 Over the years I’ve witnessed plenty of debate whether Moussaka should be made with just eggplants or also with potatoes.From my experience, I find that adding potatoes as the base layer of my moussaka makes the dish, more complete.The starchiness of the potatoes perfectly complements the tanginess of the sauce, the sweetness of the aubergines and the creaminess of the béchamel cream.

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Preheat the oven to 200°C/fan180°C/gas 6. Heat 1 tbsp oil in a large pan over a medium heat. Add the onion and fry for 5 minutes, stirring, until soft. Add the garlic and cumin and fry for 1 minute. Add the purée and fry for 1 more minute. Turn up the heat, add the lamb, season and fry for 5 minutes until browned all over. Pour away any excess oil. Add the ground pork and ground beef into the skillet and use a wooden spoon to break up the meat. Continue stirring over medium-high heat until the meat is completely cooked through. I love these vegetarian options – an easy stovetop version of classic ‘gigantes plaki’ (Greek giant baked beans!) or a One pan Greek couscous with halloumi. Some recipes call for oregano – a favourite herb among the Greeks, who use it in many classic dishes.

Pat the aubergine dry on kitchen paper, brush with the oil on both sides and cook on a lined baking tray for 20-25 minutes until golden, turning halfway. Now it’s time to season and enrich your béchamel.Remove the pan from the stove and add the cheese, the nutmegand two teaspoons of salt.Whisk until combined, taste yourbéchameland add one more teaspoon of salt if it still tastes bland. I find it amazing how a little bit of salt can really lift the flavour of your béchamel and make the moussaka taste amazing all the way through! Whisk the eggs together in a bowl, then add a small amount of the hot cream sauce into the eggs while whisking to temper them. Tempering will prevent the eggs from scrambling when added to the cream sauce.Sun-kissed white stone buildings juxtaposed against a sea of sapphire blue, the sound of old church bells chiming through the air, ancient ruins, a rich and intriguing history…..ah, Greece! Whether you’ve already been there or are still waiting, planning, dreaming…..why wait to enjoy it? Come experience Greece through your tastebuds and make this delicious authentic Moussaka recipe! If you are adding potatoes to your moussaka, now its time to slice them into 0.5cm, half a finger width slices. Fry them or bake them in the same way as the eggplants. Season with some salt and set them aside when done.

While the aubergines are roasting, peel and finely chop the onion and garlic, and put two tablespoons of olive oil in a large frying pan over a medium-high heat. Cook the onion until soft and golden, but not browned, then stir in the garlic, cinnamon and oregano, and fry for a couple of minutes more, just until the garlic loses its raw smell. 5 Brown the mince Place the potato slices on a baking tray. Drizzle 3-4 tablespoons of olive oil over them and season both sides with salt, pepper, and oregano. The na_rn cookie is used to recognize the visitor upon re-entry. It allows to record details on user behaviour and facilitate the social sharing function provided by Addthis.com.Sprinkle with the remaining grated cheese. Preheat you oven at 180C/350F and bake your musaka for about 60 minutes or until its crust turns light golden brown. Even though it will be really hard to do so, you should wait for the moussaka to cool down and be just warm to the touch before cutting into pieces. This will prevent the béchamel sauce from pouring out when you’re cutting your pieces.