Moussaka Recipes Traditional Greek : 1 - After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley.. Add red wine, garlic, parsley, salt and pepper to the pan and stir well to mix. Stir in nutmeg, salt, pepper and parmesan cheese. In a large, lightly greased lasagna pan, layer ½ of the potatoes, ½ the eggplant, ½ the zucchini, and all of the meat mixture. Traditional greek moussaka is a baked casserole prepared from ground lamb or beef meat and layers of sliced eggplant, covered with a sauce and baked. Preheat oven to 180* c (350* f) fan.

The lamb is sometimes replaced with beef, while the eggplants might be replaced with zucchini or potatoes. Add the olive oil and salt. In a large skillet over medium heat, heat the olive oil and brown the ground beef and sausage until no pink remains. My dad made the best moussaka i've ever tasted, peri. Season all the pieces of eggplant with salt and pepper on both.

Spread the meat sauce evenly on top of the potatoes.

In a medium sauce, melt the butter over medium heat. But if you can't handle or don't like lamb's strong flavour or you prefer a lighter moussaka substitute it with good quality lean beef or veal mince. Add ground meat to the onions in the frying pan and mix well to break up the meat. Add red wine, garlic, parsley, salt and pepper to the pan and stir well to mix. Preheat oven to 180* c (350* f) fan. Lightly oil a large baking or roasting pan and sprinkle the bottom with the breadcrumbs. Repeat with ½ the potatoes, ½ the eggplant and ½ the zucchini. Add onion, cinnamon, 2½ tsp. Stir in nutmeg, salt, pepper and parmesan cheese. Melt butter in a skillet over medium heat. Remove from the oven, season with salt and set aside. In a large, lightly greased lasagna pan, layer ½ of the potatoes, ½ the eggplant, ½ the zucchini, and all of the meat mixture. My dad made the best moussaka i've ever tasted, peri.

Place a layer of potato slices on the breadcrumbs (it's ok to overlap). Add the tomato puree, along with a couple of cups of boiling water, stir well. Season all the pieces of eggplant with salt and pepper on both. This is the real thing. But if you can't handle or don't like lamb's strong flavour or you prefer a lighter moussaka substitute it with good quality lean beef or veal mince.

Making moussaka 1 day before cooking and serving is another option for busy people (if you have a fridge that fits the pan, otherwise, divide recipe and pan size in half or to two thirds).

Pour in the tomato sauce and wine, and mix well. Preheat the oven at 200c/180c fan/gas 6. Cook over medium heat until blended. Moussaka is to the greek what lasagna is to italians. In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. Keep 1 cup of the milk and heat the remaining over medium heat, stirring often. Pour the bechamel cream evenly on top of the meat sauce and add the dabs of margarine to the surface of the cream in various places. Add the olive oil and salt. Next its time to prepare your moussaka meat sauce. The traditional greek moussaka recipe calls for either lamb mince or a mix of lamb and beef. Preheat the oven to 350 f/180 c. Whisk in the flour and continue to cook, stirring constantly, for 2 minutes. But if you can't handle or don't like lamb's strong flavour or you prefer a lighter moussaka substitute it with good quality lean beef or veal mince.

Add the onions and garlic and fry until just beginning to brown. Cool sauce for 10 minutes. Add red wine, garlic, parsley, salt and pepper to the pan and stir well to mix. Preheat oven to 180* c (350* f) fan. In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic.

Pour in the tomato sauce and wine, and mix well.

Whisk in the flour and continue to cook, stirring constantly, for 2 minutes. For this recipe, i'm sticking with lamb. In a large frying pan, sauté the potato slices until lightly browned. Spread the meat sauce evenly on top of the potatoes. Cook over medium heat until blended. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Season all the pieces of eggplant with salt and pepper on both. For the lamb sauce, heat two teaspoons of the oil in a pan. Pour in the tomato sauce and wine, and mix well. Traditional greek moussaka is a baked casserole prepared from ground lamb or beef meat and layers of sliced eggplant, covered with a sauce and baked. Add the crushed tomatoes, tomato paste, all the seasonings, the bay leaf, and the wine. Dilute tomato paste in ½ cup (100ml) of water and add to pan. Lower heat and gradually pour in hot milk, whisking constantly until bechamel sauce thickens.