Have You Ever Eaten True Greek Moussaka
Many restaurants and individuals ruin Moussaka because they don't follow the recipe for it or they put strange things in it like potato's or etc. Real true Greek Moussaka is made with thin slices of eggplant , finely diced or ground lamb and topped with Bechamel Sauce. Below you will find the recipe and videos on making one of the greatest tasting foods on earth Greek Moussaka.
You will want to slice your egg plants exactly like the photo to the right. Your going to layer these in your Moussaka later. Once you have sliced all your egg plants into thin slices sprinkle the egg plant on both sides with salt and let it stand for 45 minutes. Then you want to wash your egg plant slices and prepare a couple of baking sheets or pans by spraying them with Pam. Pre heat your oven to 350 degrees and with a brush apply a thin coating of olive oil to each slice of egg plant on both sides as you lay it on the pans. Bake your egg plant slices for approx 30-45 minutes until it starts to brown. Remove from oven and put aside until you have cooked all your egg plant.
Greek Salad Recipe : Greek Salad Recipe Ingredients
True Greek Moussaka Recipe
1. 4-6 Egg Plants sliced thin and prepared by above instructions.
2. Olive Oil and Kitchen Brush to brush the egg plant with.
3. 4 - 6 Oz. White Bread Crumbs
4. 16 OZ. Feta Cheese Grated
To Make The Bechamel Sauce
A. 4 Oz. Real Butter Not Margarine
B. 4 OZ. Plain Flour
C. 1 Pint Of Warm Milk
D. Salt And Freshly Ground White Pepper
E. 1/2 Teaspoon Ground Nutmeg
F. 3 Large Egg Yolks
For The Meat Sauce.
- 2 Tablespoons Olive Oil
- 4 Onions, Fine Chopped
- 2 Pound lean minced lamb
- 2 16 oz cans chopped tomatoes
- 3 Teaspoons Fresh Ground Garlic
- 1/2 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Ground Allspice
- Salt and Freshly Ground White Pepper, To Taste
- 4 Tablespoons Tomato Paste
Making Bechamel Sauce
To Make The Bechamel Sauce
In order to make your Bechamel Sauce you want to start with a large non stick saucepan or pot and on low to medium heat add your butter to the pan. When the butter is melted stir in your flour and stir well. Let it cook for a couple of minutes after you add your flour stirring well and remove from heat.
Add in your warm milk gradually to the butter / flour mixture stirring it well to prevent it from lumping up. You will want to use a wire whisk.
Return the pot or pan with your Bechamel Sauce in it to the heat and slowly bring it up to a boil. Remove it from the heat and add in the nutmeg , salt and pepper.
Cool your sauce a bit and then stir in your egg yolks. Put a lid on your pot or pan and set aside.
Some Moussaka Information
Moussaka is a Greek ethnic dish made from finely chopped or ground lamb , egg plant , feta cheese and Bechamel Sauce. Greeks believe that Moussaka was first intorduced to the area when Arabs first brought Egg Plants to the area in the 13th Century and cook books that are from that era in time have recipes for the delightful tasty dish.
How to Prepare a Greek Feta Cheese Salad
In a large sauce pan or frying pan put some olive oil and heat it up. Then add in your chopped onions and cook until tender. Now add in your lamb and stir frequently until your lamb is no longer pink. Add in your tomatoes , garlic , and season with salt and pepper. Add in your tomato paste and a little water if your sauce is to thick. Remove from heat and set aside.
In a 13X9 Baking Dish that you have sprayed with pam put your white bread crumbs in a layer across the bottom of the pan. Place a layer of egg plant , some sauce and feta cheese and keep doing this until your pan is almost full. You want to end up with space for a generous layer of feta cheese and then top with Bechamel Sauce. Cover with tin foil and bake in a preheated 350 degree oven for 1 hour. Remove from oven and let it set at room temp. for 45 minutes before you slice and serve. You can freeze Moussaka either cooked or uncooked and it keeps well in the freezer either way.
Have You Had Moussaka ? What Did You Think About It.
Thomas Byers (author) from East Coast , United States on November 10, 2012:
Thanks for the comment. It is a delicious recipe.
2patricias from Sussex by the Sea on November 10, 2012:
Very clear instructions. I'm pleased you emphasized the importance of salting the aubergine!
I have voted this Up and Useful - and am adding it to my Recipe Index for HubPages.
C Fordham on July 11, 2012:
Made it with venison that I slow cooked covered with half cup of red wine for 4hrs @ 130C. Pulled the venison into strings, browned & used instead of lamb. My wife now loves venison! Not traditional I know but seems to work beautifully!
Tera715 from Panama City, Florida on October 28, 2011:
I can't wait to try this. Very informative. I have been wanting to give this a shot but afraid of the complexity. This seems like something I could do.
Vicki Hill on December 17, 2010:
30 years ago I was on Mykonnos for two wonderful weeks and every night bar one I used to go to a little cafe near the windmill and I always have moussaka and greek salad. It was the absolute best. The chefs wore dirty aprons and they had a cigarettes hanging out of their mouths, but the food was divine. I have been searching for an authentic recipe ever since and I found it here. Thank you so much! Most I have tried since (in Australia) have been made with beef and potatoes and they have tasted nothing like the moussaka on Mykonnos!!!! Thank you very much for this recipe!!!
Steve Blair on November 28, 2010:
You are absolutely correct about restaurants adding things like potatoes. My grandmother was a Greek born in turkey and made the best I have ever tasted. My family is third generation restaurant owners and my uncle says restauranteurs add potatoes to lower the food cost. The dish is my favorite of all time. After trying lots of Greek restaurants I became disenchanted with their recipes. Then while traveling to Washington D.C., I stumbled onto a Mediterranean restaurant and the dish was on the menu so I gave it a try. Unbelievably good, I asked if the restaurant was owned by Greeks and she said no it was owned by a Turk. Thank you for your insight and recipe
Thomas Byers (author) from East Coast , United States on June 12, 2010:
It is a very good and tasty recipe. I just love it. And thanks for the comment.
Support Med. from Michigan on May 19, 2010:
Love eggplant but haven't had it in a while. It's now on my grocery list as this recipe looks very tasty. Thanks!
Thomas Byers (author) from East Coast , United States on November 15, 2008:
Yes I just made it again yesterday and it was so good.
sexyblonde4u on November 10, 2008:
I have had it and your right that a lot of people do screw it up. Made with egg plant and lamb it is the best in the world.