GREEK MOUSSAKA RECIPES RECIPES

Name: Greek recipes
Cuisine: Greek

GREEK RECIPES - BBC GOOD FOOD

Greek recipes - BBC Good Food image

Try our favourite Greek recipes, featuring classic Mediterranean flavours and ingredients, including feta cheese and tender lamb.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

AUTHENTIC GREEK CYPRIOT MOUSSAKA | TAVERNA BY GEORGI…

Authentic Greek Cypriot Moussaka | Taverna by Georgi… image

A timeless recipe for a Greek Cypriot classic, Georgina Hayden's authentic moussaka is as good as it gets. Comforting, plentiful and easy to prepare, this is the ultimate dish for family feasts and weekend gatherings.

Provided by Georgina Hayden

Yield Serves 6-8

Ingredients

Steps:

Preheat your oven to 180°C/gas mark 4. Peel the potatoes. Slice some of the aubergine skin off in strips. Slice them both into ½cm rounds. Lay them all out on a couple of baking or roasting trays and brush with olive oil. Season and roast in the oven for 35–40 minutes, until golden. Remove and set aside. Trim and finely slice the courgettes and keep to one side.

Meanwhile, peel and finely chop the onions and garlic. Pour a couple of tablespoons of olive oil into a large saucepan over a medium-low heat.

Sauté the onions and garlic for 10 minutes, until starting to soften. Add the ground cinnamon, oregano and all the mince. Break everything up with a wooden spoon and turn the heat up a little. Fry until any liquid evaporates and it starts to turn lightly brown. Stir in the purée, then add the wine and bring to the boil. Leave to rapidly simmer for 5 minutes, until the wine has reduced by more than half, then stir in the passata, bay leaf and cinnamon stick. Season generously, bring to the boil, then reduce to a simmer and cook on a low heat for 30 minutes, until thickened and reduced.

Heat the milk in a small pan. Melt the butter in a large saucepan over a medium heat and stir in the flour and baking powder. Once they have made a paste, slowly start to whisk in the warmed milk, until you have a smooth white sauce. Leave it to thicken over a low heat until it coats the back of a spoon. Grate in half the cheese and a generous amount of nutmeg. Season to taste.

When the meat and white sauce are ready, layer up the moussaka. You’ll need a large roasting tray, about 25cm×30cm in size. Layer a third of the baked veg and courgettes in the base of the tray and spoon over half of the mince. Repeat with half the remaining veg, the rest of the mince and then the last of the vegetables. Whisk the eggs into the white sauce and pour over the moussaka. Grate over the remaining cheese and place the dish in the oven. Bake for 45 minutes, or until the top is golden and bubbling and everything is cooked through. Remove from the oven and leave to cool for at least 15 minutes before serving, if not longer.

More about "greek moussaka recipes recipes"

VEGETARIAN MOUSSAKA RECIPE | JAMIE OLIVER AUBERGINE RECIPES

I’ve taken the traditional Greek recipe, usually made with lamb, and transformed it into a veggie delight for the lovely Amanda Holden – this dish is one of her favourite foodie memories from her childhood and it’s pretty damn good!
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 311 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Just cover the porcini with boiling water, then set aside to rehydrate.
3. Peel and finely slice the onions and garlic, then place in a large pan over a medium-low heat with 1 tablespoon of oil. Strip in the rosemary and sage leaves and add 1 teaspoon of dried oregano.
4. Roughly chop the porcini (reserving the soaking liquor) and add to the pan, then fry for 10 minutes, or until softened, stirring occasionally. Turn the heat up to high, then add the wine and let it bubble and cook away.
5. Stir in the chickpeas (juice and all), lentils and 2 bay leaves. Scrunch in the tomatoes through your clean hands, then pour in the porcini soaking liquor (discarding just the last gritty bit).
6. Season with sea salt and black pepper, bring to the boil, then simmer on a low heat for 1 hour, or until thickened and reduced, stirring occasionally.
7. Trim the aubergines and peel with a speed-peeler, leaving a little of the skin to create a stripy effect, then slice into 1cm-thick rounds. Place in a colander, sprinkle with a good pinch of salt and leave in the sink to drain (the salt will draw out the moisture).
8. Peel the potatoes and slice into rough 1cm rounds, then parboil in a pan of boiling salted water for 5 minutes. Drain and leave to steam dry, then place in a large, deep roasting tray (30cm x 40cm).
9. Season, drizzle with oil and scatter over 1 heaped tablespoon of dried oregano. Toss well to coat, then roast in a single layer for 30 to 40 minutes, or until golden and tender.
10. Meanwhile, rinse the aubergines and pat dry with kitchen paper, then spread out across a few large roasting trays.
11. Drizzle with oil, season with pepper and oregano, then roast alongside the potatoes for 30 to 40 minutes, or until golden and cooked through.
12. Warm the milk with the remaining 2 bay leaves and the peppercorns in a pan on a medium-low heat – keep an eye on it. Before it boils, strain into a jug, then wipe out the pan and return to a medium heat.
13. Melt the butter, then stir in the flour to form a paste. Start adding the hot milk, a splash at a time, stirring in each addition before adding more, until you have a smooth, creamy sauce.
14. Crumble in one-third of the feta and grate in one-third of the kefalotyri, then simmer over a low heat for a further 5 minutes, or until thick and smooth. Leave to cool slightly.
15. To assemble, spoon half the ragù over the tray of potatoes, then layer half the aubergines on top. Repeat with the remaining ragù and aubergines.
16. Separate the eggs (saving the whites for another recipe). Whisk the yolks into the sauce, then pour over the aubergines. Crumble and grate over the remaining cheese, drizzle with oil, and bake for 40 minutes, or until golden.
17. Leave to stand for 30 minutes, then serve. Great with a Greek salad.

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VEGETARIAN MOUSSAKA RECIPE | JAMIE OLIVER AUBERGINE RECIPES

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Just cover the porcini with boiling water, then set aside to rehydrate.
3. Peel and finely slice the onions and garlic, then place in a large pan over a medium-low heat with 1 tablespoon of oil. Strip in the rosemary and sage leaves and add 1 teaspoon of dried oregano.
4. Roughly chop the porcini (reserving the soaking liquor) and add to the pan, then fry for 10 minutes, or until softened, stirring occasionally. Turn the heat up to high, then add the wine and let it bubble and cook away.
5. Stir in the chickpeas (juice and all), lentils and 2 bay leaves. Scrunch in the tomatoes through your clean hands, then pour in the porcini soaking liquor (discarding just the last gritty bit).
6. Season with sea salt and black pepper, bring to the boil, then simmer on a low heat for 1 hour, or until thickened and reduced, stirring occasionally.
7. Trim the aubergines and peel with a speed-peeler, leaving a little of the skin to create a stripy effect, then slice into 1cm-thick rounds. Place in a colander, sprinkle with a good pinch of salt and leave in the sink to drain (the salt will draw out the moisture).
8. Peel the potatoes and slice into rough 1cm rounds, then parboil in a pan of boiling salted water for 5 minutes. Drain and leave to steam dry, then place in a large, deep roasting tray (30cm x 40cm).
9. Season, drizzle with oil and scatter over 1 heaped tablespoon of dried oregano. Toss well to coat, then roast in a single layer for 30 to 40 minutes, or until golden and tender.
10. Meanwhile, rinse the aubergines and pat dry with kitchen paper, then spread out across a few large roasting trays.
11. Drizzle with oil, season with pepper and oregano, then roast alongside the potatoes for 30 to 40 minutes, or until golden and cooked through.
12. Warm the milk with the remaining 2 bay leaves and the peppercorns in a pan on a medium-low heat – keep an eye on it. Before it boils, strain into a jug, then wipe out the pan and return to a medium heat.
13. Melt the butter, then stir in the flour to form a paste. Start adding the hot milk, a splash at a time, stirring in each addition before adding more, until you have a smooth, creamy sauce.
14. Crumble in one-third of the feta and grate in one-third of the kefalotyri, then simmer over a low heat for a further 5 minutes, or until thick and smooth. Leave to cool slightly.
15. To assemble, spoon half the ragù over the tray of potatoes, then layer half the aubergines on top. Repeat with the remaining ragù and aubergines.
16. Separate the eggs (saving the whites for another recipe). Whisk the yolks into the sauce, then pour over the aubergines. Crumble and grate over the remaining cheese, drizzle with oil, and bake for 40 minutes, or until golden.
17. Leave to stand for 30 minutes, then serve. Great with a Greek salad.

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EASY GREEK RECIPES - OLIVEMAGAZINE

Create your own Greek-inspired feast at home with some of our favourite recipes, from stuffed pittas to moussaka and spanakopita
From olivemagazine.com
Cuisine Greek

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GREEK-STYLE MOUSSAKA RECIPE - BBC FOOD

Try Rick Stein's take on this traditional Greek moussaka, combining spiced lamb mince and creamy white sauce.
From bbc.co.uk
Reviews 4.8
Cuisine Greek

Remove the cinnamon stick from the lamb sauce, season to taste with some salt and pepper and spoon it over the top of the aubergines. Pour over the topping and bake for 25-30 minutes until the top is golden-brown and bubbling.

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MOUSSAKA RECIPE | MELISSA D'ARABIAN - FOOD NETWORK

From foodnetwork.com
Reviews 4.7
Total Time 2 hours 5 minutes
Category main-dish
Cuisine european

For assembling the moussaka: Preheat the oven to 350 degrees F. Before assembling, taste each of the 4 layers and confirm that they are properly seasoned. Grease a 9-by-13-inch baking pan with vegetable oil. Lay out the potato slices, pressing gently into the pan. Sprinkle with 3 tablespoons of the Parmesan. Place the eggplant on top of the potatoes. Sprinkle with another 3 tablespoons of the Parmesan. Spoon the meat sauce on top, followed by 3 more tablespoons of Parmesan. Finish with pouring over the bechamel and top with the last 3 tablespoons of Parmesan. Cover with foil (sprayed lightly with vegetable oil) and bake for 30 minutes, then uncover and continue baking for an additional 30 minutes.

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MOUSSAKA RECIPE | MELISSA D'ARABIAN - FOOD NETWORK

From foodnetwork.com
Reviews 4.7
Total Time 2 hours 5 minutes
Category main-dish
Cuisine european

For assembling the moussaka: Preheat the oven to 350 degrees F. Before assembling, taste each of the 4 layers and confirm that they are properly seasoned. Grease a 9-by-13-inch baking pan with vegetable oil. Lay out the potato slices, pressing gently into the pan. Sprinkle with 3 tablespoons of the Parmesan. Place the eggplant on top of the potatoes. Sprinkle with another 3 tablespoons of the Parmesan. Spoon the meat sauce on top, followed by 3 more tablespoons of Parmesan. Finish with pouring over the bechamel and top with the last 3 tablespoons of Parmesan. Cover with foil (sprayed lightly with vegetable oil) and bake for 30 minutes, then uncover and continue baking for an additional 30 minutes.

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MOUSSAKA RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

From foodnetwork.com
Reviews 4.8
Total Time 2 hours 35 minutes
Category main-dish
Cuisine european

Remove the moussaka from the oven and let rest for 10 minutes. Use a slotted spoon or spatula to serve.

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MOUSSAKA RECIPE - BBC FOOD

This delicious lamb moussaka recipe from the Hairy Bikers provides a wonderful meal for a family occasion. Completely comforting. Each serving provides 678 kcal, 34g protein, 34g carbohydrates (of which 10g sugars), 41g fat (of which 16.5g saturates), 6g fibre and 1.2g salt.
From bbc.co.uk
Reviews 4.5
Cuisine Greek
Calories 678kcal per serving

Spoon one-third of the meat sauce into a shallow ovenproof dish large enough to hold 2.5 litres/4½ pints. Cover loosely with a third of the potatoes and then a third of the aubergines – you don't need complete layers, just to arrange them roughly on top. Repeat the layers twice more, finishing with the aubergines. Pour over the white sauce, making sure it covers everything in a thick, even layer. Sprinkle with the remaining Parmesan. Bake for 35–45 minutes, or until deep golden brown and bubbling.

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LOW-FAT MOUSSAKA RECIPE - BBC GOOD FOOD

A rich and comforting Greek classic without the calories, what's not to love?
From bbcgoodfood.com
Total Time 55 minutes
Category Dinner, Main course
Cuisine Greek
Calories 289 calories per serving

Mix half the Parmesan with the yogurt and some seasoning. Divide the beef mixture between 4 small ovenproof dishes and top with the sliced aubergine and tomato. Spoon over the yogurt topping and sprinkle with the extra oregano, Parmesan and nutmeg. Grill for 3-4 mins until bubbling. Serve with a salad, if you like.

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BEEF AND POTATO MOUSSAKA RECIPE: HOW TO MAKE IT

My son—who is now 27—brought home this Greek moussaka recipe with potatoes (a classic Greek entree) when he had a sixth-grade assignment about Greece. It earned high marks when we made it for his class. —Jean Puffer, Chilliwack, British Columbia
From tasteofhome.com
Reviews 3.8
Total Time 01 hours 25 minutes
Category Dinner
Cuisine Mediterranean
Calories 488 calories per serving

Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 7-9 minutes, breaking into crumbles. Add garlic; cook 1 minute longer. Drain. Stir in water, tomato paste, parsley, salt, mint if desired, cinnamon and pepper. Set aside., For sauce, melt butter in a saucepan over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Add cheese and salt., Place half of the potato slices in a greased shallow 3-qt. baking dish. Top with half the cheese sauce and all of the meat mixture. Arrange remaining potatoes over meat mixture; top with remaining cheese sauce., Bake, uncovered, until a thermometer reads 160°, about 1 hour. Let stand for 10 minutes before serving.

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EASY MINCE LAMB RECIPES - OLIVEMAGAZINE

Make the most of minced lamb with our easy ideas, from hearty meatballs to comforting shepherd's pie and sausage rolls
From olivemagazine.com

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AUTHENTIC TRADITIONAL MOUSSAKA RECIPE - FOOD.COM

Moussaka (or Moussakás as it is pronounced in Greek)needs no introduction as it is now considered one of Greece's national dishes and is probably, by and large, initially responsible for making Greek cooking so popular. This recipe, however, will make you compare all the Moussaka you have ever tried and they will, as unlikely as it may seem, fall short in comparison - it really is that good. Straight from my own dinner table, on Zakynthos Island, Greece, to yours. Any questions? Feel free to contact me. Wishing you kalí órexi - bon appetit, Maria www.authentic-greek-recipes.com
From food.com
Reviews 5.0
Total Time 2 hours
Calories 987 per serving

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. Bake the moussaka in a medium preheated oven at 180ºC - 350ºF, for about 30 minutes, or until the cream unevenly gently browns in places. Allow the moussaka to cool for about 20 minutes and then cut it into servings.

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BEST RECIPE FOR GREEK MOUSSAKA - REAL GREEK RECIPES

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LOW-CARB GREEK MOUSSAKA - RECIPE - DIET DOCTOR

Apr 19, 2018 · Our low-carb version of this Greek classic is juicy, cheesy, packed with vegetables and way quicker and easier to prepare than the original. Even the Greek gods would lick their fingers …
From dietdoctor.com

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GREEK MOUSSAKA WITH POTATOES RECIPE - THE SPRUCE EATS

Jul 11, 2021 · Moussaka with potatoes is a terrific choice for those who don't care for the well-known version with eggplant and also when eggplant is not in season. Like all moussaka dishes, this is a layered dish of sliced potatoes, a meat sauce, cheese, and a creamy béchamel sauce. In Greece, moussaka …
From thespruceeats.com

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KETO MOUSSAKA RECIPE - DELICIOUS GREEK EGGPLANT LASA…

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Mar 29, 2019 · Eggplant for Moussaka. Traditionally, the eggplant slices are fried but there’s plenty of recipes (even from Greek cookbooks) that grill/broil, bake or BBQ the eggplant. I’ve opted to bake …
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CLASSIC GREEK EGGPLANT MOUSSAKA RECIPE - THE SPRUC…

Jul 23, 2021 · Moussaka is a classic Greek casserole. It's made with layers of eggplant, potato, meaty lamb sauce, and cheese topped with an egg-enriched béchamel sauce that crisps up and …
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TRADITIONAL MOUSSAKA RECIPE WITH EGGPLANTS ... - MY GREEK DISH

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Oct 17, 2021 · What is moussaka? The epitome of Greek comfort food, moussaka (pronounced moo-sa-ka’a) is a hearty eggplant casserole with a juicy, flavor-packed meat sauce nestled in, and finished with a topping of rich bechamel sauce.There are variations of eggplant moussaka…
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