MOUSSAKA NEAR ME RECIPES

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MOUSSAKA RECIPE | BON APPÉTIT



Moussaka Recipe | Bon Appétit image

A comfort food classic, this Greek casserole is really delicious the day after, and believe it or not, it’s great straight out of the fridge for breakfast. Don't ask us how we know this, but if you like cold pizza, you'll like cold moussaka.

Provided by Rick Martinez

Yield 8 servings

Number Of Ingredients 22

8 garlic cloves, finely grated, divided
½ cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons chopped mint, divided
2 tablespoons chopped oregano, divided
3 medium eggplants (about 3½ pounds total), sliced crosswise into ½-inch-thick rounds
2½ teaspoons kosher salt, plus more
½ teaspoon freshly ground black pepper, plus more
2 pounds ground lamb
2 medium onions, chopped
1 3-inch cinnamon stick
2 Fresno chiles, finely chopped
1 tablespoon paprika
1 tablespoon tomato paste
¾ cup dry white wine
1 28-ounce can whole peeled tomatoes
6 tablespoons unsalted butter
½ cup all-purpose flour
2½ cups whole milk, warmed
¾ teaspoon kosher salt
4 ounces farmer cheese, crumbled (about 1 cup)
2 ounces Pecorino or Parmesan, finely grated (about 1¾ cups), divided
3 large egg yolks, beaten to blend

Steps:

  • Place a rack in middle of oven; preheat to 475°. Whisk half of the garlic, ½ cup oil, 1 Tbsp. mint, and 1 Tbsp. oregano in a small bowl. Brush both sides of eggplant rounds with herb oil, making sure to get all the herbs and garlic onto eggplant; season with salt and pepper. Transfer eggplant to a rimmed baking sheet (it’s okay to pile the rounds on top of each other) and roast until tender and browned, 35–45 minutes. Reduce oven temperature to 400°.
  • Meanwhile, heat remaining 2 Tbsp. oil in a large wide pot over high. Cook lamb, breaking up with a spoon, until browned on all sides and cooked through and liquid from meat is evaporated (there will be a lot of rendered fat), 12–16 minutes. Strain fat through a fine-mesh sieve into a clean small bowl and transfer lamb to a medium bowl. Reserve 3 Tbsp. lamb fat; discard remaining fat.
  • Heat 2 Tbsp. lamb fat in same pot over medium-high (reserve remaining 1 Tbsp. lamb fat for assembling the moussaka). Add onion, cinnamon, 2½ tsp. salt, and ½ tsp. pepper and cook, stirring occasionally, until onion is tender and translucent, 8–10 minutes. Add chiles and remaining garlic and cook, scraping up any browned bits from the bottom of the pot, until onion is golden brown, about 5 minutes. Add paprika and tomato paste and cook until brick red in color, about 1 minute. Add wine and cook, stirring occasionally, until slightly reduced and no longer smells of alcohol, about 3 minutes. Add tomatoes and break up with a wooden spoon into small pieces (the seeds will shoot out at you if you’re too aggressive, so start slowly—puncture the tomato, then get your smash and break on!). Add lamb and remaining 1 Tbsp. mint and 1 Tbsp. oregano and cook, stirring occasionally, until most of the liquid is evaporated and mixture looks like a thick meat sauce, 5–7 minutes. Pluck out and discard cinnamon stick.
  • Heat butter in a medium saucepan over medium until foaming. Add flour and cook, whisking constantly, until combined, about 1 minute. Whisk in warm milk and bring sauce to a boil. Cook béchamel, whisking often, until very thick (it should have the consistency of pudding), about 5 minutes; stir in salt. Remove from heat and whisk in farmer cheese and half of the Pecorino. Let sit 10 minutes for cheese to melt, then add egg yolks and vigorously whisk until combined and béchamel is golden yellow.
  • Brush a 13x9" baking pan with remaining 1 Tbsp. lamb fat. Layer half of eggplant in pan, covering the bottom entirely. Spread half of lamb mixture over eggplant in an even layer. Repeat with remaining eggplant and lamb to make another layer of each. Top with béchamel and smooth surface; sprinkle with remaining Pecorino.
  • Bake moussaka until bubbling vigorously and béchamel is browned in spots, 30–45 minutes. Let cool 30 minutes before serving.
  • Do Ahead: Moussaka can be baked 1 day ahead. Let cool, then cover and chill, or freeze up to 3 months. Thaw before reheating in a 250° oven until warmed through, about 1 hour.

MOUSSAKA RECIPE | ALLRECIPES
Feb 20, 2000 · Ingredients 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices salt ¼ cup olive oil 1 tablespoon butter 1 pound lean ground beef salt to taste ground black pepper to taste 2 onions, chopped 1 clove garlic, minced ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ½ teaspoon fines ...
From allrecipes.com
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AUTHENTIC GREEK MOUSSAKA RECIPE | ALLRECIPES
Jun 19, 2020 · Directions Step 1 Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Let sit for 30... Step 2 Meanwhile, make bechamel sauce. Heat milk in a saucepan almost to a boil. Melt butter in a skillet over medium... Step 3 Rinse eggplant slices under cold running ...
From allrecipes.com
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MOUSSAKA RECIPE - THE DARING GOURMET
Feb 20, 2020 · Instructions Place the eggplant slice in a single layer on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to... Meanwhile, bring a pot of salted water to a boil and add the potato slices. Boil for 5 minutes, drain, and rinse with... In a large skillet over medium heat, heat ...
From daringgourmet.com
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CLASSIC GREEK EGGPLANT MOUSSAKA RECIPE
May 29, 2010 · This recipe yields six to eight generous servings of moussaka, and more if you like smaller portions. You have plenty of options for storing moussaka: For cooked leftovers, keep the moussaka covered in the fridge for up to three days. Reheat at 350 F for 30 minutes.
From thespruceeats.com
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TRADITIONAL MOUSSAKA RECIPE WITH EGGPLANTS (AUBERGINES ...
May 14, 2013 · Baking or frying the Moussaka eggplants (aubergines) and potatoes? Drizzle your sliced aubergines and potatoes with some olive oil, Season with a good pinch of salt and pepper Bake them in sheet pans for 20 minutes at 180C/350F until they are part way cooked and slightly browned on the outside
From mygreekdish.com
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BEST GREEK MOUSSAKA (EGGPLANT CASSEROLE) | THE ...
Oct 17, 2021 · Prepare the eggplant one day in advance. You can slice, sweat out, and broil the eggplant a few days in advance. Cook the meat sauce one or two days ahead. The meat sauce will keep in the fridge for up to four days, but for best flavor, work one or two days ahead of time. Make the bechamel sauce a few days in advance.
From themediterraneandish.com
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FIND MOUSSAKA NEAR ME - ORDER MOUSSAKA - DOORDASH
Grilled chicken cubes or lamb chunks served wrapped in lavash bread with mozzarella, feta cheese and vegetables, grilled together. Served with tomato sauce and yogurt sauce, salad and home-made pickles. A truly turkish sensation. No rice, authentic turkish way of serving meat.GLUTEN FREE NOT AVAILABLE.
From bing.com
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MOUSSAKA - KONTOS FOODS INC.
Ingredients: Eggplant, Potatoes, Onions, Water, Soy Protein Isolate*, Ground Beef, Tomato Paste, Flour (Bleached Wheat Flour), Romano Cheese (Pasteurized Sheepâ s Milk, Cheese Culture, Salt, Enzymes, Powdered Cellulose [An Anti-Caking Agent], Calcium Propionate [A Preservative], Whey and Sodium Dextrose Enzyme [Added to Prevent Caking]), High Heat Nonfat Dry Milk, Eggs, Palm-Soy AP Shortening (Non-Hydrogenated Palm and Soybean Oils), Margarine, Vegetable Oil, Beef Flavor Base (Salt ...
From kontos.com
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MOUSSAKA MEDITERRANEAN KITCHEN - 421 PHOTOS & 456 REVIEWS ...
Delivery & Pickup Options - 456 reviews of Moussaka Mediterranean Kitchen "Opening day and they did great. My chicken skewers were good. The baklava was wonderful and it is one of my favorite desserts. I hope this place stays for a long time. It is walking distance from home which is nice. We will be back."
From yelp.com
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MOUSSAKA RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until lightly browned, about 4 minutes. Add the garlic and cook, stirring ...
From foodnetwork.com
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CLASSIC GREEK EGGPLANT MOUSSAKA RECIPE
Jul 23, 2021 · Moussaka can be frozen before baking but it should not be topped with the béchamel sauce. ( Egg-free béchamel sauce can be frozen separately, but there are egg yolks in this sauce recipe.) If you just need half of the servings, make the full recipe but use two smaller baking dishes instead of a large one.
From thespruceeats.com
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BEST GREEK MOUSSAKA (EGGPLANT CASSEROLE) | THE ...
Oct 17, 2021 · Assemble the moussaka. When ready, lightly oil a 9 ½" x 13" oven-safe baking dish. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well. Add the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the bread crumbs.
From themediterraneandish.com
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MOUSSAKA (GREEK BEEF AND EGGPLANT LASAGNA) | RECIPETIN EATS
Mar 29, 2019 · Recipe video above. A traditional recipe for an iconic Greek dish from a wonderful cookbook called The Food And Cooking Of Greece by Sara Nassopoulos. Layers of soft eggplant, rich beef or lamb filling lightly spiced with oregano and cinnamon, topped with a thick layer of bechamel sauce.
From recipetineats.com
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MOUSSAKA | TRADITIONAL CASSEROLE FROM GREECE
Moussaka Authentic recipe. PREP 15 min. COOK 1 h 15 min. READY IN 1 h 30 min. Published on Visitgreece.gr, the official tourism web site for Greece, run by the Greek National Tourism Organisation, this recipe is a fail-proof method for preparing moussaka the way it is done in Greek households.
From tasteatlas.com
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MR MOUSSAKA'S DELIVERY SERVICE. PERFECT MOUSSAKA'S TO YOUR ...
Chicken & Chorizo Empanadillas NEW. From £3.25. Mr Moussaka has been patiently waiting for Winter to roll around so he could cook his Chicken & Chorizo Empanadillas. A delicious, hand folded shortcrust pastry contains a sautee of chicken, chorizo, red onion, Spanish sherry and homemade tomato sauce. These go down well with a glass of red while ...
From delivery.mrmoussaka.co.uk
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YOU'VE FOUND MR. MOUSSAKA! TRADITIONAL MOUSSAKA DELIVERED ...
A mix of leaves, tomatoes, onion, cucumbers and peppers. Dressed with olive oil, oregano, balsamic vinegar and some other secrets. The Greek Salad is topped with kalamata olives and feta cheese, whereas the Village Salad is left simple. Either salad will bring joy, colour and healthy goodness to the table.
From mrmoussaka.co.uk
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MOUSSAKA DELIVERY NEAR YOU | BEST RESTAURANTS & DEALS ...
Get Moussaka delivered from national chains, local favorites, or new neighborhood restaurants, on Grubhub. Order online, and get Moussaka delivered, fast. Deals and promos available.
From grubhub.com
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GREEK FOOD CAMBRIDGE, ON - 519-267-3339 - GREEK STREET GYRO
Welcome to our little piece of Greece in Cambridge. 33 Ainslie Street N will be better known as Greek Street Gyro Fast Fresh Authentic Greek Food Cambridge. From our welcoming staff and our Greek vibe to our Handcrafted Souvlaki, Gyros and Mousaka we are proud to bring Cambridge Authentic Greek Cuisine. OPA !!!
From greekstreetgyro.ca
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A CLASSIC MOUSSAKA RECIPE - THE VIEW FROM GREAT ISLAND
Sep 17, 2018 · To make the custard sauce, melt the butter in a small pot, and whisk in the flour. Cook for a minute, without browning. Whisk in the warm milk and heat, whisking or stirring constantly, until it just comes to a boil and thickens slightly. Take off the heat and whisk in the cheese, nutmeg and salt.
From theviewfromgreatisland.com
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AUTHENTIC GREEK MOUSSAKA, READY FOR BOTH THE ... - RECIPE.ME
Dec 07, 2017 · Béchamel Sauce. Make a béchamel sauce and then add a hard Greek cheese (or parmesan). Mix it in thoroughly. Now both sauces will have finished. Pour first the ragù over the veggies and then cover the ragù with the bechamel sauce. Put your moussaka into the oven for 35-40 minutes. We want the bèchamel sauce to brown.
From recipe.me
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EARLY HARVEST EXTRA VIRGIN OLIVE OIL | KOSTERINA GREEK ...
Early harvest extra virgin olive oil is a superior category olive oil for health. Our signature, Original Extra Virgin Olive Oil from Greece is where it all began. Our EVOO is harvested early in the season to maximize polyphenols (the official name for the powerful antioxidants found in olive oil). These antioxidants have been studied ...
From kosterina.com
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GORGEOUS GROUND BEEF RECIPES YOU'LL LOVE
This rustic pasta bake screams comfort with its crisp rigatoni edges, bubbling tomato sauce, tiny meatballs and puddles of melted mozzarella. The whole family is guaranteed to fall in love with it.
From msn.com
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