There are plenty of variations concerning how to make Moussaka and this is the Real Greek‘s version, prepared by Tonia Buxton. Meat, potatoes and aubergine are the main components that characterise Moussaka but there is lots of leeway as to what you may add to yours. By way of example, within the height of summer Greeks use the glut that comes from their vegetable gardens, for example courgettes, spinach or tomatoes.
Moussaka is a great candidate for bulk cooking. If you were to go down that route, it’s best to do it in logical phases. First prepare the Kemas, which will be the meat mixture. After that the béchamel sauce and then cooking each vegetable respectively. It doesn’t matter whether any of the components cool down afterwards, the truth is, it’s actually ideal because it makes constructing the final dish much easier and faster.
When you can easily see within the photos, preparing the lamb mince is straight forward. We suggest you find out more about Moussaka recipe on this page. Mind you, you don’t always have to use lamb. Almost any type of meat can be utilized, from pork and veal to turkey and chicken. In the Volos region in central Greece where they have many cattle they utilize beef. Cinnamon definitely must be used and at the end of cooking chopped parsley may be added to the mixture and left to wilt a bit. At this stage you can freeze the meat if you don’t want to use it immediately.
There isn’t anything unique about the béchamel sauce. Other than adding some ground cinnamon to it just follow the instructions and let it cool down. What you don’t want is lumpy sauce but if it curdles due to cooling down, don’t fret, since it will cook again within the oven and even out and no will be the wiser.
Now for the vegetables. As we all know, anything fried tastes good. So for the very best results, fry your potatoes, aubergines and courgettes – separately, of-course. If you’d like your Moussaka to be healthier and less calorific, grill or bake them within the oven.
In this recipe, boiled new potatoes were used. Traditionally, big Greek or Cypriot potatoes work best since they never break-down. Based on the variety you use, you can leave the skin on that may lead to more flavour and nutrients in the dish. We suggest you go to this page for more information on recipe blog.
Traditionally, deep and large ovenproof dishes are used, that makes double “layers” possible. Starting from the bottom it will be potatoes, aubergines, meat, potatoes, aubergines, meat and béchamel sauce. In contrast, if you’re using small dishes, as with this case, just one layer could be possible but will taste every bit as good!
If you make Moussaka the night before, it will taste better. Unbaked at normal temperature it will take 45 minutes at 180°C to cook. Unbaked, it will keep up to 3 months in freezer. Cooked, it’s going to keep for 3 days within the fridge. To reheat, for best results cover the Moussaka with foil and place within the oven for 30 minutes at 160°C.
There you have it! I suggest you follow the recipe the very first time round and the next (and next and next) time start playing to suit to your taste!