how to make the best greek mousakka the fast way?

Answer 1

I don't know how Greeks make mousakka but I think there is no Greek mousakka..Mousakka is one and a Turkish food..

And try this site: http://www.thegutsygourmet.net/moussaka.html

Answer 2

Irmak gave you an excellent site to copy the receipe and is right about moussaka nationality because it has no nationality, it only has a region where it was usually made...

Making the long story short, there is no fast way to make moussaka.
Even if you do not wish to fry/sauté the vegetables to keep the dish light and put them raw in the griddle or baking pan, you still have to prepare the minced meat and the bechamel sauce, which -believe me- take quite a lot of time.

Talking about time management, the most common is to start preparing the minced meat and during the 90 mins it takes to cook, you can wash, peel, cut and lightly fry the vegetables, so that they can be both ready at the same time. After you finish with the layers of the vegetables and the minced meat, you start the bechamel sauce, which usually takes not more than a quarter of an hour to prepare and 5-10 mins to put on top and spread the cheese.

You realise there there is no fast way to do it, unless you buy it ready from the super market in frozen portions.

Good luck!

Answer 3

I'll tell you how to make mousaka fast but I don't know if it will be fast enough because mousaka is one of the most complicated way. I'm Greek and this is how we make it in Athens nowadays:
Buy aubergines (eggplants), courgettes (zoukinies) potatoes, mince meat (any kind you like)
First cook the mince like making spaghetti souce, with tomatoes and put extra herbs in like parsley, peppers, onions, garlic etc the more the merrier.
Then bake the vegetables in the oven (my mother fries them but it's too much of a hassle) after you've sliced them thin.

Take a big pan, Put one layer of potatoes (round slices), one layer of aubergines, one layer of mince and finish up with tthe courgettes.

Now the tricky part, two ways to make the cream (besamel)

1) buy it ready (make sure eggs are included)
2) melt lots of butter in a pot add some flour, stir until it becomes smooth (low fire) and add a couple eggs or more depending the quantity.
It shouldn't be too runny nor too thick.
Put a thick layer on top of the others and bake until the cream turns golden brown. Good luck!

Answer 4

There is no fast way. But, as I cook for usually just myself----I do want something fast, and that doesn't make too much. So, I make a one skillet meal. I cook my ground beef and onions in olive oil and then set then aside. I put my eggplant slices in and saute them. Then I add chick peas (sometimes) tomato sauce, seasonings, and cheese (and I do vary my cheese, tho usually use mozzarella), put back the ground beef and onions, and the eggplant. Make sure it is hot. It is not as pretty as the layered moussaka-but, it is good.