reciepe for musaca?

Question

does anyone have a good reciepe for musaca?

Answer 1

Slow-Cooked Moussaka
1 large eggplant, peeled
1 pound ground beef
1 (14 1/2 ounce) can diced tomatoes
1 onion, sliced
5 cloves garlic
1 green bell pepper, sliced
1 (8 ounce) can tomato sauce
1 teaspoon black pepper
4 ounces garlic and herb feta cheese

Brown ground beef over medium-high heat; drain and set aside.

Peel and slice eggplant and place in crockpot.

Add ground beef and all other ingredients except cheese. Cook on LOW for 6
to 8 hours.

Spoon servings onto plates and sprinkle with flavored feta cheese.

Serves 4 to 6.


Moussaka
INGREDIENTS:

* 3 large eggplants
* 1/2 cup olive oil, plus additional for oiling the pan and the aluminum foil
* 1 medium onion, minced
* 2 garlic cloves, minced
* 1/2 pound ground lamb
* 1/2 cup sweet vermouth or port
* 2 tsp ground cinnamon
* 2 tsp salt, or to taste
* 1 tsp ground cumin
* 1 tsp freshly ground black pepper
* 1-1/2 pounds baking potatoes, preferably russets, scrubbed
* 2 large eggs, at room temperature, lightly beaten

PREPARATION:
Cut the eggplant in half, then score the cut side with a sharp paring knife without breaking the skin at the edges. Heat a large skillet over high heat.
Swirl in 2 tablespoons of the olive oil, then add two eggplant halves, cut side down. Sear for 1 minute without disturbing, then add 3 tablespoons water. Cover and reduce the heat to low. Steam the eggplant halves for 10 minutes. Set the halves aside to cool on a large platter and repeat with the remaining halves.

After the eggplant has cooled enough that you can handle it, scrape the pulp into a large bowl using a teaspoon, taking care not to break the skin. You should have 4 cups eggplant pulp. Reserve the skins, discarding any additional pulp.

Heat a large skillet or saute pan over medium heat. Swirl in the remaining 2 tablespoons olive oil, then add the onion and cook until soft and fragrant, about 2 minutes, stirring frequently. Stir in the garlic. Cook for 30 seconds. Add the ground lamb and cook until lightly browned, about 2 minutes, stirring constantly.

Add the reserved 4 cups eggplant pulp and the sweet vermouth. Mix well with a wooden spoon, then stir in the cinnamon, salt, cumin, and pepper. Continue cooking until the eggplant gives off its liquid and begins to coat the pan with a fine film, about 5 minutes, stirring constantly. Set aside to cool for at least 30 minutes. (The eggplant filling can be made up to this point a day in advance; cover tightly when cooled and refrigerate, then allow to come back to room temperature before proceeding.)

Peel the potatoes and cut them in half. Beginning with the cut side, cut off thin slices, using a sharp knife or a sturdy vegetable peeler. (You don't want paper-thin slices; make them about the thickness of lasagna noodles.) Place the potato slices in a large bowl of water as you work.

Bring a medium pot of salted water to a boil. Drain the potato slices and add them to the pot. Cook just until crisp, about 3 minutes. Drain -- be careful, for they are fragile -- and set aside.

Mix the eggs into the eggplant pulp mixture. Position the rack in the center of the oven and preheat the oven to 350 degrees F. Oil a 2-quart high-sided souffle dish with olive oil.

Place the eggplant skins in the souffle dish, skin side out, so that they meet and overlap on the bottom, then rise up along the insides of the dish. In other words, the eggplant skins should form a kind of "skin" around the moussaka as it bakes. Overlap them as necessary. If any tear, plug the hole with a small amount of the eggplant pulp mixture. Let the skins hang over the top of the souffle dish.

Lay one-fifth of the potato slices on top of the eggplant skins on the bottom of the dish. Top with 1 cup eggplant pulp mixture. Build three more layers, then top with a final layer of potato slices. Fold the eggplant skins over to seal the dish. If the skins don't meet, it doesn't matter.

Oil a 10-inch-long piece of foil. Place it, oiled side down, over the casserole and loosely seal it. Bake the moussaka for 1 hour 30 minutes. Cool on a wire rack for 10 minutes, then serve.

Variations:
Cheesy Potato Moussaka: Layer 2 tablespoons grated Manchego or other sheep's milk cheese on top of each layer of potatoes (you'll need 1/2 cup plus 2 tablespoons or about 3 ounces).

Lebanese Moussaka: Stir 1/2 cup raisins and 1/2 cup slivered almonds into the eggplant mixture. Each layer of eggplant pulp mixture in the casserole will be 1-1/4 cups, rather than 1 cup.

Vegetarian Moussaka: Omit the ground lamb. Stir 2 cups cooked kasha into the eggplant pulp mixture.



meat moussaka
* 2 medium raw eggplant, peeled and cut into 1/2-inch-thick slices
* 1 tsp table salt, or more to taste, divided
* 1 Tbsp vegetable oil
* 1 pound raw lean ground beef
* 1 small onion(s), chopped
* 1 medium garlic clove(s), finely chopped
* 8 oz canned tomato sauce
* 1/3 cup wine, red
* 1/8 tsp dried oregano, or more to taste
* 1/8 tsp ground cinnamon
* 1 large egg white(s), beaten
* 1 tsp dried parsley
* 1/4 cup grated Parmesan cheese

Instructions

* Preheat oven to 350ºF. Place eggplant slices in a colander; sprinkle with 1/2 teaspoon of salt and let stand 15 minutes.

* Heat oil in a large nonstick skillet over medium-high heat; sauté eggplant until lightly browned, about 1 1/2 minutes on each side. Drain on paper towels; set aside.

* In same skillet, sauté beef, onion and garlic until beef is brown and onion is tender, about 4 minutes; drain off fat. Stir in 1/2 cup of tomato sauce, wine, parsley, remaining 1/2 teaspoon of salt, oregano and cinnamon; simmer for 10 minutes.

* Stir 1/4 cup of beef mixture into egg white; return to skillet, mix well. Cook 1 minute.

* Pour remaining 1/2 cup of tomato sauce into bottom of 9 X 13-inch baking dish. Place 1/2 of eggplant slices on top of sauce, then spoon on beef mixture; top with remaining eggplant slices and sprinkle with Parmesan cheese. Bake until cheese is browned and bubbly, about 30 minutes. Slice into 6 pieces and serve.

Answer 2

MOUSSAKA

3 large eggplants
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/2 lemon, sliced in thin circles
1 handful fresh oregano leaves, chopped
2 handfuls fresh flat-leaf parsley, chopped
2 pounds ground lamb
1 cinnamon stick
3 tablespoons tomato paste
1 (16-ounce) can whole tomatoes, drained and hand-crushed
8 ounces feta cheese, crumbled
1 cup freshly grated Parmesan
1 cup fresh bread crumbs
To prepare the eggplants: Cut off the stems, remove the skin with a vegetable peeler, and cut lengthwise into 1/2-inch thick slices. Season all the pieces of eggplant with salt and pepper on both sides. Coat a large skillet with oil and heat over medium flame. Fry the eggplant in a single layer, turning once, until brown on both sides– you will need to do this in batches, adding more oil, as necessary. Drain the eggplant as they cook on a paper towel-lined platter.
Add a little more oil to the pan and toss in the onion, garlic, lemon slices, oregano, and parsley. Cook and stir until soft and fragrant, about 3 minutes. Add the ground lamb, stirring to break up the meat; season with salt and pepper, and toss in the cinnamon stick. Stir in the tomato paste and hand-crushed tomatoes. Simmer until the liquid has evaporated, stirring occasionally. Remove from the heat.

Preheat the oven to 350 degrees F.

Line the bottom of a 9 by 13-inch glass or ceramic baking dish with 1/3 of the eggplant slices; they should completely cover the bottom with no gaps. Spread 1/2 of the meat sauce over the eggplant, evening it out with a spatula. Sprinkle with 1/2 of the feta and Parmesan. Repeat the layers again, ending with a final layer of eggplant. Cover the top with a nice even layer of bread crumbs. Bake the moussaka for 30 to 40 minutes or until the top is golden. Let cool 10 minutes before serving.

Answer 3

Beef And Potato Moussaka
From Country Woman

My son-who is now 27-brought home this recipe for moussaka (a classic Greek entree) when he had a sixth-grade assignment about Greece. It earned high marks when we made it for his class. Men love the hearty
meat-and-potatoes combination.

INGREDIENTS

1 pound ground beef
1 medium onion, chopped
1 garlic clove, minced
3/4 cup water
1 can (6 ounces) tomato paste
3 tablespoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon dried mint, optional
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper

PARMESAN SAUCE:
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
4 eggs, beaten
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
5 medium potatoes, peeled and thinly sliced

DIRECTIONS

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; 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 the Parmesan cheese and salt. Place half of the potato slices in a greased shallow 3-qt. baking dish. Top with half the meat mixture. Arrange the remaining potatoes over meat mixture; top with the remaining Parmesan sauce.
Bake, uncovered, at 350° for 1 hour or until potatoes are tender. Let stand for 10 minutes before serving. Yield: 8-10 servings.

Answer 4

The recipe above is lovely, but as a native Greek, I have to admit that in the Greek version, beef is used rather than lamb, and moussaka contains neither feta nor parmesan, but is topped with a bechamel sauce.

Answer 5

Try the following

Moussaka with Roasted Aubergines and Ricotta
1 lb (450 g) minced Scotch lamb
2 medium-sized aubergines
2 tablespoons olive oil
2 medium onions, peeled and chopped small
2 cloves garlic, peeled and chopped
1 heaped tablespoon chopped fresh mint
1 heaped tablespoon chopped fresh parsley
1 level teaspoon ground cinnamon
2 rounded tablespoons tomato purée
3 fl oz (75 ml) red wine
salt and freshly milled black pepper

For the topping:
9 oz (250 g) ricotta
10 fl oz (275 ml) whole milk
1 oz (25 g) plain flour
1 oz (25 g) butter
¼ whole nutmeg, grated
1 bay leaf
1 large egg
1 level tablespoon grated Parmesan (Parmigiano Reggiano)
salt and freshly milled black pepper

You will also need an ovenproof baking dish measuring 10 x 8 inches (25.5 x 20 cm), 2 inches (5 cm) deep, and a 14 x 11 inch (35 x 28 cm) baking sheet.

First of all you need to prepare the aubergines to get rid of their high water content and concentrate their flavour. To do this, remove the stalks and, leaving the skins on, cut them into approximately 1½ inch (4 cm) chunks. Then place them in a colander and sprinkle them with about 1 level dessertspoon of salt. Now put a plate on top of them and weigh it down with something heavy, then put another plate underneath to catch the juices. Leave them like this for 1 hour. Then, shortly before the end of this time, pre-heat the oven to its highest setting. When the hour is up, squeeze out any of the excess juice from the aubergines with your hands and dry them as thoroughly as you can in a clean cloth. Next, spread them out on the baking sheet, drizzle 1 tablespoon of the olive oil over them and toss them around to get a good coating. Now pop the baking sheet in the oven and roast the aubergines for 30 minutes or until they are tinged brown at the edges. Meanwhile, heat the remaining olive oil in your largest frying pan and fry the onions and garlic gently for about 5 minutes. After that, turn the heat up high, add the minced lamb and brown it for a few minutes, turning it and keeping it on the move. Now cook the whole lot, stirring all the time, for 2-3 minutes. Then reduce the heat and, in a small bowl, mix the mint, parsley, cinnamon, tomato purée and red wine. When they're thoroughly combined, pour them over the meat, season well and cook the whole lot very gently for about 20 minutes, stirring from time to time so it doesn't catch on the base of the pan.

Now remove the aubergines from the oven and reduce the temperature to gas mark 4, 350°F (180°C). It's a good idea to leave the oven door open to cool it down a bit. Next, make the topping by placing the milk, flour, butter, nutmeg and bay leaf in a saucepan. Using a balloon whisk, whisk over a medium heat until everything comes up to simmering point and the sauce becomes smooth and glossy. Now turn the heat down to its lowest setting and let the sauce cook gently for 5 minutes. Then taste and season, discarding the bay leaf, remove the saucepan from the heat and let it cool a little before whisking in the ricotta and egg. Give it a good whisk to blend everything thoroughly.

Finally, combine the roasted aubergines with the meat mixture and transfer it all to the baking dish. Then pour the topping over, sprinkle the surface with the Parmesan and bake on the centre shelf of the oven for 50 minutes, by which time the top will be golden brown. Let it stand for 10 minutes to settle, then serve with brown rice and a Greek-style salad of cucumber, tomatoes, olives and crumbled Feta cheese dressed with olive oil and fresh lemon juice.

Or
150-175ml/5-6fl oz olive oil
1 large onion, finely chopped
3 garlic cloves, crushed
900g/2lb lean minced lamb
50ml/2 fl oz white wine (a generous splash)
1 x 400g/14oz can chopped tomatoes
1 x 5cm/2in piece cinnamon stick
a handful of fresh oregano leaves, preferably wild Greek oregano, chopped
3 large aubergines
salt and pepper
For the topping
75g/3 oz butter
75g/3oz plain flour
600ml/1 pint milk
50g/2oz Parmesan cheese, finely grated
2 medium eggs, beaten

Method
1. For the lamb sauce, heat 2 tbsp of the oil in a pan. Add the onions and garlic and fry until just beginning to brown. Add the minced lamb and fry over a high heat for 3-4 minutes. Add the wine, tomatoes, cinnamon and oregano and simmer gently for 30-40 minutes while you make everything else.
2. Slice the stalks off the aubergines and cut them lengthways into 5mm/1/4 inch slices. Heat a frying pan until it is jumping hot, add 1 tablespoon of the oil and a layer of aubergine slices and fry quickly until tender and lightly coloured on each side. Lift out with tongs (every kitchen should have some!), layer over the base of a 2.5-2.75 litre/4 1/2-5 pint shallow ovenproof dish and season lightly with a little salt and pepper. Repeat with the rest of oil and aubergines and seasoning each layer as you go.
3. For the topping, melt the butter in a non-stick pan, add the flour and cook over a medium heat for 1 minute to cook out the flour. Gradually beat in the milk, bring to the boil, stirring, and leave to simmer very gently for 10 minutes, giving it a stir every now and then. Stir in the cheese and some salt and pepper to taste. Cool slightly and then beat in the eggs.
4. Preheat the oven at 200C/400F/Gas 6. 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 golden and bubbling.

Or Moussaka
4 aubergines
olive oil
1 onion, chopped
2 cloves of garlic, crushed
450g/1 lb minced lamb
3 plum tomatoes, diced
pinch of cinnamon powder
pinch of cumin powder
1 glass of red wine
150ml/5fl oz chicken stock
200ml/7fl oz white sauce
2 eggs
pinch of nutmeg
100g/4oz grated cheese (half mozzarella, half Cheddar)
2 tbsp fresh mint, chopped
salt
freshly ground black pepper

Method
1. Preheat the oven to 190C/375F/Gas5.
2. Slice the aubergines then fry them on both sides in a large pan with a little olive oil. Drain on kitchen paper. To save on washing up, use the same pan with a little more olive oil and fry off the onions and garlic.
3. After five minutes turn the heat up and add the lamb to brown it, then add the tomatoes. Add a good pinch of cumin and cinnamon with the wine and sauté together to break up the tomatoes. Add the chopped mint and the stock in stages.
4. In an ovenproof dish, layer the aubergines and lamb mince in a few layers, finishing with a layer of aubergines.
5. Combine the white sauce with the eggs, nutmeg and seasoning. Spoon over the top of the mince and then scatter with the grated cheese.
6. Bake in the oven 20-25minutes to colour the cheese and cook through. 7. Serve

Answer 6

this is how we here in Greece make it enjoy
http://www.greek-recipe.com/modules.php?name=News&file=article167