by Michael Hampton
There are actually a lot of variations concerning how to make Moussaka and this is the Real Greek‘s version, prepared by Tonia Buxton. Meat, potatoes and aubergine will be the main ingredients that characterise Moussaka but there is lots of leeway as to what you may add to yours. One example is in the height of summer Greeks use the glut that comes from their vegetable gardens, for example courgettes, spinach or tomatoes.
Moussaka is a good 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 after that cooking each vegetable respectively. It doesn’t matter whether any of the components cool down afterwards, actually, it’s actually ideal since it makes constructing the final dish much easier and faster.
While you can see in the photos, preparing the lamb mince is clear-cut. To know more concerning Moussaka recipe go to this page. Mind you, you don’t always have to use lamb. Almost any sort of meat can be utilized, from pork and veal to turkey and chicken. Within the Volos region in central Greece where they have many cattle they normally use beef. Cinnamon definitely must be used and at the end of cooking chopped parsley can 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’s nothing 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 as a result of cooling down, don’t fret, because it will cook again within the oven as well as out and no could be the wiser.
Now for the vegetables. Since we all know, anything fried tastes good. So for the top results, fry your potatoes, aubergines and courgettes – separately, of-course. If you’d like your Moussaka to be healthier and much less calorific, grill or bake them in the oven.
In this recipe, boiled new potatoes were used. Traditionally, big Greek or Cypriot potatoes work best because they never break down. Depending on the variety you use, you can leave the skin on which can lead to more flavour and nutrients in the dish. We have also found this website on recipe website which we think you will find helpful.
Traditionally, deep and large ovenproof dishes are used, which makes double “layers” possible. Starting from the bottom it might be potatoes, aubergines, meat, potatoes, aubergines, meat and béchamel sauce. Alternatively, if you’re using small dishes, like in this case, just one layer will 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’s going to keep up to 3 months in freezer. Cooked, it will 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’ve got it! I suggest you follow the recipe the first time round and the next (and next and next) time start playing to suit to your taste!