GREEK MOUSSAKA RECIPE

GREEK MOUSSAKA RECIPE

Music: Koycegiz yollari - Turkish folk song
Arrangement and piano: Elvan A. ULUCINAR

In this episode, I'd like to share with you my version of Greek Moussaka. It takes some time to prepare, but absolutely a very delicious dish. You need to prepare a meat sauce, fried or baked veggies and bechamel. Traditionally, bechamel sauce is being placed on top as a thick layer, but I like to divide it in between the other layers. If desired, you can use all of the bechamel sauce on top, and sprinkle some grated cheese in between layers.

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INGREDIENTS
Veggies:
2 potatoes (300 gr.)
3 eggplants (700 gr.)

Meat sauce:
Ground meat (200 gr.)
4 tomatoes (500 gr.)
2 small onions (160 gr.)
Green peppers (30 gr.)
1 small carrot
1 tsp tomato paste
1/2 cup chopped fresh parsley
1-2 garlic cloves
1/2 tsp ground cinnamon
Sweet paprika
Salt & pepper
Butter, olive oil

Bechamel:
2 tbsp butter
2 tbsp flour
2 cups cold milk
A pinch of nutmeg (if you have on hand)
1 egg yolk
Salt & pepper
And 1 cup grated cheese (100 gr.)

DIRECTIONS
Cut off the stem of the eggplants, then peel the skin lengthwise, giving a stripped effect.
Cut into about 1 cm. (1/2 inch) thick slices.
Fill a bowl with water, add 1 tsp salt, mix.
Transfer eggplants into salty water, place a plate on top and set aside for 25-30 minutes.
Peel the potatoes, cut into about 1/2 cm. thick slices.
Transfer potatoes to a bowl filled with water, set aside until needed.
Peel the onions, cut into cubes.
Cut off stem of the peppers, then cut into cubes.
Peel then grate the carrot.
Peel the tomatoes, chop finely.
In a large pan, heat 1 tbsp butter and 1 tbsp olive oil, over medium low heat.
Grease a baking dish using this butter&olive oil mix, set aside the dish until needed.
I use a 28X18 cm (11x7 inches), deep pyrex baking dish.
Add the onion, pepper and carrot into the pan, sprinkle a pinch of salt&pepper.
Sautee for about 4-5 minutes, or until tender, stirring occasionally.
Add ground meat and cook until browned for 5-6 minutes, breaking up with the back of a spoon.
Add coarsely chopped garlic cloves.
Sprinkle a good pinch of sweet paprika.
Add tomato paste, and cook for 1 minute, stirring constantly.
Add chopped tomatoes, and 1 cup hot water.
Sprinkle 1 levelled tsp or to taste salt, a pinch of black pepper, and 1/2 tsp cinnamon, mix.
Cover and cook for 30 minutes, over the lowest possible setting.
Preheat oven to 180C (356F), I roast the veggies, but you can also deep fry them, if desired.
Line a large baking sheet with parchment paper and drizzle with some olive oil.
Drain the eggplants, pat dry with a clean kitchen towel and place them in the sheet.
Repeat the same with potatoes, drain them, pat dry and place in the baking sheet.
Drizzle with some olive oil on top, spread using a brush.
Roast for 20 minutes.
When the time is up, check the meat sauce.
Cook uncovered for a few minutes over medium high heat, until most of the liquid has been evaporated, stirring constantly.
Turn off the heat, add parsley and mix, let cool.
After 20 minutes, remove baking sheet from the oven, turn veggies and keep roasting for another 20 minutes.
Bechamel sauce: melt 2 tbsp butter in a saucepan, over medium low heat.
Add 2 tbsp flour and cook for 1-2 minutes, stirring constantly.
Gradually add 2 cups cold milk and keep stirring.
At first, continue adding more milk, as the sauce gets thicker.
Then add the remaining milk, beat with a wire whisk and bring to a simmer.
Use a spoon to scrape the pan, then keep stirring with wire whisk so there are no lumps.
Add lightly beaten egg yolk, beat.
Add a pinch of black pepper and a good pinch of salt.
If you have on hand, add a tiny pinch of nutmeg.
Turn off the heat, add 1/2 cup cheese into the bechamel, reserving 1/2 cup.
Turn off the heat, and mix until cheese melts.
Spread 1-2 tbsp bechamel at the bottom of the baking dish.
You can skip this step and use all of the bechamel on top only.
Transfer roasted (or fried) potatoes into the dish evenly.
Sprinkle a pinch of salt and pepper.
Then add 2-3 tbsp bechamel on top and spread.
Arrange eggplants on top, sprinkle a pinch of granulated sugar, salt and pepper.
Spread 2-3 tbsp bechamel on top.
Then arrange meat sauce and spread evenly.
Pour the remaining bechamel sauce, (or all of the bechamel) on top, spread very gently.
Sprinkle the reserved 1/2 cup cheese.
Bake for 30 minutes at 180C, then broil for about 5 minutes.
Let cool for 1 hour, over a wire rack.
Loosen the edges with a spatula, slice into squares using a sharp knife, transfer to a serving plate and enjoy.