Does anyone have a favourite moussaka recipe please?

Ophelia > wrote in message
...
> Does anyone have a favourite moussaka recipe please?

Yes I have a favorite moussaka recipe.




Oh alright, you probably want a recipe, too.

MOUSSAKA

Ingredients:
5-6 medium Globe eggplants (about 5-6 pounds)
salt
olive oil
4 medium onions, chopped
2-1/2 pounds of ground beef (or lamb)
1-1/2 pounds new* potatoes, sliced
3 cups of chopped ripe tomatoes with juice (or canned tomatoes)
3 cloves of garlic, minced
6-8 whole cloves
1/2 tsp cinnamon
1/8 tsp ground allspice
2 bay leaves, fresh if possible
1 cup of grated kefalotyri cheese**
1 cup of breadcrumbs
1/2 cup of dry red wine
3 TBS of tomato paste
pepper, fresh-ground
béchamel with cheese

METHOD:
Always remember to build the Moussaka from the bottom up:

EGGPLANT PREP:
Trim off stems and discard. Peel 1/2-inch wide strips of the eggplants'
skin lengthwise. Leave approx. 1" between each peeled area. Then cut
eggplant 1/2-inch slices, lengthwise. Place slices in a large bowl or on a
tray and sprinkle liberally with salt. Let them sit for 30 minutes to "weep"
the bitter liquid out. Rinse well, drain, and pat dry. Brush slices lightly
on both sides with olive oil and place them under the broiler on an
ungreased cookie sheet to lightly brown. Brown both sides. Remove and set
aside to cool.


MEAT SAUCE PREP:
Heat oil in skillet. Sauté the onions until translucent. Add in meat and
continue to sauté until lightly browned. Remove any grease when meat has
been browned. Add in tomatoes, 1/2 the breadcrumbs, salt, pepper, garlic,
cinnamon, cloves, bay leaves, allspice, wine, and tomato paste; mix well by
constantly stirring. Reduce heat to low and cover; simmer until all the
liquid has been absorbed, about 45 minutes to an hour. Be sure to remove bay
leaves from sauce before assemblying moussaka.


BECHAMEL SAUCE PREP:
While the meat sauce is simmering, make the béchamel with cheese and set
aside.

Preheat the oven to 350°F.

BUILDING Your MONA LISA MOUSSAKA
Lightly oil or grease a 9" X 13" X 2" Pyrex casserole dish. Layer the
bottom with the remaining breadcrumbs. Set in slices of eggplant on the
breadcrumbs, half the meat sauce, and then the potato slices. Cover potato
slices with remaining meat sauce and finish covering with remaining eggplant
slices; pour the béchamel sauce over the top.

Bake at 350°F for 30 minutes, then sprinkle the cheese over the top, and
continue to cook for another 15 to 30 minutes, until golden brown.

NOTES:
* I prefer using red potatoes but have used russets with similar outstanding
results.

** If Greek cheese, kefalotyri, is unavailable, you can substitute pecorino
or parmigiano reggiano.

The Ranger

On Sun, 16 Aug 2009 18:22:17 +0100, Ophelia wrote:

> Does anyone have a favourite moussaka recipe please?

Since Greece is in Eurpoe, shouldn't it be called Elkaka?
Hmm - El Kaka? (Which is pretty much how I feel about the dish).
I put okra and eggplant on the same small list.

-sw

Sqwertz wrote:
> On Sun, 16 Aug 2009 18:22:17 +0100, Ophelia wrote:
>
>> Does anyone have a favourite moussaka recipe please?
>
> Since Greece is in Eurpoe, shouldn't it be called Elkaka?
> Hmm - El Kaka? (Which is pretty much how I feel about the dish).
> I put okra and eggplant on the same small list.

Pah! Anyway, a Greek restaurant I used to go to, made moussaka with potato
slices instead of eggplant!

I am open to all offers

On Sun, 16 Aug 2009 18:22:17 +0100, "Ophelia" >
wrote:

>Does anyone have a favourite moussaka recipe please?
>
I don't make it very often, but when I have it's been cobbled together
from various recipes. I think it's one of those can't fail dishes -
so the only thing you need to decide is lamb or beef?

You can even find how to videos now!
http://www.youtube.com/watch?v=WWWSWQYPYgI

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Sun, 16 Aug 2009 18:22:17 +0100, "Ophelia" >
> wrote:
>
>> Does anyone have a favourite moussaka recipe please?
>>
> I don't make it very often, but when I have it's been cobbled together
> from various recipes. I think it's one of those can't fail dishes -
> so the only thing you need to decide is lamb or beef?
>
> You can even find how to videos now!
> http://www.youtube.com/watch?v=WWWSWQYPYgI

I am on dialup sf and can't get youtube

A recipe would be really good?

I can quite easily find recipes on the net, but I really wanted a
recommended one.

On Sun 16 Aug 2009 11:42:16a, Ophelia told us...

> sf wrote:
>> On Sun, 16 Aug 2009 18:22:17 +0100, "Ophelia" >
>> wrote:
>>
>>> Does anyone have a favourite moussaka recipe please?
>>>
>> I don't make it very often, but when I have it's been cobbled together
>> from various recipes. I think it's one of those can't fail dishes -
>> so the only thing you need to decide is lamb or beef?
>>
>> You can even find how to videos now!
>> http://www.youtube.com/watch?v=WWWSWQYPYgI
>
> I am on dialup sf and can't get youtube
>
> A recipe would be really good?
>
> I can quite easily find recipes on the net, but I really wanted a
> recommended one.

Ophelia,

I've never eaten Moussaka made with anything other than eggplant, and
honestly can't envision it any other way. Back in Ohio this one is served
at a Greek Orthodox Church during their summer festival. They provide
recipes for many of the dishes they serve there. It's a bit long, but
gives you all the detail you need. It is *very* tasty.

Greek Moussaka with Eggplant

" 5-6 medium Globe eggplants (about 5-6 pounds)
" sea salt
" olive oil
" 4 medium onions, chopped
" 2 1/2 pounds of ground beef (or lamb)
" 3 cups of chopped ripe tomatoes with juice (or canned tomatoes)
" 3 cloves of garlic, minced
" 6-8 whole cloves
" 1/2 teaspoon of ground cinnamon or a small stick (break off around 1
inch long)
" 1/8 teaspoon of ground allspice
" 2 bay leaves
" 1 cup of grated kefalotyri cheese (or pecorino or parmigiano reggiano)
" 1 cup of breadcrumbs
" 1/2 cup of dry red wine
" 3 tablespoons of tomato paste
" freshly ground pepper
" béchamel with cheese (see below)

PREPARE EGGPLANT
Wash eggplants and trim off stems. Cut off 1/2-inch wide strips of the skin
lengthwise, leaving about an inch in between, all around the eggplant, then
cut eggplant lengthwise into 1/2-inch slices. Put slices in a large bowl or
on a tray, sprinkle liberally with salt and let them sit for 30 minutes.
Rinse well, drain, and pat dry. Brush slices lightly on both sides with
olive oil and run them under the broiler on an ungreased cookie sheet until
lightly browned and soft. Remove and set aside to cool.

Note: If you've never fixed this before, there are two reasons often given
for salting the eggplant: (1) to remove any bitterness, and (2) to absorb
some of the natural liquids.

PREPARE MEAT SAUCE
Preheat the frying pan or skillet over low heat.

When the pan is hot, add 2 tablespoons of oil and increase the heat to
medium low. Sauté the onions with a wooden spoon, until onions are
translucent. Add the meat and continue to sauté until lightly browned. Add
tomatoes, 1/2 the breadcrumbs, salt, pepper, garlic, cinnamon, cloves, bay
leaves, allspice, wine, and tomato paste, and mix well. Reduce heat, cover,
and simmer until all the liquid has been absorbed, about 45 minutes to an
hour.

Note: If there is still liquid in the pan, continue to simmer uncovered,
stirring to prevent sticking, until the mixture is as dry as possible. To
prevent the final dish from having too much moisture, this step is crucial.

When dry, remove the cloves, bay leaves, and cinnamon stick (if used), and
set sauce aside uncovered until ready to use.

PREPARE BECHAMEL SAUCE
" 2 cans of evaporated milk (14.5 ounce cans)
" 8 tablespoons of cornstarch (or cornflour)
" 4 cups of water
" 2 eggs, beaten
" 1/2 cup of grated kefalotyri cheese (or pecorino)
" 1 tablespoon of butter-flavored vegetable shortening or butter
" 1 teaspoon of salt
" pinch of grated nutmeg

In a large saucepan, bring the water to a boil. Once it boils, dissolve the
cornstarch in one can of evaporated milk, and add to the water, stirring
briskly with a wire whisk. Lower the heat to medium and add the second can
of milk, the salt, and shortening or butter. Continue to whisk until the
sauce thickens. Add the beaten eggs and nutmeg, whisking very quickly (so
the eggs don't cook) until well blended. Remove from the heat, stir in the
cheese, mix well and set aside, covered, until ready to use.
Yield: enough for one complete 11 x 14 x 3 pan of moussaka or pastitsio
(about 7 cups).

Preheat the oven to 350°F (180°C).

BUILD THE MOUSSAKA
Lightly oil a baking or roasting pan and sprinkle the bottom with the
remaining 1/2 cup of breadcrumbs. Place a layer of eggplant slices on the
breadcrumbs (it's ok to overlap) and spread the meat mixture evenly on top.
Cover with the remaining eggplant slices, and carefully pour the béchamel
sauce evenly over the top.

Bake at 350°F (180°C) for 30 minutes, then sprinkle the cheese over the
top, and continue to cook for another 15 to 30 minutes, until golden brown.

Remove the moussaka from the oven and allow to cool for 20-30 minutes.
Moussaka is traditionally eaten warm, not hot, and can also be eaten at
room temperature. Like many Greek dishes, this is even better the next day.

Yield: approximately 8 generous servings

--
Wayne Boatwright
------------------------------------------------------------------------
The bagel, an unsweetened doughnut with rigor mortis. Beatrice &
Ira Freeman

On Sun, 16 Aug 2009 19:42:16 +0100, "Ophelia" >
wrote:

>sf wrote:
>> On Sun, 16 Aug 2009 18:22:17 +0100, "Ophelia" >
>> wrote:
>>
>>> Does anyone have a favourite moussaka recipe please?
>>>
>> I don't make it very often, but when I have it's been cobbled together
>> from various recipes. I think it's one of those can't fail dishes -
>> so the only thing you need to decide is lamb or beef?
>>
>> You can even find how to videos now!
>> http://www.youtube.com/watch?v=WWWSWQYPYgI
>
>I am on dialup sf and can't get youtube
>
>A recipe would be really good?
>
>I can quite easily find recipes on the net, but I really wanted a
>recommended one.
>
I'm sorry O! I didn't know you were on dial up. Here is a link to
both the video and the written recipe. If you can possibly go
somewhere to view the video, you'll be glad you did because it has a
lot of little tips that are not included in the recipe. I decided I
like this site so I just signed up for email recipes from Thursday For
Dinner.

http://thursdayfordinner.com/?s=moussaka

FYI: She says "tomato juice" and it is written as juice the recipe,
but it looked like 1/2 cup tomato sauce.

Moussaka Recipe

Moussaka is a layered casserole made with layers of eggplant, meat,
and a béchamel sauce. In this video, Eva shows us her slightly
healthier take on this classic Greek dish. Rather than frying the
eggplant, Eva broils the sliced eggplant in the oven for 10 minutes on
each side. Her recipe also calls for sliced potatoes to serve as the
base of the dish along with the eggplant.

For the Base:

* 9 Indian eggplants
* 2 potatoes
* 1 tablespoon of olive oil
* 1 cup of mozzarella cheese
* ½ cup of parmesan cheese
* ½ cup of breadcrumbs

For the Meat:

* 1 pound of ground beef
* 1 quarter cup of onion
* 2 cloves of garlic (minced)
* 1 quarter cup of freshly chopped parsley
* 2 fresh tomatoes chopped or the juice of ½ can of tomato juice
* 2 tablespoons of olive oil
* Salt and pepper to taste

For the Béchamel sauce:

* ½ cup of butter
* 2/3 cup of flour
* 3 cups of warmed milk
* 3 eggs

Slice the potatoes and eggplants into ½- inch slices. Place the slices
on an oil pan in the oven for 10 minutes. Flip the eggplant and
potatoes and cook the other side for another 10 minutes. Once eggplant
is ready, remove from the pan and let them dry on paper towel.

To prepare the meat:

In a large skillet over high heat, add the olive oil, ground beef,
onion, and garlic. Next add salt, pepper, and parsley. Once the meat
has browned add the tomato juice. Let the meat cook until all the
juice is gone. Be sure to stir the meat continuously. Once the meat
has cooked, set aside.

To prepare the béchamel sauce:

In a medium pot, heat the butter and mix in the flour. Add 3 cups of
milk to the mixture. Stir continuously as the mixture begins to
thicken. Once the mixture begins to boil, it will thicken. If you find
that your mixture is lumpy, simply strain it. Once the sauce has begun
to thicken, remove it from the heat.

Now that you have prepared the vegetables, the meat, and the sauce you
can now begin assembling the moussaka.

Preheat the oven at 325 degrees.

Lightly brush a medium size pan with olive oil. Place your potato
slices on the bottom of the pan. Next, layer the pan with about half
of your sliced eggplants. Next, spread about half of the shredded
mozzarella cheese and a sprinkle of parmesan cheese.

Next, add the cooked ground beef. Spread the mixture evenly onto the
cheese.

Place the remaining slices of eggplant over the meat. Spread the
remainder of the mozzarella cheese on top of the eggplant.

Before you add your sauce to the moussaka, fold in 3 beaten eggs into
your béchamel sauce. Once the eggs are mixed in, pour the sauce evenly
over the moussaka. Sprinkle some parmesan cheese and about half a cup
of breadcrumbs over the moussaka.

Cook at 325 degrees for 1 hour.

Enjoy!

--
I love cooking with wine.
Sometimes I even put it in the food.

On Aug 16, 2:05*pm, "Ophelia" > wrote:
> Sqwertz wrote:
> > On Sun, 16 Aug 2009 18:22:17 +0100, Ophelia wrote:
>
> >> Does anyone have a favourite moussaka recipe please?
>
> > Since Greece is in Eurpoe, shouldn't it be called Elkaka?
> > Hmm - El Kaka? *(Which is pretty much how I feel about the dish).
> > I put okra and eggplant on the same small list.
>
> Pah! *Anyway, a Greek restaurant I used to go to, made moussaka with potato
> slices instead of eggplant!
>
> I am open to all offers

Actually Greeks sometimes do it (Moussaka, that is) with potatoes -
it's then called Patates Moussaka.

For what it's worth,
Kris

"Kris" > wrote in message
...
On Aug 16, 2:05 pm, "Ophelia" > wrote:
> Sqwertz wrote:
> > On Sun, 16 Aug 2009 18:22:17 +0100, Ophelia wrote:
>
> >> Does anyone have a favourite moussaka recipe please?
>
> > Since Greece is in Eurpoe, shouldn't it be called Elkaka?
> > Hmm - El Kaka? (Which is pretty much how I feel about the dish).
> > I put okra and eggplant on the same small list.
>
> Pah! Anyway, a Greek restaurant I used to go to, made moussaka with potato
> slices instead of eggplant!
>
> I am open to all offers

Actually Greeks sometimes do it (Moussaka, that is) with potatoes -
it's then called Patates Moussaka.

For what it's worth,

Worth a lot thanks Do you have a recipe for that, please?

Just found a recipe for Bechamel sauce that doesn't use eggs so will be
gving your recipe a try later in the week

If the potatoes aren't cooked, how thin do you slice them ?

Steve

<<<Canine Humour for all: www.lovelycolour.com >>>

The Ranger wrote:
> Ophelia > wrote in message
> ...
>> Does anyone have a favourite moussaka recipe please?
>
> Yes I have a favorite moussaka recipe.
>
>
>
>
> Oh alright, you probably want a recipe, too.
>
>

The Ranger wrote:
> Ophelia > wrote in message
> ...
>> Does anyone have a favourite moussaka recipe please?
>
> Yes I have a favorite moussaka recipe.
>
>
>
>
> Oh alright, you probably want a recipe, too.

Nodnodnod)))) please

Steve Y > wrote in message
...
> Just found a recipe for Bechamel sauce that doesn't use eggs so will be
> gving your recipe a try later in the week

Interesting; can you post that recipe with any of your notations after you
give it a try?

> If the potatoes aren't cooked, how thin do you slice them ?

I slice them pretty thin; 1/8". I'm told you can boil them first to assist
with them being cooked, especially if you want thicker slices, but (knock of
wood) as of this time, they've always come out fine.

The Ranger

Ophelia > wrote in message
...
> The Ranger wrote:
>> Ophelia > wrote in message
>> ...
>>> Does anyone have a favourite moussaka recipe please?
>>
>> Yes I have a favorite moussaka recipe.
>> Oh alright, you probably want a recipe, too.
>
> Nodnodnod)))) please

It was posted below my smartassness, O. OE tends to elide messages if you
place too many carriage returns in a body but I didn't think other
newsreaders did that.

The Ranger

"The Ranger" <cuhulain _ > wrote in message
...
> Ophelia > wrote in message
> ...
>> The Ranger wrote:
>>> Ophelia > wrote in message
>>> ...
>>>> Does anyone have a favourite moussaka recipe please?
>>>
>>> Yes I have a favorite moussaka recipe.
>>> Oh alright, you probably want a recipe, too.
>>
>> Nodnodnod)))) please
>
> It was posted below my smartassness, O. OE tends to elide messages if you
> place too many carriage returns in a body but I didn't think other
> newsreaders did that.

If you still have that recipe my email is good

That worked out fairly well, fairly filling though and to be honest a
silly thing to be cooking in this temp (28°C)

In all it cooked for 30+20mins at 170°C but potatoes were not completely
cooked so next time (there will be a next time), I would nuke them for
5 mins first.

Recipe I found on about.com is given below, basically same as I'd use
for cauliflower cheese.

Thanks again to the OP for the moussaka recipe

Steve

<<<Canine Humour for all: www.lovelycolour.com >>>


Sauce

Béchamel sauce is a rich, creamy sauce used to enhance many French
recipes. Add a few herbs for variety, and it goes extremely well with
vegetables.
Prep Time: 2 minutes
Cook Time: 5 minutes
Ingredients:

* 5 tablespoons butter
* 4 tablespoons all-purpose flour
* 4 cups milk
* 2 teaspoons salt
* 1/4 teaspoon freshly grated nutmeg

Preparation:

In a large saucepan over medium heat, melt the butter and whisk in the
flour until it forms a smooth paste. Continue whisking, cook for about 2
minutes, and then gradually – 1/3 cup at a time - add the milk. Continue
whisking and cook until the sauce is completely heated through, smooth,
and thickened. Remove from the heat and season with the salt and nutmeg.

This recipe makes approximately 4 cups of Béchamel sauce.

The Ranger wrote:
> Steve Y > wrote in message
> ...
>> Just found a recipe for Bechamel sauce that doesn't use eggs so will be
>> gving your recipe a try later in the week
>
> Interesting; can you post that recipe with any of your notations after you
> give it a try?
>
>> If the potatoes aren't cooked, how thin do you slice them ?
>
> I slice them pretty thin; 1/8". I'm told you can boil them first to assist
> with them being cooked, especially if you want thicker slices, but (knock of
> wood) as of this time, they've always come out fine.
>
> The Ranger
>
>

On Aug 17, 5:18Â*am, "Ophelia" > wrote:
> "Kris" > wrote in message
>
> ...
> On Aug 16, 2:05 pm, "Ophelia" > wrote:
>
> > Sqwertz wrote:
> > > On Sun, 16 Aug 2009 18:22:17 +0100, Ophelia wrote:
>
> > >> Does anyone have a favourite moussaka recipe please?
>
> > > Since Greece is in Eurpoe, shouldn't it be called Elkaka?
> > > Hmm - El Kaka? (Which is pretty much how I feel about the dish).
> > > I put okra and eggplant on the same small list.
>
> > Pah! Anyway, a Greek restaurant I used to go to, made moussaka with potato
> > slices instead of eggplant!
>
> > I am open to all offers
>
> Actually Greeks sometimes do it (Moussaka, that is) with potatoes -
> it's then called Patates Moussaka.
>
> For what it's worth,
>
> Â* Â* Â* Â* Worth a lot thanks Â*Do you have a recipe for that, please?

I do!!

here it is:

In Greek: μουσακάς πατάτες, say: moo-sah-KAS pah-TAH-tes

Moussaka with potatoes is a terrific choice both for those who don't
care for the more well-known version with eggplant, and also when
eggplant are not in season. Like all moussaka dishes, this is a
layered dish of sliced potatoes, a meat sauce, cheese, and a creamy
béchamel sauce.

Prep Time: 45 minutes
Cook Time: 45 minutes
Ingredients:
5-6 pounds of potatoes, peeled, cut in 1/2 inch slices
2 tablespoons of olive oil
4 medium onions, chopped
2 1/2 pounds of ground beef (or lamb)
3 cups of chopped ripe tomatoes with juice (or canned tomatoes)
1 cup of finely ground toasted breadcrumbs
sea salt (to taste)
freshly ground black pepper (to taste)
3 cloves of garlic, minced
1/2 teaspoon of ground cinnamon or a small stick (break off around 1
inch long)
2 bay leaves
1/8 teaspoon of ground allspice
6-8 whole cloves
1/2 cup of red wine
3 tablespoons of tomato paste
béchamel with cheese* or 6 cups of basic béchamel**
1 cup of grated kefalotyri cheese (or pecorino or parmigiano reggiano)


6-cup Recipe for Béchamel (with or without Cheese)


Preheat the frying pan or skillet over low heat.

When the pan is hot, add 2 tablespoons of oil and increase the heat to
medium low. Using a wooden spoon, sauté the onions until translucent.
Add the meat and continue to sauté until lightly browned. Add
tomatoes, 1/2 the breadcrumbs, salt, pepper, garlic, cinnamon, bay
leaves, allspice, cloves, wine, and tomato paste, and mix well. Reduce
heat, cover, and simmer until all the liquid has been absorbed, about
45 minutes to an hour.


Note: If there is still liquid in the pan, continue to simmer
uncovered, stirring to prevent sticking, until the mixture is as dry
as possible. To prevent the final dish from having too much moisture,
this step is crucial.
When dry, discard the bay leaves, cloves, and cinnamon stick (if
used), and set sauce aside uncovered until ready to use.

While the sauce is simmering:

Make the béchamel with cheese or 6 cups of basic béchamel (note from
Kris: I often add a touch of nutmeg to my bechamel), cover, and set
aside.
Sauté the potato slices until lightly browned.
Preheat the oven to 350°F (180°C).

Lightly oil a large baking or roasting pan and sprinkle the bottom
with the remaining breadcrumbs. Place a layer of potato slices on the
breadcrumbs (it's ok to overlap) and spread the meat mixture evenly on
top. Cover with the remaining potato slices, and carefully pour the
béchamel sauce evenly over the top.

Bake for 30 minutes, then sprinkle the cheese over the top, and
continue to cook for another 15 to 30 minutes, until golden brown.

Remove the moussaka from the oven and allow to cool for 20-30 minutes.
Moussaka is traditionally eaten warm, not hot, can also be eaten at
room temperature, and is even better on the second day.

Yield: approximately 8 large servings

Serve with a green salad, crusty bread, and a dry red wine.

Notes:

In Greece, Moussaka is most often made with ground beef.
Moussaka can be prepared up to the béchamel and refrigerated
overnight. The next day, add the sauce and cook. It can also be
completely cooked and cooled, then frozen. Defrost completely and
reheat.

Good luck,
Kris

Kris wrote:
> On Aug 17, 5:18 am, "Ophelia" > wrote:
>> "Kris" > wrote in message
>>
>> news:dad52157-f112-4f96-8829-
>> ... On Aug 16, 2:05 pm,
>> "Ophelia" > wrote:
>>
>>> Sqwertz wrote:
>>>> On Sun, 16 Aug 2009 18:22:17 +0100, Ophelia wrote:
>>
>>>>> Does anyone have a favourite moussaka recipe please?
>>
>>>> Since Greece is in Eurpoe, shouldn't it be called Elkaka?
>>>> Hmm - El Kaka? (Which is pretty much how I feel about the dish).
>>>> I put okra and eggplant on the same small list.
>>
>>> Pah! Anyway, a Greek restaurant I used to go to, made moussaka with
>>> potato slices instead of eggplant!
>>
>>> I am open to all offers
>>
>> Actually Greeks sometimes do it (Moussaka, that is) with potatoes -
>> it's then called Patates Moussaka.
>>
>> For what it's worth,
>>
>> Worth a lot thanks Do you have a recipe for that, please?
>
> I do!!
>
> here it is:
>
> In Greek: µ??sa??? pat?te?, say: moo-sah-KAS pah-TAH-tes
>
> Moussaka with potatoes is a terrific choice both for those who don't
> care for the more well-known version with eggplant, and also when
> eggplant are not in season. Like all moussaka dishes, this is a
> layered dish of sliced potatoes, a meat sauce, cheese, and a creamy
> béchamel sauce.
>
> Prep Time: 45 minutes
> Cook Time: 45 minutes
> Ingredients:
> 5-6 pounds of potatoes, peeled, cut in 1/2 inch slices
> 2 tablespoons of olive oil
> 4 medium onions, chopped
> 2 1/2 pounds of ground beef (or lamb)
> 3 cups of chopped ripe tomatoes with juice (or canned tomatoes)
> 1 cup of finely ground toasted breadcrumbs
> sea salt (to taste)
> freshly ground black pepper (to taste)
> 3 cloves of garlic, minced
> 1/2 teaspoon of ground cinnamon or a small stick (break off around 1
> inch long)
> 2 bay leaves
> 1/8 teaspoon of ground allspice
> 6-8 whole cloves
> 1/2 cup of red wine
> 3 tablespoons of tomato paste
> béchamel with cheese* or 6 cups of basic béchamel**
> 1 cup of grated kefalotyri cheese (or pecorino or parmigiano reggiano)
>
>
> 6-cup Recipe for Béchamel (with or without Cheese)
>
>
> Preheat the frying pan or skillet over low heat.
>
> When the pan is hot, add 2 tablespoons of oil and increase the heat to
> medium low. Using a wooden spoon, sauté the onions until translucent.
> Add the meat and continue to sauté until lightly browned. Add
> tomatoes, 1/2 the breadcrumbs, salt, pepper, garlic, cinnamon, bay
> leaves, allspice, cloves, wine, and tomato paste, and mix well. Reduce
> heat, cover, and simmer until all the liquid has been absorbed, about
> 45 minutes to an hour.
>
>
> Note: If there is still liquid in the pan, continue to simmer
> uncovered, stirring to prevent sticking, until the mixture is as dry
> as possible. To prevent the final dish from having too much moisture,
> this step is crucial.
> When dry, discard the bay leaves, cloves, and cinnamon stick (if
> used), and set sauce aside uncovered until ready to use.
>
> While the sauce is simmering:
>
> Make the béchamel with cheese or 6 cups of basic béchamel (note from
> Kris: I often add a touch of nutmeg to my bechamel), cover, and set
> aside.
> Sauté the potato slices until lightly browned.
> Preheat the oven to 350°F (180°C).
>
> Lightly oil a large baking or roasting pan and sprinkle the bottom
> with the remaining breadcrumbs. Place a layer of potato slices on the
> breadcrumbs (it's ok to overlap) and spread the meat mixture evenly on
> top. Cover with the remaining potato slices, and carefully pour the
> béchamel sauce evenly over the top.
>
> Bake for 30 minutes, then sprinkle the cheese over the top, and
> continue to cook for another 15 to 30 minutes, until golden brown.
>
> Remove the moussaka from the oven and allow to cool for 20-30 minutes.
> Moussaka is traditionally eaten warm, not hot, can also be eaten at
> room temperature, and is even better on the second day.
>
> Yield: approximately 8 large servings
>
> Serve with a green salad, crusty bread, and a dry red wine.
>
> Notes:
>
> In Greece, Moussaka is most often made with ground beef.
> Moussaka can be prepared up to the béchamel and refrigerated
> overnight. The next day, add the sauce and cook. It can also be
> completely cooked and cooled, then frozen. Defrost completely and
> reheat.

Thanks, Kris