or until tender. Top with parmesan. Set aside. Pour boiling bouillion over moussaka … Step 4: Assemble the Moussaka. Mix the tomato puree with about 50 ml/ 1.7 fl.oz/ ¼ cup water to make it a bit runnier. This Romanian moussaka with potatoes and ground meat is another one of my grandmother’s recipes, another one of my childhood favorites. Heat oil in a large skillet on the stove over medium-high heat. @2020 - Where Is My Spoon. This dish is called moussaka, and it’s a delicious casserole with homemade potato chips, cooked ground beef, and the traditional béchamel sauce! Sprinkle with salt and pepper. It is not quite the same, but it is a good and tasty substitute. I could have eaten the cauliflower sauce out of a bowl; just … Heat 1 tablespoon of the oil in a large heavy bottom pan or Dutch oven and fry the onions gently until they are translucent. Full recipe on for the potato moussaka is on https://eatingcheating.com/easy-potato-moussaka/ . Otherwise, you will need ground meat, preferably a mixture of ground beef and pork. That was the way my grandmother cooked. We have just finished our Potato Moussaka and we can't have enough of it! Add the ground meat, fry until brown breaking the lumps as it cooks. Cover the meat with another batch of potatoes. Blanch the potato slices in boiling water for two minutes and drain. . I always use dried savory I get from Romania or buy online, that gives this dish and many other Romanian dishes their typical taste. Other things that speak in their favor and make them a common affair on our dinner table is their simplicity, their cheapness, the fact that the ingredients are always easily available and that the dishes are very easy and quick to make. Bake the moussaka for 30 minutes at 360 degrees F/180 degrees C. Cover with another layer of potato slices, remaining meat mixture and rice. https://www.foodnetwork.com/recipes/eggplant-and-potato-moussaka Some onions, tomato puree and spices and you’re done. Layer the Moussaka with the eggplant first, then the meat mixture, and finally the potato. Spice the cooked ground meat with sweet paprika, salt and pepper. Check out our authentic moussaka recipe, it's SO GOOD! Unlike most Greek style moussakas, my grandmother’s potato moussaka doesn’t contain any eggplants, which sadly, makes my husband and kids very happy! So oh. I wish you happy holidays as well. Serve with fresh, rainbow slaw for that extra special kick. Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the excessive … Layer the baked potatoes, the cooked meat and the béchamel sauce and another layer of potatoes in an oven tray. holy. Meanwhile, cook potatoes in boiling water in large saucepan 12 to 15 min. Season with salt and bake the potatoes for about 10 minutes. Prep in: 20 mins Stir by time to time. We have loads of delicious, authentic and easy moussaka recipes so that you can enjoy this all-time Greek favourite at home. With the exception of a few more festive dishes like sarmale – stuffed cabbage rolls or cozonac – Romanian sweet bread with walnuts, her dishes were simple, quick to make, very seasonal and very cheap, we did not have a lot of money, so she would have to make the most out of very little and when it came to cooking she managed that brilliantly every time, without ever having to sacrifice the quality and the taste. Broil, if desired, to crisp the top further. Start by placing the pre-cooked potato slices into the dish, followed by half amount of the baked eggplant slices. In the meantime peel and slice the potatoes very thinly, preferably using a mandoline, it guarantees for very thin and regular potato slices which will cook evenly in the oven. Add chopped onions and saute until … Dude. This is so delicious! Add the ground lamb, seasoning with the salt, paprika, and cinnamon and breaking up with a wooden spoon until browned on all sides and liquid from the meat is evaporating, approx. Heat the oil in a large heavy bottom pan or Dutch oven and fry the onions until translucent. Oil a medium, deeper casserole dish with a little of the remaining oil. Fill the pot with water up to an inch above the potatoes, cover and place them over high heat. Thank you, Sissi. Place a layer of potato slices on the bottom of the pan, season with salt and pepper, spread half of the meat mixture on top and evenly sprinkle with rice. Add some salt. Pour the mixture into the casserole dish. Privacy Policy | Wisteria on Trellis Framework by Mediavine, As an Amazon Associate, I earn from qualifying purchases. Heat a skillet over high heat, add some of the olive oil and fry a batch of eggplant slices on both sides until lightly browned. Create grooves on the top using a fork. crap. To assemble Moussaka: Preheat oven to 350 degrees F. Spread all of the potatoes across the bottom of an 11x17 baking dish. The Lebanese version of moussaka, called moussaka’a or maghmour, is essentially a vegetarian dish composed of eggplant, chickpeas, potatoes, tomato sauce and spices (cumin, garlic, black pepper) that is served hot and accompanied by couscous. Check the potatoes and prolong the cooking time if they are not soft yet. Lightly grease the bottom of a 26-cm x 18-cm casserole dish with a little oil. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends. Mix the tomato puree with a little water to make it a bit runnier. Par-boil the potatoes for 5 minutes, then drain and divide between 2 roasting tins with the aubergine, onion, garlic and peppers. Add the ground meat and fry it until brown, stirring and breaking the lumps while it cooks. Add the potato in spoonfuls and gently flatten using a spoon. Preheat the oven to 350 degrees F/175 degrees C. Arrange the potato slices on the tray and drizzle with vegetable oil. Heat the olive oil in a large pan and gently sauté the onions, Cover with half of the ground meat. Meanwhile, add 2 Tbsp olive oil to a large skillet and heat over medium. I love eggplants and I would gladly put them into the potato moussaka as well, although my grandmother never did, but after doing it once and having to eat the moussaka alone for the following three days, I gave that up and stick to my grandmother’s original recipe ever since. I ended up on your site and thank goodness i did. Add the tomato sauce and cook them together. This moussaka is so creamy and juicy and oh, so delicious, that it has quickly became one of our favorite Sunday dishes. #moussaka #eggplantcasserole #mediterraneanrecipes #Greekrecipes Your email address will not be published. Flavoured with aromatic ginger, chilli and light soy sauce, these potato cakes are a quick and delicious choice for any occasion. You were lucky to have been brought up with "real" good quality food! Give your taste-buds a treat with these Asian-spiced Potato Crab Cakes. Cover the meat with the last batch of potatoes. Years ago I tried to recreate the dish but each time the Moussaka would end up a soggy blob…no doubt the zucchini to blame. This was delicious. Cover the potatoes with the remaining meat. Bake in preheated oven until potatoes are tender and top is golden brown, about 1 hour. This easy moussaka with potatoes is a typical example of her cooking: very few and cheap ingredients, quite healthy, making the most of very little and tasting so good and comforting you cannot stop eating it. Vegetarian and packed with warm spices. Arrange one batch in the casserole dish. No matter what my grandmother cooked (well, with very few exceptions) can be counted among my favorite dishes: chicken soup with semolina dumplings, chicken and pea stew, skillet macaroni and cheese or smooth creme caramel or flan to name just a few, they are all recipes that talk about my childhood, that bring back memories, that comfort me and so on. Hello! 6 potatoes 3 tablespoons of vegetable oil salt 1 onion 1 pound ground beef ½ cup tomato sauce 3 ounces of butter ½ cup flour ½ cup milk ¼ cup parmesan, grated, Your email address will not be published. Potato moussaka recipe by Margaret Fulton - Heat 3 tablespoons oil in a frying pan and cook potatoes for 2 minutes on each side; it will be necessary to cook these in 2 or 3 batches. Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. 10 mins or so. Press alt + / to open this menu. In the meantime, peel the potatoes and slice them very thinly. I got a bunch of eggplant in my CSA box so I thought i’d hunt around the web for a lightened up moussaka. Not tomato paste or tomato sauce. Nutrition information isn’t always accurate. Heat 2 tablespoons of vegetable oil in a skillet and cook the onion until it turns translucent. Use a mandoline for this task, it guarantees for thin and regular potato slices which will cook evenly in the oven. In a medium bowl, whisk together eggs, yogurt, milk, salt, and pepper. Arrange another double layer of potato slices on top of that, adding salt and pepper again. Jan 25, 2017 - Potato Moussaka from Raghavan Iyer's cookbook, Smashed, Mashed, Boiled and Baked, is so delicious! Otherwise, I hope you had a wonderful Christmas time! In large, heavy saucepan, heat 1/4 cup oil; saute finely ground meat, onion and garlic until lightly … Required fields are marked *. Add the ground beef and cook it until it turns brown. See more ideas about moussaka, moussaka recipe, vegan moussaka. Sprinkle with salt and pepper. Cover with the rest of the meat and add the last batch of potato slices. Accessibility Help. The food my grandmother used to cook is always so good, it never disappoints, it always turns out well and nobody ever complains at the table…. A delicious, typical Romanian recipe: potato moussaka cooked with only two main ingredients: potatoes and ground meat. Just plain pureed tomatoes. 2 medium onions, about 150 – 200 g/ 5.3 – 7 oz, 800 g/ 1.7 lbs ground meat (a mixture of beef and pork), 200 g/ 7 oz/ scant 1 cup tomato puree (sieved tomatoes) (See note 1), 1 teaspoon dried savory or thyme (See note 2). Place the slices on fresh paper towels to soak up the oil. Divide the potato slices into 3 batches. Arrange the first batch of potatoes in a double layer into the dish. But then I get wrapped up in yet another cookbook, something about Lebanese or Indian cooking for instance and then I know, that unlike my grandmother, I could never cook the same dishes again and again for my whole life, no matter how good they are. Where Is My Spoon Main Dish Beef, Pork and Lamb Potato Moussaka – Romanian Recipe, Posted on Last updated: 24/03/2020 By: Author Adina, Categories Beef, Pork and Lamb / Main Dish / Romanian Cooking / Romanian Main Course. 19 recipes Sort Rating Photos Newest Add more water to barely fill the casserole dish, the upper layer of potatoes should not be covered in water though. #moussaka #lamb #cinnamon #potato #eggplant #Greek #recipe #Greece … Your grandmother reminds me of my mum who even when working full time never ever bought frozen precooked dishes (the only thing we were allowed to have once in a while was a takeaway pizza she didn't cook at home anyway and it was a rare thing) and who taught me how to recognise good produce at the market (well before the appearance of organic label I knew I should keep away from the produce which was too perfect- looking!). Check the potatoes and prolong the cooking time if they are not soft yet. Heat the remaining oil in another frying pan or a saucepan Get every recipe from Encyclopedia of … Sprinkle with the herbs, drizzle with the olive oil and roast for 20 minutes, turning halfway. https://sodelicious.recipes/recipe/beef-and-potato-moussaka While potatoes are cooking, brown meat with onions and garlic in large skillet on medium-high heat; drain. Commentdocument.getElementById("comment").setAttribute( "id", "a416a8f5925272fe1307c315f3d055bb" );document.getElementById("b49c915542").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. It is so good! But still, these dishes that I have posted here during the past week or so and those still coming this week, are the dishes that I cook more often than any other dishes I know. . Add the tomatoes and cook for 5 minutes, until … The zucchini Moussaka hit the spot in so many ways as I longed for some “home cooking”, I was starving for real food and this lighter version was perfect for that warm and breezy evening in Mykonos. I cook a lot, I experiment a lot in the kitchen, I always try new things and I become very enthusiastic when it comes to food and new recipes generally, more than most people I know. Sprinkle with salt and pepper. Drain, and return the potatoes to the same pot. I’m a big fan of moussaka dishes and all the gorgeous layers of awesomeness tucked in between layers of thinly sliced potatoes. When the meat is brown, add dried savory/thyme, sweet ground paprika, salt and pepper to taste. My grandmother never ate beef, so it was only pork for us, but I prefer the mixed ground meat for this potato moussaka. There may be affiliate links within the post, see my, cozonac – Romanian sweet bread with walnuts, Healthy American Green Bean and Mushroom Casserole. Preheat the oven to 200°C, 180°C Fan, Gas Mark 6. Pour the mixture into the casserole dish. Add butter and milk to the potatoes and mash with a potato … Set aside. Bring the potatoes to a boil and cook until potatoes are tender. Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. Sprinkle with salt and pepper again.