Cooking · Countries · Olympic Games Rio 2016

Greece -Moussaka

This recipe comes from The Art of Greek Cookery by the Women of St. Paul’s Greek Orthodox Church, published first in 1961 under the title The Grecian Gourmet.  This was a cookbook compiled by the members of St. Paul’s Greek Orthodox Church of Hempstead, Long Island to raise funds for the construction and embellishment of a new church edifice.  The book was extremely popular as it was the second cookbook on Greek cuisine.    A second edition was published in 1963.  It is a really neat book that contains traditions, calendar of major feasts and holidays, and explains unique traditions and menus.

I cut the recipe in half as I only have 3 people to feed and this recipe makes 10 to 12 servings.

Moussaka

  • 4 medium eggplants
  • Salt
  • Meat
    • 4 tablespoons of butter
    • 2 pounds of ground beef
      • I used turkey.
    • 3 onions, chopped
    • 2 tablespoons of tomato paste
    • 1/4 cup of parsley, chopped
    • 1/2 cup of red wine
    • Salt and pepper
    • 1/2 cup of water
    • Dash of cinnamon
    • 2-3 eggs, beaten
    • 1/2 cup of grated cheese
    • 1/2 cup of bread crumbs
  • Sauce
    • 6 tablespoons of butter
    • 6 tablespoons of flour
    • 3 cups of hot milk
      • Heat the milk on the stove top over low heat.
    • Salt and pepper to taste
    • Dash nutmeg
    • 4 egg yolks, lightly beaten
  • Cooking oil
  • Grated cheese
  1. THE EGGPLANT, PART 1
  2. Remove 1/2 inch-wide strips of peel lengthwise from eggplants, leaving 1/2 inch of peel between the strips.
  3. Cut into thick slices, sprinkle with salt, and let stand between two heavy plates while browning the meat and making the sauce.
  4. THE MEAT
  5. In a frying pan, melt the 4 tablespoons of butter and in it saute the meat and onions until the meat is browned.
  6. Add tomato paste, parsley, wine, salt and pepper, and water.
  7. Simmer until the liquid is absorbed.
  8. Cool.
  9. Stir in cinnamon, eggs, cheese, and half of the bread crumbs.
  10. THE SAUCE
  11. In a saucepan melt the 6 tablespoons of butter over low heat.
  12. Add the flour and stir until well blended.
  13. Remove from heat.
  14. Gradually stir in the milk.
  15. Return to heat and cook, stirring, until the sauce is thick and smooth.
  16. Add salt and pepper to taste and the nutmeg.
  17. Combine the egg yolks with a little of the hot sauce.
  18. Stir in the egg mixture into the sauce and cook over very low heat for 2 minutes, stirring constantly.
  19. THE EGGPLANT, PART 2
  20. Brown the eggplant slices on both sides in hot oil.
  21. The eggplant will absorb the oil and become greasy.  After browning, place on paper towels to absorb some of the oil.
  22. Another option is to brown the eggplant in the oven under the broiler.
  23. THE DISH
  24. Grease an ovenproof casserole and sprinkle the bottom with remaining bread crumbs.
  25. Cover with a layer of eggplant slices
  26. Then a layer of meat,
  27. Continue until all the eggplant and meat is used.
  28. Finish with a layer of eggplant.
  29. Cover with the sauce, sprinkle with grated cheese, and bake in a 350 degree oven for 1 hour.
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