Moussaka Recipe  Moussaka Recipe 10421 moussaka recipe

Moussaka Recipe

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recipe picture  Moussaka Recipe ac481130992053aaf43a2f612cbd8ae5 l


  • 1/2 cup dried currants
  • 1 28-ounce can total plum tomatoes
  • 2 1/4 cups olive oil
  • 1 pound 90% lean ground crimson meat
  • 1 pound lean ground lamb
  • crude salt and freshly ground pepper
  • 2 tablespoons Ras el hanout, or more to taste
  • 1 tablespoon Aleppo or crimson pepper flakes
  • 1 1/2 teaspoons ground cinnamon, or more, to taste
  • 4 cups onion, finely diced
  • 6 cloves garlic, finely sliced
  • 2 cups dry crimson wine
  • 18 1/4-race slices Idaho potato (about 1 pound)
  • 2 medium crimson or yellow bell peppers, diced
  • 18 1/4-race slices eggplant (about 2 kilos)
  • 3 cups yogurt bechamel sauce (glimpse hyperlink to recipe above)
  • 1 cup Kefalotyri or Parmesan Cheese, freshly grated


  1. Region currants in a bowl and veil with hot water. Characteristic aside to soak for half-hour.
  2. Drain the tomatoes, reserving the juice. Crush the tomatoes alongside with your hands. Measure out 2 1/2 cups of beaten tomatoes and mix with the reserved juice. Characteristic the tomatoes aside.
  3. Region a gigantic skillet over medium heat. As soon because it’s miles hot, coat the pan with 2 tablespoons of olive oil.
  4. Add a quarter every of the crimson meat and lamb. Destroy up the meat with a spoon and cook dinner for five minutes, or unless lightly browned. Season with a suited pinch of salt and pepper, 1/4 teaspoon of ras el hanout, 1/4 teaspoon of Aleppo pepper and a pinch of cinnamon.
  5. Using a slotted spoon, transfer cooked meat to a colander placed in a mixing bowl.
  6. Repeat step 4 and 5 with remainder of the meat and discard the oil.
  7. Return the identical skillet to medium heat and add 1/4 cup of olive oil. When hot, add onion alongside with a pinch of salt. Duvet and cook dinner, stirring on occasion for about 10 minutes, unless the onion is tender and translucent.
  8. Add the garlic, stirring to combine, and cook dinner for some other minute. Add the wine, stirring on occasion for about 25 minutes unless the wine reduces and the pan is practically dry.
  9. Add the reserved tomatoes and juice, stirring to combine. Suppose to a simmer.
  10. Add the reserved meat combination, stirring to combine neatly.  Taste and season to taste with extra ras el hanout, Aleppo pepper and cinnamon. Lower the warmth and simmer for six to eight minutes.
  11. Drain the currants and inch into meat combination. Season with salt and pepper to taste. Prepare dinner for some other half-hour and transfer to a bowl. Region bowl within the fridge to cool.
  12. While meat combination cools, online page online a gigantic saute pan over medium heat.  Add 1/4 cup olive oil. When oil is hot, add the potato slices, 6 at a time. Fry potato slices for about Quarter-hour, turning on occasion. Transfer to a paper towel to empty.
  13. When all of the potatoes are cooked, drain half of of the oil from the pan and return pan to medium heat. When hot, add the peppers and saute  for about 5 minutes. Season with salt and pepper to taste, receive from heat and transfer to a plate to cool.
  14. Preheat oven to 500ºF.
  15. Lay eggplant slices facet by facet on a baking sheet (that it’s essential to want to cook dinner eggplants in 2 batches). Brush every eggplant cut with olive oil on all facets and season with salt and pepper.
  16. Region pan within the preheated oven and roast for 14 minutes, flipping the slices after 8 minutes so that all facets are lightly charred. Transfer to a platter to cool.
  17. Lower the oven temperature to 350ºF.
  18. Region the potato slices in an even layer on the bottom of a 13 x 18 x 2 baking dish. Then add a layer of eggplant slices, followed by a layer of peppers.
  19. Spoon the meat combination on top of the peppers, spreading it evenly with a spatula. High with a skinny layer of béchamel and sprinkle with cheese. At this point, the moussaka could maybe well perchance neatly be covered with plastic wrap and refrigerated for up to 2 days earlier than baking.
  20. Region the moussaka within the preheated oven and bake for 25 minutes, or unless effervescent around the perimeters.
  21. Take far flung from the oven and let stand for about 10 minutes earlier than serving.

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