Greek Seasoning Mix for Moussaka 70g

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This week one winner will receive 1 x mini gift set of 4 chosan baobab jams + 1 x large gift set of baobab jams (1 winner of the 2 sets)!

Moussaka is definitely a labor of love. It isn’t hard to make at all, but it does involve multiple steps and does take time to make. The good news however is that moussaka is a prime example of a dish that can be made well in advance and then simply popped in the oven before serving. More on that below. True to its traditional roots with some added flavor, this moussaka recipe will impress your dinner guests including any native Greek who may happen to come to dinner! This year I’ve teamed up with the‘LAMB. Tasty Easy Fun’ campaignto share my love of lamb and to bring you lots of delicious and easy lamb recipes. To freeze an entire cooked moussaka: Allow it to cool before covering it snugly with plastic wrap and then wrapping it in foil. Freeze for up to 3 months. Remember to remove the plastic wrap before reheating.

Greek Moussaka recipe – Prepare the Béchamel sauce

Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!” Place in the oven for about 45 minutes or until browned on top. Let rest for 30 minutes before serving. Why is My Moussaka So Greasy? Many wonder what the difference is between moussaka and lasagna, and it’s quite simple! Lasagna is made with layers of pasta, while moussaka is made with layers of vegetables. Although there are 3 components to the recipe, you only need a few simple ingredients for each step. I found the recipe a few years ago in an article called How to Cook Perfect Moussaka in the Guardian newspaper. I chose to base my recipe on that one simply because it was a really easy version, but still tasted really rich and delicious.

But there are also some key differences. Firstly, the spices usedfor the Moussaka (musaka) meat sauceinfuse the meat and give it a deliciously fresh taste and smell that characterises this traditional Greek dish! There are probably as many ways to prepare the Turkish version of moussaka as there are (home) cooks in Turkey. Use paper towels to press down on the fried potatoes, soaking up most of the extra oil. Set aside. Step 5: Make the BéchamelIt’s make-ahead friendly. You can make the recipe even simpler by roasting the eggplant slices ahead (for example the day before) and by making the béchamel as the meat sauce is bubbling away on the stove.

My mum always tops her moussaka with a simple bechamel – butter, flour, milk – an approach also favoured by Nigel Slater and Tessa Kiros. Hugh claims an "authentic custardy top, rather than just a cheesy bechamel" with hot milk whisked into eggs, and bulked out with Greek yoghurt – but actually the yoghurt makes this a bit grainy.Made with love in small batches, the super-food enriched baobab jams are perfect for also serving on scones for afternoon tea. Baobab is known for its health-giving properties, including antioxidants which boost the immune system. TDCPM cookie is set by Cloudflare service to store a unique ID that identifies a returning user's device which is then used for targeted advertising.

Photos 2-3) Lay the eggplant/aubergine slices on baking trays in 1 layer (it’s OK if they overlap slightly). Brush them on both sides with a little olive oil. Let the moussaka rest before serving: After removing the eggplant moussaka from the oven, let it sit for 10 to 20 minutes so that it does not fall apart when you slice it, the bechamel sauce in particular needs to settle. Add the diced tomatoes to the mixture and stir to combine. Leave the meat and tomato mixture on the stove, uncovered, for about 25-30 minutes over medium heat, stirring occasionally. You want to keep stirring this mixture until most of the liquid is gone from it and it almost resembles ground meat again without extra moisture. Set aside. Step 3: Fry the Eggplant The addition of the all-important béchamel sauce in Greek moussaka is thought to have come from influential Greek chef Nikolas Tselementes in 1910. Can you freeze eggplant moussaka? Cooked moussaka can be frozen. Once it cools completely, simply cut the moussaka into pieces and freeze them (you can store the pieces in separate freezer-safe containers or wrapped tightly with parchment then foil . This way, you can reheat individual slices at a time.

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Moussaka is made in four easy steps, 1. Preparing the vegetables. 2. Preparing the meat sauce. 3. Preparing the bechamel sauce 4. Putting it all together and letting it bake to perfection. Keep reading for step-by-step instructions on how to make this perfect Greek meal. Recipe Origins This moussaka recipe is mostly authentic with a couple of twists for added flavor. Traditional moussaka uses ground lamb while most modern versions use ground beef. I took culinary license to add the additional twist of halving the ground beef with mild ground sausage. This added a wonderful flavor dimension to the dish. I took measures to optimize the flavors every step of the way while retaining the dish’s authentic integrity. Grated cheese: Traditionally, Greek béchamel sauce for moussaka contains kefalotyri cheese (a hard, salty white cheese made from sheep’s or goat’s milk). Graviera (gruyère) is a good substitute, but I’ll be honest – I usually use either Italian pecorino or even parmesan cheese. All of these options are fine. Some recipes call for oregano – a favourite herb among the Greeks, who use it in many classic dishes. The Greeks certainly know all about feel-good food. Those dishes that lift your spirits and bring comfort and joy in equal measure. The kind of food that’s best eaten on a big dinner table, shared with the ones you love.