Robbie’s Inspiration – Recipes from around the world: GreeK Moussaka

I have been planning to make traditional Greek Moussaka for some time, but the recipes were fairly varied and I wanted a proper Greek recipe. I found this one: https://www.mygreekdish.com/recipe/mousakas/ and adapted it to my family’s requirements.

Fellow blogger, John Rieber, films steps in his recipes. I decided to follow in his footsteps and do the same. John has a great series where he is making an interesting dish every week. You can find the latest post here: https://johnrieber.com/2022/03/23/pulled-pork-pasta-in-almond-cream-sauce-recipe-my-52-in-22-cooking-challenge-has-me-cooking-under-fire/

Preparing the egg plant and potatoes

I followed the advice of the recipe above with preparing the egg plant and potatoes. First, I sliced the four large egg plants I had into thick slices, rinsed them in water, salted each slice and lay them in the colander for 30 minutes.

I then peeled 1 kilogram of potatoes, sliced them thickly and rinsed off the starch.

I heated the oven to 200 degrees Celsius, greased two baking pans and when the egg plant was ready, I layered the slices of egg plant and potato in the pans, sprinkled them with black pepper and drizzled olive oil over them. I then baked them for 45 minutes in my oven, turning them every 15 minutes (the original recipes baked them for a much shorter time) to part cook them. The potato and egg plant was only just cooked when I served the dish so a shorter time wouldn’t have worked well. Next time, I will parboil the potatoes to speed up the cooking process.

Making the mince sauce

While the potato and egg plant rounds were baking, I made the mince sauce. I chopped 2 medium sized onions and sauteed them in olive oil with 1 Tbspn of garlic flakes, 1 Tbspn of sweet basil, 5 ml rosemary, 5 ml of salt, and 10 ml of black pepper. I then added I kilogram of beef mince and browned it for about 15 minutes. I poured in one cup (250 ml) of red wine and allowed the sauce to simmer for 15 minutes, stirring from time-to-time. I then added two cans of chopped Italian tomatoes and left the sauce to simmer until it thickened (about 30 minutes).

Making the Greek white sauce

I made the white sauce the Greek way which reduced the flour and thickened with egg yolks instead.

I melted 120 grams of butter in a medium sized pot. I then added 150 ml of cake flour and mixed a thick paste. I slowly added one litre of cold milk, whisking continuously. I added 5 ml salt and 10 ml black pepper.

I beat three large egg yolks in a bowl and added 5 ml nutmeg. When the sauce started to thicken and the milk was heated, I added the egg mixture slowly, whisking all the time. Once the egg is added, the sauce thickens very quickly and becomes very creamy.

Assembling the dish

I greased a large baking pan and layered the bottom with the potato slices. I covered the potatoes with a layer of egg plant. Next, I poured the mince over the egg plant and patted it flat with the back of a large spoon. I then did another layer of egg plant and topped it with the white sauce.

Finally, I covered the white sauce with a layer of cheddar cheese (that’s the cheese I had on hand) and baked it in the oven for 40 minutes.

New banners for YT Channel

The lovely Bella from Thoughts ‘n Life blog has created some wonderful banners for my YT Channel. This is the first one which I will be using for April:

You can find out more about Bella’s graphics service here: https://thoughtsnlifeblog.com/services/

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83 thoughts on “Robbie’s Inspiration – Recipes from around the world: GreeK Moussaka

      1. I think it would be, Robbie I use egg yolks when I make carbonara which is how it is traditionally made and not with cream.. I will definitely try it when I next make a white sauce.. 😀 X

        Liked by 1 person

  1. I love this banner, Robbie! Now i also got knowledge about your YT channel and will head over too. Thanks a lot for another great recipe. I had eaten moussaka some times, but never known what really the incredients are. It was always a very witty time, which means I always still had a high volume of alcohol in my blood. 🙂 Best wishes, Michael

    Liked by 1 person

    1. HI Michael, moussaka definitely goes well with lots of lovely wine so I can understand your memories. I knew what went into the dish but had fun experimenting with the Greek versions of the meat sauce and white sauce.

      Like

  2. My mouth is watering. Long ago, when I worked in an office in midtown, there was a Greek deli nearby that had the best mousakka. I’ve never tried to make it myself though. I also love spinach pie. (K)

    Liked by 1 person

    1. HI Kerfe, there are no good Greek restaurants close by and I’ve fancied this dish for a while. I also like the spinach pie but my husband isn’t a fan. He doesn’t like egg plant either but he does eat the other things in the dish.

      Liked by 1 person

      1. It’s always a challenge to cook for groups of people with different tastes. Although I will say my children have expanded their willingness to eat things as they have grown older.

        Liked by 1 person

    1. Hi Lauren, lots of people don’t like eggplant. It doesn’t taste nice if it isn’t properly prepared and would be off-putting. I do like it and this was a nice dish. You could leave out the egg plant and just use potatoes.

      Liked by 1 person

  3. Robbie, this looks like a very interesting recipe. I’m featuring this post, linking it to your comment in this month’s Story Chat Review. Thanks for participating! And Yummy Cooking!

    Liked by 1 person

  4. I love that you undertook this challenge. I love all food Greek and am fortunate that several Greek Orthodox churches near us have annual festivals(at different times, thank goodness) where we fill up on Greek food. Of course we are doing it to support the Church.(LOL)

    Liked by 1 person

  5. This looks so delicious, it makes me sad i can’t taste it.😭😥😪
    Btw, speaking of cooking, I just sent you an email that is fairly urgent I think.

    Liked by 1 person

  6. I love aubergines, although I don’t eat meat, but I know there are vegetarian versions as well, so this sounds great. Thanks for the tips, Robbie, and I love the new banners as well.

    Liked by 1 person

  7. All of your videos are wonderful, Robbie. I’m a terrible cook, but you make me think I could. This dish looks and sounds delicious. I tried a moussaka at a wonderful Greek restaurant about 15 years ago, in Albuquerque (a large Greek population there).
    Hugs on the wing.

    Liked by 1 person

    1. HI Resa, it depends on whether you eat dairy products or not. I suppose you can make white sauce with rice or almond milk but I’ve never tried. You can make a substitute ‘mince’ using lentils. I would try it but my ‘boys’ will complain.

      Liked by 1 person

      1. LOL!
        Lentils work great! I make veggie Shepherds Pie with them.
        My cousin used to call them 100% pure beef lestoils.
        I eat a bit of dairy, not much. I would figure that. No butter, (oil) but maybe cream for this. The boys would complain. Oh well, being a veggie isn’t for everyone!

        Liked by 1 person

      2. I was a vegetarian for many years and am likely to revert back to it in the future. The males in my life do like meat, they are very South African from that perspective.

        Like

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