mpp (07/12/82)
Does anyone have a recipe for Greek Moussaka?
mww@akguc.UUCP (10/27/83)
In response to the gentleman in search of a moussaka recipe: this just happened to appear in today's Atlanta Costitution food section. It sounds good to me! POTATO MOUSSAKA: By Craig Claiborne & Pierre Franey reprint from The New York Times 2 lbs. Maine or Idaho potatoes 1/4 c. corn, peanut, or vegetable oil 1 eggplant, about 1 lb., trimmed and cut into 7 or 8 1/3 in. slices 1/4 c. olive oil Meat sauce: 1 Tblsp. butter 1 c. finely chopped onions 1 Tblsp. finely minced garlic 1 lb. lean ground beef or lamb 5 c. red, ripe tomatoes, cored & cut into small cubes (app. 1 1/2lbs.) 1/2 c. finely chopped scallions 1/2 c. dry red or white wine 1 teasp. crushed dried oregano 1 teasp. paprika 1/8 teasp. cayenne pepper 1/4 teasp. cinnamon 1/3 c. finely chopped parsley Salt, to taste Freshly ground pepper to taste 6 Tblsp. grated Parmesan cheese Topping: 3 Tblsp. butter 4 Tblsp. flour 2 1/2 c. milk 6 egg yolks, beaten Salt, to taste Freshly ground pepper to taste 1/2 cup freshly grated Parmesan cheese Preheat oven to 350 degrees. Peel the potatoes and cut them crosswise into 1/4-inch slices. As you slice the potatoes, drop them into cold water. Drain and pat dry. Heat oil in a skillet and cook the potatoes, a few at a time if nec- essary, until lightly browned on both sides. Drain and set aside. To prepare the eggplant, cook the slices in the same skillet in which the potatoes cooked. Add the 1/4-cup olive oil to the oil in which the potatoes cooked. Cook the eggplant slices until lightly browned on both sides, adding a little more oil as necessary. Drain and set aside. To prepare the meat sauce, heat the butter in a skillet and add the onion and garlic. Cook, stirring until wilted. Add the meat and cook, stirring and breaking up any lumps with the side of a heavy metal spoon, until the meat loses its raw look. Add the tomatoes, scallions, wine, oregano, paprika, cayenne, cinnamon, parsley, salt, and pepper. Bring to a boil and cook, stirring, about 20 minutes or until thickened. Stir in the six tablespoons of grated cheese. There should be about four cups of sauce. Arrange half of the potato slices in one layer over the bottom of an oval baking dish. Cover with half of the meat sauce. Cover with eggplant slices in one layer. Cover eggplant slices with remaining meat sauce. Cover meat sauce with the remaining potatoes in one layer. Heat the butter for the topping in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with the wire whisk. Put the yolks in a bowl and add a little of the hot sauce. Return this sauce to the saucepan and remove the sauce from heat, stirring. Add salt and pepper. Pour the sauce over the moussaka and smooth it over. Sprinkle the top evenly with grated cheese. Place the dish in the oven and bake 35 to 45 minutes or until bubbling throughout and golden brown on top. Makes 8 servings.