Register

Moussaka

For all refugees from the old Beeb Food Boards :-)
Chill out and chat with the foodie community or swap top tips.
NOTE: CHATTERBOX IS IN THIS FORUM

Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter

User avatar
Posts: 2924
Joined: Wed Apr 25, 2012 11:53 am
Location: Cheltenumb

Moussaka

Postby Gillthepainter » Thu Oct 01, 2020 10:17 am

My cookery books are packed, I can see the box. But our shelving for storage hasn't arrived yet, so it's one box I won't be opening it yet.
It will cause me more problems that it solves.

I do have a Greek cookery book in there that has an excellent recipe, that produces a light as a feather moussaka.
But it's been so long since I made it, I cannot remember what the magic with the white sauce is, that lifts it remarkably. I'm wondering if there is a light cheese in there similar to cottage cheese?
I will be near a Greek deli in the week, and can indeed get specialist ingredients I reckon.

Anyone have a recipe to share that might be a bit fluffier than if I just made it from a Greek-stylee recipe.

I saw the Felicity C. perfect one, but the plate looked unappealingly watery :?

User avatar
Posts: 2550
Joined: Sat Nov 14, 2015 10:19 am
Location: East Anglia

Re: Moussaka

Postby Suffs » Thu Oct 01, 2020 10:22 am

My moussaka topping has grated nutmeg and a beaten egg in it Gill :wave:

User avatar
Posts: 1220
Joined: Sat Feb 13, 2016 4:25 am

Re: Moussaka

Postby Amyw » Thu Oct 01, 2020 10:57 am

https://www.souvigne.com/recipes/main030.htm

From Ianinfrance . I do add the optional cheese , lots of lovely feta . I never find potato goes in moussaka . To me it’s rich enough without added carbs . I normally have salad or green beans with lots of lemon alongside

Posts: 774
Joined: Wed Apr 18, 2018 10:14 am
Location: cyprus

Re: Moussaka

Postby mistakened » Thu Oct 01, 2020 11:08 am

Gillthepainter wrote:that produces a light as a feather moussaka.

I have done extensive research in local tavernas, someone has to. To start I think that it is a fairly light sauce, not a lot of flour, try Kefalotyri cheese or Cretan Graviera cheese, Feta is an option .
Alinor, she used to make excellent Moussaka for Erimi Kitchen maintained that it was well beaten egg, but she is a naturally gifted cook.
My old fashioned Cypriot cookery book is no help, quantities are of the "enough" variety
I note that all the Cypriot recipes are topped with breadcrumbs.

Moira

Posts: 335
Joined: Wed Apr 25, 2012 8:12 pm

Re: Moussaka

Postby liketocook » Thu Oct 01, 2020 11:26 am

My Greek DIL-to-be mixes Greek yoghurt, nutmeg, egg and feta to top moussaka.

Posts: 774
Joined: Wed Apr 18, 2018 10:14 am
Location: cyprus

Re: Moussaka

Postby mistakened » Thu Oct 01, 2020 11:46 am

liketocook wrote:My Greek DIL-to-be mixes Greek yoghurt, nutmeg, egg and feta to top moussaka

That sounds more like it.

User avatar
Posts: 1572
Joined: Fri Jul 06, 2012 6:33 pm

Re: Moussaka

Postby scullion » Thu Oct 01, 2020 12:01 pm

i, too, was going to point out the egg, beaten into the sauce. it does make it much 'lighter', less dense.

User avatar
Posts: 2924
Joined: Wed Apr 25, 2012 11:53 am
Location: Cheltenumb

Re: Moussaka

Postby Gillthepainter » Thu Oct 01, 2020 1:44 pm

Beaten egg. Got it, thank you.
Liketocook, that really is a simple to do topping. I bet it's quite summery.

Nutmeg, yep, I put that in.
Amy, I'll be serving a salad along side, yes.

Kefalotyri & Graviera, it will be a new experience for me, Moira, to go into a Greek deli and know what the words mean = cheese.

Right, I reckon I know what I'm doing now, thank you kindly.

User avatar
Posts: 498
Joined: Sun Feb 24, 2013 4:35 pm
Location: Penrith

Re: Moussaka

Postby Seatallan » Thu Oct 01, 2020 3:04 pm

I use yoghurt in mine (70% yog to 30% milk). I find the yog lightens it to the point where I've ceased to bother with an egg.
Food, felines and fells (in no particular order)

User avatar
Posts: 1831
Joined: Fri Apr 27, 2012 1:40 pm

Re: Moussaka

Postby karadekoolaid » Thu Oct 01, 2020 3:14 pm

Got here late because I´m already 5 hours behind.
The beaten egg is what makes it light - like everyone else said!! :gonzo

User avatar
Posts: 2924
Joined: Wed Apr 25, 2012 11:53 am
Location: Cheltenumb

Re: Moussaka

Postby Gillthepainter » Thu Oct 01, 2020 6:27 pm

Only 5hrs, KKA. That's not as much as I thought it would be.

Yoghurt, right u r. :thumbsup

User avatar
Posts: 1220
Joined: Sat Feb 13, 2016 4:25 am

Re: Moussaka

Postby Amyw » Thu Oct 01, 2020 7:19 pm

Before I have done Greek yoghurt with an egg mixed in , finely chopped dill then feta crumbled in . That was nice

Posts: 77
Joined: Mon Mar 30, 2020 12:41 am

Re: Moussaka

Postby Amber » Thu Oct 01, 2020 11:31 pm

Yoghurt or creme fraiche, and beaten egg.
Similar works with easy lasagne too.

User avatar
Posts: 2460
Joined: Fri Apr 27, 2012 6:28 pm

Re: Moussaka

Postby jeral » Fri Oct 02, 2020 4:03 pm

Gillthepainter wrote:...[clip]...

I saw the Felicity C. perfect one, but the plate looked unappealingly watery :?

It's a while since I cooked meat, but when I did, I'd bake moussaka in a heavy pot and put a slice of bog standard white bread in the bottom as mine was always watery. Probably depends on the meat itself (if using mince) or other ingredients from which the liquer won't evaporate. The bread browned on the bottom, so was edible if you like that sort of thing, or just left having done its job.

User avatar
Posts: 4213
Joined: Fri Apr 27, 2012 2:02 pm
Location: Stoke Newington, London

Re: Moussaka

Postby Stokey Sue » Fri Oct 02, 2020 4:50 pm

When Rick Stein met a lady in the Peloponnesus who made an excellent moussaka she cooked the mince with no liquid except what came out of the chopped fresh tomatoes. She fried the sliced veg so they wouldn’t shed any liquid - I tend to brush them with oil and bake them until lightly browned, much the same result

My last one was if anything slightly dry, made this way, using tinned tomatoes to give a slightly wetter meat mix might be an improvement

User avatar
Posts: 2373
Joined: Thu Apr 26, 2012 5:58 pm
Location: Clayton-le-Woods

Re: Moussaka

Postby Renee » Fri Oct 02, 2020 10:27 pm

I've used yoghurt with egg when making moussaka. The minced meat part I cooked for about an hour and a half as I used to when making lasagne, but used lamb instead of beef. I don't like potatoes in moussaka.

User avatar
Posts: 1831
Joined: Fri Apr 27, 2012 1:40 pm

Re: Moussaka

Postby karadekoolaid » Sat Oct 03, 2020 3:25 am

I use fresh, rather than tinned tomatoes, and that´s the only liquid that goes into the Moussaka, except for a glass of red wine. The meat mixture is cooked until most of the liquid (but not all) has evaporated. But since I do my aubergines in the oven, like Sue does ( brush liberally with oil, bake for about 20 minutes), the aubergines tend to absorb any excess liquid but provide the moisture for the final dish.
I think I´m going to make one on Sunday, now that Gill has inspired me!
I´ve got some aubergines that need using up and a bottle of Merlot that needs to be opened :lol:

User avatar
Posts: 371
Joined: Wed Apr 08, 2020 7:28 pm

Re: Moussaka

Postby halfateabag » Sat Oct 03, 2020 7:24 am

I was taught by a greek lady on Kefalonia decades ago. She put mixed spice in the meat mix, I have always done so since and always had great feedback. Also always put a layer of sliced potato on the bottom of the dish, all those wonderful juices and oil just slide into the potato. They cook into a lovely creaminess. Drooling now.....

User avatar
Posts: 748
Joined: Tue Sep 19, 2017 2:38 pm

Re: Moussaka

Postby PatsyMFagan » Sat Oct 03, 2020 9:29 am

halfateabag wrote:I was taught by a greek lady on Kefalonia decades ago. She put mixed spice in the meat mix, I have always done so since and always had great feedback. Also always put a layer of sliced potato on the bottom of the dish, all those wonderful juices and oil just slide into the potato. They cook into a lovely creaminess. Drooling now.....



:yum :yum :yum
I just need to buy an aubergine, then I'm set to go. I knew there was a reason for the pack of rtc lamb mince in the freezer :thumbsup

User avatar
Posts: 498
Joined: Sun Feb 24, 2013 4:35 pm
Location: Penrith

Re: Moussaka

Postby Seatallan » Sat Oct 03, 2020 12:35 pm

The jury is out re potato isn't it? I never do but have friends who always do.

I include cinnamon and allspice in mine.
Food, felines and fells (in no particular order)

Next

Return to Food Chat & Chatterbox

Who is online

Users browsing this forum: Pampy and 10 guests