Moussaka
Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter
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- Gillthepainter
- Posts: 3719
- Joined: Wed Apr 25, 2012 11:53 am
- Location: near some lakes
Moussaka
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
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
Re: Moussaka
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
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
- mistakened
- Posts: 2381
- Joined: Wed Apr 18, 2018 10:14 am
- Location: cyprus
Re: Moussaka
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
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: Moussaka
My Greek DIL-to-be mixes Greek yoghurt, nutmeg, egg and feta to top moussaka.
- mistakened
- Posts: 2381
- Joined: Wed Apr 18, 2018 10:14 am
- Location: cyprus
Re: Moussaka
liketocook wrote:My Greek DIL-to-be mixes Greek yoghurt, nutmeg, egg and feta to top moussaka
That sounds more like it.
Re: Moussaka
i, too, was going to point out the egg, beaten into the sauce. it does make it much 'lighter', less dense.
- Gillthepainter
- Posts: 3719
- Joined: Wed Apr 25, 2012 11:53 am
- Location: near some lakes
Re: Moussaka
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.
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.
Re: Moussaka
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)
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Moussaka
Got here late because I´m already 5 hours behind.
The beaten egg is what makes it light - like everyone else said!!
The beaten egg is what makes it light - like everyone else said!!
- Gillthepainter
- Posts: 3719
- Joined: Wed Apr 25, 2012 11:53 am
- Location: near some lakes
Re: Moussaka
Only 5hrs, KKA. That's not as much as I thought it would be.
Yoghurt, right u r.
Yoghurt, right u r.
Re: Moussaka
Before I have done Greek yoghurt with an egg mixed in , finely chopped dill then feta crumbled in . That was nice
Re: Moussaka
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.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Moussaka
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
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
Re: Moussaka
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.
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Moussaka
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
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
- halfateabag
- Posts: 967
- Joined: Wed Apr 08, 2020 7:28 pm
Re: Moussaka
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.....
- PatsyMFagan
- Posts: 2152
- Joined: Tue Sep 19, 2017 2:38 pm
Re: Moussaka
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.....
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
Re: Moussaka
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.
I include cinnamon and allspice in mine.
Food, felines and fells (in no particular order)
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