Best Musaka Recipes

MUSAKA

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat oil in a skillet over medium heat. Cook ground beef until evenly brown. Season with paprika, cumin, salt, and pepper. Stir in potatoes, and cook for 2 to 3 minutes. Stir in tomato sauce, and summer savory. Add enough water to just barely cover. Reduce heat, and simmer 15 minutes.
• Pour meat mixture into 9x13 inch baking dish, and spread evenly. In a small bowl, mix together the egg and yogurt; pour, and spread evenly over meat mixture.
• Bake in preheated oven for 30 to 40 minutes, or until top is golden brown.

BULGARIAN MOUSSAKA (MUSAKA)

Steps:

• Heat oven at 200/180 fan/gas mark 6. Fry the onion and the Carrot (if using) in the oil for about 3 minutes. Add the mince and brown. Add the tomatoes, potatoes, paprika, summer savory, salt and some black pepper. Transfer to an oven proof dish, pour over hot water to cover it all. Cook for an hour.
• After about 40 minutes, start making the topping. Warm oil or melt butter in a saucepan. Add the flour and stir until slightly golden, couple of minutes. Gradually add the cold milk and keep mixing until smooth. Add the salt and a grind or two of black pepper. Add the 3 eggs to the sauce and mix well.
• The Moussaka should be about ready, the potatoes will be cooked and most of the water absorbed. Take the Moussaka out of the oven and pour over the topping. Add a sprinkle of cheese if you like. Pop back in the oven for 20 minutes or until golden brown. Serve with green veggies if you like.

MUSAKA'A (PALESTINIAN EGGPLANT BAKED WITH TOMATOES AND CHICKPEAS

Steps:

• Preheat oven to 400°F.
• In a large bowl, toss the organic eggplant together with 3 tablespoons of the organic light tasting extra virgin olive oil, sea salt and freshly ground black pepper, to taste.
• Spread in a single layer in a roasting pan and roast in the oven for 15 to 20 minutes, or until lightly browned and softened.
• While the eggplant is roasting, heat the 1/4 cup olive oil in a large skillet over medium heat. Add the organic onions and sauté until translucent.
• Add the organic tomatoes, chickpeas, water, tomato paste & sea salt. Bring to a boil and stir to heat through, 3 to 4 minutes. Adjust seasoning to taste.
• Place the eggplant in a casserole dish and pour the tomato-onion mixture over it. Place in the oven and bake for 40 minutes, or until bubbling through. Remove and serve hot or at room temperature.
• Enjoy!

EGGPLANT MUSAKA

Steps:

• Mix the eggplant and 2 tablespoons of the salt in a large bowl. Arrange the eggplant in a perforated pan and put in the refrigerator to drain the moisture, about 20 minutes.
• Put 5 cups of the oil in a heavy-bottom pot and heat to 350 degrees F. Add the flour to a large bowl and dredge the eggplant in the flour; in a separate bowl, whisk 5 eggs until combined. Dip a few pieces of the floured eggplant in the eggs, shake off any excess and fry until golden brown, about 30 seconds. Transfer the eggplant to a baking sheet set with a cooling rack to drain. Repeat with the remaining eggplant.
• Heat a large skillet with the remaining 1 tablespoon oil over medium-high heat. Add the diced onions and saute until translucent, 2 to 3 minutes. Add the ground beef, black pepper and remaining 1 tablespoon salt and cook, stirring occasionally, until the ground beef is brown, 10 to 15 minutes.
• Preheat the oven to 350 degrees F. Brush a 10 3/8-by-12 3/4-by-6-inch pan with oil.
• Cover the bottom of the pan with a layer of fried eggplant and top with some of the ground beef mixture. Repeat the layering process 4 more times with the eggplant then the ground beef, and top with a final layer of eggplant. Bake for 15 minutes.
• Whisk the milk and remaining 5 eggs in a bowl, pour over the hot musaka and bake until cooked through, about 15 minutes more. Cut into 12 pieces and serve on top of marinara sauce or Greek yogurt.