Greek Mousaka with Terpsi mix!

May 17, 2018

This time, we decided to share with you a famous Greek recipe that we are sure you are going to love: Greek Mousaka!

 

As mousaka consists of many preparations, we thought that splitting the recipe into 4 main stages, will make it easier: a) the vegetables, b) the beef mince, c) the béchamel sauce and d) the assembly stage.

 

Ingredients:

 

a) For the vegetables:

  • 3 large potatoes

  • 5-6 tablespoons of Terpsi olive oil

  • 2 aubergines

  • Fresh thyme

  • Salt and pepper

 

b) For the beef mince:

  • 500 g beef mince

  • 400 g canned chopped tomatoes

  • 1 onion

  • 2 tablespoons of Terpsi olive oil

  • 1 clove of garlic

  • 3 pinches of sugar

  • 1-2 tablespoons of Terpsi mix for Mousaka

  • 1 tablespoon tomato paste

  • Salt and pepper

 

c) For béchamel sauce:

  • 100 g butter

  • 100 g all-purpose flour

  • 750 ml (semi-skimmed) milk

  • Pepper

  • 1 teaspoon of ground nutmeg

  • 100 g parmesan cheese, grated

  • 3 egg yolks​

 

Method:

 

a) For the vegetables:

1. Boil the potatoes and let them cool down. Afterwards peel them and slice them into thin cuts.

2. Place a frying pan over high heat.

3. Put the potatoes into the pan along with 2-3 tablespoons olive oil and fry until they get a golden colour on both sides. When they are ready, remove from the pan and let them cool.

4. Place the potatoes in a deep oven tray, forming a first layer in the tray. Sprinkle with fresh thyme, salt and pepper.

5. Slice the aubergines into round cuts and add them to the frying pan along with some olive oil. Cook for about 2 minutes from each side and when they are ready put them in the oven tray, forming a 2nd layer over the potatoes. Sprinkle with thyme, salt and pepper.

 

b) For the beef mince:

1. Place the same pan used for the vegetables over high heat. Add some olive oil.

2. Coarsely chop the onion and mince the garlic and add both to the pan.

3. Add the sugar, Terpis Mousaka mix and tomato paste. Mix the tomato paste with the spice mix, stirring well.

4. Add the beef mince to the hot pan and mix thoroughly until all the mince turns golden.

5. Add the chopped tomatoes. Stir well and allow mixture to thicken over low heat for 10-15 minutes.

6. Season with salt and pepper and remove from heat.

 

c) For the béchamel sauce:

1. Place a saucepan over low heat.

2. Add the butter. As soon as it melts, add the flour and whisk.

3. Gradually add the milk in small batches. It is very important to add the milk in small batches and wait for each batch to get completely absorbed by the mixture before adding the next one, while whisking continuously so that the mixture doesn’t form lumps. Repeat the same process until all the milk has been added.

4. When the béchamel sauce is ready, it should be smooth and creamy.

5. Remove the béchamel sauce from heat and add freshly ground pepper, ground nutmeg, some grated parmesan and the egg yolks. Mix thoroughly.

 

d) To assemble:

1. Add some of the béchamel sauce to the beef mince mixture (optional). This will ensure that all of the ingredients for the moussaka stick together nicely.

2. Spread the beef mince mixture over the vegetables in the baking pan, forming the 3rd layer of the moussaka.

3. Add the béchamel sauce to the oven tray and spread it evenly over the previous layers.

4. Sprinkle with ground parmesan (optional).

5. Place the tray in the oven and cook for 35-40 minutes at 180˚C, until the béchamel sauce becomes golden.

6. When ready, remove the tray from oven and let it to cool for 1 hour.

7. Enjoy!

 

 

 

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