Mediterranean > Greek > Greek Main

Touloumotiri Moussaka Recipe

Ingredients with Measurements:
- 2 large eggplants, sliced
- 1 lb. ground beef
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (14 oz.) diced tomatoes
- 1 tsp. dried oregano
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 cup olive oil
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup Touloumotiri cheese, grated
- Salt and pepper to taste

Special equipment needed:
- Large skillet
- Baking dish (9x13 inches)
- Whisk
- Saucepan

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned.

3. Add the chopped onion and minced garlic to the skillet and cook until softened.

4. Add the diced tomatoes, dried oregano, ground cinnamon, and ground nutmeg to the skillet. Season with salt and pepper to taste. Cook for 10-15 minutes until the sauce has thickened.

5. Meanwhile, arrange the sliced eggplants in a single layer on a baking sheet. Brush with olive oil and season with salt and pepper. Bake for 15-20 minutes until tender.

6. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden brown.

7. Gradually whisk in the milk and bring to a simmer. Cook for 5-7 minutes until the sauce has thickened.

8. Remove the saucepan from the heat and stir in the grated Touloumotiri cheese. Season with salt and pepper to taste.

9. In a baking dish, layer the cooked eggplants and the beef sauce. Pour the cheese sauce over the top.

10. Bake for 30-35 minutes until golden brown and bubbly.


Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Preheat oven to 375°F.
Serving size:
This recipe serves 6-8 people.

Nutritional information:
Calories: 450
Fat: 32g
Carbohydrates: 16g
Protein: 25g
Sodium: 450mg
Sugar: 7g

Substitutions for ingredients:
- Ground lamb can be used instead of ground beef.
- Feta cheese can be used instead of Touloumotiri cheese.

Variations:
- Add sliced potatoes to the layers for a heartier dish.
- Use zucchini instead of eggplant for a lighter version.
- Add a layer of sliced tomatoes for extra flavor.

Tips and tricks:
- Make sure to season each layer with salt and pepper for maximum flavor.
- Let the moussaka cool for 10-15 minutes before serving to allow the layers to set.
- Leftovers can be stored in the refrigerator for up to 3 days.

Storage instructions:
Leftovers can be stored in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes until heated through.

Presentation ideas:
Serve the moussaka on a large platter and garnish with fresh herbs.

Garnishes:
Fresh parsley or basil.

Pairings:
Serve with a Greek salad and crusty bread.

Suggested side dishes:
Roasted vegetables or rice pilaf.

Troubleshooting advice:
If the cheese sauce is too thick, add more milk to thin it out.

Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.

Food history:
Moussaka is a traditional Greek dish that dates back to the Ottoman Empire. It is typically made with layers of eggplant, ground beef, and a creamy cheese sauce.

Flavor profiles:
Savory, rich, and comforting.

Serving suggestions:
Serve hot with a side salad and crusty bread.

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Region: Greek

Taste: Savory, Rich, Aromatic, Comforting, Hearty