Best 5 Egyptian Moussaka Recipes

MOUSSAKA

Steps:

• Bake the eggplant: Preheat the oven to 475 degrees F. Brush the eggplant slices on both sides with the oil and lay on 2 small or 1 large foil-lined baking sheet. Season with salt and pepper. Cover with foil and bake until the eggplant is soft, about 25 minutes. Set aside covered.
• Make the meat sauce. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until lightly browned, about 4 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the beef, oregano, allspice, cloves, and cinnamon. Break the meat up into small pieces and season with the 1/2 teaspoon salt and pepper to taste. Cook, stirring occasionally, for about 2 minutes. Lower the heat to medium and cook, stirring, until just cooked but still slightly pink inside, about 1 minute more. Add the tomato and bay leaf and bring to a simmer. Cover, and cook until the sauce is thickened and fragrant, about 20 minutes.
• Make the custard sauce. Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Remove the pan from the heat and add the milk, salt, and nutmeg. Return to the heat and while whisking constantly, bring to a boil. Simmer 2 minutes. Transfer the sauce to a bowl and stir to cool. When the sauce is cool, whisk in the egg and yolks.
• Assemble the moussaka. Lower the oven to 350 degrees F. Brush a 9 x 13 x 2-inch casserole dish with the oil. Scatter the breadcrumbs over the bottom of the pan. Lay half of the eggplant in the pan, overlapping the slices if needed. Cover with half of the meat sauce and smooth with a rubber spatula. Repeat with the remaining eggplant and meat sauce. Pour the custard sauce over the layered mixture and smooth with a rubber spatula. Sprinkle with the Pecorino Romano and bake, uncovered, until lightly browned and the custard is set, about 1 hour.
• Remove the moussaka from the oven and let rest for 10 minutes. Use a slotted spoon or spatula to serve.

MOUSSAKA

Steps:

• Fry the onions in the oil in a large skillet or saucepan until golden. Add the ground meat and stir, crushing it with a fork and turning it over, until it changes color. Add salt, pepper, cinnamon if using, tomatoes, sugar, and chili flakes if you like. Stir well, and cook until the liquid has almost disappeared, then mix in the parsley.
• Prepare a white sauce: Melt the butter in a pan. Add the flour and stir over low heat for a few minutes, until well blended. Add the hot milk a little at a time, stirring vigorously each time, until it boils, taking care not to allow lumps to form. Simmer over low heat, stirring occasionally, until the sauce thickens. Add salt and pepper and a pinch of nutmeg. Beat the eggs lightly, beat in a little of the white sauce, then pour back into the pan, beating vigorously. Do not allow the sauce to boil again. Add the cheese and mix well until melted.
• Brush the eggplant slices generously with oil and broil or grill them, turning them over once, until lightly browned. Line the bottom of a large baking dish (about 14 1/2 by 10 1/2 inches) with half the slices. Spread the meat on top, and cover with the remaining eggplant slices. Pour the white sauce all over.
• Bake, uncovered, in a preheated 400°F oven for about 45 minutes, until golden.
• Serve hot, straight from the dish. It can also be cooked in small individual clay bowls, the layers repeated in the same way.

EGYPTIAN MOUSSAKA

Steps:

• Fry the eggplant rings till it has a reddish brown color.
• Strain it very well by a strainer or by putting the fried eggplants on kitchen handkerchiefs.
• In a sauce pan put butter or margarine till it melts, add onions and stir till it has a reddish color then add meat.
• Stir from time to time till meat is cooked.
• Add tomato paste, sugar, salt and pepper, few sultanas and water.
• Boil for 2 minutes till it is a thick sauce.
• In a tin pan put 1 layer of eggplant and a small layer of sauce, then another layer of eggplant and put all the remaining sauce on top and then straighten the surface (eggplants should be only 2 layers).
• Put it in oven at 180 degrees for 15 minutes.
• Serve it with white rice or bread.

EGYPTIAN MOUSSAKA (NORTH AFRICA)

Steps:

• Cut eggplant into rings and boil for short time until soft.
• Cut zucchini into rings and fry.
• Cut and fry potatoes.
• Fry onions.
• When onions are slightly brown, add meat.
• Fry until meat is brown. Drain grease.
• Add parsley, spices and meat, tomato paste and 1 cup water.
• Make 2 cups of white sauce (your favorite recipe).
• Layer ingredients in casserole or baking dish infollowing order: potatoes, eggplant, meat mixture, zucchini.
• Pour white sauce over the top.
• Bake at 350 degrees until top is bubbly and.
• browned slightly on top.
• Bake in 9 x 13-inch pan.

EGYPTIAN MOUSSAKA

Steps:

• 1. Peel eggplants and cut into 3/4" slices. Arrange on a cookie sheet and spray with cooking spray or brush lightly with olive oil. Place under the broiler till golden brown. Turn the slices over and spray the other side with cooking spray and broil till also golden brown.
• 2. Meanwhile in a saucepan over medium heat add the olive oil, garlic and onion and saute for 2 minutes, then add the salsa, tomato sauce, bell peppers and beef stock and bring to the boil. Reduce heat to low and let sauce simmer for 10 to 15 minutes.
• 3. To assemble: spread some sauce on the bottom of a baking dish. Arrange half the eggplant slices in a single layer and sprinkle the pine nuts and raisins over them then arrange the second half of the eggplant slices on top. Pour the sauce all over, cover with foil and bake at 350 degrees for 30 minutes. Serve with plain yogurt and pita bread.