Many recipes include a layer of cooked, sliced, potatoes – this gives the moussaka a little more bulk and structure and if you are cooking for a crowd it will make everything go a bit further but if you don’t want to add the extra carbs it works equally as well without. How do you make the best moussaka? Until I talked to Elisavet Sotiriadou, who teaches Greek cookery classes in London, I assumed there was little debate over the meat. Moussaka, like souvlaki, equalled lamb as far as I was concerned. But Elisavet, who modestly admits that she makes moussaka nearly as good as her mother's, has news for me. "The mince used is veal, or pork and veal, but here in the UK, it's very hard to find veal and if you do it's too expensive or people don't like to eat it, so hence [I use] beef mince".

This cookie is set by the provider mookie1.com. This cookie is used for serving the user with relevant content and advertisement. Moussaka leftovers: If you just have some leftovers that you’d like to keep for more than a couple of days, cut them up in individual portions and store them in airtight containers in the freezer. To serve them, pop them in the oven for about 45 minutes at 150C/300F until they have defrosted and heated up throughout. Over the years I’ve witnessed plenty of debate whether Moussaka should be made with just eggplants or also with potatoes.From my experience, I find that adding potatoes as the base layer of my moussaka makes the dish, more complete.The starchiness of the potatoes perfectly complements the tanginess of the sauce, the sweetness of the aubergines and the creaminess of the béchamel cream.Pour 3 tbsp olive oil in a large skillet over medium heat. Add the yellow onion and garlic and saute for about 5 minutes or until soft. TIP: -The milk should be either warm or at room temperature to use in the cream. Again this helps to prevent a lumpy cream. Greek Moussaka Can You Make Moussaka Ahead Of Time? The meat mixture comes next. Spoon it evenly over the aubergine and potato, making sure you spread it into each corner.

The na_rn cookie is used to recognize the visitor upon re-entry. It allows to record details on user behaviour and facilitate the social sharing function provided by Addthis.com. This cookie, set by Everesttech, is used for targeted ads and to document efficacy of each individual ad. Add the diced tomatoes to the mixture and stir to combine. Leave the meat and tomato mixture on the stove, uncovered, for about 25-30 minutes over medium heat, stirring occasionally. You want to keep stirring this mixture until most of the liquid is gone from it and it almost resembles ground meat again without extra moisture. Set aside. Step 3: Fry the EggplantGrated cheese: Traditionally, Greek béchamel sauce for moussaka contains kefalotyri cheese (a hard, salty white cheese made from sheep’s or goat’s milk). Graviera (gruyère) is a good substitute, but I’ll be honest – I usually use either Italian pecorino or even parmesan cheese. All of these options are fine.