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Moussaka

9/20/2022

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Greek Taverna Favorites is set to repeat on my apple music playlist this month.  I've rewatched Mama Mia and My Big Fat Greek Wedding at least 2 times each.  I'm buying kalamata olives, eggplant and even feta. 😅  Is it obvious that I'm excited about my upcoming trip to Greece?  The only reason that my suitcase isn't already packed is because I'm still wearing some of the clothes that I need to take with me. 🧳 😂

I've also been experimenting with Greek cooking in preparation for our adventure in Greece.  I figured it would be best if I serve my family Greek food before they have a chance to taste the authentic version. 😂  Much to my surprise, moussaka came up as one of the most popular Greek dishes when I did a google search for traditional Greek dishes.  So, naturally, it was one of the first Greek dishes that I decided to tackle at home. ​
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Traditionally, moussaka is spiced beef or lamb cooked in tomato sauce and layered with eggplant and bechamel sauce. 🍆  This dish sounded so good to me - even though I'm not a big fan of ground beef or lamb.  And that's saying something. 😅  But to make it a little more Amy-friendly - I swapped out ground turkey for the traditional meat in the recipe.  

Don't be intimidated by the lengthy ingredient list for this moussaka.  This is most definitely a meal that you can assemble ahead of time.  I put my moussaka together and stored it in the refrigerator overnight.  The following day, I took it out of the frig, popped it in the oven and 30 minutes later - we were eating.
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Moussaka
Vegetables 
3 1/2 pounds eggplant, cut into 3/4" pieces
1/2 cup + 2 teaspoons + 3 Tablespoons oil
2 teaspoons salt
3/4 teaspoon pepper
1 1/2 pounds Yukon Gold potatoes, sliced into 1/4" rounds

Meat Sauce
1 Tablespoon oil
1 onion, chopped
1/2 salt
4 garlic cloves, minced
1 Tablespoon tomato paste
1/2 cup red wine
2 teaspoon paprika
2 teaspoons oregano
1/2 red pepper flakes
1 pound lean ground turkey 
14.5 ounce can tomatoes
2 teaspoons red wine vinegar

Bechamel
6 Tablespoons butter
1/2 cup flour
2 1/2 cups whole milk
3/4 cup shredded provolone cheese
3/4 cup grated pecorino Romano cheese
1/4 teaspoon salt
1/8 teaspoon nutmeg
​3 egg yolks, lightly beaten
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Toss eggplant with 1/2 c. oil, 1 t. salt and 1/2 t. pepper.  
Spread into an even layer on 2 greased, foil lined baking sheets. 
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Roast 30 minutes at 450.  Reduce temperature to 400.
Grease a 9x13" baking pan with 2 t. oil. 
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Toss potatoes with 3 T. oil, 1 t. salt and 1/4 t. pepper.   
Cover and microwave 8-10 minutes. 
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Transfer potatoes and any liquid to pan.  Cool and then shingle.   
For meat sauce, heat oil in skillet.  Add onion and salt and cook 6-8 minutes. 
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Add garlic and cook 1 minute.  Add tomato paste and cook 2 minutes. 
Add turkey and cook until no pink remains.  
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Add tomatoes and wine cook 6-8 minutes until liquid is absorbed.  
Stir in vinegar, cover and remove from heat. 
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For bechamel, melt butter in saucepan.
Whisk in flour and cook 1 minute. 
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Whisk in milk and bring to a boil slowly.
Remove from heat and whisk in cheese, salt and nutmeg.
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Whisk in egg yolk.
Cover potatoes with eggplant.  Press gently. 
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Spread meat sauce evenly over eggplant.
Top with bechamel. 
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Place dish on baking sheet.   
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Bake 30 minutes.  ​ Let cool 30 minutes before serving. 

I can hardly wait to get to Greece to find out how my turkey moussaka stacks up against the traditional version.  I absolutely loved this version but I'm certain that it won't even hold a candle to the moussaka that we will taste in Greece.  

Ciao!
Click here for a printable version of this recipe
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