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.
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.
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
1 Tablespoon oil
1 onion, chopped
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
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
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.
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