Indulge in the comforting flavors of this meat and vegetable mousakka, a dish that holds a cherished place in my culinary repertoire. Inspired by my mother’s recipe, this delightful rendition features layers of succulent minced meat and tender potato slices, intertwined with uncooked rice for a budget-friendly twist. Welcome to a world where simple ingredients come together to create a symphony of flavors.
Originating from the vibrant Mediterranean flavors of Greece, Mousakka took a captivating journey through time and cultural exchange. Influenced by the vast Ottoman Empire, this Greek masterpiece found its way to neighboring lands, including the enchanting landscapes of coastal Croatia.
My own version features a delightful combination of tender meat and vibrant vegetables, resulting in a truly extravagant meat nd vegetable mousakka. While it may require some time and effort to prepare and cook, the end result is well worth it.
To begin, the meat and vegetables are cooked separately, allowing them to develop their own distinct flavors. This step ensures that each ingredient shines through in every bite. Once the preparation is complete, it’s time to layer the dish. Start with a bed of potato slices, followed by a generous layer of savory meat, another layer of potato, and a vibrant array of vegetables. To add the finishing touch, crown the dish with another layer of potato, creating a delightful contrast of textures. The end result is a culinary masterpiece that will captivate your taste buds.
This recipe allows for flexibility and adaptation to suit your preferences. If you prefer a vegetarian version, simply omit the meat and let the medley of vegetables take center stage. The dish will still retain its charm and deliver a satisfying experience.
Alternatively, you can choose to focus solely on the meat, embracing the simplicity of the original concept.
Moussaka with vegetabel and meat
- 300 g minced beef
- 200 g minced pork
- 3-4 large potato
- 1 onion
- 25 g butter
- 50 ml oil
- 1 garlic
- 2-3 tbsp spoons of diced pancetta
- 1 beef cube stock
- 1 tsp thyme
- 1 tbs rosemary
- 1 courgette
- 1/2 aubergine
- 1 tsp paprika
- 200 g chopped tomato - can
- 1/2 onion
- 3 tbsp olive oil
- 1.5 tsp vegetable stock powder
- 1 tbs chopped parsley
- black pepper and salt to taste
- 1 tsp sugar
Sauce – option 1 – Horseradish
- 3 tbsp freshly grated horseradish
- 1-2 tbsp flour
- 3 tbsp olive oil
- 150 ml milk
- salt and pepper
Sauce – option 2 – Sourcream
- 200 ml sour cream
- 1 egg
- 1 tsp salt
- Heat oil and butter in a pan. Add onions and pancetta, and fry for about 1 minute. Then, add garlic and fry for another 30 seconds. Remove the pan from the heat.
- In a large bowl, combine minced meat, fried onion, garlic, and pancetta. Add 1 egg, thyme, rosemary, paprika, beef stock, salt, and pepper. Mix all the ingredients thoroughly until well combined.
- Dissolve a beef cube in approximately 50 ml of hot water. Allow it to cool down slightly, and then add it to the minced meat mixture. Mix the ingredients thoroughly, ensuring that the beef stock is evenly incorporated into the meat. This will help to enhance the savory flavor of the meat mixture.
- To prepare the vegetables for the moussaka, cut them into small pieces. If desired, you can peel the skin of the aubergine (eggplant). Some people prefer to remove the skin as it can be tough to eat. However, if you enjoy the texture and don't mind it, you can leave the skin intact. The choice is based on personal preference.
- In a pan, heat some oil and fry the onions for 1 minute. Then, add the vegetables to the pan and fry them for about 2-3 minutes. Finally, add the tomatoes and sugar, and continue cooking.
- Stew the mixture for about 5-7 minutes, or until it thickens and the water evaporates. Finally, add freshly chopped parsley and mix it in before serving.
- Boil potato in salt water for 25 minutes.
- After cooking, allow the mixture to cool down slightly. Then, peel the skin from the potatoes and cut them into thin slices. Keep in mind that the potatoes don't need to be completely cooked at this stage, as they will continue cooking in the oven while the moussaka bakes.
- Grease the casserole dish to prevent sticking. Start by laying a layer of potato slices as the first layer at the bottom of the dish. Next, spread a thick layer of the meat mixture over the potatoes, ensuring an even distribution. Place another layer of potato slices on top of the meat layer. Then, add the vegetable mixture on top of the potatoes, spreading it evenly. Finally, cover the vegetables with the last layer of potato slices, completing the layering process.
SOUR CREAM SAUCE ( option1 )
- Mix egg with sour cream and add some salt and pour over mussaka. Cover with foil and place in the preheated oven at 200 C for 1 hour.10 minutes before the end of cooking, remove the foil and return moussaka to the oven.Leave it to rest for 30 minutes before cutting and serving.
HORSERADISH SAUCE ( option 2 )
- Heat 50-60ml of oil in a frying pan. Add 1-2 tablespoons of flour and fry for about 1 minute, stirring constantly.Slowly pour in milk while stirring continuously to prevent lumps from forming. The flour will thicken in the milk. Continue stirring for 3-5 minutes until the sauce becomes smooth and slightly thick. If it becomes too thick, you can add more milk to adjust the consistency.Add horseradish to the sauce, either freshly grated or from a jar, according to your preference.Keep stirring the sauce for another 3-5 minutes. If it becomes too thick, add a bit more milk. Season the sauce with salt and pepper to taste.Remove the sauce from the heat.Pour the horseradish sauce over the moussaka, ensuring it covers the entire dish. Cover the moussaka with foil. Place the covered moussaka in a preheated oven.10 minutes before the end of cooking, remove the foil from the moussaka and return it to the oven to allow it to brown and develop a golden color on top.