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Nafplion Lamb Moussaka & Yogurt

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Nafplion Lamb Moussaka & Yogurt
    Posted: 22 September 2012 at 04:27
 
 
Photos :   Greece´s  rainbow of splendor ...  
1) Street Market
2) Two Greek Donkies Working ( many islands to not permit cars )
3) The Greek Flag & its uncountable islands 
4) Seaview
5) An Ancient Door
6) A typical town on the sea
7) Sunset View
8) Greek Wooden Painted Adriatic Blue Chairs
 
 
 
 
 
Photos: (1) Lamb Moussaka in rectangle casserole and (2) Lamb Moussaka in round baking vessel.
 
Photo Courtesy: Stock Photo Agency Account.
 
Nafplion, Peloponnese has a spectacular view of this Port of Call. There is an amazing Venetian Fortress called the Palamidi, which overlooks the small city.  
 
The village square, a port chockfilled with colorful fishing boats, quaint boutiques, gorgeous blue skies and the town is small enough to stroll through in an hour or so.
 
Nafplion is packed with wonderful meze bars, taverns and restaurants from the bustling Ta Phanaria to the stunning romantic Old Mansion, tucked away on a narrow lane, where this Lamb Moussaka recipe hails from.
 
Moussaka is an eggplant and lamb casserole baked dish, sort of like a lasagne, and is known the world over as the Greek national dish. In this version it is topped with Greek Yogurt instead of Béchamel.  Moussaka in modern taverns is often prepared with Beef instead of Lamb.
 
Lamb or Beef Moussaka With Greek Style Yogurt
 
5 TABLESPOONS OLIVE OIL
3 LARGE GREEN BELL PEPPERS, SEEDED AND SLICED INTO 1/2 INCH PIECES
1 MEDIUM SIZE RED BELL PEPPER SEEDED AND SLICED INTO 1/2 INCH PIECES
1 1/2 POUNDS OF GROUND LAMB OR GROUND BEEF
2 CUPS MINCED ONION
2/3 CUP DRY RED WINE OF CHOICE 
TWO 28 ounce cans of Italian Style Peeled Tomatoes; drained and minced finely
1/2 cup dried currants
2 tablespoons tomato paste
Pinch of: Nutmeg, Salt, Black freshly ground Pepper, Orégano, Rosemary, Thyme
 
2 large eggplants cut lengthwise into 1/4 inch thick slices
2 tsps. of salt       
Olive Oil
3 cups Greek Style Plain Yogurt ( do not use low fat or fat free)
3 large egg yolks
1 pound peeled potatoes of choice
 
1) heat 2 tblsps of olive oil in Dutch of French Oven   over medium to high heat
2) add the Green and the Red bell peppers and sauté until tender 8 mins. or so
3) transfer the bell peps to a large bowl
4) heat the remaining olive oil and add the ground meat   and sauté until cooked through about 6 mins. Use a wooden spoon to break up
5) add the onion,  and sauté until tender about 6 mins.
6) add the wine and the cayenne pepper and cook 2 mins. on medium to high flame
7) stir in the tomatoes, currants, tomato paste and nutmeg, and reduce heat to medium
8) cover and simmer until the sauce thickens and is reduced to 6 cups, stirring occasionally and simmer for 1 hour. Readjust salt and pepper.
9) on a large bakingsheet covered with foil, arrange the eggplant slices in layers on the prepared sheet and sprinkle each layer with sea salt
10) let stand at room temperature 30 mins.
11) preheat the oven broiler and line another large baking sheet with foil
12) arrange some of the eggplant slices in a single layer on second prepared sheet
13) brush lightly with olive oil on both sides
14) broil until golden brown 4 mins per side
15)   transfer to platter and repeat with remaining eggplant
16) boil potatoes in large pot of salted water about 5 to 6 mins and then, drain, cool and slice into 1/4 inch thick slices
17)  PREHEAT OVEN TO 400 degrees farenheit, and arrange the potatoes, at bottom of casserole; then half the eggplant and then the sauteed peppers, and then the meat and remaining eggplants; and bake the moussaka until bubbling around edges about 45 to 55 mins. Spoon off excess fat and using back of wooden spoon, press down on the Moussaka to compact the layers
18) whisk the yogurt with the yolks of the eggs in medium bowl to blend and pour over the Moussaka, covering completely
19) bake until the yogurt topping is softly set about 15 - 18 mins.
20) remove the baking dish to the racks and let stand 20 mins.
21) with large spatula, place on plates
 
SERVE WITH PITA OVEN WARMED, RED WINE OF CHOICE AND TZATZIKI ...
ENJOY, HAVE GREAT WKEND.
Marge.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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