Artichoke Moussaka Recipe

Artichoke Moussaka with Caramelized Onions and Feta

WebMar 2, 2019 · Add the onions, reduce heat to low and cook for about 40 minutes, until the onions acquire a deep amber hue. While the onions …

Rating: 3.8/5(81)
1. Caramelize the onions: In a large wide pot or deep skillet heat the butter and olive oil over medium heat until the butter begins to bubble softly. Add the onions, reduce heat to low and cook for about 40 minutes, until the onions acquire a deep amber hue.
2. While the onions are cooking, clean and blanch the artichokes: Squeeze one lemon into a bowl with 3 cups of water. Trim the artichokes: cut away their tough outer leaves, leaving a little of the stem intact. Trim its tough exterior with a paring knife. Using a teaspoon scrape out the purple, fuzzy choke. Rub the artichokes with lemon and place in the acidulated water. Bring a large pot of salted water to a rolling boil. Drain the artichokes from the acidulated water and blanch for one minute. Remove and drop immediately into a large bowl filled with ice.
3. In a large skillet heat 1 tablespoon olive oil and sauté the potato slices for a few minutes, just until softened. Turn once.
4. Make the béchamel: In a medium pot over medium heat, melt the butter until it bubbles. When it stops bubbling, add the flour and whisk for about 5 minutes, untiul the flour is golden. Pour in the milk and cream, whisking until thick, about 10 to 12 minutes. Remove from heat and add the eggs, whisking vigorously. Mix in the cheeses. Season with salt and pepper. Set aside.

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Keto Moussaka, the most authentic version by greek …

WebMar 21, 2018 · Bake in the oven for 15 minutes at 200ºC (390ºF) Chop the onion and garlic and sauté them in butter or tallow until light brown. Add …

Rating: 5/5(1)
1. Slice the zucchini and eggplant and place them on a large baking sheet lined with parchment paper. Sprinkle with olive oil and some sea salt. Bake in the oven for 15 minutes at 200ºC (390ºF)
2. Chop the onion and garlic and sauté them in butter or tallow until light brown. Add meat, sea salt and stir. Cook the meat until it's brown then add red paprika powder, a little bit of water and tomato purée. Stir and cover the pot.
3. Add all the remaining spices and if necessary, add some more water. Cook for another 10 minutes and then remove from heat.
4. Whisk two eggs and add them to the meat sauce. Stir energetically. It's important that the sauce is not boiling so that the eggs thicken it, but they should not get cooked.

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