This recipe for Croatian potato moussaka or musaka od krumpira demonstrates the influence of Greek and Turkish cuisine on the Balkans. Instead of eggplant, this moussaka is made with potatoes. And instead of the béchamel or white sauce common in Greek versions, this Croatian moussaka sports an egg-custard topping.
Make topping and bake moussaka: Put oven rack in middle position and preheat oven to 375°F. Whisk together butter, eggs, milk, cheese, and bread crumbs until just combined, then pour evenly over potatoes. Bake until golden brown and bubbling around edges, 35 to 40 minutes. Cool slightly before serving.
What are the two main ingredients in moussaka?
- 2 medium onions, about 150 - 200 g/ 5.3 - 7 oz
- 3 tablespoons oil, divided
- 800 g/ 1.7 lbs ground meat (a mixture of beef and pork)
- 600 g/ 1.3 lbs larger potatoes
- 200 g/ 7 oz/ scant 1 cup tomato puree (sieved tomatoes) (See note 1)
- 1 teaspoon dried savory or thyme (See note 2)
- 1 teaspoon sweet ground paprika
- fine sea salt and pepper
What spices go into a moussaka?
- ½ onion, cut into chunks
- 1 pound ground lamb
- 1 pound ground beef
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon dried marjoram
- 1 teaspoon ground dried rosemary
- 1 teaspoon ground dried thyme
- 1 teaspoon ground black pepper
What should I serve with moussaka?
Serving suggestions: Moussaka is traditionally served in very large pieces and it is a heavy dish. Serve with a green salad, crusty bread, and a dry red wine. If anyone has room for dessert, a fruit sorbet or cheese with fruit is a light way to end on a sweet note.
What are the origins of moussaka?
The English name for moussaka has Arabic origin musaqqa'a (مسقعة), literally 'that which is fed liquid'. Oct 28 2019
Croatian Potato Moussaka (Musaka od Krumpira) Recipe
tomatoes, boiling potatoes, vegetable oil, unsalted butter, onion, chopped, garlic cloves, finely chopped, ground chuck, salt, black pepper, grated parmigiano-reggiano (3/4 cup), fine dry bread crumbs, unsalted butter, melted and cooled, eggs, whole milk, grated parmigiano-reggiano (3/4 cup), fine dry bread crumbs. 2 hour 15 min, 16 ingredients.
Tony Kerum's deliciously satisfying version of Croatian moussaka featuring potatoes in place of the more traditional eggplant keeps film crews well fed.
croatian moussaka. Servs: 8 Ingredients <b>For filling</b><br> 2 lb tomatoes<br> 4 lb large boiling potatoes<br> 3 cups vegetable oil<br> 2 tablespoons unsalted butter<br> 1 large onion, chopped<br> 5 garlic cloves, finely chopped<br> 2 lb ground chuck <br> 1 teaspoon salt<br> 1/2
Method. Heat the oil in a heavy-based saucepan over medium-high heat, then add the onion and garlic. Cook for 2–3minutes, or until golden. Add the beef mince and cook for 6 minutes, or until brown. Add tomatoes and season well with salt and pepper.
7 · 80 minutes · Croatian potato moussaka, musaka od krumpira, is made with a custard topping instead of a bechamel sauce. Learn how to make it with this recipe.
Croatian Moussaka Recipe
Find recipes for moussaka, savory pies, sausages, stuffed cabbage and more main dishes from traditional Croatian and Serbian cuisine. Klara's Traditional Croatian Stuffed Cabbage.
otato-moussaka.htm This recipe for Croatian potato moussaka or musaka od krumpira demonstrates the influence of Greek and Turkish cuisine on the Balkans. Instead of eggplant, this moussaka is made with potatoes. And instead of the béchamel or white sauce common in Greek versions, this Croatian moussaka sports an egg-custard topping.
Pre-cooking the eggplant is essential, but instead of frying the slices, you can lightly brush with olive oil on both sides, place them in a single layer on a baking sheet and bake them in the oven at 400 degrees F (200 degrees C), turning once halfway through.
First slice the meat in peaces 2–3cm large. Put the olive oil in a pot and sauté the onion until it is soft. Add the meat, salt pepper and bay leaf. Sauté it for 15 minute When the meat relief the water, add bacon, garlic, majoran and basil and sauté for 5 more minutes; than add the wine and sauté until wine partly evaporates.
In a separate saucepot, heat the milk until it is just about to boil. Add the hot milk to the butter mixture, ½ cup at a time, constantly whisking. Cook 12 minutes, stirring constantly. Turn heat off. Slowly stir in 1 egg yolk at a time. Season with salt and a ½ teaspoon of nutmeg.
Croatian Potato Moussaka Recipe
Preheat oven to 180* C (350* F) Fan. In a 25x32 cm baking pan, spread a layer of potatoes, cover with a layer of eggplants and top with a layer of zucchini. Season in between layers. Add 2–3tablespoons of béchamel sauce to the ground meat mixture and mix. Spread the ground meat over the vegetables.
lasagna noodles, dry white wine, large eggs, tomatoes, provolone cheese and 13 more. No Eggplant Moussaka AllRecipes. onions, chopped parsley, butter, italian seasoning, potatoes and 9 more. Potato and Lamb Moussaka MyRecipes. garlic cloves, 1% low-fat milk, ground black pepper, baking potato and 11 more.
Great recipe for Serbian Moussaka. Grandma's recipe. Once the potatoes are cooked, prepare the minced meat with two finely chopped onions, add salt, pepper and vegeta to the mix.
croatian potato "restani krumpir" This is side dish we eat with sarma or stuffed green peppers or paprikas, goulash, or any dish during winter times where you have some kind of sauce. It is also very good with sauerkraut and sausages, blood sausages, sour turnip or similar food.
Moussaka Shopping Tips. Stock up on good quality extra-virgin olive oil, feta cheese, Kalamata olives, red wine vinegar, oregano, and lemons – these ingredients are central to Greek cuisine. Moussaka Cooking Tips
Croatian Moussaka- TfRecipes
Recipe for Croatian vegetable-cheese mousaka. Delicious! Croatian vegetable-cheese mousaka. 2 chopped onions 3 Tbsp vegetable oil 1 1/2 lbs sliced mushrooms 1/4 C dry white wine 3 Tbsp tamari soy sauce 2 tsp dried basil 2 tsp dried dill weed 1 tsp salt 1/2 tsp pepper 4 zucchini, sliced into 1/2" rounds 2 tbsp vegetable oil 1 1/2 Tbsp cornstarch dissolved in 2 Tbsp wat
MOUSSAKA RECIPE. Moussaka is a scrumptious signature Greek dish that brings the flavours and traditions of the Mediterranean to your plate. With crispy strips of eggplant mixed with layers of soft, rosemary infused potato, smothered with rich lamb sauce and creamy béchamel, this moussaka will make your tastebuds crave for more with every mouthful.
Allow to cook for about one minute. Pour in the wine, and allow to cook, stirring occasionally, for about 5 minutes until the wine is mostly dissolved. Add the diced tomatoes to the mixture and stir to combine. Leave the meat and tomato mixture on the stove for about 30 minutes over medium heat, stirring occasionally.
Kvarner risotto is a traditional Mediterranean dish. Kvarner is part of the Croatian islands in the Adriatic Sea. This dish is a combination of sea and earth, rich of taste. Tuna steak cut into small pieces (or squeeze the tuna from the can). Peel the potatoes, wash and cut into cubes. Slice the onion, peppers, zucchini and tomatoes.
Moussaka is a classic Bulgarian dish. Its basic ingredients are fairly plain, but the yogurt gives it a unique, tangy taste. It’s surprisingly delicious! The difference between the Bulgarian and Greek Moussaka is that the Bulgarian one uses potatoes and not eggplant. This recipe is defiantly worth a try.
302 Croatian Moussaka Recipes
20 min1 ora40 min. croatian meatballs. Read recipe >>. brudet (croatian seafood stew) Brudet is a fish stew from Croatia, similar to an Italian Brodetto or Greek Bourdeto. All three. Read Recipe >>. 2010 vinarija dingac peljesac: a croatian value. Not all discount wine stores are the same.
Vegan eggplant moussaka recipre No. 2. Preparation: Cut the eggplants into halves. Cut the onions into thin slices. In the upper part of eggplants make several deep cuts. Put eggplants into strainer and put salt on them. Leave the eggplants to decant for an hour. Heat the oven at 180 degrees.
Heat a 6 inch skillet, grease lightly with a piece of bacon rind. Pour 1 tablespoons batter in skillet to make a thin pancake. Turn when golden brown. (Can also use crepe pan). Fill with 1 tablespoon cottage cheese filling or lekvar and roll. Place filled palacinke in lightly greased pan. Brush tops with sour cream.
Pour boiling bouillion over moussaka and place the pan in the oven. Bake at 375 F (175 C) for about 45 minutes or until potatoes are soft and rice is cooked through. Take the moussaka out of the oven, pour beaten eggs over the top of it and then return it to the oven. Bake for another 15 minutes or until eggs are set and golden.
Moussaka is the ultimate Greek comfort food, baked with layers of ground meat, potatoes or eggplant and a creamy bechamel sauce. Tuck in to this hearty dish on a cold winter day. 7 / 17
Musaka (Serbian Potato Moussaka)
CROATIAN CVITE - a Croatian cookie recipe. This is the traditional recipe for Dalmatian cvita, served at weddings, baptisms, birthday parties and such. It contains lemon, anise, powdered sugar and breaks in the mouth if prepared correctly. There is no other cookie in the world like it. Croation Recipes.
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Moussaka - Serves 8. Ingredients. Directions TO COOK LENTILS: Over medium high heat, in a pot add water, dry lentils, onions and garlic powder. Bring to a boil. Lower heat to a simmer. Cook until tender, but not mushy, about 15 minutes. Add salt when lentils are tender. Cook for another 5 minutes. Drain. 1 DAY BEFORE: defrost tempeh
1 tbsp. chopped parsley. Salt & pepper to taste. Wash chicken and cut into pieces. Season with salt and pepper. Melt butter over medium heat. Fry the chicken in hot butter until golden on all sides. Place in a well greased baking dish. Add flour to butter and cook approximately one minute. Add lemon juice, mushrooms, paprika, and sour cream.
[Serbo-Croatian, from Turkish musakka, from colloquial Egyptian Arabic musaqqa‘a, chilled, moussaka, feminine passive participle of saqqa‘a, to chill, variant of ṣaqqa‘a, from ṣaq‘a, cold, frost, from ṣaqi‘a, to be white; see ṣqע in Semitic roots.]
Croatian Potatoe Recipes containing ingredients basil, bay leaf, bread crumbs, butter, cloves, dill, eggs, feta cheese, flour, garlic, lamb, milk, mushrooms, ol
Latin American dishes. In Latin America, dishes may be claimed or designated as a "plato nacional", although in many cases, recipes transcend national borders with only minor variations.  Preparations of ceviche are endemic in Peru and Ecuador, while a thin cut of beef known as matambre is considered close to being a national dish in Paraguay, Uruguay and Argentina.
Croatian & Serbian Main Dish Recipes Find recipes for moussaka, savory pies, sausages, stuffed cabbage and more main dishes from traditional Croatian and Serbian cuisine. Klara's Traditional Croatian Stuffed Cabbage 3 hrs Ratings. Serbian Stuffed Cabbage (Sarma) 3 hrs Ratings. Balkan Feta-Cream Cheese Pie (Burek sa Sirom) 60 mins Ratings.