This is a moussaka recipe that my family cooks in the Bulgarian language.
| Prep Time: | 10 mins |
| Cook Time: | 2 hrs |
| Additional Time: | 4 hrs |
| Total Time: | 6 hrs 10 mins |
| Servings: | 8 |
Ingredients
- 3 tablespoons dried oregano
- ½ cup butter
- 3 cups water
Instructions
- Grind up the dried oregano until very fine; measure out 3 tablespoons.
- Melt butter in a saucepan over medium-high heat. Lower heat to medium-low and stir in oregano. Carefully pour in water. Simmer gently, stirring every 20 minutes, until flavors combine, about 2 hours in total. Remove saucepan from heat.
- Wrap a piece of cheesecloth around a glass, ceramic, or metal bowl and secure it with a rubber band. Pour butter mixture through cheesecloth into the bowl. Remove the rubber band and carefully squeeze excess butter out of the cheesecloth, making sure oregano is strained out.
- Cover bowl with aluminum foil and chill in the refrigerator until butter solidifies above water, about 4 hours. Break the butter in half with a knife and transfer to a plate. Discard water.
- Cook’s Notes:
- You must use regular full-fat butter or it won’t re-solidify right.
- If you prefer to keep the herb in the butter for stronger flavor, skip covering the bowl with cheesecloth in step 3.
Nutrition Facts
| Calories | 107 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 0 g |
| Saturated Fat | 7 g |
| Sodium | 85 mg |
| Sugars | 0 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
The recipe submitter said to use your herb of choice and mine was parsley. Parsley butter goes great with crab legs. The submitter also mentioned in the footnotes to skip step 3 in the recipe if you wanted a stronger herb flavor and so I skipped step 3. This turned out really good. I can’t wait to try it with other herbs. I do think if you plan on leaving the herb in and not straining it out that you might want to cut back to 2 tablespoons.