Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, moussaka. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Moussaka is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Moussaka is something that I have loved my entire life.
Moussaka is to the Greek what Lasagna is to Italians. A rich tomato meat sauce layered with eggplant instead of pasta sheets, and topped with a thick layer of béchamel sauce, this traditional Greek recipe. Here is a great recipe for moussaka, a Greek dish.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook moussaka using 19 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Moussaka:
- Make ready 1 large aubergine sliced
- Make ready 1 large potato thinly sliced
- Take 1 zucchini sliced
- Prepare Olive oil
- Prepare 100 gms butter
- Get 100 gms flour
- Take 1 large onion chopped fine
- Take 3-4 garlic cloves chopped
- Make ready 3/4 th cup milk
- Get 1/4 tsp nutmeg
- Make ready 1/2 tsp cinnamon
- Take Salt as per taste
- Take 1 tsp pepper
- Get 1/2 tsp chilli powder
- Prepare 150 gms shredded gouda cheese 100 gms shredded parmesan
- Make ready 1 beaten egg
- Get 500 gms minced lamb meat
- Prepare 2 large tomatoes chopped
- Prepare 1 tsp oregano
Moussaka is the iconic hearty Greek dish composed of layers of eggplants, saucy ground meat and Moussaka is an eggplant-and/or potato-based casserole dish, that traditionally also includes ground. Greek Moussaka recipe - A delicious taste of Greece. To prepare a traditional Greek Moussaka recipe, luscious layers of juicy beef mince (or lamb) are cooked in a tomato based sauce, layered with. This moussaka provides a wonderful meal for a family occasion and is made with the traditional lamb mince.
Instructions to make Moussaka:
- In a skillet pan fry potato, zucchini and aubergine until golden brown and set aside (you could deep fry)
- Place butter in a deep bottom pan and melt on medium heat, add flour stirring constantly so no lumps are formed for about a minute or two
- Turn heat to low and whisk in milk, continue to cook on medium heat until sauce thickens, turn heat off, now whisk 50 gms parmesan and 100 gms gouda cheese and incorporate until melted, then whisk in egg until nice and smooth, check for seasoning, add nutmeg and set aside
- In skillet add 1tbsp oil, add lamb and cook until brown, now add onions, garlic and continue to cook till onions are translucent appropriately 8 minutes, add chilli powder, cinnamon, pepper, oregano and 1/2tsp salt and mix well
- Add tomatoes, mix and let it all cook until tomatoes have disintegrated, once cooked set aside
- Preheat oven to 180 degrees celsius
- In a baking dish, layer potato at the bottom of the dish, top with cooked lamb, then layer aubergine, top with lamb layer, now arrange zucchini and top with lamb
- Pour white sauce on top of lamb, sprinkle remaining cheese and bake for 50 minutes.
- Cool and serve with a side of salad or garlic bread. Leftover (not likely to have any) can be refrigerated stored for 4 days in air tight container
This classic Greek moussaka recipe is made by layering eggplant and potatoes with a spiced meat filling and topping it with a béchamel sauce. This moussaka is mostly authentic with a couple of twists for added flavor. Many very traditional versions of moussaka use a layer of potatoes. Most modern versions do not which is a shame. The wonderful Akis Petretzikis has a fantastic moussaka recipe using baked vegetables instead of fried to make it that little bit lighter.
So that’s going to wrap this up for this special food moussaka recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
