Moussaka
Moussaka

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, moussaka. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce. Moussaka is to the Greek what Lasagna is to Italians.

Moussaka is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Moussaka is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook moussaka using 9 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Moussaka:
  1. Make ready 1 onion chopped
  2. Take 500 g mince
  3. Make ready 1 tin chopped tomatoes
  4. Take 1 beef stock cube
  5. Prepare 1 Augergine sliced
  6. Get 2 potatoes peeled and sliced
  7. Make ready 2 eggs
  8. Get 500 g greek yoghurt
  9. Make ready 100 g cheddar cheese grated

Start with the meat sauce, and while that is. Indulge in a Greek-style moussaka, made with aubergines and lamb, packed with herbs and topped with two types of cheese. Moussaka is a traditional dish of baked sliced aubergines with a tomato and meat (usually lamb) sauce and an egg-enriched béchamel topping. It's most commonly associated with Greece.

Instructions to make Moussaka:
  1. Heat oven to 180°C. Boil a pan of water ready for potatoes. Fry onion and mince until browned through (I cook in batches and drain any excess fat)
  2. Once browned through sprinkle oxo cube over the mince and mix in.
  3. Add tin of tomatoes, stir through then put a lid on and cook at low heat for 5 minutes.
  4. Add sliced potatoes to boiled water and cook for 5 minutes (do not over cook)
  5. Transfer mince to oven proof dish. Drain potatoes, leave on side to cool.
  6. Brush sliced aubergine with Olive oil and fry in batches.
  7. Layer potato on top of mince, layer aubergine on top of potato.
  8. Mix 2 eggs with greek yoghurt and pour over the aubergine.
  9. Sprinkle cheese over the top. Place in oven for 30 to 40 mins until bubbly.

Moussaka by Greek chef Akis Petretzikis! It is usually followed when someone is allergic to nuts. Moussaka, undoubtedly one of the most well known classic Greek recipes, is My Greek moussaka is aubergine based, and one which I make with a yogurt based topping for a slightly lighter Moussaka. This classic Greek moussaka recipe is made by layering eggplant and potatoes with a spiced meat filling and topping it with a béchamel sauce. How to make an easy Greek moussaka - the ultimate guide!

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