Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, moussaka. It is one of my favorites. For mine, I am going to make it a little bit unique. 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 favored of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Moussaka is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have moussaka using 19 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Moussaka:
- Prepare 1 large aubergine sliced
- Get 1 large potato thinly sliced
- Get 1 zucchini sliced
- Get Olive oil
- Prepare 100 gms butter
- Get 100 gms flour
- Take 1 large onion chopped fine
- Get 3-4 garlic cloves chopped
- Prepare 3/4 th cup milk
- Prepare 1/4 tsp nutmeg
- Get 1/2 tsp cinnamon
- Prepare Salt as per taste
- Take 1 tsp pepper
- Prepare 1/2 tsp chilli powder
- Prepare 150 gms shredded gouda cheese 100 gms shredded parmesan
- Make ready 1 beaten egg
- Prepare 500 gms minced lamb meat
- Make ready 2 large tomatoes chopped
- Get 1 tsp oregano
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.
Steps 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
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!
So that’s going to wrap it up for this exceptional food moussaka recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
