Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, moussaka. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Moussaka is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Moussaka is something that I have loved my entire life.
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.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook moussaka using 19 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Moussaka:
- Get 1 kg eggplants
- Take 1 kg potatoes
- Get 125 g kefalotyri cheese, grated (you can substitute it with Pecorino Romano or Parmezan)
- Make ready salt, pepper, sugar
- Take 1/2 bunch parsley, finely chopped
- Get Meat filling
- Get 1 kg ground beef
- Take 350 g chopped peeled tomatoes
- Prepare 1-2 tbsp tomato paste
- Prepare 125 ml white wine (retsina if available)
- Make ready 2 onions, finely chopped
- Prepare 75 ml olive oil
- Prepare 1 beef stock cube
- Make ready 4 egg whites
- Prepare 1 pinch each cayenne pepper, black pepper, salt
- Get 2-4 cloves garlic
- Take herbs1 tbsp parsley, 1 tbsp mint, all chopped finely
- Take spices2 pinches oregano, 1 pinch each of ground cloves, ground cinnamon, ground coriander, and 1/2 of a bay leaf.
- Make ready 4 cups bechamel sauce (with the 4 egg yolks)
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:
- Slice the eggplants into long slices, approximately 1 cm thick. Salt them, and let them stand for 30 minutes. Wash the salt off, strain them and pat them very dry with kitchen paper.
- Slice the potatoes into 1 cm thick slices and fry them as well as the eggplants, in plenty of hot oil. Let them strain on absorbent paper.
- Prepare the meat filling. In a saucepan, bring the oil to heat and lightly sauté the onion and the ground beef, until the ground beef is no longer pink. Add the wine and the stock cube. Add the spices, a little water and let the meat simmer for 45 minutes.
- Then add the tomatoes, tomato paste, garlic, herbs, and the salt. Allow to simmer until the sauce has thickened.
- Remove from the heat and allow to cool a little. Stir in the egg whites.
- Prepare the bechamel sauce. Take care to only add the egg yolks once the sauce has cooled a little.
- In an ovenproof dish, layer first the potato slices, season with salt and pepper, sprinkle with half the chopped parsley, a little sugar, and 1/3 of the grated cheese. Next layer the meat filling, and finish off with a layer of the eggplant slices, which we season as the potatoes. Spread the bechamel sauce over, sprinkle with the remaining grated cheese, and bake at 180 degrees for approximately 1 hour.
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 is going to wrap it up for this exceptional food moussaka recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
