Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, moussaka. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Find Best deals in Designer Perfumes. Heat a frying pan over a high heat. If they look a little dry during cooking, add a dash more olive oil. Set aside on a plate lined with kitchen paper.
Moussaka is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Moussaka is something that I have loved my whole life.
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 that.
The ingredients needed to make Moussaka:
- Get 1 kg eggplants
- Prepare 1 kg potatoes
- Prepare 125 g kefalotyri cheese, grated (you can substitute it with Pecorino Romano or Parmezan)
- Get salt, pepper, sugar
- Take 1/2 bunch parsley, finely chopped
- Prepare Meat filling
- Prepare 1 kg ground beef
- Make ready 350 g chopped peeled tomatoes
- Make ready 1-2 tbsp tomato paste
- Take 125 ml white wine (retsina if available)
- Get 2 onions, finely chopped
- Prepare 75 ml olive oil
- Take 1 beef stock cube
- Prepare 4 egg whites
- Get 1 pinch each cayenne pepper, black pepper, salt
- Prepare 2-4 cloves garlic
- Get herbs1 tbsp parsley, 1 tbsp mint, all chopped finely
- Get spices2 pinches oregano, 1 pinch each of ground cloves, ground cinnamon, ground coriander, and 1/2 of a bay leaf.
- Take 4 cups bechamel sauce (with the 4 egg yolks)
Dry well with a kitchen cloth. For the lamb sauce, heat two teaspoons of the oil in a pan. Add the onions and garlic and fry until just beginning to brown. Add the minced lamb and fry.
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.
Add the onions and garlic and fry until just beginning to brown. Add the minced lamb and fry. Greek moussaka (mousaka) is one of the most popular dishes in Greece, served in almost every tavern and prepared in every household on special occasions and big family meals and for good reason! The meat sauce can be frozen. Moussaka is to the Eastern Mediterranean what lasagna is to Italy: A very rich, special casserole that is perfect for Sunday dinners or potluck gatherings.
So that is going to wrap it up for this exceptional food moussaka recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
