Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, moussaka. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Moussaka is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Moussaka is something that I’ve loved my whole life.
Learn How to make Traditional Greek Moussaka. This dish is so rich and full of flavor. layers of potatoes, eggplants, meat and b??chamel sauce. Moussaka is to the Greek what Lasagna is to Italians.
To get started with this recipe, we must first prepare a few components. You can cook moussaka using 19 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Moussaka:
- Make ready 1 large aubergine sliced
- Get 1 large potato thinly sliced
- Make ready 1 zucchini sliced
- Make ready Olive oil
- Make ready 100 gms butter
- Make ready 100 gms flour
- Get 1 large onion chopped fine
- Get 3-4 garlic cloves chopped
- Make ready 3/4 th cup milk
- Take 1/4 tsp nutmeg
- Take 1/2 tsp cinnamon
- Make ready Salt as per taste
- Take 1 tsp pepper
- Make ready 1/2 tsp chilli powder
- Get 150 gms shredded gouda cheese 100 gms shredded parmesan
- Prepare 1 beaten egg
- Take 500 gms minced lamb meat
- Get 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. A good moussaka???a baked casserole of eggplant, zucchini, tomatoes, and minced lamb or beef under a lush layer of b??chamel sauce???is one of the most fabulous things you can. This moussaka is mostly authentic with a couple of twists for added flavor. Many very traditional versions of moussaka use a layer of potatoes.
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
Most modern versions do not which is a shame. Moussaka by Greek chef Akis Petretzikis! It is usually followed when someone is allergic to nuts. An authentic, delicious recipe for Eggplant Moussaka- perfect for entertaining or serving at a special gathering. 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.
So that is going to wrap it up for this special food moussaka recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food in 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!
