Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, moussaka. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really 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. Learn How to make Traditional Greek Moussaka.
Moussaka is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Moussaka is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have moussaka using 19 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Moussaka:
- Make ready eggplants
- Prepare potatoes
- Prepare kefalotyri cheese, grated (you can substitute it with Pecorino Romano or Parmezan)
- Prepare salt, pepper, sugar
- Make ready parsley, finely chopped
- Prepare Meat filling
- Make ready ground beef
- Make ready chopped peeled tomatoes
- Take tomato paste
- Get white wine (retsina if available)
- Prepare onions, finely chopped
- Take olive oil
- Get beef stock cube
- Prepare egg whites
- Get each cayenne pepper, black pepper, salt
- Get garlic
- Get herbs1 tbsp parsley, 1 tbsp mint, all chopped finely
- Make ready spices2 pinches oregano, 1 pinch each of ground cloves, ground cinnamon, ground coriander, and 1/2 of a bay leaf.
- Take bechamel sauce (with the 4 egg yolks)
Moussaka by Greek chef Akis Petretzikis! Are you ready to try one of the most amazingly delicious Authentic Greek Moussaka. It is usually followed when someone is allergic to nuts. This moussaka is mostly authentic with a couple of twists for added flavor.
Instructions 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.
Traditional moussaka uses ground lamb while most modern versions use ground beef. I took culinary license to add the additional. Indulge in a Greek-style moussaka, made with aubergines and lamb, packed with herbs and topped with two types of cheese. Greek Moussaka recipe - A delicious taste of Greece. To prepare a traditional Greek Moussaka recipe, luscious layers of juicy beef mince (or lamb) are cooked in a tomato based sauce, layered with.
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