Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, moussaka. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. 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. The wonderful Akis Petretzikis has a fantastic moussaka recipe using baked vegetables instead of fried to make it that little bit lighter.
Moussaka is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Moussaka is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook moussaka using 19 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Moussaka:
- Prepare 1 large aubergine sliced
- Take 1 large potato thinly sliced
- Get 1 zucchini sliced
- Get Olive oil
- Get 100 gms butter
- Take 100 gms flour
- Get 1 large onion chopped fine
- Make ready 3-4 garlic cloves chopped
- Prepare 3/4 th cup milk
- Get 1/4 tsp nutmeg
- Prepare 1/2 tsp cinnamon
- Prepare Salt as per taste
- Make ready 1 tsp pepper
- Get 1/2 tsp chilli powder
- Take 150 gms shredded gouda cheese 100 gms shredded parmesan
- Make ready 1 beaten egg
- Take 500 gms minced lamb meat
- Get 2 large tomatoes chopped
- Prepare 1 tsp oregano
To prepare a traditional Greek Moussaka recipe, luscious layers of juicy beef mince (or lamb) are cooked in a tomato based sauce, layered with. This moussaka is mostly authentic with a couple of twists for added flavor. Many very traditional versions of moussaka use a layer of potatoes. Most modern versions do not which is a shame.
Instructions 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! Are you ready to try one of the most amazingly delicious Authentic Greek Moussaka. 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 is one of the best known Greek dishes - a baked casserole It is likely that moussaka has Middle-Eastern origins, and it was introduced when the Arabs brought the eggplant to Greece.
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 interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
