Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, greek mussaka. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
In Greece, the dish is layered and typically served hot. In Turkey, mussaka consists of thinly sliced and fried eggplant served in a tomato-based meat sauce, warm or at room temperature. Greek Moussaka recipe - A delicious taste of Greece.
Greek Mussaka is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Greek Mussaka is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook greek mussaka using 18 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Greek Mussaka:
- Take 2 large aubergines (A)
- Take 5 medium sized white potatoes (A)
- Make ready 1 medium red onion (B)
- Prepare 3 tablespoons olive oil (B)
- Prepare 1 clove garlic (B)
- Prepare 750 grams ground beef and lamb meat (B)
- Get 1 TSP seven spices (B)
- Make ready black pepper (B)
- Make ready 1 TSP salt (B)
- Get 1 tablespoon grape molasses (B)
- Make ready 1 TSP vinegar (B)
- Take 2 bay leaves (C)
- Make ready 3 clovers (C)
- Get 1 pinch ground nutmeg (C)
- Make ready 1 liter milk (C)
- Prepare 80 grams butter (C)
- Get half a cup of flour (C)
- Get 500 grams grated parmesan cheese (C)
Moussaka is to the Greek what Lasagna is to Italians. As with all iconic dishes of the world, I imagine that every Greek family surely has their own version of Moussaka. Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground I live in Greek Cyprus and this recipe is exactly what I was looking for.
Steps to make Greek Mussaka:
- Peel, cut and salt the aubergines. Load them in a colander with a weight to remove moisture.
- Fry the aubergine slices in vegetable oil.
- Peel, cut and fry the potatoes.
- Start to prepare your Mussaka pan. The first layer consists of fried potatoes, while second layer consists of fried aubergine.
- Finely chop the onion, fry in olive oil, add minced garlic clove when onion is ready. Later add the meat. Stir on medium heat. Add the other ingredients as the meat browns and gets almost cooked.
- The minced meat comprises the third layer in the pan. Spread more aubergines to make a fourth layer.
- Boil milk with its spices in a saucepan over medium heat. In a separate saucepan melt the butter then gradually add sifted flour while continuously whisking over low heat.
- Gradually ladle milk over the butter and flour mixture whisking without interruption till the whole milk quantity is used up. Add half the parmesan cheese into the white sauce.
- The white sauce makes up the top layer (fifth layer). Sprinkle the remaining parmesan cheese on top.
- Cook for 30 min in a 180 degrees C oven uncovered. Broil for an extra 5 - 10 minutes to give the pan a golden brown surface.
- Remove from the oven and wait for 15 minutes before cutting and serving. Enjoy a premium dinner.
- Eat with yoghurt.
I wanted to cut out the extra cup of. 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. Authentic Greek Moussaka. this link is to an external site that may or may not meet accessibility guidelines. Cut the eggplant in long thin slices.
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