Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, moussaka. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Moussaka is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Moussaka is something which I have loved my entire life. They are fine and they look wonderful.
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.
To begin with this particular recipe, we have to prepare a few ingredients. You can have moussaka using 19 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Moussaka:
- Prepare 1 large aubergine sliced
- Take 1 large potato thinly sliced
- Make ready 1 zucchini sliced
- Prepare Olive oil
- Take 100 gms butter
- Get 100 gms flour
- Get 1 large onion chopped fine
- Prepare 3-4 garlic cloves chopped
- Make ready 3/4 th cup milk
- Take 1/4 tsp nutmeg
- Get 1/2 tsp cinnamon
- Prepare Salt as per taste
- Get 1 tsp pepper
- Take 1/2 tsp chilli powder
- Prepare 150 gms shredded gouda cheese 100 gms shredded parmesan
- Make ready 1 beaten egg
- Take 500 gms minced lamb meat
- Take 2 large tomatoes chopped
- Get 1 tsp oregano
Start with the meat sauce, and while that is. 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
Indulge in a Greek-style moussaka, made with aubergines and lamb, packed with herbs and topped with two types of cheese. Set aside until ready to construct the moussaka. 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. Moussaka by Greek chef Akis Petretzikis! It is usually followed when someone is allergic to nuts.
So that’s going to wrap it up for this special food moussaka recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
