Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, greek mussaka. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Greek Moussaka recipe - A delicious taste of Greece. Greek moussaka (mousaka) is one of the most popular dishes in Greece, served in almost every tavern and prepared in every household on special occasions and big family meals and for good reason! Second, it calls for way too much onion and eggplant.
Greek Mussaka is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Greek Mussaka is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook greek mussaka using 18 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Greek Mussaka:
- Prepare 2 large aubergines (A)
- Take 5 medium sized white potatoes (A)
- Make ready 1 medium red onion (B)
- Get 3 tablespoons olive oil (B)
- Take 1 clove garlic (B)
- Get 750 grams ground beef and lamb meat (B)
- Get 1 TSP seven spices (B)
- Get black pepper (B)
- Prepare 1 TSP salt (B)
- Prepare 1 tablespoon grape molasses (B)
- Get 1 TSP vinegar (B)
- Get 2 bay leaves (C)
- Make ready 3 clovers (C)
- Take 1 pinch ground nutmeg (C)
- Take 1 liter milk (C)
- Take 80 grams butter (C)
- Take half a cup of flour (C)
- Get 500 grams grated parmesan cheese (C)
This recipe includes sliced aubergine, minced beef and a lovely white sauce. Previously tried making moussaka several times, this recipe is the closest I got to a real Greek experience. Extremely tasty and actually looks like it came straight from a Greek taverna. The meal takes a while to prepare but well worth it.
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.
Moussaka is to the Greek what Lasagna is to Italians. A rich tomato meat sauce layered with eggplant instead of pasta sheets, and topped with a thick layer of béchamel sauce, this traditional Greek recipe takes time to assemble - but it's well worth the effort. The epitome of Greek comfort food, moussaka is basically a hearty eggplant casserole with a juicy, flavor-packed meat sauce. Topping the meat is either a rich bechamel sauce- a French influence that was introduced later-or, as in today's Moussaka recipe, a cheese-based topping. Greek Moussaka Can You Make Moussaka Ahead Of Time?
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