Recipe: Tasty Moussaka

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Moussaka. 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. Moussaka by Greek chef Akis Petretzikis!

Moussaka Traditional moussaka uses ground lamb while most modern versions use ground beef. I took culinary license to add the additional. Greek Moussaka recipe – A delicious taste of Greece. You can have Moussaka using 8 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Moussaka

  1. It’s 2 of aubergines.
  2. It’s 1 of oignon.
  3. You need 200 g of viande haché (Charal).
  4. It’s 1 of bouteille de purée de tomate.
  5. You need 2 CS of maïzena.
  6. You need 25 CL of lait.
  7. Prepare 1/2 of cube de bouillon.
  8. It’s of Gruyère râpé.

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 provides a wonderful meal for a family occasion and is made with the traditional lamb mince. Moussaka is the iconic hearty Greek dish composed of layers of eggplants, saucy ground meat and Moussaka is an eggplant-and/or potato-based casserole dish, that traditionally also includes ground. The wonderful Akis Petretzikis has a fantastic moussaka recipe using baked vegetables instead of fried to make it that little bit lighter.

Moussaka step by step

  1. Lavez bien les aubergines, coupez-les en morceaux..
  2. Plongez-les dans une casserole remplie d’eau bouillante et laissez cuire 20 minute, égouttez-les..
  3. Préchauffer votre four à 200°..
  4. Préparez la bolognaise maison, faites dorer l’oignon émincé dans une poêle..
  5. Ajoutez la viande hachée et remuez à feu moyen..
  6. Ensuite ajoutez la purée de tomate, mélangez et laissez cuire pendant 12 minutes..
  7. En attendant préparez la sauce béchamel, versez le lait dans une casserole, ajoutez maïzena et le bouillon puis mettre à feu moyen.
  8. Remuez sans cesses jusqu’a ce que la sauce épaississe..
  9. Dans un plat à gratin, mettez au fond un peu de bolognaise puis la moitié des aubergines, encore une peu de bolognaise, mettre le reste des aubergines, suivis par la béchamel..
  10. Saupoudrez avec un peu de gruyère râpé..
  11. Enfin mettez votre plat au four pour une cuisson de 30 minutes..
  12. Servez chaud et bon appétit.

This Mighty Moussaka is packed with layers and layers of eggplant, zucchini, potatoes, meat and, of course, a creamy bechamel sauce. This classic Greek moussaka recipe is made by layering eggplant and potatoes with a spiced meat filling and topping it with a béchamel sauce. Recognised as the national dish of Greece, Moussaka with eggplants (μουσακά με μελιτζάνες), this casserole consists of sliced eggplant layered with onions and minced lamb, then topped with. Moussaka is a delectable Mediterranean classic. Moussaka is commonly known as a Greek dish, but variations are served in Turkey (known as Mussaka) as well as other Mediterranean countries.

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