Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, moussaka. One of my favorites. This time, I will make it a little bit unique. 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 popular of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Moussaka is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have moussaka using 19 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Moussaka:
- Get 1 kg eggplants
- Make ready 1 kg potatoes
- Make ready 125 g kefalotyri cheese, grated (you can substitute it with Pecorino Romano or Parmezan)
- Prepare salt, pepper, sugar
- Prepare 1/2 bunch parsley, finely chopped
- Make ready Meat filling
- Take 1 kg ground beef
- Get 350 g chopped peeled tomatoes
- Get 1-2 tbsp tomato paste
- Make ready 125 ml white wine (retsina if available)
- Take 2 onions, finely chopped
- Take 75 ml olive oil
- Make ready 1 beef stock cube
- Get 4 egg whites
- Take 1 pinch each cayenne pepper, black pepper, salt
- Get 2-4 cloves garlic
- Make ready herbs1 tbsp parsley, 1 tbsp mint, all chopped finely
- Get spices2 pinches oregano, 1 pinch each of ground cloves, ground cinnamon, ground coriander, and 1/2 of a bay leaf.
- Prepare 4 cups bechamel sauce (with the 4 egg yolks)
Greek Moussaka recipe - A delicious taste of Greece. To prepare a traditional Greek Moussaka recipe, luscious layers of juicy beef mince (or lamb) are cooked in a tomato based sauce, layered with. An authentic, delicious recipe for Eggplant Moussaka- perfect for entertaining or serving at a special gathering. Moussaka by Greek chef Akis Petretzikis!
Instructions to make Moussaka:
- Slice the eggplants into long slices, approximately 1 cm thick. Salt them, and let them stand for 30 minutes. Wash the salt off, strain them and pat them very dry with kitchen paper.
- Slice the potatoes into 1 cm thick slices and fry them as well as the eggplants, in plenty of hot oil. Let them strain on absorbent paper.
- Prepare the meat filling. In a saucepan, bring the oil to heat and lightly sauté the onion and the ground beef, until the ground beef is no longer pink. Add the wine and the stock cube. Add the spices, a little water and let the meat simmer for 45 minutes.
- Then add the tomatoes, tomato paste, garlic, herbs, and the salt. Allow to simmer until the sauce has thickened.
- Remove from the heat and allow to cool a little. Stir in the egg whites.
- Prepare the bechamel sauce. Take care to only add the egg yolks once the sauce has cooled a little.
- In an ovenproof dish, layer first the potato slices, season with salt and pepper, sprinkle with half the chopped parsley, a little sugar, and 1/3 of the grated cheese. Next layer the meat filling, and finish off with a layer of the eggplant slices, which we season as the potatoes. Spread the bechamel sauce over, sprinkle with the remaining grated cheese, and bake at 180 degrees for approximately 1 hour.
Are you ready to try one of the most amazingly delicious Authentic Greek Moussaka. It is usually followed when someone is allergic to nuts. 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.
So that’s going to wrap this up for this special food moussaka recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
