Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, moussaka. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Moussaka is an eggplant- and/or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations. 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 is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Moussaka is something that I have loved my entire life.
Simple Way to Make Moussaka
To get started with this particular recipe, we must prepare a few ingredients. You can cook moussaka using 16 ingredients and 5 steps. Here is how you cook that.
Ingredients
The ingredients needed to make Moussaka:
- Make ready Sauce et Aubergines
- Take 300 g viande haché de bœuf
- Get 300 g viande haché de veau
- Get 500 g tomates concassées
- Prepare 120 g d'eau chaude
- Take 1 oignon
- Prepare 2 gousses d'ail
- Get 2 cuil. à soupe d'huile d'olive
- Prepare 3 cuil. à soupe de concentré de tomates
- Take Sel, poivre
- Make ready La béchamel
- Take 500 g lait
- Make ready 60 g farine
- Make ready 40 g beurre
- Get 100 g parmesan râpé
- Make ready Copeaux de parmesan
This moussaka is mostly authentic with a couple of twists for added flavor. Traditional moussaka uses ground lamb while most modern versions use ground beef. I took culinary license to add the additional. This delicious lamb moussaka recipe from the Hairy Bikers provides a wonderful meal for a family occasion.
Instructions
Instructions to make Moussaka:
- Laver, équeuter et couper les aubergines en tranches. Éplucher l'oignon et l’ail. puis couper l’oignon en petit morceau avec l'ail.
- La sauce: Faites revenir l'ail et l'oignon dans un faitout avec de l’huile d’olive. Ajouter la viande, l'huile, du sel et du poivre. Faites cuire 8 min Ajouter l'eau chaude, les tomates concassées et le concentré de tomates. Débarrasser la sauce dans un saladier.
- Les aubergines : Verser 1 litre d'eau chaude. Répartir les tranches d'aubergine dans le panier de votre cocotte minute. Programmer 15 min de Cuisson. Une fois cuite, vider l’eau de votre cocotte et laisser les aubergines s'égoutter à l'intérieur.
- La béchamel : Dans une casserole, Ajouter Le beurre et la farine et mélangez, vous obtiendrez une pâte. Ajouter, le lait, du sel et du poivre. Faire cuire 15 min en fouettant tout le temps. Vous aurez une belle crème.
- Préchauffer le four à 180°C (th. 6). - Le montage : Graisser un plat à gratin. Tapisser le fond de tranches d'aubergine. Recouvrir de sauce à la viande, puis de béchamel. Recommencer l'opération jusqu'à épuisement des préparations, et en finissant par de la béchamel. Parsemer le dessus de parmesan râpé puis de copeaux. Enfourner et faire cuire 40 min.
Make our easy moussaka for an instant crowd pleaser. This classic Greek dish of layered thinly sliced potato, aubergine and lamb is topped with a creamy béchamel sauce. Moussaka is traditionally made with lamb, but I often use ground beef instead. The recipe looks a bit daunting, but if you prepare one step while working on another, it will save time. Moussaka is a classic Greek casserole.
As simple as that Guide to Make Moussaka
So that’s going to wrap this up for this exceptional food moussaka recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
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