The perfect moussaka. Moussaka, undoubtedly one of the most well known classic Greek recipes, is traditionally made by layering meat and sliced aubergines (eggplant) and topped with a bechamel sauce. The Perfect Roommates. contains themes or scenes that may not be suitable for very young readers. Is the most famous Greek recipe in the world, one after another alternating layers of Moussaka is the quintessential Greek dish, combining all the flavours of summer in one wonderful.
An authentic, delicious recipe for Eggplant Moussaka- perfect for entertaining or serving at a special gathering.
Stir the meat into the pan, breaking it up as you stir.
Cook and stir over a high heat until the meat is no longer pink.
You can have The perfect moussaka using 11 ingredients and 15 steps. Here is how you cook it.
Ingredients of The perfect moussaka
- You need 3-4 of eggplants.
- Prepare 3-4 of zucchinis.
- You need of béchamel sauce.
- Prepare of For the ground meat.
- Prepare 300 g of to 350 g ground beef.
- Prepare 2 of tomatoes blended in the food processor.
- It's of salt, pepper.
- You need 1 of little sugar.
- You need 1 of cinnamon stick.
- You need 1 of onion, finely chopped.
- Prepare of grated kefalotyri (traditional Greek hard salty yellow cheese).
A good moussaka, a baked casserole of eggplant, zucchini, tomatoes, and minced lamb or beef under a lush layer of creamy béchamel, is a fabulous thing. This Moussaka recipe is perfect for sharing with the whole family. Classic moussaka recipes are made with layers of tender aubergine, flavoured minced lamb or beef, potatoes and white sauce. The moussaka in question was bought in a little roadside taverna that also sold crates of fresh home-grown vegetables.
The perfect moussaka instructions
- Cut the eggplants and the zucchinis into thin slices..
- Spread them out in a baking sheet, sprinkle with olive oil and season lightly with salt..
- Plae the baking sheet in the oven at 170°C - 180°C on the first rack for about 40 to 50 minutes so that vegetables dry from their liquids..
- Prepare the béchamel sauce..
- As soon as you prepare the béchamel sauce, cover it with cling film to prevent a skin from forming..
- Ground meatSauté the onion lightly in olive oil or if you want a lighter taste, just boil it together with the ground meat..
- Add the ground beef to the oil and brown it..
- Add the tomato, salt, pepper, cinnamon and water, though not too much..
- Simmer until all its liquids are absorbed..
- Place one layer of eggplants and one layer of zucchinis in a baking tray..
- If you still have extra slices, repeat the process..
- Spread the ground meat mixture over everything, distributing it evenly..
- Spread the béchamel sauce evenly on the top..
- Sprinkle with the cheese..
- Bake at 200°C until the béchamel sauce is golden brown and the cheese has melted..
The picture-perfect scene was amplified by the warmth of the operation. The wonderful Akis Petretzikis has a fantastic moussaka recipe using baked vegetables instead of fried to make it that little bit lighter. This delicious lamb moussaka recipe from the Hairy Bikers provides a wonderful meal for a family occasion. Serve up a succulent lamb, aubergine and sheep's milk cheese moussaka with a crisp salad, or straight out of the baking dish. Every luscious layer of this hearty dish is delicious.