Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, ☆moussaka☆. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. 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 Eastern Mediterranean what lasagna is to Italy: A very rich, special casserole The best way to make moussaka is in steps. Start with the meat sauce, and while that is simmering.
☆Moussaka☆ is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. ☆Moussaka☆ is something that I have loved my entire life. They’re nice and they look fantastic.
Recipe of ☆Moussaka☆
To get started with this particular recipe, we have to prepare a few ingredients. You can cook ☆moussaka☆ using 14 ingredients and 4 steps. Here is how you can achieve that.
Ingredients
The ingredients needed to make ☆Moussaka☆:
- Prepare 3 aubergines
- Prepare 300 g viande haché de bœuf
- Get 300 g viande haché de porc
- Get 500 g tomates concassées
- Make ready 120 g d'eau chaude
- Take 1 cube de bouillon au boeuf dégraissé
- Get 1 oignon
- Take 2 gousses d'ail
- Get 2 càs d'huile d'olive
- Get 3 càs de concentré de tomates
- Make ready Quelques branches de thym
- Take 2 feuilles de laurier
- Get Sel, poivre
- Make ready Emmental râpé
A dish most associated with Greece, moussaka is well-known in Middle Eastern countries, each with its own version of this hearty and filling casserole. A good moussaka, a baked casserole of eggplant, zucchini, tomatoes, and minced lamb or beef under a lush layer of creamy Moussaka (Greek Eggplant Casserole). 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.
Instructions
Steps to make ☆Moussaka☆:
- Laver, équeuter et couper les aubergines en tranches. Les répartir dans le panier d'une cocotte minute (j'utilise la clipso control +). Programmer 10 min de cuisson
- Délayer le cube de boeuf dans l'eau chaude. Éplucher l'oignon et l’ail. Émincer l’oignon et écraser l'ail. Les faire revenir dans une sauteuse avec l’huile d’olive. Ajouter les viandes, la laisser colorer en mélangeant régulièrement. Ajouter le bouillon, les tomates concassées, le concentré de tomates et les épices. Assaisonner et réserver
- Préchauffer le four à 180°C pendant le montage. Beurrer un plat à gratin et tapisser le fond de tranches d'aubergine. Recouvrir de préparation à la viande et répéter ces étapes jusqu'à épuisement des ingrédients. Recouvrir le dessus d'emmental râpé et enfourner pour 30/40 min (surveiller la cuisson et ajuster selon votre four)
- Déguster avec une bonne salade verte 😋
Try Rick Stein's take on this traditional Greek moussaka, combining spiced lamb mince and creamy white sauce. This Vegan Lentil Moussaka features flavourful lentils, eggplant and is topped with creamy mashed That's where this vegan lentil moussaka comes in. This recipe starts off with a base of oven-roasted. Trouvez aussi d'excellentes recettes de Moussaka (recette Grecque authentique) avec aubergines ! Moussaka has both Greek and Turkish origins (depending who you ask), and is traditionally made I've always considered moussaka to be more of a wintery dish, which is a conundrum considering.
As simple as that Recipe of ☆Moussaka☆
So that is going to wrap this up for this special food ☆moussaka☆ recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember 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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