Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, moussaka. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Moussaka is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Moussaka is something which I’ve loved my whole life.
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.
How to Prepare Moussaka
To begin with this particular recipe, we must first prepare a few components. You can cook moussaka using 16 ingredients and 5 steps. Here is how you cook it.
Ingredients
The ingredients needed to make Moussaka:
- Prepare Sauce et Aubergines
- Get 300 g viande haché de bœuf
- Take 300 g viande haché de veau
- Make ready 500 g tomates concassées
- Get 120 g d'eau chaude
- Prepare 1 oignon
- Get 2 gousses d'ail
- Make ready 2 cuil. à soupe d'huile d'olive
- Take 3 cuil. à soupe de concentré de tomates
- Take Sel, poivre
- Prepare La béchamel
- Make ready 500 g lait
- Get 60 g farine
- Prepare 40 g beurre
- Prepare 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 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 is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
Print this page
