Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, moussaka. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Moussaka is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Moussaka is something which I have loved my entire 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.
Guide to Make Moussaka
To begin with this particular recipe, we must prepare a few ingredients. You can have moussaka using 16 ingredients and 5 steps. Here is how you can achieve it.
Ingredients
The ingredients needed to make Moussaka:
- Prepare Sauce et Aubergines
- Get 300 g viande haché de bœuf
- Make ready 300 g viande haché de veau
- Get 500 g tomates concassées
- Make ready 120 g d'eau chaude
- Prepare 1 oignon
- Prepare 2 gousses d'ail
- Take 2 cuil. à soupe d'huile d'olive
- Get 3 cuil. à soupe de concentré de tomates
- Make ready Sel, poivre
- Prepare La béchamel
- Make ready 500 g lait
- Get 60 g farine
- Make ready 40 g beurre
- Take 100 g parmesan râpé
- Prepare 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 Easiest Way to Make Moussaka
So that’s going to wrap it up with this special food moussaka recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
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