Moussaka. Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce. Add the lamb, cinnamon, ginger, allspice, cayenne, and salt and pepper and cook, stirring to break up the meat, until.
The beauty of this recipe (besides great taste) is it's ability to freeze (and defrost) so well, with no loss of flavour, making it ideal for OAMC (once a month cooking). Note: Greeks do not eat their food piping hot out of the oven - especially in the summer heat. Food is served just warm or at room temperature (but cooked that day - otherwise it is reheated. You can have Moussaka using 19 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Moussaka
- You need 1 of large aubergine sliced.
- Prepare 1 of large potato thinly sliced.
- It's 1 of zucchini sliced.
- Prepare of Olive oil.
- You need 100 gms of butter.
- Prepare 100 gms of flour.
- It's 1 of large onion chopped fine.
- Prepare 3-4 of garlic cloves chopped.
- It's 3/4 of th cup milk.
- Prepare 1/4 tsp of nutmeg.
- It's 1/2 tsp of cinnamon.
- It's of Salt as per taste.
- You need 1 tsp of pepper.
- Prepare 1/2 tsp of chilli powder.
- It's 150 gms of shredded gouda cheese 100 gms shredded parmesan.
- You need 1 of beaten egg.
- Prepare 500 gms of minced lamb meat.
- You need 2 of large tomatoes chopped.
- Prepare 1 tsp of oregano.
Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook, stirring. A comfort food classic, this Greek casserole is really delicious the day after, and believe it or not, it's great straight out of the fridge for breakfast. Don't ask us how we know this, but if you.
Moussaka instructions
- In a skillet pan fry potato, zucchini and aubergine until golden brown and set aside (you could deep fry).
- Place butter in a deep bottom pan and melt on medium heat, add flour stirring constantly so no lumps are formed for about a minute or two.
- Turn heat to low and whisk in milk, continue to cook on medium heat until sauce thickens, turn heat off, now whisk 50 gms parmesan and 100 gms gouda cheese and incorporate until melted, then whisk in egg until nice and smooth, check for seasoning, add nutmeg and set aside.
- In skillet add 1tbsp oil, add lamb and cook until brown, now add onions, garlic and continue to cook till onions are translucent appropriately 8 minutes, add chilli powder, cinnamon, pepper, oregano and 1/2tsp salt and mix well.
- Add tomatoes, mix and let it all cook until tomatoes have disintegrated, once cooked set aside.
- Preheat oven to 180 degrees celsius.
- In a baking dish, layer potato at the bottom of the dish, top with cooked lamb, then layer aubergine, top with lamb layer, now arrange zucchini and top with lamb.
- Pour white sauce on top of lamb, sprinkle remaining cheese and bake for 50 minutes..
- Cool and serve with a side of salad or garlic bread. Leftover (not likely to have any) can be refrigerated stored for 4 days in air tight container.
Moussaka is to the Eastern Mediterranean what lasagna is to Italy: A very rich, special casserole that is perfect for Sunday dinners or potluck gatherings. The recipe takes some time to put together, but like a good lasagna, it's worth it! Moussaka is definitely a labor of love. It isn't hard to make at all, but it does involve multiple steps and does take time to make. The good news however is that moussaka is a prime example of a dish that can be made well in advance and then simply popped in the oven before serving.