°Moussaka°. Also, if possible, have a friend/child/spouse on hand to help you out. Get Moussaka Recipe from Food Network. Scatter the breadcrumbs over the bottom of the pan.
I only changed one ingredient, cinnamon and replaced with Ras el Hanout which I think blends in well.
Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate.
The epitome of Greek comfort food, moussaka is basically a hearty eggplant casserole with a juicy, flavor-packed meat sauce.
You can cook °Moussaka° using 21 ingredients and 5 steps. Here is how you cook it.
Ingredients of °Moussaka°
- You need 150 g of parmesan râpé.
- It's 600 g of d'aubergines coupées en tranches 1cm.
- It's 600 g of pommes de terre coupées en tranches 1cm.
- It's of Pour la viande :.
- Prepare 1 of oignon émincé.
- It's 50 g of d'huile d'olive.
- You need 700 g of boeuf haché ou de viande d'agneau hachée.
- You need 150 g of vin rouge.
- Prepare 400 g of tomates concassées.
- You need 2 of cuil. à café de sel.
- It's 1/2 of cuil. à café de poivre.
- You need 1/4 of de cuil. à café de clou de girofle en poudre.
- It's 1 of cuil. à café cannelle.
- Prepare of Pour la sauce mornay :.
- It's 60 g of beurre en morceaux.
- Prepare 80 g of farine.
- You need 1 l of lait.
- You need 1 of cuil. à café de sel.
- You need of Du poivre.
- You need 1 of pincée de muscade.
- It's 1 of oeuf.
Topping the meat is either a rich bechamel sauce- a French influence that was introduced later-or, as in today's Moussaka recipe, a cheese-based topping. Moussaka (/ m uː ˈ s ɑː k ə /, / ˌ m uː s ə ˈ k ɑː / or / ˌ m uː s ɑː ˈ k ɑː /) is an eggplant- (aubergine) or potato-based dish, often including ground meat, in the Levant, Middle East, Greece, and Balkans, with many local and regional variations. Greek Moussaka recipe - A delicious taste of Greece. Greek moussaka (mousaka) is one of the most popular dishes in Greece, served in almost every tavern and prepared in every household on special occasions and big family meals and for good reason!
°Moussaka° instructions
- Faire cuire les aubergines et les pommes de terre à la vapeur 20 mn et les réserver.
- Dans une cocotte faire rissoler l'oignon dans l'huile d'olive, ajoutez la viande hachée et faite la revenir pendant 5 mn. Ajoutez ensuite le vin rouge, les tomates, le sel le poivre, le clou de girofle, et la cannelle, faites mijoter le tout pendant 1 h..
- Dans un plat à gratin disposez les pommes de terre ajouter un peu d'huile d'olive et du sel mélangez délicatement, étalez en une couche uniforme..
- Parsemez la surface des pommes de terre avec le parmesan, ajoutez la moitié de la viande hachée, disposez les aubergines sur la viande, parsemez de parmesan et recouvrir avec le reste de viande hachée..
- Procédez ensuite à la sauce mornay en réalisant une béchamel puis ajoutez le jaune d'œuf et les 40 g de parmesan restant. Versez la sauce Mornay sur la préparation parsemez l'ensemble de parmesan et cuire la moussaka au four à 180° pendant 40 à 50 minutes.
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. This moussaka provides a wonderful meal for a family occasion and is made with the traditional lamb mince. Whether you've had moussaka before or this is a first time experience, you're going to LOVE this moussaka recipe with it's incredible depth of flavor and luxuriously creamy bechamel sauce topping!