Greek moussaka - This one recipe is prepared in a baking dish, from layers of blue eggplant, meat and béchamel sauce.
Moussaka is, perhaps, the most famous of all Greek recipes. This one Greek moussaka recipe is traditional, with eggplant, although you can also use layers of potatoes, zucchini, etc.
The Greek version of moussaka, usually made from eggplant and tomato, with minced meat, topped with béchamel sauce and baked in the oven.
The modern Greek version of the moussaka recipe was created at the beginning of the 20th century. It has three layers, which are prepared separately, before being combined and placed in a baking dish. The bottom layer is made of chopped eggplant in olive oil; the middle layer is stewed ground lamb and chopped blanched tomatoes, with the addition of onions, garlic and spices (cinnamon and black pepper); and the top layer is made of béchamel sauce.
Greek moussaka is usually served warm, not too hot; if the moussaka is just ready, cut it into squares, separate them a little and let the dish "rest" before serving. You can also reheat the moussaka...
There are variations of this basic Greek moussaka recipe, sometimes without the béchamel sauce on top and sometimes with other vegetables. In Greece, such variations may include, in addition to slices of eggplant, stewed zucchini cut into slices, half-baked potatoes, or stewed mushrooms. There is even a vegetarian version, which includes no meat or dairy products, only vegetables.
Greek Moussaka - Recipes and Cookbook online
Greek Moussaka – This recipe is prepared in a baking dish, with layers of eggplant, meat and béchamel sauce.
- 4 pieces of blue eggplant
- 500 g of potatoes
- 600 g of beef (ground)
- 2 pieces of red onion
- 2 cloves of garlic
- 1 dl red wine
- parsley
- tomato
- tomato sauce
- haha
- 1 teaspoon of sugar
- breadcrumbs
- olive oil
- beaver
- so
- 100 g of butter
- flour
- milk
- 500 g of feta cheese
- Wash and peel the blue eggplant. Cut the eggplant into slices, about 7-8 mm wide. Salt well and put in a colander to stand. Leave the colander in the sink, so that the excess liquid can be drained. Let it drain for about 20 minutes (1 hour is preferable). This allows the eggplant to release its bitterness. Wash and clean the potatoes. Cut into thin slices and put to cook. Boil potatoes until half.
- Wash the eggplant from the salt and dry it on a paper towel. Beat the egg. Coat each slice with egg, on both sides, and roll in breadcrumbs. In a baking dish, put baking paper and stack the blue eggplant. Bake for about 30 minutes at maximum temperature.
- Coat the pan with olive oil. Chop the red onion. Chop or mince the garlic with a press. Heat the pan and add chopped red onion. Fry for 5 minutes. Add garlic. Fry for about 1 minute. Add ground beef. Add red wine. When it's cooked, add parsley, some fresh tomatoes, and some tomato sauce for flavor. Add 1 teaspoon of sugar. Leave uncovered to simmer for about 15 minutes, so that the excess liquid can evaporate.
- Preparation of the béchamel sauce: melt the butter at a low temperature. When the butter melts, add a little flour, stirring constantly, until a smooth mass is obtained. Leave it on the fire for another minute, but the mass must not turn brown. Add light milk, stirring. Leave it to harden a little, but it must not be too thick. Tip: make the béchamel sauce before you start preparing the other parts of the moussaka recipe.
- Grease well the baking dish (deep pan, like for lasagna, for example). Sprinkle the bottom with breadcrumbs. Place a layer of breadcrumbs on top of the potatoes. Place a layer of eggplant on top of the potato layer. Then put a layer of meat. After the meat, a layer of eggplant. Place a layer of crumbled feta cheese over the eggplant. Repeat the layers until you fill the baking dish. Pour the béchamel sauce, so that it fills all the layers and all the corners. Use a spoon to allow the sauce to penetrate through all the layers. Grate some of the remaining feta cheese over the top layer. Bake in the oven at maximum temperature (no more than 350 C), about 45 minutes, i.e. until the top surface turns a nice golden color. If your oven cannot reach 350 C, the cooking time will be extended. Before serving, let it rest for 15-20 minutes. Greek moussaka is served with seasonal salads.
Read more:
The best recipes on the Android app for your mobile phone or tablet!
The Recipes and Kuvar online portal is ranked among the TOP 50 websites in Serbia!
If you are interested in all of ours recipes, click the link: RECIPES. Collections of the best recipes of our associates can be found in the cook section, if you want to read more, click on the link: COOK. If you want to see our front page, click on the link: RECIPES AND COOK ONLINE homepage.
Don't miss a recipe - Recipes and cookbook online on Facebook. Stay tuned, follow the Recipes and Cookbook twitter notifications!
