Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, 🍝🍆🥔moussaka🥔🍆🍝. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
🍝🍆🥔MOUSSAKA🥔🍆🍝 is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. 🍝🍆🥔MOUSSAKA🥔🍆🍝 is something which I’ve loved my whole life.
Moussaka is a scrumptious signature Greek dish that brings the flavours and traditions of the Mediterranean to your plate. Learn How to make Traditional Greek Moussaka. This dish is so rich and full of flavor. layers of potatoes, eggplants, meat and béchamel sauce. 🍣🍱🍞🍜🍙🍚🍛🍲🍥🍢🍡🍘🍠🍌🍎🍏🍊🍋🍄🍅🍆🍇🍈🍉🍐🍑🍒🍓🍍🌰🍉🍇🍠🍐🍊🍄🍲🍊🍓🍑🍠🍒. Yeah I realize I called both potatoes 🥔 and eggplants 🍆 my favorite vegetable.
To begin with this particular recipe, we must prepare a few ingredients. You can cook 🍝🍆🥔moussaka🥔🍆🍝 using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make 🍝🍆🥔MOUSSAKA🥔🍆🍝:
- Prepare 3 medium size eggplants or (12 small) 3 potatoes
- Get 1 large onion 2 garlic cloves 700g minced lamb
- Get 3 tblsp oil 2 tblsp tomato paste 260g tomato sauce
- Prepare 1 cup lamb or vegetable broth 1 bay leaf 1 tsp salt
- Take 1/2 tsp freshly ground black pepper 1/2 tsp cinnamon 1 tsp thyme
- Prepare 1 L milk 120g butter 120g flour 85g cheddar cheese
- Get 1/2 tsp nutmeg 2 egg yolks Oil for frying
A Greek casserole consisting of eggplant, meat (usually lamb) and other ingredients, bound together with a white sauce and baked.
Instructions to make 🍝🍆🥔MOUSSAKA🥔🍆🍝:
- #Prepare_the_vegetables: - - slice the eggplants into 1cm thick. Season with salt and set aside for 30 minutes. Meanwhile peel the potatoes and slice them. - Wash the eggplants well and pat them dry. Fry the eggplants and potatoes until golden. Transfer to a paper towel to get rid of access oil.
- #Prepare_the_meat_mixture: - - heat oil in a large pan over medium heat. Add chopped onions and sauté for 3-4 minutes. Add crushed garlic and sauté for 2-3 minutes more. - Add the meat and cook, stirring, until the beef is no longer pink. And salt, pepper, cinnamon and thyme, stir well. Add tomato paste and stir. Add bay leaf, tomato sauce and stir well. Add lamb or vegetable broth, stir and bring to a boil. Reduce the heat to low and simmer until thickens. Remove from heat and set aside.
- #Prepare_the_béchamel_sauce: - - heat 1 litter of milk. In a medium saucepan over low heat melt butter, when the butter is melted, add flour and whisk continuously, until smooth paste forms. Gradually add the warm milk while continually whisking to prevent lumps. Whisk until the sauce is smooth and thick. Remove from heat and add pinch salt, black pepper, nutmeg, cheese and egg yolks, whisk until smooth. - - Preheat oven to 180C (360F).
- #Assemble_the_moussaka: - - Add 4-5 tblsp of the béchamel sauce to the meat mixture and mix. Layer the potatoes in a large ovenproof dish, then layer half of the eggplants. Pour the meat mixture and spread evenly. Layer the remaining eggplants and pour the béchamel sauce. Covered with aluminium foil. - Bake for 40-50 minutes(after 35 minutes remove the aluminium foil) and cook until golden brown. Remove from oven and let cool for at least 10 minutes before cutting.
- #Freezer_Notes: - - Once the baked moussaka has completely cooked and cold cut serving-size pieces, double-wrap in foil and freeze for up to 1 month Defrost in the usual manner and reheat in microwave (or oven) for a delicious, quick meal, when there's little time to cook and dinner is ready and waiting in the freezer!
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