Recipe: Delicious °Moussaka°

°Moussaka°. Moussaka (/muːˈsɑːkə/, /ˌmuːsəˈkɑː/ or /ˌmuːsɑːˈkɑː/) is an eggplant- (aubergine) or potato-based dish, often including ground meat, in the Levant, Middle East, Greece, and Balkans. The very best traditional Greek Moussaka recipe. The moussaka, the most famous Greek dish, is a succulent casserole made of eggplants, lamb ragout and cheese, topped with béchamel sauce. if you haven't tried it yet, you really should!

It is usually followed when someone is allergic to nuts. Moussaka is to the Greek what Lasagna is to Italians. I have visions of Greek Mamas having heated debates about what makes a great moussaka, arguing over earth shattering things like This moussaka provides a wonderful meal for a family occasion and is made with the traditional lamb mince. You can have °Moussaka° using 21 ingredients and 5 steps. Here is how you cook that.

Ingredients of °Moussaka°

1. It's 150 g of parmesan râpé.
2. Prepare 600 g of d'aubergines coupées en tranches 1cm.
3. It's 600 g of pommes de terre coupées en tranches 1cm.
4. Prepare of Pour la viande :.
5. Prepare 1 of oignon émincé.
6. It's 50 g of d'huile d'olive.
7. It's 700 g of boeuf haché ou de viande d'agneau hachée.
8. You need 150 g of vin rouge.
9. Prepare 400 g of tomates concassées.
10. Prepare 2 of cuil. à café de sel.
11. It's 1/2 of cuil. à café de poivre.
12. It's 1/4 of de cuil. à café de clou de girofle en poudre.
13. You need 1 of cuil. à café cannelle.
14. It's of Pour la sauce mornay :.
15. Prepare 60 g of beurre en morceaux.
16. You need 80 g of farine.
17. Prepare 1 l of lait.
18. Prepare 1 of cuil. à café de sel.
19. Prepare of Du poivre.
20. You need 1 of pincée de muscade.
21. It's 1 of oeuf.

This classic Greek moussaka recipe is made by layering eggplant and potatoes with a spiced meat filling and topping it with a béchamel sauce. Moussaka, undoubtedly one of the most well known classic Greek recipes, is traditionally made by layering meat and sliced aubergines (eggplant) and topped with a bechamel sauce. The layers of eggplants, creamy sauce and cheese are exquisite. Moussaka is a multi-step casserole that requires some work, much like lasagna.

°Moussaka° instructions

1. Faire cuire les aubergines et les pommes de terre à la vapeur 20 mn et les réserver.
2. 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..
3. 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..
4. 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..
5. 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.

A good moussaka—a baked casserole of eggplant, zucchini, tomatoes, and minced lamb or beef under a lush layer of béchamel sauce—is one of the most fabulous things you can eat. Moussaka is probably one of my ultimate favorite comfort foods of all times! Unfortunately, it also happens to be one of those dishes that's just darn near impossible to portray in a way that makes it. 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.