Recipe: Yummy °Moussaka°

°Moussaka°. Also, if possible, have a friend/child/spouse on hand to help you out. This traditional moussaka is truly the best, and just as authentic as any you'd try in Greece! While it takes a bit of time, it's actually quite simple to make.

°Moussaka° Moussaka (/ m uː ˈ s ɑː k ə /, UK also / ˌ m uː s ə ˈ k ɑː /, US also / ˌ m uː s ɑː ˈ k ɑː /) is an eggplant- and/or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations. 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. You can have °Moussaka° using 21 ingredients and 5 steps. Here is how you cook it.

Ingredients of °Moussaka°

  1. You need 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. You need 1 of oignon émincé.
  6. You need 50 g of d'huile d'olive.
  7. You need 700 g of boeuf haché ou de viande d'agneau hachée.
  8. You need 150 g of vin rouge.
  9. It’s 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. You need 1/4 of de cuil. à café de clou de girofle en poudre.
  13. It’s 1 of cuil. à café cannelle.
  14. You need of Pour la sauce mornay :.
  15. It’s 60 g of beurre en morceaux.
  16. It’s 80 g of farine.
  17. It’s 1 l of lait.
  18. It’s 1 of cuil. à café de sel.
  19. You need of Du poivre.
  20. Prepare 1 of pincée de muscade.
  21. You need 1 of oeuf.

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. Can you Make Moussaka Ahead of Time?

°Moussaka° step by step

  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.

Moussaka is a classic Greek casserole. It's made with layers of eggplant, potato, meaty lamb sauce, and cheese topped with an egg-enriched béchamel sauce that crisps up and becomes golden brown in the oven. While moussaka can be time-consuming to prepare, it's worth the effort—so hearty and filling that a simple salad is the perfect side dish to this complete meal. w. The epitome of Greek comfort food, moussaka is basically a hearty eggplant casserole with a juicy, flavor-packed meat sauce. 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.