Easiest Way to Make Perfect Moussaka 🇬🇷

Moussaka 🇬🇷. Also, if possible, have a friend/child/spouse on hand to help you out. 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.

Moussaka 🇬🇷 Scatter the breadcrumbs over the bottom of the pan. Lay half of the eggplant in the pan. Greek Moussaka recipe – A delicious taste of Greece. You can cook Moussaka 🇬🇷 using 14 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Moussaka 🇬🇷

  1. Prepare 1,5 kg of viande hachée -.
  2. You need 3 of aubergines -.
  3. You need 2 of oignons.
  4. It’s 250 g of champignons -.
  5. Prepare 5 of tomates -.
  6. You need 100 g of concentré de tomate (version keto on peut faire sans).
  7. You need of persil,.
  8. It’s of coriandre,.
  9. It’s of sel, poivre,.
  10. You need 4 of épices,.
  11. You need of huile d olive,.
  12. Prepare of laurier -.
  13. Prepare 500 ml of béchamel (version keto remplacer par 500g crème fraiche).
  14. Prepare of (comté, parmesan, emmental).

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. 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.

Moussaka 🇬🇷 instructions

  1. Faire dégorger les aubergines coupées en tranche avec un peu de sel.
  2. Couper les tomates grossièrement les mettre dans une cocotte ou le thermo avec un filet d huile d olive et le concentré de tomate..
  3. Cuire 20mn à 90°C..
  4. Mixer. Et voilà votre sauce tomate maison..
  5. Faire dorer les aubergines dans l'huile bien chaude d'une poêle à frire. Les mettre à absorber sur du papier..
  6. Faire revenir les oignons dans un filet d'huile d'olive, ajouter le sel, poivre, laurier, 4 épices. Bien mélanger..
  7. Ajouter la viande hachée, mélanger et laisser cuire. Ajouter ensuite la sauce tomate, les champignons, le persil, la coriandre et mélangez bien..
  8. Couvrir et cuire à feu doux 40mn..
  9. Montage :.
  10. Dans un plat allant au four, disposer une couche de viande, une couche d'aubergines. Recommencer et finir par une couche de viande..
  11. Verser la béchamel dessus, puis les différents fromages..
  12. Cuire à 180°C – 40mn..

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. Moussaka is to the Greek what Lasagna is to Italians. A rich tomato meat sauce layered with eggplant instead of pasta sheets, and topped with a thick layer of béchamel sauce, this traditional Greek recipe takes time to assemble – but it's well worth the effort! This recipe for moussaka is adapted from one found in David Rosengarten's book "Taste" which includes an entire section devoted to the classic Greek casserole In the book, Mr Rosengarten claims that his is "the lightest, least oily, least tomatoey, most eggplanty, most refined moussaka that you've ever tasted." Isn't that just what you want as you plan a dinner party Moussaka is a traditional dish of baked sliced aubergines with a tomato and meat (usually lamb) sauce and an egg-enriched béchamel topping. It's most commonly associated with Greece (where most of us probably first tried it on holiday) but versions of it exist in lots of other countries including Turkey, Egypt and the Balkans.