°Moussaka°. Also, if possible, have a friend/child/spouse on hand to help you out. Get Moussaka Recipe from Food Network. Scatter the breadcrumbs over the bottom of the pan.
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 (/ m uː ˈ s ɑː k ə /, / ˌ m uː s ə ˈ k ɑː / or / ˌ m uː s ɑː ˈ k ɑː /) is an eggplant- (aubergine) or potato-based dish, often including ground meat, in the Levant, Middle East, Greece, and Balkans, with many local and regional variations. You can have °Moussaka° using 21 ingredients and 5 steps. Here is how you achieve it.
Ingredients of °Moussaka°
- You need 150 g of parmesan râpé.
- You need 600 g of d'aubergines coupées en tranches 1cm.
- Prepare 600 g of pommes de terre coupées en tranches 1cm.
- It's of Pour la viande :.
- You need 1 of oignon émincé.
- Prepare 50 g of d'huile d'olive.
- Prepare 700 g of boeuf haché ou de viande d'agneau hachée.
- Prepare 150 g of vin rouge.
- Prepare 400 g of tomates concassées.
- Prepare 2 of cuil. à café de sel.
- Prepare 1/2 of cuil. à café de poivre.
- It's 1/4 of de cuil. à café de clou de girofle en poudre.
- It's 1 of cuil. à café cannelle.
- It's of Pour la sauce mornay :.
- It's 60 g of beurre en morceaux.
- Prepare 80 g of farine.
- Prepare 1 l of lait.
- Prepare 1 of cuil. à café de sel.
- It's of Du poivre.
- Prepare 1 of pincée de muscade.
- You need 1 of oeuf.
Greek Moussaka recipe - A delicious taste of Greece. Greek moussaka (mousaka) is one of the most popular dishes in Greece, served in almost every tavern and prepared in every household on special occasions and big family meals and for good reason! 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° step by step
- Faire cuire les aubergines et les pommes de terre à la vapeur 20 mn et les réserver.
- 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..
- 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..
- 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..
- 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.
Food is served just warm or at room temperature (but cooked that day - otherwise it is reheated. 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?
