Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, moussaka. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Moussaka 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. 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.
Moussaka is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Moussaka is something that I’ve loved my whole life. They are nice and they look wonderful.
Recipe of Moussaka
To begin with this recipe, we have to first prepare a few components. You can cook moussaka using 13 ingredients and 7 steps. Here is how you can achieve that.
Ingredients
The ingredients needed to make Moussaka:
- Make ready 3 grosses Aubergines
- Get 500 g Steak haché
- Take 2 tomates
- Take 200 ml sauce à base de tomates
- Make ready 1 blanc d’œuf
- Prepare Sauce béchamel
- Prepare Huile d’olive
- Take Origan
- Get Fromage râpé
- Take Chapelure
- Make ready Beurre
- Make ready Gros sel
- Take Poivre
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. I took culinary license to add the additional. This delicious lamb moussaka recipe from the Hairy Bikers provides a wonderful meal for a family occasion.
Instructions
Steps to make Moussaka:
- Découper les aubergines en tranches d’un cm d’épaisseur. Mélanger dans un saladier avec du gros sel pour les dégorger et laisser reposer une heure.
- Rincer les aubergines à l’eau et les essorer. Badigeonner les tranches de blanc d’œuf.
- Sur une poêle chaude faire revenir chaque tranche d’aubergine dans de l’huile d’olive pour bien les dorer. Laisser reposer sur du sopalin pour absorber l’excédent d’huile.
- Dans une poêle faire revenir la viande hachée avec un peu d’huile d’olive. Quand la viande commence à cuire rajouter les tomates coupées en petits morceaux ainsi que la sauce à base de tomate. Laisser mijoter une dizaine de minutes à feu très doux. Saler, poivrer et rajouter de l’origan.
- Beurrer le plat et saupoudrer de chapelure le fond. Verser ensuite le mélange viande / tomate puis recouvrir d’une couche d’aubergines. Recommencer pour terminer sur une couche d’aubergines.
- Verser la sauce béchamel sur les aubergines puis le fromage râpé.
- Préchauffer le four à 180 degrés. Une fois le four chaud, mettre le plat au four à 180 pendant 10 minutes puis baisser à 150 pendant 20 minutes. Passer ensuite au grill pour gratiner le fromage 5 minutes.
Make our easy moussaka for an instant crowd pleaser. This classic Greek dish of layered thinly sliced potato, aubergine and lamb is topped with a creamy béchamel sauce. Moussaka is traditionally made with lamb, but I often use ground beef instead. The recipe looks a bit daunting, but if you prepare one step while working on another, it will save time. Moussaka is a classic Greek casserole.
As simple as that Guide to Prepare Moussaka
So that is going to wrap this up for this exceptional food moussaka recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
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