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Moussaka in Greek

Moussaka is one of the traditional dishes Greek cuisine And is a puff pastry from vegetables and meat. This dish, thanks to Béchamel sauce, is tender and airy, but at the same time very juicy and hearty.

Moussaka must be prepared with eggplants, onions and tomatoes, but the rest of the ingredients may vary. You can make it with any minced meat (pork, beef, chicken) or cook Vegetable moussaka - Vegetarian. "so simple!" Prepared for you the recipe of this dish. Delight your loved ones with tasty things today!

Moussaka in Greek

moussaka

Ingredients

  • 1 kg of potatoes
  • 2 kg aubergines
  • 1.5 kg of ground beef
  • 4 cloves of garlic
  • 2 white onion heads
  • 5 tomatoes
  • 2 tbsp. L. Of tomato paste
  • 250 g of cheese
  • 1 tbsp. L. Oregano
  • 1 tsp. Cinnamon
  • Salt, pepper - to taste
  • 250 ml red wine

Ingredients for béchamel sauce

  • 125 g of butter
  • 7 tbsp. L. Wheat flour
  • 700 ml of milk
  • 3 eggs
  • 10 grams of ground nutmeg
  • 1 tbsp. L. White ground pepper

Cooking

  1. Cut potatoes and eggplants in circles and bake and in the oven for 20-30 minutes at a temperature of 160 degrees.
  2. While the vegetables are baked, prepare the meat sauce of the Bolognese. For this, fry in olive oil finely chopped onions and garlic, add minced meat to them. Add salt, pepper, add oregano and cinnamon.
  3. Sodium tomatoes on a grater, add to the stuffing with tomato paste and wine.
  4. For bichamel sauce over low fireButter, add flour and mix. Slowly introduce warm milk, constantly stirring and not turning off the stove, until the sauce thickens. Add eggs, ground pepper and nutmeg. Whip.
  5. Prepare the baking dish by brushing the bottom and edgesOil and sprinkle with bread crumbs if desired. Lay out the layers of potatoes, bolognese sauce and eggplant. Margins on the top béchamel sauce and put in a heated to 180 degree oven for 20 minutes. Pull out, sprinkle with grated cheese and bake for another 10 minutes.

Moussaka, like any other casserole, is badCut hot, so you can get even pieces only when chopping a chilled dish. Try to cook the mousaka at least once, and it will be your favorite casserole!

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