Greek Mussaka
Greek Mussaka

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, greek mussaka. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Greek Mussaka is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Greek Mussaka is something which I’ve loved my entire life.

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. In Greece, the dish is layered and typically served hot. In Turkey, mussaka consists of thinly sliced and fried eggplant served in a tomato-based meat sauce, warm or at room temperature.

To begin with this recipe, we must first prepare a few components. You can cook greek mussaka using 18 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Greek Mussaka:
  1. Prepare 2 large aubergines (A)
  2. Prepare 5 medium sized white potatoes (A)
  3. Make ready 1 medium red onion (B)
  4. Get 3 tablespoons olive oil (B)
  5. Take 1 clove garlic (B)
  6. Take 750 grams ground beef and lamb meat (B)
  7. Make ready 1 TSP seven spices (B)
  8. Prepare black pepper (B)
  9. Get 1 TSP salt (B)
  10. Get 1 tablespoon grape molasses (B)
  11. Make ready 1 TSP vinegar (B)
  12. Make ready 2 bay leaves (C)
  13. Make ready 3 clovers (C)
  14. Take 1 pinch ground nutmeg (C)
  15. Take 1 liter milk (C)
  16. Get 80 grams butter (C)
  17. Make ready half a cup of flour (C)
  18. Take 500 grams grated parmesan cheese (C)

My Greek moussaka is aubergine based, and one which I make with a yogurt based topping for a slightly lighter Moussaka. This classic Greek moussaka recipe is made by layering eggplant and potatoes with a spiced meat filling and topping it with a béchamel sauce. Easy Greek Moussaka with ground beef, eggplant (aubergines), zucchini (courgettes) and potatoes topped with a creamy bechamel sauce, a complete dinner recipe that gives. This Greek Moussaka Authentic Recipe can be made for two or for a crowd.

Instructions to make Greek Mussaka:
  1. Peel, cut and salt the aubergines. Load them in a colander with a weight to remove moisture.
  2. Fry the aubergine slices in vegetable oil.
  3. Peel, cut and fry the potatoes.
  4. Start to prepare your Mussaka pan. The first layer consists of fried potatoes, while second layer consists of fried aubergine.
  5. Finely chop the onion, fry in olive oil, add minced garlic clove when onion is ready. Later add the meat. Stir on medium heat. Add the other ingredients as the meat browns and gets almost cooked.
  6. The minced meat comprises the third layer in the pan. Spread more aubergines to make a fourth layer.
  7. Boil milk with its spices in a saucepan over medium heat. In a separate saucepan melt the butter then gradually add sifted flour while continuously whisking over low heat.
  8. Gradually ladle milk over the butter and flour mixture whisking without interruption till the whole milk quantity is used up. Add half the parmesan cheese into the white sauce.
  9. The white sauce makes up the top layer (fifth layer). Sprinkle the remaining parmesan cheese on top.
  10. Cook for 30 min in a 180 degrees C oven uncovered. Broil for an extra 5 - 10 minutes to give the pan a golden brown surface.
  11. Remove from the oven and wait for 15 minutes before cutting and serving. Enjoy a premium dinner.
  12. Eat with yoghurt.

Easy Greek Moussaka with ground beef, eggplant (aubergines), zucchini (courgettes) and potatoes topped with a creamy bechamel sauce, a complete dinner recipe that gives. This Greek Moussaka Authentic Recipe can be made for two or for a crowd. When it comes to Greek Moussaka, nothing beats this easy and delicious authentic recipe from. Here's how we make Moussaka in Greece. Layers of fried potatoes & eggplants, a spiced ground beef and tomato sauce, and a super creamy bechamel sauce on top.

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