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We hope you got benefit from reading it, now let’s go back to the perfect moussaka recipe. You can have the perfect moussaka using 11 ingredients and 15 steps. Here is how you do it.
The ingredients needed to make The perfect moussaka:
- Use 3-4 eggplants
- Use 3-4 zucchinis
- Provide béchamel sauce
- Use For the ground meat
- You need 300 g to 350 g ground beef
- Take 2 tomatoes blended in the food processor
- Take salt, pepper
- Prepare 1 little sugar
- Provide 1 cinnamon stick
- Prepare 1 onion, finely chopped
- Provide grated kefalotyri (traditional Greek hard salty yellow cheese)
Instructions to make The perfect moussaka:
- Cut the eggplants and the zucchinis into thin slices.
- Spread them out in a baking sheet, sprinkle with olive oil and season lightly with salt.
- Plae the baking sheet in the oven at 170°C - 180°C on the first rack for about 40 to 50 minutes so that vegetables dry from their liquids.
- Prepare the béchamel sauce.
- As soon as you prepare the béchamel sauce, cover it with cling film to prevent a skin from forming.
- Ground meatSauté the onion lightly in olive oil or if you want a lighter taste, just boil it together with the ground meat.
- Add the ground beef to the oil and brown it.
- Add the tomato, salt, pepper, cinnamon and water, though not too much.
- Simmer until all its liquids are absorbed.
- Place one layer of eggplants and one layer of zucchinis in a baking tray.
- If you still have extra slices, repeat the process.
- Spread the ground meat mixture over everything, distributing it evenly.
- Spread the béchamel sauce evenly on the top.
- Sprinkle with the cheese.
- Bake at 200°C until the béchamel sauce is golden brown and the cheese has melted.
A good moussaka, a baked casserole of eggplant, zucchini, tomatoes, and minced lamb or beef under a lush layer of creamy béchamel, is a fabulous thing. Moussaka (/muːˈsɑːkə/, /ˌmuːsəˈkɑː/ or /ˌmuːsɑːˈkɑː/) 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. The wonderful Akis Petretzikis has a fantastic moussaka recipe using baked vegetables instead of fried to make it that little bit lighter. It's tradition and makes the dish soooo moussaka. I have several eggplant freshly picked from my sounds like an interesting dish - not like the moussaka I've grown up on.
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