Moussaka, my version. How to make Moussaka ☺️ A Greek dish, it includes sliced potato baked in ground meat sauce with white sauce and cheese. The very best traditional Greek Moussaka recipe. Greek moussaka (mousaka) is one of the most popular dishes in Greece, served in almost every tavern and prepared in every household on special.
Moussaka is a recipe that is widely spread in the Mediterranean and almost everyone has his own recipe for it. Eggplant Moussaka originates from the Mediterranean region of the globe, but most commonly hails This version is vegetarian-adaptable! It is topped with a wobbly béchamel sauce infused with fresh. You can have Moussaka, my version using 23 ingredients and 9 steps. Here is how you cook that.
Ingredients of Moussaka, my version
- It's of base.
- Prepare 1 large of eggplant, aubergine.
- It's 1 1/3 lb of ground meat, lamb, pork, or beef.
- Prepare 28 oz of diced tomatoes.
- You need 1 large of onion chopped.
- It's 1/2 lb of bulk sausage.
- Prepare 1/4 tsp of ground cinnamon.
- It's 1/4 tsp of ground allspice.
- You need 1 tsp of minced garlic.
- It's 2 tbsp of tomato paste.
- It's 1/2 cup of grated parmesan cheese.
- It's 1/4 tsp of salt.
- You need 1 of olive oil, extra virgin.
- You need 1/4 tsp of ground black pepper.
- Prepare 1/4 tsp of salt.
- It's 2 large of eggs beaten.
- You need of topping sauce.
- You need 1/2 cup of grated parmesan cheese.
- You need 2 large of eggs.
- Prepare 14 oz of coconut milk.
- It's 1 1/2 tbsp of baking powder.
- You need 1/2 cup of butter.
- You need 1/4 tsp of ground nutmeg.
Besides, Maghmour is a low carb moussaka version and one of the few completely vegan moussaka dishes from the middle east and Mediterranean area. Moussaka - Manu's version of a classic Greek dish made with layers of eggplant, zucchini, potatoes, beef and cheese sauce and then baked. Most versions contain meat, but not all. The Arab version, for example, is with chickpeas, and is There are probably as many ways to prepare the Turkish version of moussaka as there are (home).
Moussaka, my version instructions
- Preheat oven 400°Fahrenheit.
- Peel the eggplant. Cut the eggplant into quarters long ways. Take a vegetable peeler and slice the eggplant thinly. About an eighth of an inch thick.
- Oil the eggplant slices. Add salt. Bake in oven till done. I did mine ith the pan I was going to bake the moussaka in..
- When eggplant is soft. Set aside. Mix the cheese and egg together. Lower heat on oven to 350° Fahrenheit..
- In a pan add sausage and ground meat. Add onions, cinnamon, allspice, garlic,tomato paste, salt and pepper. When the mixture is browned add diced tomatoes. Simmer 15 minutes. Let cool 20 minutes add beaten egg mixture. Then mix well..
- Add meat, egg and cheese mixture to the top of eggplant. Set aside..
- Mix eggs, nutmeg, and coconut milk together set aside.
- In a saucepan add butter and melt. Mix nutmeg and baking powder with parmesan cheese. Add it to butter stirring constantly. Add milk, egg mixture still stirring constantly. Till it thickens add to top of the tomato meat mixture..
- Bake in oven 45 minutes. Let cool, this is important, 20 minutes or when you cut into it and serve it will slide. Once it cools it won't do the slide. Even reheated it won't. I refrigerated overnight. Serve hope you enjoy!.
Although moussaka is a dish most associated with Greece, it is in fact well known in many other countries in the Middle East, each having its own version of this hearty and filling casserole. 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 is, as I understood it, this layered casserole dish made with ground meat. Maghmour is a thick, smoky eggplant and chickpea version of moussaka from Lebanon. Moussaka - a healthier, lighter and easier version.