Mm, moussaka! Delicious Greek dish with spicy bechamel sauce

Dishes of Mediterranean cuisine are extremely tasty, and what flavor fills the kitchen when the enticing smells of a juicy Greek multilayer casserole with Béchamel sauce snap out of the oven with the addition of a pinch of nutmeg!

Be sure to please home with this famous Greek delicacy under the exotic name of Musaka.

Ingredients:

  • 2 large potatoes
  • 1 eggplant
  • 2 zucchini squash
  • 2 onion heads
  • A few cloves of garlic
  • Olive oil
  • A few pinches of oregano (oregano)
  • 1/2 tsp. ground cinnamon
  • Pinch of ground cloves
  • Freshly ground black pepper
  • Salt
  • 500g ground beef
  • 1 tbsp. l. tomato paste
  • 1 can (450 ml) of crushed canned tomatoes

For bechamel sauce:

  • 100 g of butter
  • 100 g of flour
  • 750 ml of milk
  • 3 egg yolks
  • Pinch of ground nutmeg
  • Freshly Ground Black Pepper
  • Grated Parmesan cheese

Cooking:

Preheat oven to 220 ° C. Grease the bottom of a large and deep heat-resistant form (25 by 30 cm) with olive oil. 1 onion and 2 potatoes cut into thin slices and fold into a deep bowl. Sprinkle with olive oil and add salt, pepper and oregano to taste. Stir.

Place the potatoes and onions in a thin layer in a roasting dish and place in the oven for 20 minutes. Potatoes will be softer and slightly reddened. Remove the mold from the oven: it's time to lay the eggplant layer. Eggplant cut into thin round slices, place in a bowl. Sprinkle with olive oil, lightly salt and pepper, add a pinch of oregano. Spread the eggplant slices into the form on top of the potato layer. Put the form in the oven and bake another 20 minutes.

Remove the mold from the oven. The next layer is zucchini.

2 zucchini zucchini cut into thin slices, sprinkle with olive oil, salt, pepper and add a little oregano. Place a thin layer of eggplant over the eggplants and place in the oven for another 20 minutes for baking.

At this time, proceed to the preparation of the next layer. Cut 1 onion, a few cloves of garlic.In the heated pan, add olive oil and fry the onions until soft, then add the garlic. Add spices to roasting: half a teaspoon ground cinnamon, a pinch of ground cloves.

Please note: spices are fried before adding meat. Now put it in the fryer1 tablespoon of tomato paste, stir.

Put minced meat in the pan, salt and pepper, mix with onions and spices, breaking the lumps.

Add a glass of canned tomatoes to the meat and fry, stirring for 5-10 minutes, or until most of the liquid has evaporated. Remove the meat pan from the heat and proceed to the preparation of the bechamel sauce.

Melt 100 g of butter in the pan, avoiding burning. Pour 100 g of flour into melted butter and whisk until smooth. Continuing to stir constantly, slowly, add 750 ml of milk in portions, allowing the flour to soak up the milk and thus avoid the formation of lumps. When the smooth and creamy sauce begins to bubble, you realize that the delicious bechamel sauce is almost ready. Remove sauce from heat and add a little freshly ground black pepper and a pinch of grated nutmeg.You do not need to add salt, because the next ingredient will be salty Parmesan cheese. Whip 100 g of grated Parmesan with a whisk. Finally, add 3 egg yolks to the sauce and mix gently.

Add 1/3 of the sauce directly to the roast and stir. Put the meat layer in the form on top of the baked vegetables. Put the bechamel sauce on the meat layer. Top with parmesan cheese. Put the form with the musaka into the oven for 25 minutes until an appetizing bronze crust forms.

Let the dish cool for an hour before serving. Fragrant and delicious moussaka is good both hot and as a cold snack.

Bon Appetit!


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