°Moussaka°. Moussaka is to the Greek what Lasagna is to Italians. I have visions of Greek Mamas having heated debates about what makes a great moussaka, arguing over earth shattering things like The moussaka, the most famous Greek dish, is a succulent casserole made of eggplants, lamb ragout and cheese, topped with béchamel sauce. if you haven't tried it yet, you really should! The very best traditional Greek Moussaka recipe.

A good moussaka—a baked casserole of eggplant, zucchini, tomatoes, and minced lamb or beef under a lush layer of béchamel sauce—is one of the most fabulous things you can eat. Moussaka by Greek chef Akis Petretzikis! Are you ready to try one of the most amazingly delicious Authentic Greek Moussaka. You can have °Moussaka° using 21 ingredients and 5 steps. Here is how you achieve that.

Ingredients of °Moussaka°

It's of parmesan râpé.
Prepare of d'aubergines coupées en tranches 1cm.
Prepare of pommes de terre coupées en tranches 1cm.
It's of Pour la viande :.
Prepare of oignon émincé.
You need of d'huile d'olive.
It's of boeuf haché ou de viande d'agneau hachée.
You need of vin rouge.
You need of tomates concassées.
Prepare of cuil. à café de sel.
Prepare of cuil. à café de poivre.
It's of de cuil. à café de clou de girofle en poudre.
It's of cuil. à café cannelle.
Prepare of Pour la sauce mornay :.
You need of beurre en morceaux.
Prepare of farine.
You need of lait.
It's of cuil. à café de sel.
You need of Du poivre.
Prepare of pincée de muscade.
Prepare of oeuf.

It is usually followed when someone is allergic to nuts. Like most good things, moussaka takes time to make, but it feeds a crowd. Let it come to room temperature before. This classic Greek moussaka recipe is made by layering eggplant and potatoes with a spiced meat filling and topping it with a béchamel sauce.

°Moussaka° instructions

Faire cuire les aubergines et les pommes de terre à la vapeur 20 mn et les réserver.
Dans une cocotte faire rissoler l'oignon dans l'huile d'olive, ajoutez la viande hachée et faite la revenir pendant 5 mn. Ajoutez ensuite le vin rouge, les tomates, le sel le poivre, le clou de girofle, et la cannelle, faites mijoter le tout pendant 1 h..
Dans un plat à gratin disposez les pommes de terre ajouter un peu d'huile d'olive et du sel mélangez délicatement, étalez en une couche uniforme..
Parsemez la surface des pommes de terre avec le parmesan, ajoutez la moitié de la viande hachée, disposez les aubergines sur la viande, parsemez de parmesan et recouvrir avec le reste de viande hachée..
Procédez ensuite à la sauce mornay en réalisant une béchamel puis ajoutez le jaune d'œuf et les 40 g de parmesan restant. Versez la sauce Mornay sur la préparation parsemez l'ensemble de parmesan et cuire la moussaka au four à 180° pendant 40 à 50 minutes.

The layers of eggplants, creamy sauce and cheese are exquisite. Moussaka is a multi-step casserole that requires some work, much like lasagna. Moussaka is probably one of my ultimate favorite comfort foods of all times! Unfortunately, it also happens to be one of those dishes that's just darn near impossible to portray in a way that makes it. Moussaka, undoubtedly one of the most well known classic Greek recipes, is traditionally made by layering meat and sliced aubergines (eggplant) and topped with a bechamel sauce.