Moussaka recipe for all the family l Food site Honest Mum

Up to date put up.

Papa G is again once more along with his Greek recipes.

Moussaka is probably the most well-known Greek dishes round.

Let me know in the event you strive it!

Elements:

For the Meat Sauce:

2 giant aubergines
350g potatoes
350g courgettes
180ml sunflower oil for frying
1 giant onion, finely chopped
2 cloves garlic, crushed (non-compulsory)
450g minced lamb or beef (or a mix of each)
400g tin of tomatoes, finely chopped or 4 giant, ripe tomatoes, skinned and diced
125ml dry, pink wine (non-compulsory)
1 tablespoon tomato puree
1 bunch flat leaf parsley, leaves finely chopped
1/2 teaspoon of sugar
1 tablespoon dried oregano
1/2 teaspoon floor cinnamon
1/2 teaspoon floor allspice
salt and finely floor black pepper

For the Bechamel Sauce:
75g unsalted butter
75g plain flour
600 ml heat milk
1/4 teaspoon of grated parmesan or cheddar/ kefalotyri (exhausting Greek cheese out there in some Continental shops) or graviera
1 teaspoon freshly floor nutmeg
2 egg yolks

Topping:
40g grated parmesan/ cheddar or kafalotyri
30g freshly made breadcrumbs
1/2 teaspoon freshly floor nutmeg

Methodology:

Preheat oven to 180°C, gasoline mark 4.

Trim the aubergine and lower lengthways into 1/2 cm slices with the pores and skin on. Sprinkle with 2 tablespoons of salt and put aside in a colander for 1 hour to sweat and to extract the bitterness. Rinse underneath chilly water, drain and pat dry with absorption paper.

Peel the potatoes and lower lengthways into 1/2 cm slices. Trim and wash courgettes and lower lengthways into 1/2 slices. Reserve two tablespoons of oil; warmth the remainder in a big heavy-based frying pan and fry the courgettes, potatoes and aubergines over a medium warmth, till golden brown on each side. Add simply sufficient slices to make a single layer within the frying pan when frying and drain on absorbent paper to do away with extreme oil.

In the meantime, soften the onions and garlic (if utilizing latter), within the reserved oil in a heavy based mostly saucepan, over a medium warmth till mushy (about 5-6 minutes).

Increase the warmth, add the meat and saute till it adjustments color, breaking apart any lumps with a wood spoon and stirring sometimes to forestall sticking. Add the remaining substances for the meat, leaving half of the dried oregano, cowl and prepare dinner gently for half-hour or till the entire liquid has evaporated.

Season to style with salt, pepper, allspice and cinammon. Cowl and put aside.

Now soften the butter gently in a heavy saucepan, add the flour steadily and stir with a wood spoon till clean and effectively included.

Prepare dinner, stirring over a low warmth for 1 to 2 minutes till the roux turns pale, golden brown. Take away from the warmth and whisk within the heat milk steadily, 125 ml at a time till clean after every addition.

Add the salt, return to the warmth and hold beating for about 5-6 minutes till the roux has a thick consistency. Take away from the warmth, add the cheese and nutmeg, then the egg yolk slowly, stirring continiously on a regular basis.

Line a medium sized baking dish roughly 26x26x10 cm deep with the potatoes first then the aubergines and eventually the courgettes, seasoning them and sprinkling oregano as you go.

Unfold the meat evenly on high, cowl with extra layers of aubergines and courgettes and end with a layer of potatoes making an attempt to not depart any gaps on the highest layer.

Cowl with the bechamel. Sprinkle over the cheese and breadcrumbs. Grate nutmeg on high of the bechamel. Bake uncovered for 45 minutes or till golden brown. Enable the dish to relaxation for 10 minutes earlier than serving.

Learn extra recipes here.