Greek Moussaka or "Shepherd's Dish"

Greek cuisine is tasty and varied. In cooking, the Greeks use meat, all kinds of vegetables and cheeses, as well as delicious sauces and spices. I offer you the recipe of the Greek traditional dish "Moussaka". In another way, it is called “Dish of the Shepherds”.

Greek Moussaka or

For cooking you will need:

  • Pork or beef mince - 500 g;
  • Onion bulb - a few;
  • Tomato juice or grated tomatoes - 2/3 cup;
  • Garlic - 5-6 teeth;
  • Potatoes - 4-7 pieces;
  • Eggplants - 2-4 pieces;
  • Cheese or sheep cheese - 500 g;
  • Butter (medium fat) - 100 g;
  • Wheat flour - about 2 tablespoons;
  • Milk, pasteurized - 1/2 liter;
  • Chicken eggs - 2 pieces;
  • Cooking salt, ground black pepper, spices (optional).

The process of making the Musaka

First stage - cooking minced meat

Greek Moussaka or Greek Moussaka or Greek Moussaka or

Finely chop whole onion and garlic. Fry onion in a pan until soft golden color. To the juice add tomato juice or ground tomatoes without peel. Continue to simmer onions with tomato for 3-4 minutes. Throw in finely chopped garlic. Add stuffing. Then mix everything well. Boil down to the disappearance of the juice. At the end it is necessary to salt, add ground pepper and spices to taste.

Greek Moussaka or

The second stage is roasting vegetables, preparing cheese

Greek Moussaka or Greek Moussaka or

Peel potatoes, wash and cut into small ovals. Thickness is no more than 0, 5 centimeters. Wash, dry and chop the eggplants. Thickness is no more than 0, 7 centimeters. Fry potatoes for 2-3 minutes in hot vegetable oil. Put on a plate. Eggplants are also fried in butter until medium soft. Put on a napkin (to make the glass excess oil). Cheese or cheese to a large grater.

Greek Moussaka or Greek Moussaka or

The third stage is the preparation of the sauce

Greek Moussaka or Greek Moussaka or

Melt the butter in a small non-stick container. Add flour to melted butter. Stir well. Reduce burner temperature to minimum. Gradually pour cold milk into the mixture, stirring with a spoon. When the sauce thickens, remove it from the heat and salt. Chill. Then add 2 eggs to it. Stir until smooth.

Greek Moussaka or Greek Moussaka or Greek Moussaka or

The fourth stage is the layout of the dish

Greek Moussaka or Greek Moussaka or

For baking, you can take any form with high sides. First lay out the eggplant plates, then the potatoes and mince. Vegetable layers can be slightly salted. All fall asleep dense layer of grated cheese or cheese. Pour the sauce over the cheese and spread evenly over the surface.

Greek Moussaka or Greek Moussaka or

Fifth stage - roasting

Bake the dish should be at a temperature of 180 ° C-190 ° C. Cooking time 30-35 minutes (until the crust appears on the surface). Do not cook moussaka at the top of the oven. Optimally bake in the middle. Cool the moussaka before serving.

Greek Moussaka or Greek Moussaka or
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