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Steps Making Recipes Moussaka using 19 ingredients and 9 steps
Are you ready to try one of the most amazingly delicious Authentic Greek Moussaka.
It is usually followed when someone is allergic to nuts.
This was delicious but definitely takes a while (as I think any moussaka recipe does).
You can have Moussaka using 19 ingredients and 9 steps. Here is how you cook it.
Ingredients of Moussaka :
- ➽ 1 large aubergine sliced.
- ➽ 1 large potato thinly sliced.
- ➽ 1 zucchini sliced.
- ➽ Olive oil.
- ➽ 100 gms butter.
- ➽ 100 gms flour.
- ➽ 1 large onion chopped fine.
- ➽ 3-4 garlic cloves chopped.
- ➽ 3/4 th cup milk.
- ➽ 1/4 tsp nutmeg.
- ➽ 1/2 tsp cinnamon.
- ➽ Salt as per taste.
- ➽ 1 tsp pepper.
- ➽ 1/2 tsp chilli powder.
- ➽ 150 gms shredded gouda cheese 100 gms shredded parmesan.
- ➽ 1 beaten egg.
- ➽ 500 gms minced lamb meat.
- ➽ 2 large tomatoes chopped.
- ➽ 1 tsp oregano.
Traditional moussaka uses ground lamb while most modern versions use ground beef. I took culinary license to add the additional. An authentic, delicious recipe for Eggplant Moussaka- perfect for entertaining or serving at a special gathering. This Mighty Moussaka is packed with layers and layers of eggplant, zucchini, potatoes, meat and, of course, a creamy bechamel sauce. Like most good things, moussaka takes time to make, but it feeds a crowd.
Moussaka instructions :
- In a skillet pan fry potato, zucchini and aubergine until golden brown and set aside (you could deep fry).
- Place butter in a deep bottom pan and melt on medium heat, add flour stirring constantly so no lumps are formed for about a minute or two.
- Turn heat to low and whisk in milk, continue to cook on medium heat until sauce thickens, turn heat off, now whisk 50 gms parmesan and 100 gms gouda cheese and incorporate until melted, then whisk in egg until nice and smooth, check for seasoning, add nutmeg and set aside.
- In skillet add 1tbsp oil, add lamb and cook until brown, now add onions, garlic and continue to cook till onions are translucent appropriately 8 minutes, add chilli powder, cinnamon, pepper, oregano and 1/2tsp salt and mix well.
- Add tomatoes, mix and let it all cook until tomatoes have disintegrated, once cooked set aside.
- Preheat oven to 180 degrees celsius.
- In a baking dish, layer potato at the bottom of the dish, top with cooked lamb, then layer aubergine, top with lamb layer, now arrange zucchini and top with lamb.
- Pour white sauce on top of lamb, sprinkle remaining cheese and bake for 50 minutes..
- Cool and serve with a side of salad or garlic bread. Leftover (not likely to have any) can be refrigerated stored for 4 days in air tight container.
Moussaka - Traditional moussaka uses ground lamb while most modern versions use ground beef. I took culinary license to add the additional. An authentic, delicious recipe for Eggplant Moussaka- perfect for entertaining or serving at a special gathering. This Mighty Moussaka is packed with layers and layers of eggplant, zucchini, potatoes, meat and, of course, a creamy bechamel sauce. Like most good things, moussaka takes time to make, but it feeds a crowd.
