Culinary Journey to Greece: The Secrets of Making Traditional Musaka
Moussaka, also known as Moussaka, is a traditional Greek dish that has become famous all over the world. It is a filling dish that combines the flavors of minced meat, eggplants and béchamel, creating a real feast for the palate. Moussaka is not only dish is an experience that allows us to immerse ourselves in the culture of Greece and discover its culinary tradition. In this article, we will show you how to prepare this delicious casserole step by step, starting from the selection of ingredients, through the preparation process, to cooking and serving. Are you ready for a culinary journey to the heart of Greece? Read on to find out more!
- 500g leaner minced meat: beef, veal or mutton (17.6oz)
- 1 large common onion - about 250g (8.8oz)
- 400g canned tomatoes - whole or sliced (14.1oz)
- 3 cloves of garlic - about 15g (0.5oz)
- 120ml dry white wine (4oz)
- 1 tbsp cooking oil
- Spices and herbs: a level teaspoon of cinnamon and sweet paprika; a teaspoon of oregano and sugar; a level teaspoon of pepper; half a teaspoon of salt
- 50g real butter (1.8oz)
- 2 cups milk - 500ml (16.9oz)
- 3 tablespoons of wheat flour - up to 50g (1.8oz)
- About 80g feta, cheddar or Parmesan cheese (2.8oz)
- Spices: 1/4 teaspoon nutmeg; pinch of salt and pepper
- 2 large eggplants - about 800g (28.2oz) total
- 500g potatoes (17.6oz)
- 8 tablespoons of cooking oil
- 1 level spoon of salt
- Heat a large heavy-bottomed pan and pour one tablespoon of frying oil. Peel a large onion, finely chop it and start frying it on a low burner. Stir the onion every few minutes, and after 10 minutes add 500 grams of minced meat.
- Peel three cloves of garlic and pass through a garlic press or finely chop with a knife. Also add a level tablespoon of sweet paprika, a teaspoon of oregano, a level teaspoon of pepper and half a teaspoon of salt to the pan. Mix everything thoroughly and fry for five minutes.
- After this time, also add a can of chopped tomatoes, about 120 ml of dry white wine and a flat spoon of cinnamon (or less if you do not want the cinnamon flavor stronger) and a teaspoon of sugar. Stir the contents of the pan for 10 minutes. All the time without a cover, but at a slightly higher burner power to evaporate excess water.
- Prepare the béchamel sauce. Place 50 grams of butter in a saucepan and melt on low heat. When the butter is liquid, add to 50 grams of wheat flour, e.g. with a minimum burner power. Use a spoon to break any lumps of flour. When the mass is smooth, pour two glasses of slightly warm milk, and then add salt, pepper and nutmeg. Increase the burner power. Stir the sauce all the time.
- Put half of the meat stuffing on the potato layer. Smooth the surface, and spread some of the eggplant slices on the stuffing. Put the rest of the meat stuffing on the eggplants, and the remaining eggplants on the stuffing.
- At the very end, spread all the béchamel sauce evenly. Place the mold in the oven preheated to 190 degrees. Select the middle shelf with the up/down baking option (if you have a small oven cavity and the heaters from the top are close to the mold, you can cover the mold aluminum foil). Bake moussaka for 40 minutes.
Preparation time: 1 h
Cooking time: 40 min
Macro nutrients per 100 grams
Calories: 119.9 kcal
Carbohydrate: 7.3 g
Protein: 4.9 g
Fat: 7.9 g
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