Simple Way to Make Award-winning Moussaka

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, moussaka. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Moussaka is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Moussaka is something which I have loved my entire life.

Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce. The wonderful Akis Petretzikis has a fantastic moussaka recipe using baked vegetables instead of fried to make it that little bit lighter. Moussaka is to the Greek what Lasagna is to Italians.

To begin with this recipe, we must first prepare a few components. You can cook moussaka using 19 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Moussaka:

1. Take 1 large aubergine sliced
2. Get 1 large potato thinly sliced
3. Take 1 zucchini sliced
4. Take Olive oil
5. Prepare 100 gms butter
6. Make ready 100 gms flour
7. Prepare 1 large onion chopped fine
8. Prepare 3-4 garlic cloves chopped
9. Make ready 3/4 th cup milk
10. Prepare 1/4 tsp nutmeg
11. Take 1/2 tsp cinnamon
12. Make ready Salt as per taste
13. Prepare 1 tsp pepper
14. Take 1/2 tsp chilli powder
15. Make ready 150 gms shredded gouda cheese 100 gms shredded parmesan
16. Make ready 1 beaten egg
17. Get 500 gms minced lamb meat
18. Get 2 large tomatoes chopped
19. Make ready 1 tsp oregano

Greek moussaka (mousaka) is one of the most popular dishes in Greece, served in almost every tavern and prepared in every household on. 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 by Greek chef Akis Petretzikis! Are you ready to try one of the most amazingly delicious Authentic Greek Moussaka.

Instructions to make Moussaka:

1. In a skillet pan fry potato, zucchini and aubergine until golden brown and set aside (you could deep fry)
2. 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
3. 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
4. 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
5. Add tomatoes, mix and let it all cook until tomatoes have disintegrated, once cooked set aside
6. Preheat oven to 180 degrees celsius
7. 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
8. Pour white sauce on top of lamb, sprinkle remaining cheese and bake for 50 minutes.
9. 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 by Greek chef Akis Petretzikis! 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 Mighty Moussaka is packed with layers and layers of eggplant, zucchini, potatoes, meat and, of course, a creamy bechamel sauce. Make our easy moussaka for an instant crowd pleaser.

So that’s going to wrap it up with this exceptional food moussaka recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!