Traditional Greek Moussaka
ID: 9d8c21ba...
An authentic Greek Moussaka featuring rich layers of spiced minced lamb, baked aubergines, and a thick, creamy cheese sauce topping. A rewarding dish that is perfect for a comforting family meal.
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🍳 調理の流れ
Salt and sweat the sliced aubergines, then pat dry and bake at 190°C for 7 minutes. → Cook the onions, brown the meat with spices, then simmer with grape juice, tomatoes, stock, and herbs until thickened. → Make the cheese sauce topping by whisking milk, butter, and flour, then adding cheese, nutmeg, and whisked eggs. → Assemble the moussaka in layers of aubergines and meat sauce, then pour the cheese sauce on top. → Bake at 180°C for 30 minutes until browned and bubbly.
調理手順
簡単な手順
Salt and sweat the sliced aubergines, then pat dry and bake at 190°C for 7 minutes. → Cook the onions, brown the meat with spices, then simmer with grape juice, tomatoes, stock, and herbs until thickened. → Make the cheese sauce topping by whisking milk, butter, and flour, then adding cheese, nutmeg, and whisked eggs. → Assemble the moussaka in layers of aubergines and meat sauce, then pour the cheese sauce on top. → Bake at 180°C for 30 minutes until browned and bubbly.
イントロ
An authentic Greek Moussaka featuring rich layers of spiced minced lamb, baked aubergines, and a thick, creamy cheese sauce topping. A rewarding dish that is perfect for a comforting family meal.
ステップ 1
Heat 3 tbsp of olive oil over low heat in a pan. Add the finely chopped onions and stew gently for about 15 minutes until soft.
ステップ 2
While onions are cooking, slice the aubergines into 1/4-inch slices.
ステップ 3
Place a colander over a bowl and layer the aubergine slices inside, sprinkling salt over each layer. Let them stand for 20-30 minutes to extract bitter juices.
ステップ 4
Once the onions start to brown, add the minced lamb (or beef), ground cinnamon, ground allspice, salt, and pepper. Turn the heat to high and brown the meat for about 5 minutes.
ステップ 5
Add 1/2 cup of unsweetened grape juice (or wine) to the meat mixture. Stir well and let it simmer for 5 minutes.
材料リスト
重要なメモ
Salting the aubergines is crucial because it draws out bitter juices and prevents them from absorbing excessive oil during baking.
Whisk the white sauce continuously while cooking to prevent lumps from forming.
Let the cheese sauce cool for about 5 minutes before adding the eggs and egg yolks so they do not scramble.
Avoid serving with chips; pair it with crusty bread and a green salad to balance the richness.
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