Greek Musaka – a detailed recipe for cooking. Share with друзьями: 
Time: 3hour. 15 minutes. Difficulty: medium Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Moussaka
- 450 gr minced lamb meat
- 1/4 Art. dried currants
- 1/4 Art. olive oil (portioned)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground allspice
- 1/8 tsp cayenne pepper
- Salt and ground black pepper
- 1 large onion sliced into thin half rings Luke
- 1 stalk and core peeled and finely chopped red bell pepper
- 1 diced serrano chilli
- 5 chopped garlic cloves
- 2 tbsp. l tomato paste
- 1 tbsp. red wine
- 1 can (800 gr.) Pureed with juice until smooth conditions of plum tomatoes
- 1/4 Art. chopped fresh parsley plus some more for decoration
- 2 tbsp. l chopped fresh oregano
- Honey if necessary
- Eggplant 700 gr. sliced across into slices thick 0.5 cm. Eggplant
- 1.5 tbsp. canola oil
Bechamel sauce
- 6 tbsp. l (90 gr.) Butter
- 1/2 tbsp. wheat flour
- 2.5 tbsp. milk
- 1 bay leaf
- 1/8 tsp grated nutmeg
- 3 egg yolks
- 1/2 tbsp. soft goat cheese
- 1 tbsp. grated romano cheese
- Zest of 1 lemon
Recipes with similar ingredients: minced lamb, plum tomatoes, eggplant, serrano pepper, dried currants, onions, garlic, tomato paste, red wine, eggs, milk, goat cheese, pecorino cheese romano, lemon zest, cinnamon, ground ginger, allspice, oregano, parsley
Recipe preparation:
- For lamb: Soak currants in warm water for 30 min Drain the water. In a pan of 6 liters. over high heat a tablespoon of olive oil. Put the lamb, cinnamon, ginger, allspice, cayenne pepper, salt and black pepper and cook, stirring to divide the minced meat into pieces until it browned for about 5 minutes. Put the lamb in a big sieve, set over a bowl and drain the juice. Pour out all the liquid which remained in the pan. Put the pot on the fire again, add the remaining 3 tbsp. l olive oil and heat until it won’t start to shine. Put onion and bell pepper and sauté until softness, about 5 minutes Add serrano pepper and garlic and cook a minute. Add tomato paste and cook more a minute.
- Transfer the minced meat back to the pan, pour the wine and cook, stirring occasionally until it evaporates almost completely, about 5 minutes Add tomato puree and currants and bring to boiling. Reduce heat to moderately low and simmer until mixture does not thicken, about 30 minutes Add parsley and oregano, season with salt, pepper and honey if necessary. Take off fire. For eggplant: In a pan with a diameter of 30 cm. on moderately high heat heat canola oil. Salt and pepper the eggplant slices on both sides. Put in batches slices of eggplant in a pan and fry until soft and light golden brown on both sides, approximately 5 min. Place the eggplant slices on a paper towel.
- For bechamel sauce: In a medium-sized pan over melt butter over medium heat. Add flour and fry, constantly stirring with a whisk until the mixture becomes pale and homogeneous, 2 minutes Continuing to stir constantly, add milk, bay leaf and cook until thickened. Season with salt, pepper and nutmeg, discard bay leaf. Let the sauce cool in within 5 minutes In a small bowl, mix the egg yolks, goat cheese and lemon zest and mix with bechamel sauce until smooth condition.
- Preheat the oven to 205 ° C. Butter the mold to 3 L roasting. For assembly: Put half in the mold eggplant slices and cover with half the meat sauce. To the sauce put the remaining slices of eggplant, then the remaining meat sauce. Top the meat sauce with bechamel sauce and smooth silicone spatula. Sprinkle the surface evenly with Romano cheese, place the pan on a baking sheet and bake until the surface browned, and the sauce does not start to boil, 45-50 minutes. Optionally sprinkle with chopped parsley. Allow to cool before serving less than 20 min
