Once you taste a Greek dish you cannot forget about it …Everyone wants more!What if you could make it yourself when you go back home from your vacation ?Here we have the original traditional recipe for greek moussaka through the experience of grandma Christina.
Don’t forget grandma Christina’s saying : The good quality of the ingredients and the intense spices will make the difference .
INGREDIENTS
For the vegetables
3 potatoes, large, boiled and peeled
5-6 tbsp. olive oil
1 onion
2 zucchini, medium
2 eggplants
thyme
salt
pepper
For the minced meat
1 onion
2 tbsp. olive oil, for sautéing
1 slice garlic
3 pinches of granulated sugar
1/2 tbsp. nutmeg
1 cinnamon stick
1 tbsp. tomato paste
500 gr. ground beef
400 gr. crushed tomato
salt
pepper
For the béchamel
100 gr. butter
100 gr. flour
750 ml milk, 3.5%
pepper, grated
1 pinch of nutmeg, grated
100 gr. parmesan, grated
3 yolks
General
Preheat the oven to 200 ° C in air.
For vegetables
Put a pan on high heat. Cut the potatoes into 1 cm slices and bake them in the pan together with 2-3 tbsp. olive oil, until they get a good color on both sides (and break does not matter). In a 25×30 cm pan with a little olive oil, spread the potatoes (1st layer), add the thyme and season with salt and pepper. Cut the onion into thin slices and put it in the same pan together with a little olive oil.
For the minced meat
Coarsely chop the onion and put it in the same pan we used for the vegetables along with a little olive oil over high heat. Finely chop the garlic and throw it in the pan. Add the sugar, the nutmeg, the cinnamon, the pulp and mix with a wooden spoon. At this point, scrape the bottom of the pan with a ladle to mix the pulp well, to get color and to leave its bitter taste. Add the minced meat to the pan and mix well until it caramelizes and gets a nice color. Quench with the crushed tomato, mix well and let it set on low heat for 10-15 minutes. Stir at regular intervals.Just before removing from the heat, season with salt and pepper.
For the béchamel
Put a saucepan on low heat. Add the butter. Once melted, add the flour and mix with the whisk. Add the milk, gradually in portions. It is very important to pour the milk in small doses. Once the first is absorbed (no lumps), then pour the next dose. Stir constantly so that the mixture does not clump. Do this process until the milk is completely absorbed. Once the béchamel starts to blister, it is ready. It should be creamy and smooth.Remove from the heat and add grated pepper, grated nutmeg, a little parmesan, egg yolks and mix well.
For assembling
Add 200 gr. from the béchamel inside the minced meat. In this way all the materials of our moussaka will be kept together. Add salt and pepper if needed. Place the minced meat in the pan with the vegetables (4th layer). Finally, add the béchamel (be careful to spread it well all over the pan) and sprinkle with grated Parmesan. Bake in the oven for 35-40 minutes until golden. Remove from the oven and leave to cool well for 1 hour. Cut into pieces and serve !!!
Here you will find more greek recipes !
