Hey everyone, welcome to our recipe page. Today I will show you a way to prepare a distinctive dish, My luxury Moussaka. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
My luxury Moussaka Recipe. Moussaka is a scrumptious signature Greek dish that brings the flavours and traditions of the Mediterranean to your plate. The moussaka is a succulent casserole made of eggplants, lamb ragout and cheese, arranged in layers Enjoy your moussaka, from Sonia and Giallozafferano, bye and see you next video recipe.
You can have My luxury Moussaka using 25 ingredients and 5 steps. Here is how you achieve it.
Ingredients of My luxury Moussaka
You need 500 g of lamb mince.
Make ready 1 tin of chopped tomatoes.
It’s 1 of onion (diced).
Make ready 2 of garlic cloves (minced).
You need 2 tbsp of tomato purée.
You need 1 of aubergine (sliced).
Make ready 1-2 of large potatoes (peeled and sliced).
It’s 1 tsp of dried mint.
Prepare 1 tsp of oregano.
Prepare 1 tbsp of plain flour.
Make ready 1 of bay leaf.
Prepare 1 of cinnamon stick.
It’s 200 ml of red wine.
Make ready 1 tbsp of fine sea salt.
You need of For the sauce.
You need 50 g of butter.
It’s 50 g of plain flour.
Take 400 ml of milk.
Make ready 25 g of grated Parmesan.
Take 1/2 tsp of finely grated nutmeg.
You need 1 of egg (lightly beaten).
Make ready of To finish.
You need 1 of large fresh tomato.
You need of Paprika.
Prepare of Salt and black pepper.
My mother only made this recipe occasionally because it is both labour intensive.Need a place to stay in Isabel?An authentic, delicious recipe for Eggplant Moussaka- perfect for entertaining or serving at a special gathering.Easy Lebanese Moussaka stew, prepared in one pan.
My luxury Moussaka step by step
In a heavy based pan add lamb, onion, garlic, mint, oregano, bay leaf and cinnamon on high heat for approx 10 mins till brown and softened..
Mean while place aubergine in a colinder and salt well leave to stand for 10 mins, rinse off then pat dry with kitchen towel place on a flat baking tray along with potato slices and brush liberally with olive oil. Bake at 190 turning occasionally until a nice golden colour then set aside.
To the lamb mixture add plain flour, tinned tomatoes, red wine, tomato purée and salt bring to the simmer for 30 minutes, season to taste with plenty of black pepper then set aside..
In a pan melt butter, stir in flour to make a roux. Add milk bit by bit whilst whisking then bring to a simmer once sauce begins to thicken add nutmeg and Parmesan simmer for a further 2 mins then set aside to cool. Once cooled stir in beaten egg..
Add a layer of mince mixture into a casserole dish then layer of potatoes, then more mince more potatoes, mince again then layer of aubergines. Add bechamel sauce all over top. Finish with a thin layer of fresh tomatoes a sprinkle of parmesan and a sprinkle of paprika. Bake in oven at 160 for fan or 190 for 45 minutes until golden and bubbly 😊 don’t forget to remove bay leaf and cinnamon stick!.
My dad made the best moussaka I've ever tasted.A good moussaka—a baked casserole of eggplant, zucchini, tomatoes, and minced lamb or beef under a lush layer of béchamel sauce—is one of the most fabulous things you can eat.Try my Slimming World Moussaka Recipe - lighter in calories, incredibly delicious and still Slimming World Moussaka.
Make this flavor-packed eggplant and chickpea vegan dinner meal with my quick how to video.I had just pulled my first draft of moussaka, a creamy comforting Greek casserole, out of the oven and set it down on my station in the test kitchen to cool.The smell of roasted lamb, mint, and oregano.Moussaka is a traditional dish of baked sliced aubergines with a tomato and meat (usually lamb) sauce and an egg-enriched béchamel topping.It's most commonly associated with Greece.
