Moussaka
This casserole and its variations are a staple of the cuisines of Greece, Turkey and throughout the Balkans and regions in the middle east. This classic Greek version utilizes ground meat for a interesting twist substitute minced sirloin or stew meat.
Ingredients
- 2 cups olive oil plus 3 tbsp
- 6 bay leaf
- 2 ground cinnamon sticks
- 1 yellow onion large, finely chopped
- 2 lb ground beef
- 1/4 cups tomato paste
- 1 1/2 tsp ground cinnamon plus more for dusting
- 1/2 tsp nutmeg freshly grated nutmeg
- 1/4 tsp garlic powder
- 1 tbsp red wine vinegar
- 1 tsp white granulated sugar
- 1 can canned peeled tomatoes (28-oz.) can whole peeled tomatoes in juice, crushed
- 1 1/2 tsp Kosher salt plus more to taste
- black pepper Freshly ground, to taste
- 8 tbsp unsalted butter
- 1 cup all-purpose flour
- 4 cups whole milk
- 4 egg beaten
- 3 eggplant cut into ¼″-thick slices
- 5 potatoes medium russet potatoes, peeled, thinly sliced crosswise
- 1 cup graviera coarsely grated graviera or Gruyère
Instructions
- Heat 3 tbsp. oil in a 6-qt. saucepan over medium-high heat. Add bay leaves, cinnamon sticks, and onion; cook until soft, about 5 minutes. Add beef; cook until all liquid evaporates and meat is browned, about 30 minutes. Add tomato paste, 1¼ tsp. ground cinnamon, ¼ tsp. nutmeg, and cloves; cook until lightly caramelized, about 2 minutes. Add vinegar, sugar, tomatoes, and 2 cups water; boil. Reduce heat to medium-low; cook, covered partially, until almost all liquid is evaporated, about 1½ hours. Remove from heat; discard cinnamon and bay leaves. Season with salt and pepper; set meat sauce aside. Heat butter in a 2-qt. saucepan over medium-high heat. Add flour; cook until smooth, about 2 minutes. Add 1½ tsp. salt, remaining cinnamon and nutmeg, and milk; cook until thickened, about 10 minutes. Remove from heat; pour into a blender with eggs. Blend until smooth; set béchamel aside.
- Heat oven to 350°. Heat remaining oil in a 12″ skillet over medium-high heat. Dust eggplant with cinnamon; working in batches, fry in oil until golden brown, about 10 minutes. Transfer to paper towels to drain; set aside. Bring a large pot of salted water to a boil. Add potatoes; cook until barely tender, about 10 minutes. Drain; transfer to a bowl of ice water to stop cooking. Drain; set aside.
- Spread 1 cup béchamel on bottom of a 10″ x 14″ baking dish; sprinkle with ⅓ cup graviera. Spread potatoes over cheese; top with eggplant. Pour meat sauce over eggplant; spread remaining béchamel over meat sauce. Sprinkle with remaining graviera; bake until golden brown, about 1 hour.
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