now browsing by tag
There are a lot of variations concerning how to make Moussaka and this is the Real Greek‘s version, cooked by Tonia Buxton. Meat, potatoes and aubergine will be the primary ingredients that characterise Moussaka but there is plenty of leeway as to what you can add to yours. By way of example, in the height of summer Greeks use the glut that comes from their vegetable gardens, for example courgettes, spinach or tomatoes.
Moussaka is a great candidate for bulk cooking. If you were to go down that route, it’s best to do it in logical phases. First prepare the Kemas, which will be the meat mixture. From then on the béchamel sauce and after that cooking each vegetable respectively. It doesn’t matter whether any of the components cool down afterwards, actually, it’s actually ideal since it makes constructing the final dish much easier and faster.
When you are able to see within the photos, preparing the lamb mince is straightforward. Visit this page for in-depth analysis and opinions regarding Moussaka recipe. Mind you, you don’t always have to use lamb. Almost any sort of meat can be utilized, from pork and veal to turkey and chicken. In the Volos region in central Greece where they have numerous cattle they normally use beef. Cinnamon definitely needs to be used and at the end of cooking chopped parsley can be added to the mixture and left to wilt a bit. At this stage you may freeze the meat if you don’t want to use it immediately.
Nothing is unique about the béchamel sauce. Other than adding some ground cinnamon to it just follow the instructions and let it cool down. What you don’t want is lumpy sauce but if it curdles due to cooling down, don’t fret, since it will cook again in the oven and also out and no will be the wiser.
Now for the vegetables. Once we all know, anything fried tastes good. So for the very best results, fry your potatoes, aubergines and courgettes – separately, of course. If you’d like your Moussaka to be healthier and much less calorific, grill or bake them in the oven.
In the recipe, boiled new potatoes were used. Traditionally, big Greek or Cypriot potatoes work best since they never break down. Determined by the variety you use, you can leave the skin on that will lead to more flavour and nutrients within the dish. If you are looking for more interesting information about greedy gourmet, go to this page.
Traditionally, deep and large ovenproof dishes are used, which makes double “layers” possible. Starting from the bottom it might be potatoes, aubergines, meat, potatoes, aubergines, meat and béchamel sauce. Conversely, if you’re using small dishes, as with this case, only one layer will be possible but will taste every bit as good!
If you make Moussaka the night before, it will taste better. Unbaked at normal temperature it could take 45 minutes at 180°C to cook. Unbaked, it’s going to keep up to 3 months in freezer. Cooked, it shall keep for 3 days in the fridge. To reheat, for best results cover the Moussaka with foil and place in the oven for 30 minutes at 160°C.
There you’ve got it! I suggest you follow the recipe the first time round and also the next (and next and next) time start playing to suit to your taste!