It is one of the most famous dishes of Greek cuisine and has always conquered anyone who tastes it: we are talking about moussaka, the typical eggplant and minced meat casserole covered with a generous layer of besciamella! A recipe far from quick and light, but we assure you that each layer will reward you with its rich and succulent taste… word of Vasiliki Pierrakea who shows us how to prepare this delicacy step by step. Durante this version, the ragù is based acceso beef and pork. There are risposta negativa potatoes, but rather two layers of fried eggplant slices as tradition dictates. The besciamella is enriched with yogurt which makes it dense and full-bodied just right. Durante short, a sort of lasagna Hellenic style that will literally make you lick your chops… if you are among those who have never had the opportunity to taste moussaka, the time has finally come mai to try it!
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To make the moussaka, start by preparing the ragù: clean and coarsely chop the celery 1 and onion 2. Heat a generous amount of oil a saucepan and add the onions 3.
Also add the celery 4 and peeled garlic cloves 5 and sauté until the onion is softened, then add the sugar 6.
At this point, add the beef 7 and pork 8 and brown it over high heat, breaking it up with a wooden spoon 9.
After about 5 minutes, deglaze with red wine 10then season with cinnamon, stella anise 11and bay leaves 12.
Add the tomato puree 13 and tomato paste 14 well and let it simmer over high heat. Add the chopped parsley 15.
Grate some nutmeg 16season with salt 17 and pepper. Lower the heat and cook for about an hour and a half 18.
Move acceso to the eggplants: remove the stem and trim the sides 19then cut them lengthwise into slices about 0.4 inches thick 20. Flour the eggplant slices acceso both sides 21 and heat the seed oil to a temperature of 355°F.
Immerse the eggplants the hot oil 22 and fry until golden brown 23then drain acceso paper towels and let them rest 24.
Durante the meantime, prepare the besciamella: pour the milk into a small saucepan 25 and heat it with the addition of nutmeg 26 and pepper 27.
Meanwhile, place another saucepan acceso the stove with the flour and butter 28 and stir until you get a golden roux 29then add the hot milk 30.
Continue stirring over medium heat to thicken the mixture 31. When you have obtained a rather thick besciamella, turn the heat and let it cool for 5 minutes. Finally, add the Greek yogurt 32 and to incorporate it evenly, adjusting with more pepper and nutmeg to taste 33.
You’sultano ready to assemble the moussaka: grease a deep baking dish measuring about 10×8 inches at the militanti 34cover the bottom with a spoonful of besciamella 35and arrange a layer of eggplants, slightly overlapping them 36.
Sprinkle with some grated Parmesan 37breadcrumbs 38and oregano 39.
Cover with a generous amount of ragù, distributing it evenly over the entire surface 40then add another layer of eggplants, again slightly overlapping the slices 41. Sprinkle again with Parmigiano Reggiano DOP, breadcrumbs, and oregano, then cover everything with the besciamella 42 and level the surface.
Finale with more Parmigiano Reggiano DOP 43 and breadcrumbs, then bake a preheated static oven at 355°F for 45 minutes 44. Remove from the oven and serve your moussaka 45!
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