You’ll find a lot of variations concerning how to make Moussaka and this will be the Real Greek‘s version, prepared by Tonia Buxton. Meat, potatoes and aubergine will be the primary elements that characterise Moussaka but there is plenty of leeway as to what you may add to yours. One example is within the height of summer Greeks use the glut that comes from their vegetable gardens, for example courgettes, spinach or tomatoes.
Moussaka is a good 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, in reality, it’s actually ideal because it makes constructing the final dish much easier and faster.
While you are able to see within the photos, preparing the lamb mince is simple. Do you want to learn more about Moussaka recipe? Check out this page. Mind you, you don’t always have to use lamb. Almost any type of meat can be used, from pork and veal to turkey and chicken. Within 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 may be added to the mixture and left to wilt a bit. At this stage you can freeze the meat if you don’t want to use it immediately.
You’ll find nothing 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, because it will cook again in the oven as well as out and no will be the wiser.
Now for the vegetables. Since 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 less calorific, grill or bake them within the oven.
In the recipe, boiled new potatoes were used. Traditionally, big Greek or Cypriot potatoes work best while they never break-down. According to the variety you use, you may leave the skin on which can lead to more flavour and nutrients in the dish. Learn more detailed information on recipe website by visiting this site.
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. On the other hand, if you’re using small dishes, like in this case, just one layer would be possible but will taste every bit as good!
If you make Moussaka the night before, it shall 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 will keep for 3 days within the fridge. To reheat, for best results cover the Moussaka with foil and place within the oven for 30 minutes at 160°C.
There you’ve got it! I suggest you follow the recipe the first time round and the next (and next and next) time start playing to suit to your taste!