The perfect moussaka
The perfect moussaka

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, the perfect moussaka. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

The perfect moussaka is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. The perfect moussaka is something which I have loved my whole life.

Moussaka To My Ears, Low Prices. Moussaka seems the perfect choice for this time of year, like bouillabaisse, or parmigiana; a dish which simultaneously manages to taste of sunshine, and boast warming qualities quite sufficient to. Moussaka is, I think, the perfect dish for April, a rare combination of southern sunshine and warming comfort.

To begin with this particular recipe, we must first prepare a few ingredients. You can have the perfect moussaka using 11 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make The perfect moussaka:
  1. Get 3-4 eggplants
  2. Make ready 3-4 zucchinis
  3. Make ready béchamel sauce
  4. Make ready For the ground meat
  5. Take 300 g to 350 g ground beef
  6. Take 2 tomatoes blended in the food processor
  7. Make ready salt, pepper
  8. Make ready 1 little sugar
  9. Take 1 cinnamon stick
  10. Get 1 onion, finely chopped
  11. Get grated kefalotyri (traditional Greek hard salty yellow cheese)

The key is to whisk the sauce constantly to allow each time the flour to absorb the milk, so that it doesn't get lumpy. The perfect moussaka Finally, a recipe for a light moussaka, that isn't "drowning" in oil! At least for my vision for the perfect moussaka. Additionally, cornstarch is totally gluten-free so it can be a substitute for those with celiac disease or another form of gluten intolerance.

Steps to make The perfect moussaka:
  1. Cut the eggplants and the zucchinis into thin slices.
  2. Spread them out in a baking sheet, sprinkle with olive oil and season lightly with salt.
  3. Plae the baking sheet in the oven at 170°C - 180°C on the first rack for about 40 to 50 minutes so that vegetables dry from their liquids.
  4. Prepare the béchamel sauce.
  5. As soon as you prepare the béchamel sauce, cover it with cling film to prevent a skin from forming.
  6. Ground meatSauté the onion lightly in olive oil or if you want a lighter taste, just boil it together with the ground meat.
  7. Add the ground beef to the oil and brown it.
  8. Add the tomato, salt, pepper, cinnamon and water, though not too much.
  9. Simmer until all its liquids are absorbed.
  10. Place one layer of eggplants and one layer of zucchinis in a baking tray.
  11. If you still have extra slices, repeat the process.
  12. Spread the ground meat mixture over everything, distributing it evenly.
  13. Spread the béchamel sauce evenly on the top.
  14. Sprinkle with the cheese.
  15. Bake at 200°C until the béchamel sauce is golden brown and the cheese has melted.

If you want to make neither the classic béchamel sauce nor my mother's cornstarch sauce, I've got you covered. Go for a lighter vegetarian version which is a yogurt sauce. It is super easy to make. The perfect moussaka is light and fluffy, with a golden crust, resting on thick, silky layers of roasted aubergine and minced lamb. Like most recipes originating from the Ottoman Empire, it has different variations all throughout the Balkans, the Levant and Greece.

So that is going to wrap it up with this special food the perfect moussaka recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!