The perfect moussaka By Jonathan Hatchman, Food Editor, @TLE_Food Opened last year, Suvlaki is an Athenian Grill located in the heart of Soho, unsurprisingly specialising in Greek street food. Serve the moussaka with a chunky tomato, cucumber, parsley and mint salad and crusty bread. This dish can be prepared in advance until the point before it goes in the oven.

Ingredients of The perfect moussaka

  1. It's 3-4 of eggplants.
  2. You need 3-4 of zucchinis.
  3. Prepare of béchamel sauce.
  4. It's of For the ground meat.
  5. Prepare 300 g of to 350 g ground beef.
  6. You need 2 of tomatoes blended in the food processor.
  7. You need of salt, pepper.
  8. You need 1 of little sugar.
  9. You need 1 of cinnamon stick.
  10. Prepare 1 of onion, finely chopped.
  11. It's of grated kefalotyri (traditional Greek hard salty yellow cheese).

The perfect moussaka instructions

  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..

Moussaka (/muːˈsɑːkə/, /ˌmuːsəˈkɑː/ or /ˌmuːsɑːˈkɑː/) is an eggplant- (aubergine) or potato-based dish, often including ground meat, in the Levant, Middle East, Greece, and Balkans. This Moussaka recipe is perfect for sharing with the whole family. Classic moussaka recipes are made with layers of tender aubergine, flavoured minced lamb or beef, potatoes and white sauce. The lamb sauce, however, produced A TON of liquid in the pan - I transferred a fair amount of liquid when I layered but it should probably be strained out if you just use. Looking for a guide on how to make the perfect lamb moussaka?

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