°Moussaka°. Also, if possible, have a friend/child/spouse on hand to help you out. Get Moussaka Recipe from Food Network. Given that moussaka is normally a labor intensive dish, this is a relatively simple recipe, and easy to follow the steps.

Note: Greeks do not eat their food piping hot out of the oven - especially in the summer heat. Food is served just warm or at room temperature (but cooked that day - otherwise it is reheated. Moussaka (/ m uː ˈ s ɑː k ə /, / ˌ m uː s ə ˈ k ɑː / or / ˌ m uː s ɑː ˈ k ɑː /) is an eggplant- and/or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations. You can cook °Moussaka° using 21 ingredients and 5 steps. Here is how you achieve it.

Ingredients of °Moussaka°

It's 150 g of parmesan râpé.
You need 600 g of d'aubergines coupées en tranches 1cm.
You need 600 g of pommes de terre coupées en tranches 1cm.
It's of Pour la viande :.
It's 1 of oignon émincé.
You need 50 g of d'huile d'olive.
You need 700 g of boeuf haché ou de viande d'agneau hachée.
It's 150 g of vin rouge.
It's 400 g of tomates concassées.
It's 2 of cuil. à café de sel.
It's 1/2 of cuil. à café de poivre.
It's 1/4 of de cuil. à café de clou de girofle en poudre.
It's 1 of cuil. à café cannelle.
Prepare of Pour la sauce mornay :.
It's 60 g of beurre en morceaux.
Prepare 80 g of farine.
You need 1 l of lait.
It's 1 of cuil. à café de sel.
Prepare of Du poivre.
It's 1 of pincée de muscade.
Prepare 1 of oeuf.

The epitome of Greek comfort food, moussaka is basically a hearty eggplant casserole with a juicy, flavor-packed meat sauce. Topping the meat is either a rich bechamel sauce- a French influence that was introduced later-or, as in today's Moussaka recipe, a cheese-based topping. Greek moussaka is a casserole made by layering eggplant and potatoes with a spiced meat filling, then topping it off with a creamy egg-enriched béchamel sauce (white sauce) and baking it to golden perfection. It is perhaps the most widely recognized of all Greek dishes and was made famous by the legendary Greek chef Nicholas Tselementes.

°Moussaka° instructions

Faire cuire les aubergines et les pommes de terre à la vapeur 20 mn et les réserver.
Dans une cocotte faire rissoler l'oignon dans l'huile d'olive, ajoutez la viande hachée et faite la revenir pendant 5 mn. Ajoutez ensuite le vin rouge, les tomates, le sel le poivre, le clou de girofle, et la cannelle, faites mijoter le tout pendant 1 h..
Dans un plat à gratin disposez les pommes de terre ajouter un peu d'huile d'olive et du sel mélangez délicatement, étalez en une couche uniforme..
Parsemez la surface des pommes de terre avec le parmesan, ajoutez la moitié de la viande hachée, disposez les aubergines sur la viande, parsemez de parmesan et recouvrir avec le reste de viande hachée..
Procédez ensuite à la sauce mornay en réalisant une béchamel puis ajoutez le jaune d'œuf et les 40 g de parmesan restant. Versez la sauce Mornay sur la préparation parsemez l'ensemble de parmesan et cuire la moussaka au four à 180° pendant 40 à 50 minutes.

Greek Moussaka recipe - A delicious taste of Greece. Greek moussaka (mousaka) is one of the most popular dishes in Greece, served in almost every tavern and prepared in every household on special occasions and big family meals and for good reason! Moussaka is definitely a labor of love. It isn't hard to make at all, but it does involve multiple steps and does take time to make. The good news however is that moussaka is a prime example of a dish that can be made well in advance and then simply popped in the oven before serving.