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The Best Mediterranean Moussaka

Updated: Feb 14

  • Moussaka is a dish that originates from Greece, but was also adopted by the Balkan countries and is prepared in several ways. You can prepare it vegan or with meat. I live in Italy, so I prepare it the Mediterranean way, and it tastes fantastic! If you like this taste all these ingredients from the attached recipe, I recommend it as the main dish of the day. Follow recipe.

Ingredients: Glass baking dish 35×40 cm, medium, 6 servings, time: 75 min.
  • 8-9 big red potatoes or white/cut into thin ring slices 3 mm

FILL:

  • 1 onion/finely chopped

  • 4 Tbsp of oil

  • 2 medium carrots/coarsely grated

  • 1 stem of celery/chopped with blender

  • 650 g of ground mixed meat/pork and beef

  • 1 full teaspoon salt

  • 1 teaspoon pepper

  • 2 tsp flour

  • 200 ml milk

  • 1 Tbsp of dry parsley/or fresh finely chopped

  • 1 tsp of basil

  • 1 tsp of oregano

DRESSING:

  • 600 ml g sour cream/or cream for cooking

  • 3 eggs

  • 1/2 tsp salt

  • 1/2 tsp of pepper

  • 80 g of Parmesan cheese/finely grated

  • 1 flat tsp of dry oregano

Preparation:
  1. First, prepare all the ingredients as described above.

  2. Pour oil into a deep and large frying pan, set the heat to moderate, as soon as it warms up, add the finely chopped onion.

  3. Stew until it softens and gets a glassy appearance, then add the minced meat, mix everything well together. Immediately add the grated carrot and chopped celery and mix well, cover the pan to let the meat drain. Simmer until the minced meat softens and acquires a brownish color, and the liquid from the meat must evaporate. Then you add all the prepared spices, and at the very end mix 2 teaspoons of flour well, simmer for about 1 minute, immediately after that add milk, mix the ingredients well and simmer for about 3 minutes, remove from heat. You have finished the prepared moussaka filling.

Procedure:

  1. Take a fireproof bowl, and arrange the cut potatoes into rings. The first row must cover well so that the filling does not come out from the sides, so if necessary, you can also arrange it over a row of potatoes to cover the holes in between.

  2. After that, arrange the filling with 4 large spoons, align the filling everywhere, then a row of potatoes, then the filling again and then the potatoes again. Salt well and pepper each row of potatoes. So you have 3 rows of potatoes and 3 rows of filling. After that, put the dish in the oven and bake at 180 °C until the top row of potatoes is golden brown, about 25 min. After that, take it out of the oven and make the topping for the moussaka.

Topping:

  1. Take a deep dish and pour eggs and other spices, mix well add the sour cream, beat the ingredients well with a hand whisk, until they are well combined.

  2. Take the half-finished moussaka out of the oven, cover it with this dressing, shake the pan from all sides to get the dressing into all the ingredients, and leave 10 minutes. Return to the oven and continue baking for about 35 – 40 minutes, depend on oven. The moussaka is ready when the top layer is golden brown and the topping is well baked.

  3. Remove from the oven and cut into big cubes, serve into shallow plates with sour cream if you like. Buon appetito!

  • Use the contact form for questions or advice.

  • I would be happy if you would comment on my recipes and put like.

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