Moussaka, my version. Moussaka by Greek chef Akis Petretzikis! Are you ready to try one of the most amazingly delicious dishes you have ever tasted?! Moussaka, undoubtedly one of the most well known classic Greek recipes, is traditionally made by layering meat and sliced aubergines (eggplant) and topped with a bechamel sauce.

Moussaka is a delectable Mediterranean classic. This version can be made with lamb or beef that's layered Moussaka is commonly known as a Greek dish, but variations are served in Turkey (known. The Egyptian version of Moussaka usually does not have that bechamel layer. You can cook Moussaka, my version using 23 ingredients and 9 steps. Here is how you cook that.

Ingredients of Moussaka, my version

1. It's of base.
2. You need 1 large of eggplant, aubergine.
3. Prepare 1 1/3 lb of ground meat, lamb, pork, or beef.
4. It's 28 oz of diced tomatoes.
5. Prepare 1 large of onion chopped.
6. You need 1/2 lb of bulk sausage.
7. Prepare 1/4 tsp of ground cinnamon.
8. It's 1/4 tsp of ground allspice.
9. Prepare 1 tsp of minced garlic.
10. It's 2 tbsp of tomato paste.
11. It's 1/2 cup of grated parmesan cheese.
12. Prepare 1/4 tsp of salt.
13. You need 1 of olive oil, extra virgin.
14. You need 1/4 tsp of ground black pepper.
15. It's 1/4 tsp of salt.
16. You need 2 large of eggs beaten.
17. You need of topping sauce.
18. You need 1/2 cup of grated parmesan cheese.
19. You need 2 large of eggs.
20. You need 14 oz of coconut milk.
21. You need 1 1/2 tbsp of baking powder.
22. You need 1/2 cup of butter.
23. Prepare 1/4 tsp of ground nutmeg.

Moussaka is a recipe that is widely spread in the Mediterranean and almost everyone has his own recipe for it. Moussaka - Manu's version of a classic Greek dish made with layers of eggplant, zucchini, potatoes, beef and cheese sauce and then baked. A Greek-inspired casserole with layers of fried eggplant, beef, and Bechamel. Yotam Ottolenghi's perfect moussaka, plus some wines to match its assertive flavours.

Moussaka, my version step by step

1. Preheat oven 400°Fahrenheit.
2. Peel the eggplant. Cut the eggplant into quarters long ways. Take a vegetable peeler and slice the eggplant thinly. About an eighth of an inch thick.
3. Oil the eggplant slices. Add salt. Bake in oven till done. I did mine ith the pan I was going to bake the moussaka in..
4. When eggplant is soft. Set aside. Mix the cheese and egg together. Lower heat on oven to 350° Fahrenheit..
5. In a pan add sausage and ground meat. Add onions, cinnamon, allspice, garlic,tomato paste, salt and pepper. When the mixture is browned add diced tomatoes. Simmer 15 minutes. Let cool 20 minutes add beaten egg mixture. Then mix well..
6. Add meat, egg and cheese mixture to the top of eggplant. Set aside..
7. Mix eggs, nutmeg, and coconut milk together set aside.
8. In a saucepan add butter and melt. Mix nutmeg and baking powder with parmesan cheese. Add it to butter stirring constantly. Add milk, egg mixture still stirring constantly. Till it thickens add to top of the tomato meat mixture..
9. Bake in oven 45 minutes. Let cool, this is important, 20 minutes or when you cut into it and serve it will slide. Once it cools it won't do the slide. Even reheated it won't. I refrigerated overnight. Serve hope you enjoy!.

Yotam Ottolenghi's moussaka: a good aubergine dish is heaven. Besides, Maghmour is a low carb moussaka version and one of the few completely vegan moussaka dishes from the middle east and Mediterranean area. Moussaka is, as I understood it, this layered casserole dish made with ground meat. Maghmour is a thick, smoky eggplant and chickpea version of moussaka from Lebanon. See more ideas about Moussaka, Moussaka recipe, Recipes.