Moussaka is a traditional Greek dish. This is, by and large, eggplant casserole with minced meat, flavored with sauce and cheese.<\/p>\n\n\n\n
Kyiv. Ukraine. Ukraine Gate \u2013 September 12, 2021 \u2013 Kitchen<\/strong><\/p>\n\n\n\n Slightly modified, moussaka is prepared in Turkey, Bulgaria, and Moldova. However, we recommend starting with the original source, ie the classic Greek moussaka. You will have to tinker with it, but the result is worth it.<\/p>\n\n\n\n Ingredients:<\/p>\n\n\n\n for moussaka: for the sauce:<\/p>\n\n\n\n 0.5 liters of milk Preparation:<\/p>\n\n\n\n Washed eggplants cut into slices or plates 0.8-1 cm thick, salt and leave for 15 minutes, then rinse, dry and fry each in oil on both sides.<\/p>\n\n\n\n Saute the chopped onion in oil until soft, add the minced meat, and fry, stirring, until golden brown. Then add diced tomatoes, chopped garlic, salt, pepper, season with oregano, pour wine and simmer for 15 minutes.<\/p>\n\n\n\n For the sauce, melt the butter, fry the flour on it until golden, pour a thin stream with constant stirring hot milk, salt, pepper, season with nutmeg, and cook until thickened. Remove the prepared sauce from the plate, beat the egg, add the grated cheese and prevent it from melting.<\/p>\n\n\n\n Put the prepared eggplants in a form, evenly distribute the fried minced meat, pour the sauce and sprinkle with grated cheese.<\/p>\n\n\n\n Bake for about 40-45 minutes at 180 \u00b0 C.<\/p>\n\n\n\n On a side note:<\/p>\n\n\n\n To make the moussaka less greasy, do not fry eggplants and bake them in the oven.<\/p>\n\n\n\n The Greeks prepare moussaka with minced lamb, but it is permissible to use beef, veal, or a mixture of beef and pork.<\/p>\n\n\n\n Hard cheese can be replaced with brine – Imereti, Adyghe, or cheese.<\/p>\n\n\n\n
4 eggplants
0.5 kg of minced meat
4 tomatoes
2 bulbs
100 ml of dry white wine
100 g of hard cheese
2 cloves garlic
1 teaspoon dried oregano
oil
ground black pepper
salt<\/p>\n\n\n\n
100 g of hard cheese
1 egg
50 g of flour
50 g of butter
0.25 teaspoon ground nutmeg
white ground pepper
salt<\/p>\n\n\n\n