Moussaka, my version
Moussaka, my version

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, moussaka, my version. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

How to make Moussaka ☺️ A Greek dish, it includes sliced potato baked in ground meat sauce with white sauce and cheese. The very best traditional Greek Moussaka recipe. Greek moussaka (mousaka) is one of the most popular dishes in Greece, served in almost every tavern and prepared in every household on special.

Moussaka, my version is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Moussaka, my version is something that I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook moussaka, my version using 23 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Moussaka, my version:
  1. Get base
  2. Make ready 1 large eggplant, aubergine
  3. Take 1 1/3 lb ground meat, lamb, pork, or beef
  4. Get 28 oz diced tomatoes
  5. Prepare 1 large onion chopped
  6. Get 1/2 lb bulk sausage
  7. Make ready 1/4 tsp ground cinnamon
  8. Take 1/4 tsp ground allspice
  9. Get 1 tsp minced garlic
  10. Take 2 tbsp tomato paste
  11. Get 1/2 cup grated parmesan cheese
  12. Make ready 1/4 tsp salt
  13. Prepare 1 olive oil, extra virgin
  14. Make ready 1/4 tsp ground black pepper
  15. Prepare 1/4 tsp salt
  16. Get 2 large eggs beaten
  17. Prepare topping sauce
  18. Make ready 1/2 cup grated parmesan cheese
  19. Prepare 2 large eggs
  20. Get 14 oz coconut milk
  21. Take 1 1/2 tbsp baking powder
  22. Take 1/2 cup butter
  23. Take 1/4 tsp ground nutmeg

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 - Manu's version of a classic Greek dish made with layers of eggplant, zucchini, potatoes, beef and cheese sauce and then baked. Most versions contain meat, but not all. The Arab version, for example, is with chickpeas, and is There are probably as many ways to prepare the Turkish version of moussaka as there are (home).

Steps to make Moussaka, my version:
  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!

Although moussaka is a dish most associated with Greece, it is in fact well known in many other countries in the Middle East, each having its own version of this hearty and filling casserole. A good moussaka, a baked casserole of eggplant, zucchini, tomatoes, and minced lamb or beef under a lush layer of creamy béchamel, is a fabulous thing. 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. Moussaka - a healthier, lighter and easier version.

So that’s going to wrap this up for this exceptional food moussaka, my version recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!