Moussaka is originally from Greece

[prepare meat sauce as follows:]

Moussaka is originally from Greece

Category: Meat dishes

Kitchen: greek

Ingredients
eggplant (peeled and cut into 1 cm thick discs)	1 kg
zucchini (cut into thin slices)	400 gr.
potatoes	4 things
some olive oil for lubrication
for meat sauce:
mixed mince (pork + veal)	700 gr.
grated onion	1
garlic (press)	1 clove
tomato puree (or paste - 2 tbsp. l.)	150 gr.
cinnamon	1 stick
milk (or 50 ml sweet red wine like Cahors)	100 ml.
salt. pepper 4-color from the mill
for cream bechamel:
milk	1 liter
butter	75 gr.
flour	5 tbsp. l. full
salt. white pepper to taste
ground nutmeg	1/4 tsp
egg	4
cheese between layers I have Gouda	150 gr.
Cheese for the top I have Gouda	100 g
large oval pyrex

Cooking method

• line the eggplants and zucchini on a baking sheet and apply oil with a brush, put in the oven and bake until golden brown.
• 
• Cut the potatoes into lengths and fry them in a pan, put them on a paper towel to remove excess oil.
• in oiled pyrex and sprinkled with ground breadcrumbs, first line the potatoes, lightly salt and pepper.
• 
• then zucchini
• 
• eggplant
• 
• lightly sprinkle with cheese between the layers of vegetables.
• 
• prepare meat sauce as follows:
• boil the grated onion and garlic in a small amount of water to remove its harsh taste and smell. then add butter and minced meat, which we lightly fry with a fork, add tomato puree, milk (wine), cinnamon stick. salt and pepper.
• 
• simmer until the liquid evaporates completely.
• 
• line the minced meat on the vegetables.
• 
• sprinkle with cheese.
• 
• melt the butter in a non-stick saucepan and add flour, stir and fry constantly, then gradually introduce warm milk in a thin stream and brew, the cream begins to gurgle, so it is ready, salt and pepper.
• 
• let cool slightly and add eggs one by one, kneading well.
• 
• pour on top of the minced meat and put in the oven for 25-30 minutes.
• 
• remove from the oven, sprinkle with cheese and set back for 10-15 minutes until a golden cheese crust forms.
• 
• done!
• 

The dish is designed for

6

Time for preparing:

90

Cooking program:

oven

Note

How delicious it is !!!
M-mm-mm-mm! ..
And so many pleasant memories of warm days, the sea and delicious food ...

WOW! More vegetables would appear! It's not scary to do such a master class! And then I did everything to the lazy and lazy moussaka. Now I will make Greek!

[Arka]

Arka, I am glad that I inspired pleasant memories with my recipe!

nvk, cook for health!

[natapit]

natapit, Thank you! I wanted to eat it at a table by the sea - I can taste it ....!
I took it as a bookmark, but after the fast, my husband adores this dish.

What a gorgeous moussaka! I will definitely try to do it. Thank you Natasha for the master class!

thanks girls! hope you enjoy it!

I love this moussaka, only I still put tomatoes in slices. And when it's lazy to make bechamel, I use sour cream mixed with an egg.

anyway delicious !!!

I prepared it today. It turned out very tasty! Relatives are delighted. Thank you so much for the recipe and detailed MK!

I love this moussaka, only I still put tomatoes in slices. And when it's lazy to make bechamel, I use sour cream mixed with an egg.

Yeah ... and I do it)

[natapit]

natapit, I want to thank you for the recipe, it so happened that I found it a long time ago, but I was not yet a registered user, and the recipe took root in our family, became a favorite, now, though it's too late, I have a huge thank you)))