Moussaka, my version
Moussaka, my version

Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, moussaka, my version. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

The Egyptian version of Moussaka usually does not have that bechamel layer. Moussaka is a recipe that is widely spread in the Mediterranean and almost everyone has his own recipe for it. A Greek-inspired casserole with layers of fried eggplant, beef, and Bechamel. 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, my version is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Moussaka, my version is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook moussaka, my version using 23 ingredients and 9 steps. Here is how you cook it.

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

See more ideas about Moussaka recipe, Moussaka, Recipes. Comes with a step-by-step photo guide. Eggplant, potatoes & a hearty spiced meat sauce, all topped with thin. Moussaka - Manu's version of a classic Greek dish made with layers of eggplant, zucchini, potatoes, beef and cheese sauce and then baked.

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!

Eggplant, potatoes & a hearty spiced meat sauce, all topped with thin. Moussaka - Manu's version of a classic Greek dish made with layers of eggplant, zucchini, potatoes, beef and cheese sauce and then baked. Hmmm, I never knew that there was such thing. That is the Greek version of Moussaka but definitely not the Lebanese version. 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.

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