You’ll find lots of variations regarding how to make Moussaka and this will be the Real Greeks version, cooked by Tonia Buxton. Meat, potatoes and aubergine are the main ingredients that characterise Moussaka but there is an abundance of leeway as to what you may add to yours. As an example, within the height of summer Greeks use the glut that comes from their vegetable gardens, for example courgettes, spinach or tomatoes.
Moussaka is a good candidate for bulk cooking. If you were to go down that route, its best to do it in logical phases. First prepare the Kemas, which is the meat mixture. There after the bchamel sauce and after that cooking each vegetable respectively. It doesnt matter whether any of the components cool down afterwards, actually, its actually ideal since it makes constructing the final dish much easier and faster.
While you can easily see in the photos, preparing the lamb mince is straightforward. We recommend you check out this site for more information about Moussaka recipe. Mind you, you dont always have to use lamb. Almost any sort of meat can be utilized, from pork and veal to turkey and chicken. In the Volos region in central Greece where they have a lot of cattle they normally use beef. Cinnamon definitely needs to be used and at the end of cooking chopped parsley may be added to the mixture and left to wilt a bit. At this stage you may freeze the meat if you dont want to use it immediately.
Nothing is unique about the bchamel sauce. Other than adding some ground cinnamon to it just follow the instructions and let it cool down. What you dont want is lumpy sauce but if it curdles due to cooling down, dont fret, because it will cook again within the oven as well as out and no could be the wiser.
Now for the vegetables. Since we all know, anything fried tastes good. So for the best results, fry your potatoes, aubergines and courgettes – separately, of-course. If youd like your Moussaka to be healthier and much less calorific, grill or bake them within the oven.
Inside this recipe, boiled new potatoes were used. Traditionally, big Greek or Cypriot potatoes work best because they never break down. Depending on the variety you use, you can leave the skin on that can lead to more flavour and nutrients within the dish. This website has a lot of information regarding recipe website.
Traditionally, deep and large ovenproof dishes are used, that makes double layers possible. Starting from the bottom it could be potatoes, aubergines, meat, potatoes, aubergines, meat and bchamel sauce. On the flip side, if youre using small dishes, as with this case, only one layer will be possible but will taste every bit as good!
If you make Moussaka the night before, it’s going to taste better. Unbaked at normal temperature it will take 45 minutes at 180C to cook. Unbaked, it shall keep up to 3 months in freezer. Cooked, it’s going to keep for 3 days in the fridge. To reheat, for best results cover the Moussaka with foil and place within the oven for 30 minutes at 160C.
There you have it! I suggest you follow the recipe the first time round and the next (and next and next) time start playing to suit to your taste!