moussaka
tomato puree
eggs
parsley
aubergines
feta cheese
parmesan
oregano
cinnamon
cloves
nutmeg
Contrary to what one might expect, moussaka is not
a dish that is centuries old.
It was introduced in the early years of last century
by the Greek chef Nicolaos Tselementes.
The basis for this dish was and is aubergines and
minced lamb, prepared with red wine, herbs and
tomatoes.
Whoever came up with the wretched idea of using
potatoes in moussaka deserves eternal damnation.
Probably a practice of dubious restaurant owners to
cover up the fact that it contains less (expensive)
meat than one would expect.
Sauté chopped onion with crushed garlic in olive oil and add
the minced meat. Fry until the meat is grainy. Add tomato
puree, red wine and a spice mix of oregano, cinnamon, cloves
and nutmeg. Let this simmer on low heat.
Make a roux with butter and flour. Add vegetable stock to
make a thick bechamel. Mix with grated feta.
Mix three tablespoons of bechamel with an egg, chopped
parsley and some grated feta and stir it through the meat
preparation.
Cut an aubergine into slices and fry them golden brown in
olive oil.
In an oven dish: a layer of fried aubergines and then the
meat preparation. Cover with the rest of the bechamel and
grated feta cheese. Put the dish in the oven for 30 to 40
minutes at 185°C.
onions
garlic
olive oil
minced beef
or minced lamb
all-purpose flour
butter
vegetable stock
red wine
moussaka
Contrary to what one might expect,
moussaka is not a dish that is centuries old.
It was introduced in the early years of last
century by the Greek chef Nicolaos
Tselementes.
The basis for this dish was and is
aubergines and minced lamb, prepared with
red wine, herbs and tomatoes.
Whoever came up with the wretched idea of
using potatoes in moussaka deserves
eternal damnation.
Probably a practice of dubious restaurant
owners to cover up the fact that it contains
less (expensive) meat than one would
expect.
Sauté chopped onion with crushed garlic in
olive oil and add the minced meat. Fry until the
meat is grainy. Add tomato puree, red wine and
a spice mix of oregano, cinnamon, cloves and
nutmeg. Let this simmer on low heat.
Make a roux with butter and flour. Add
vegetable stock to make a thick bechamel. Mix
with grated feta.
Mix three tablespoons of bechamel with an egg,
chopped parsley and some grated feta and stir
it through the meat preparation.
Cut an aubergine into slices and fry them
golden brown in olive oil.
In an oven dish: a layer of fried aubergines
and then the meat preparation. Cover with the
rest of the bechamel and grated feta cheese.
Put the dish in the oven for 30 to 40 minutes at
185°C.
tomato puree
eggs
parsley
aubergines
feta cheese
parmesan
oregano
cinnamon
cloves
nutmeg
onions
garlic
olive oil
minced beef
or minced lamb
all-purpose flour
butter
vegetable stock
red wine
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
