Recipe: Yummy The perfect moussaka

The perfect moussaka. Moussaka seems the perfect choice for this time of year, like bouillabaisse, or parmigiana; a dish which simultaneously manages to taste of sunshine, and boast warming qualities quite sufficient to. Perfect Moussaka A medley of fantastic flavors meld when moussaka (the stress is on the last syllable) is baked to perfection. No other dish in the world combines the spiced essence of minced meat, soft tasteful eggplant and the creamy richness of béchamel sauce.

Like most recipes originating from the Ottoman Empire, it has different variations all throughout the Balkans, the Levant and Greece. To achieve the perfect texture for your béchamel sauce, add the milk (preferably lukewarm) a little bit at a time whilst constantly stirring. The perfect béchamel sauce for your moussaka should be smooth and creamy. You can cook The perfect moussaka using 11 ingredients and 15 steps. Here is how you achieve it.

Ingredients of The perfect moussaka

1. You need of eggplants.
2. Prepare of zucchinis.
3. It's of béchamel sauce.
4. It's of For the ground meat.
5. It's of to 350 g ground beef.
6. Prepare of tomatoes blended in the food processor.
7. Prepare of salt, pepper.
8. You need of little sugar.
9. You need of cinnamon stick.
10. Prepare of onion, finely chopped.
11. Prepare of grated kefalotyri (traditional Greek hard salty yellow cheese).

The key is to whisk the sauce constantly to allow each time the flour to absorb the milk, so that it doesn't get lumpy. M oussaka is, I think, the perfect dish for April, a rare combination of southern sunshine and warming comfort. It's also the ideal way to use up leftover lamb from the Easter roast. The perfect moussaka Cookpad Greece Greece.

The perfect moussaka step by step

1. Cut the eggplants and the zucchinis into thin slices..
   
2. Spread them out in a baking sheet, sprinkle with olive oil and season lightly with salt..
   
3. Plae the baking sheet in the oven at 170°C - 180°C on the first rack for about 40 to 50 minutes so that vegetables dry from their liquids..
4. Prepare the béchamel sauce..
5. As soon as you prepare the béchamel sauce, cover it with cling film to prevent a skin from forming..
6. Ground meatSauté the onion lightly in olive oil or if you want a lighter taste, just boil it together with the ground meat..
7. Add the ground beef to the oil and brown it..
8. Add the tomato, salt, pepper, cinnamon and water, though not too much..
9. Simmer until all its liquids are absorbed..
10. Place one layer of eggplants and one layer of zucchinis in a baking tray..
11. If you still have extra slices, repeat the process..
12. Spread the ground meat mixture over everything, distributing it evenly..
13. Spread the béchamel sauce evenly on the top..
14. Sprinkle with the cheese..
15. Bake at 200°C until the béchamel sauce is golden brown and the cheese has melted..

Finally, a recipe for a light moussaka, that isn't "drowning" in oil! The perfect moussaka Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, the perfect moussaka. It is one of my favorites. For mine, I will make it a little bit tasty.