My luxury Moussaka

Steps Making Recipes My luxury Moussaka using 25 ingredients and 5 steps

My luxury Moussaka - Moussaka by Greek chef Akis Petretzikis! Are you ready to try one of the most amazingly delicious dishes you have ever tasted?! The Luxury Collection Hotels in London. ". good) followed by Moussaka as a main." ". lamb and my brother had moussaka." Keywords: moussaka, eggplant moussaka, moussaka recipe, authentic moussaka, eggplant While it definitely takes time, this was my first attempt at making moussaka and I'll never make it any other. When you talk about family heirloom recipes, this is probably my family's most cherished and favourite. My dad made the best moussaka I've ever tasted.

My CCC recommended the moussaka, which I had never had, so that's what I ordered.

The layers of potato, eggplant, spiced beef and béchamel sauce melted in my mouth - so many different flavors.

You can cook My luxury Moussaka using 25 ingredients and 5 steps. Here is how you cook that.

Ingredients make My luxury Moussaka

1. You need 500 g lamb mince.
2. You need 1 tin chopped tomatoes.
3. You need 1 onion (diced).
4. Prepare 2 garlic cloves (minced).
5. Prepare 2 tbsp tomato purée.
6. Prepare 1 aubergine (sliced).
7. It's 1-2 large potatoes (peeled and sliced).
8. It's 1 tsp dried mint.
9. You need 1 tsp oregano.
10. It's 1 tbsp plain flour.
11. You need 1 bay leaf.
12. Prepare 1 cinnamon stick.
13. It's 200 ml red wine.
14. You need 1 tbsp fine sea salt.
15. You need For the sauce.
16. You need 50 g butter.
17. Prepare 50 g plain flour.
18. Prepare 400 ml milk.
19. You need 25 g grated Parmesan.
20. It's 1/2 tsp finely grated nutmeg.
21. Prepare 1 egg (lightly beaten).
22. You need To finish.
23. Prepare 1 large fresh tomato.
24. You need Paprika.
25. It's Salt and black pepper.

My luxury Moussaka step by step

1. In a heavy based pan add lamb, onion, garlic, mint, oregano, bay leaf and cinnamon on high heat for approx 10 mins till brown and softened..
2. Mean while place aubergine in a colinder and salt well leave to stand for 10 mins, rinse off then pat dry with kitchen towel place on a flat baking tray along with potato slices and brush liberally with olive oil. Bake at 190 turning occasionally until a nice golden colour then set aside.
3. To the lamb mixture add plain flour, tinned tomatoes, red wine, tomato purée and salt bring to the simmer for 30 minutes, season to taste with plenty of black pepper then set aside..
4. In a pan melt butter, stir in flour to make a roux. Add milk bit by bit whilst whisking then bring to a simmer once sauce begins to thicken add nutmeg and Parmesan simmer for a further 2 mins then set aside to cool. Once cooled stir in beaten egg..
5. Add a layer of mince mixture into a casserole dish then layer of potatoes, then more mince more potatoes, mince again then layer of aubergines. Add bechamel sauce all over top. Finish with a thin layer of fresh tomatoes a sprinkle of parmesan and a sprinkle of paprika. Bake in oven at 160 for fan or 190 for 45 minutes until golden and bubbly 😊 don’t forget to remove bay leaf and cinnamon stick!.

My luxury Moussaka - This Mighty Moussaka is packed with layers and layers of eggplant, zucchini, potatoes, meat and, of course, a creamy bechamel sauce. Vegan moussaka is just as tasty as the traditional one, but much healthier. I nearly reconciled with having just a thin layer of bechamel on my moussaka when an idea popped into my head. My first memories stretch back to when I was barely able to reach the stove, yet still determined to "help" her in the kitchen. Ir a la Receta·Imprimir Receta. ¿Habéis probado alguna vez la moussaka? Es una especie de lasaña con capas de berenjena y patata en vez de pasta, es muy jugosa y está de muerte. Vous cherchez des recettes pour moussaka ? Thank you and good luck