Moussaka is a classic of Mediterranean cuisine that combines layers of eggplant, seasoned minced meat and creamy béchamel.
This delicious and comforting gratin is perfect for those who want to discover the authentic flavors of the region. Follow me step by step in the preparation of this exquisite moussaka and discover how to combine fresh ingredients to achieve a unique culinary experience.
Follow the recipe and immerse yourself in the aromas and flavors of the Mediterranean tradition!
Ingredients:
1/2 kg. ground meat (beef)
1/2 kg. potatoes
300 gr. peeled tomatoes
500 gr. onion
c/n extra virgin olive oil
Salt to taste
Pepper to taste
c/n Parsley
c/n of Manteca
For mass:
30 gr. of flour
500ml. milk
2 eggs
Preparation, step by step
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Continued on next page (page 2)
Step 1:
Put a little oil in a large non-stick frying pan, add the minced meat and brown it over medium heat. Stir the meat occasionally with a wooden spoon.
2nd step:
Peel and chop the onion, then add it to the meat.
Step 3:
Also add the tomato paste.
Step 4:
Cover with a glass of water and cook over low heat.
Step 5:
Stir occasionally.
Step 6:
Meanwhile, wash, peel and cut the potatoes into small pieces. Add them at the end of cooking the meat so that they cook together.
Step 7:
Prepare the dough: put the milk and eggs in a bowl.
Step 8:
Blend until the mixture is smooth and free of lumps.
Step 9:
Add the sifted flour and mix again.
Step 10:
Place meat and potato mixture in a greased baking dish.
Step 11:
Pour the batter into the mold.
Step 12:
You should cover the meat and potato mixture evenly. Add a pinch of salt and chopped parsley.
Step 13:
Bake in a preheated oven at 200°C for about 20 minutes or until golden brown.
Bulgarian moussaka can be served hot or warm!
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