Moussaka(Featured Chef Hans @ DeKookbijbel.be)
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If we have to mention a Greek dish, then moussaka may be the top answer. The oven dish with minced lamb, potatoes, vegetables and sheep cheese is still popular. That's quite right because it's a classic that tastes young and old. It is important to prepare the dish on time so that the ragout, which is the basis of the moussaka, can simmer for a sufficiently long time.
| Category: | Main courses Meat dishes |
| Seasons | |
| Cuisine Type | COM_JOOMRECIPE_CUISINE_GREEK |
| Tags: |
Ingredients
For
4
Person(s)
De groenten
| 1 piece(s) Eggplant(s) |
| 1 piece(s) Zucchini, big |
| 3 piece(s) Onion(s) |
| 1 piece(s) Carrot(s) |
| 1 clove(s) of Garlic |
| Olive Oil |
De ragout
| 500 g Lamb minced meat or other mixed minced meat |
| 70 g Tomato paste |
| little Harissa from tube |
| 2 dl Red Wine |
| 400 g Tomato pulp, canned |
| 1 tsp Oregano, dried |
| 1 tsptl Marjoram |
| 1 tsp Cumin powder |
| 1 tsp Garam Masala |
| Olive Oil |
| Pepper and Salt |
De moussaka
| 500 g Potatoes |
| Pepper and Salt |
| 200 g Feta |
| 150 g Cheese, grinded |
| Bechamel sauce |
Moussaka Directions
- Vegetables - Rinse all vegetables clean.
- Peel and finely chop the onions. Crush the peeled garlic to a pulp.
- Put a large stew pot over medium heat. Add a splash of olive oil and stew the pieces of onion and garlic.
- Peel the carrot and cut the carrot lengthwise into thick slices. Then cut it into strips and finally into cubes 0.5cm by 0.5cm.Stew the carrot pieces with the onions.
- Remove the leaves from the celery and the bottom tough pieces of stem. Cut the celery stalks into very small cubes. Stew the celery pieces with the onions for 10 minutes. Then turn down the heat.
- Cut the eggplant into thin slices (no need to peel them) and place them side by side on a large platter. Sprinkle a generous pinch of salt over them and set them aside. The salt will draw some of the moisture out of the eggplant. (Best to take coarse salt).
- Stew - Take a frying pan and pour in a little olive oil. Put the heat on high so that the pan becomes glowing hot and fry the lamb mince. Feel free to leave chunks of minced meat, so don't crush the meat too much. Fry a large amount of minced meat preferably in turns, so that the pan is not too full of meat.
- Spoon the fried lamb mince into the pot of stewed vegetables and add the tomato puree. Let the puree cook with it for a while.
- Those who like a little spice can add a little harissa (spicy sauce). I definitely do.
- Mix all the ingredients and pour in the red wine. Lower the heat and add the tomato pulp and the dry spices: a pinch of cumin powder, oregano, marjoram and a cinnamon stick or the garam masala. Taste and also add some ground pepper and a little salt.
- Put the lid on the pot at an angle and let the ragout simmer for at least an hour and a half on low heat. Stir the sauce occasionally. Afterwards, remove the cinnamon stick.
- Béchamel sauce : See, sauces, without the cheese, but you can always put in for those who like it. I definitely always put in, I like it better.
- Moussaka (slightly different from JM): Peel the potatoes and cut them into very thin slices.
- Rinse the salt from the eggplant slices and drain the vegetables.
- Preheat the oven to 180°C.
- Take a spacious baking dish and oil it with a little olive oil. Pour in a layer of béchamel sauce. Arrange a layer of potato slices on top and sprinkle with a little salt and pepper.
- Then arrange a layer of zucchini slices and a layer of eggplant another layer of potato and back zucchini and a good portion of the ragout with minced lamb on top.
- Finish with a generous layer of béchamel sauce.
- Crumble feta over the casserole and some ground cheese (emmental).
- Cook the moussaka in the hot oven for 40 to 45 minutes. (Check the result, as every oven is a little different.)
Notes
More Details
Source
Jeroen Meus