Super musaca


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I peeled the potatoes and cut them into thin slices. In a pan I put 2 tablespoons of oil and I put a finely chopped onion, after it hardened a bit I put the minced meat and kept it until it darkened. I put thyme, broth, delicacy, pepper and salt and I also put a glass of water, I left it like that for another 10 minutes.

I beat the eggs and put about 200 grams of sour cream and chopped dill, then I put in a tray a row of potatoes a row of meat then I poured a few tablespoons of sour cream on top, and so on until I finished with a row of potatoes and put the remaining sour cream on top, put in the oven.


I got this recipe from our friend Jay. I received from him a casserole with this vegetarian bite, super tasty. It is a kind of stew with eggplant, chickpeas and onions, in creamy tomato sauce flavored with mint. I liked it so much, both me and the girls who came to me one evening, that I asked for the recipe and here's how easy it is to prepare:

INGREDIENT:

1 large onion & julienne

Peel the eggplants and fry them evenly in an oil bath, then take them out on a plate and let them wait until they are cooked.

Chop the julienne onion. In a little oil, heat the onion until it becomes shiny and soft, then add the garlic and heat it a little more.

We put over them the drained chickpeas and the tomato juice. Boil over low heat, with a lid, for about 15 minutes. Season with salt, pepper and mint and add the eggplant. Leave the lid on for another 15 minutes. Stir from time to time, so that it does not stick and we can add tomato juice or water if the liquid drops too much.

The simpler this food is, the more delicious it is!


Musaka or Moussaka super easy, (Delicious Greek recipe)

Musaka or Moussaka super easy, (Delicious Greek recipe). How to make a fantastic Greek musaka This dish I fell in love with the first time I ate it on the island of Santorini, in a restaurant by the beach, I have to confess that it was love at first sight because before trying it I already ate with my eyes the smell because if its appearance was delicious the smell it made was & iexclcelestial !, since then more than 12 years ago I have been making it at home with different meats and what I like most is this option that I propose today, I hope you also like it as much as me.

Ingredients of the Musaka or Moussaka:

500 G Minced chicken and turkey (Can be another Veal, Lamb or pork)
1/2 teaspoon of Basil
1/2 teaspoon Tomillo
Piece of cinnamon on a branch
60 ml Red wine
Shawl
Extra virgin olive oil
2 Ripe tomatoes
1 Medium onion
1 Big potato
2 Eggplants
2 Garlic cloves
Fresh parsley
Mold of 23 cm x 19 cm x 6 cm

Ingredients for bechamel:

650 ml Milk (2 and 1/2 Cups) Milk
40 g (5 tablespoons) Wheat flour
40 g (4 tablespoons) Extra virgin olive oil
Freshly ground black pepper
Shawl
Nutmeg
1 Egg
To taste Grated Mozzarella cheese

Preparation of Musaka or Moussaka:

1 We peel the eggplant leaving part of the skin and cut it into slices of half an inch approximately thick, we put them in a large container with plenty of cold water and a handful of salt to release the bitter, we leave immersed in salted water for 15 minutes.

2 We peel and wash the potatoes and cut them into not very thin slices. Peel and wash the onion, cut it into small pieces and set aside. Peel the garlic and cut it into small pieces. Wash the parsley and cut it very often as well. Grate the tomatoes on the thick side of the grater.

3 We put plenty of oil in a frying pan and heat it over medium-high heat, add salt to taste to the potatoes and fry them in batches in the hot oil until they are almost a little golden brown. 2 faces, remove them from the pan and leave them on paper towels.

4 In the same oil but a little warmer we fry the aubergines in batches that we have previously removed from the water and dried with absorbent paper, we fry them well for the 2 faces, then remove them to a plate with paper towels.

5 We prepare the sauce: Remove most of the oil we used to fry the aubergines from the pan. a few minutes until it is soft, then add the minced meat and season with salt and pepper, browning it well, making sure it is loose.

6 We add the dried herbs, cinnamon sticks (which we can replace with ground cinnamon) mix well and add the wine, mix again and let the alcohol evaporate, add the tomatoes and chopped parsley, mix well and continue cooking to average temperature during 15 minutes, after this time we rectify the flavor and add some 5 & ​​ndash 6 tbsp of water, we keep cooking from 10 to 15 minutes more over low heat until we have a mellow meat sauce.

7 We mounted the musaka on a suitable tray: We put the potatoes in the bottom of the tray forming a layer that covers the whole bottom of the tray, on top of the potatoes we put another layer with the eggplants leaving them a little overlapping with each other, on top of the eggplant layer we spread the sauce meat leaving it well distributed and uniform.

8 We prepare the bechamel sauce: We put a pot on the fire at medium temperature, pour the oil and when it is hot we add the flour, mix well and cook the flour a couple of minutes, add the milk little by little and mix with a few rods so that it has no lumps.

9 When thick we season to taste with salt, pepper and nutmeg, when it starts to boil we continue cooking from 3 & ndash 4 minutes more without stopping to stir, remove the pot from the heat and beat the egg, add it to the sauce and mix quickly until incorporated.

10 Pour the bechamel sauce on the tray over the layer of meat and sprinkle on top with grated cheese to taste, bring to a boil with the oven preheated to 180 & ordmC (360 & ordmF), with heat up and down We bake a 180 & ordmC of 25 to 30 minutes until we have the top layer golden brown, then remove it from the oven and ready to enjoy.

& iexcl & iexclTry it you will love it !!

Do you like to cook or are you looking for fantastic recipes, I invite you to share your recipes in my Facebook group LA COCINA DE LOLI DOMINGUEZ. & iexclWelcome!

If you like this video and want to subscribe to my You Tube channel (it's also completely free) and every time you post a new video you will receive a notice.


4-ingredient moussaka recipe

So, for a large mousse tray, you need:

  • about a kilogram of potatoes
  • about a kilogram of minced meat
  • 7-8 eggs
  • 200-300 grams of cheese

In addition to the 4 ingredients, you also need spices and a little meat oil.

How come?

Wash the potatoes well and boil them in their skins, just until they soften a little. Don't boil them hard, they don't have to be crumbly. Drain them and leave them to cool.

Meanwhile, boil the eggs and season the meat well. I put salt, pepper, thyme and a mixture of spices for minced meat on it. Fry it in 2-3 tablespoons of oil until it changes color.

After the potatoes have cooled, clean them and cut them into slices, which you place in a tray greased with oil or baking paper. Spread the meat evenly over the potato slices, then place the sliced ​​eggs. Cover with a new layer of potato slices, season with salt and pepper and add the grated cheese.

Place the tray in the preheated oven. I held it for about 20-25 minutes, at 200 degrees. In a normal oven, it should be kept a little longer and the fire should be medium.

We like to serve it with cabbage salad.

If you want another moussaka recipe, instead of cheese you can make a mixture of cream, milk and eggs, which you pour over the last layer of potatoes. It comes out different, but just as delicious.


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