Lamb Moussaka
Description
The dish is prepared without unnecessary complications. It so happens that Greek cuisine is not widespread in our country; the first well-known dish is Greek salad, and the second is moussaka. Let's try making it today. The finished dish can be served at the table.
Instructions
- 1
Step 1
To make béchamel, heat a saucepan or pot with a thick bottom. Add 3 tablespoons of butter. When it melts, add 3 tablespoons (heaping) of flour.
- 2
Step 2
Quickly stir. When the mixture turns slightly golden, pour in about a liter of hot (specifically hot!) milk. Add the milk in small portions, stirring vigorously; otherwise, the flour and butter mixture will not dissolve in the milk but form lumps. Continue stirring and bring to a boil.
- 3
Step 3
Quickly stir. When the mixture begins to brown slightly, pour in about a liter of hot (specifically hot!) milk. Add the milk in small portions, stirring vigorously; otherwise, the flour and butter mixture will not dissolve in the milk and will form lumps. Continue stirring and bring to a boil. Add salt, ground pepper (preferably white, as it is more aromatic), and a pinch of grated nutmeg. Reduce the heat and cook, stirring, until thickened—this usually takes no more than five minutes. Add a little grated cheese.
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Step 4
Wash the eggplants and slice them thinly lengthwise. Sprinkle the slices with salt and let them sit for about 15 minutes. Then rinse off the salt and use a paper towel to remove excess moisture. This step is standard when preparing eggplants, as it helps eliminate their natural bitterness. Next, the eggplants need to be fried or baked. We prefer the latter method: lightly brush the slices with oil (olive oil), place them on a baking sheet, and put them into a preheated oven until they turn slightly brown.
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Step 5
While the eggplants are "sunbathing," let's prepare the filling. Sauté finely chopped onion in a skillet, then add grated carrots and celery. Cut the meat into small cubes; you can use ground meat, but cubed meat somehow tastes better. Add the meat cubes to the sautéed vegetables, mix well, pour in white wine, and stir again. Add tomato paste diluted with a small amount of hot water. Mix thoroughly, cover tightly with a lid, reduce the heat, and simmer for 30–40 minutes, until the meat is fully cooked. At the very end, right before turning off the heat, season with salt, pepper, and a little cinnamon.
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Step 6
Now it's time to assemble. Take a baking dish and grease it with oil. Place a solid layer of roasted eggplant slices on the bottom. On top of them, add a layer of the meat and vegetable filling. Pour the béchamel sauce over everything and sprinkle with grated cheese. Add another layer of eggplants, then another layer of filling, and again pour with sauce and sprinkle with cheese. You can have as many layers as you like, depending on your preference and the depth of the dish. The topmost layer should be eggplants covered with sauce and cheese. The ingredient quantities given here are enough to make a moussaka with three layers of eggplants and two layers of meat in a baking dish measuring approximately 30 x 20 cm. This will serve about six people, or four if you're eating until you're completely full.
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Step 7
Place the assembled moussaka in a preheated oven at 200 degrees and bake for about 30 minutes. Then let the dish cool down to a warm state: the sauce will thicken, and both the appearance and taste of the moussaka will improve.