Thursday, October 07, 2010

Moussaka


Moussaka is one more great dish from Greek cuisine. As I love eggplant and anything with it, so it was so much fun to make it and enjoy it together with my husband. Somehow, I find this dish even tastier and better looking the other day. Then it looks better ( you can cut a perfect piece) and flavours combine completely and it's really great. But yes, it's a really hearty dish and you need some light fresh salad on the side and a spoonful of natural yogurt. To make it lighter, I used grilled eggplant and lean ground beef.

What we need:

500gr ground beef
4 big eggplants
2 onions
4 cloves of garlic
2 bay leaves
salt and pepper
olive oil
1 tsp oregano
1/2 tsp cinammon
1/2 glass white wine
500ml tomato puree
a handful of fresh parsley and mint
50 gr cheese ( I used aged Turkish yellow cheese)

for the white sauce:

100gr butter
125ml flour
1 l milk
40 gr cheese
3 eggs
a good pinch of grated nutmeg


What we have to do:

1. Slice your eggplant and generously sprinkle with salt and set aside for 30 minutes. Then pat it dry and brush with some olive oil and grill for 3 minutes on each side.
2. To make meat sauce, chopp your onions and garlic. Preheat your pan with some olive oil and put the onions and garlic together with bay leaves. Fry on a medium heat for 5-6 minutes until onions are soft. Then add your meat, oregano, salt and pepper. Brown the meat for 8-10 minutes, then add wine. Cook for 3-4 minutes and then add your tomato puree and cinammon. Finally add your chopped parsley and mint.
3. Make your white sauce, by melting butter in a pot and adding flour. Whisk it carefully to avoid lumps. Then add your milk and nutmeg. When it starts thickening add your cheese and beaten eggs. Whisk all the time. When the sauce gets thicker take it off the heat and get really to assemble your moussaka.
4. Take a big casserole dish, put one layer of grilled eggplant and then put your meat sauce and sprinkle with some cheese, then repeat one more eggplant layer and one more layer of meat and cheese. Finally pour your white sauce and some more cheese to get golden brown crust on the top.
5. Put your moussaka into the oven ( 175C) and bake for 35-40 minutes until the top is golden brown. Let it sit for 20 minutes before serving. Enjoy with fresh salad and some yogurt.

P.S. You can also add a layer of boiled and sliced potatoes together with the eggplant. Enjoy!

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Receptas Lietuviskai: Moussaka

Moussakai reikia:

500gr
neriebios jautienos farso
4 dideliu baklazanu
2 svogunu
4 skilteliu
cesnako
druskos ir juoduju pipiru
2 lauru lapu
aliejaus
1 a.s.
graikiskojo raudonelio
1/2 stiklines balto vyno
500ml trintu marinuotu pomidoru savose sultyse ( skardinese)
50gr surio ( tradiciskai naudojamas graikiskasis Kedalotiri suris, kuris siek tiek panasus i Permesana, paprastai is avies pieno pagamintas ir tada sendinamas kelis menesius. As naudojau turkiskaji eski kaşar - sendinta lydyta suri)
puse saukstelio cinamono
svieziu
petrazoliu ir metu

Baltajam padazui:
100gr sviesto
1/2 stiklines
miltu
1l pienopuse
sausktelio malto muskato riesuto
40 gr surio
3 kiausiniu

Pradedame gaminti:

1. Pirmiausia baklazanus supjaustome griezineliais, apibarstome druska ir paliekame bent jau 30 minuciu, tada nusausiname ir aptepame aliejumi.
2. Susmulkiname svogunus ir cesnakus. Ikaitiname keptuve su aliejumi, sudedame svogunus, cesnakus ir lauro lapus. Pakepiname ant nedideles ugnies, kol svogunai taps minksti ir skaidrus. Sudedame jautienos farsa ir pakepiname apie 10 minuciu, kol graziai parus. Dabar jau supilame vyna ir patroskiname kol vynas visiskai isgaruoja, tada pilame trintus pomidorus, raudoneli, cinamona. Patroskiname kol gaunasi tirstas mesos padazas apie 5 minutes. Pabaigoje sudedame smulkintas petrazoles ir metas.
3. Dabar jau laikas ikaitinti griliu arba keptuve ir apkepti baklazanus, po 3 minutes ant abieju pusiu.
4. I puoda dedame sviesta baltajam padazui. Kai jis istirpsta, supilame miltus ir maisome, kad nesusidarytu gumuliukai. Dabar pilame piena ir maisome, kol prades virti ir tirsteti. Sudedame muskato riesuta, suri, bei isplaktus kiausinius. Maisome, kad gautusi vientisa mase.
5. Dabar laikas sudeti viska i kepimo inda. Imame dideli karsciui atsparu inda ir sudedame puse baklazanu, ant baklazanu sluoksnio pilame puse mesos padazo, ir siek tiek tarkuoto surio, tada vel sluoknis baklazanu ir vel mesos padazo sluoksnis bei
suris. Pabaigoje uzpilame baltaji padaza bei apibarstome dar siek tiek suriu.
6. Dedame i ikaitinta orkaite 175C ir kepame apie 35-40 min kol pavirsius
bus graziai apskrudes. Palaukiame kol siek tiek atves, tada pjauname ir valgome
su svieziu darzoviu salotomis ( na a la graikiskom salotom tik be surio). Skanaus!

P.S. Taip pat kartu su baklazanu sluoksniu galite deti ir pjautytu virtu bulviu. Skanaus!


8 comments:

  1. Skanus dalykas :)

    Tik vienas techninis klausimas: fotkinai turbut atvesusia? :) Turiu omeny, kad man taip graziai atpjauti nepavyksta nei lazanijos, nei musakos karstos, turiu laukt, kol atves :)

    ReplyDelete
  2. Taip, fotografavau atvesusia, nes ta pacia diena forma nesilaiko. Siaip man ir skanesne musaka kita diena. Ir dar man patinka, kad atvesus galima puikiai supjaustyti i kvadratelius ir jei lieka, uzsaldyti. Paskui tik atsildai mirkrobangeje ar orkaiteje ir viskas. Netgi forma issilaiko.

    ReplyDelete
  3. Nuostabus puslapis. Tik gaila, kad receptų lietuvių kalba mažoka.

    ReplyDelete
  4. Bandau taisyti sia beda! :D Po truputi!

    ReplyDelete
  5. Dar reiktų informacijos kokio dydžio skardoje kepti, nes man pusė kiekio padažo netilpo :) O šiaip skanu, bet nesigavo taip skaniai kaip buvo valgyta Graikijoje :)

    ReplyDelete
  6. Fantastika! kadangi dievinu baklazanus, reiks artimiausiu metu pasigaminti

    ReplyDelete
  7. Rita, tikrai skanus patiekalas, tik jo dažnai nepavalgysi, nes tikra kalorijų bomba.

    ReplyDelete
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