How to make a Moussaka?

 


How to make a Moussaka? 

Moussaka: A Hearty Winter Dish from Chef Sakellarios Kokkinidis

Moussaka is a traditional Greek dish made with layers of eggplant, ground beef, and béchamel sauce. It is a hearty and flavorful dish that is perfect for a winter meal.

This recipe for Moussaka is from Chef Sakellarios Kokkinidis, the owner and chef of the restaurant "Metaxa" in Magdeburg, Germany. Chef Kokkinidis uses his Grandmother's recipe for Moussaka, which he has been perfecting for over 20 years.

The key to making a good Moussaka is to use high-quality ingredients. Chef Kokkinidis uses fresh eggplants, ground beef, and béchamel sauce. He also adds a few special ingredients to his Moussaka, such as cinnamon, nutmeg, and parmesan cheese.

The result is a moussaka that is both delicious and flavorful. The eggplants are roasted until they are soft and creamy, the ground beef is seasoned perfectly, and the béchamel sauce is rich and creamy. The cinnamon, nutmeg, and parmesan cheese add a touch of sophistication to the dish.

Moussaka is a dish that is perfect for sharing with friends and family. It is a hearty and flavorful dish that is sure to warm you up on a cold winter day.



Here is the recipe for Chef Kokkinidis' Moussaka:-

Ingredients:

For the minced meat:
700g ground beef
2 onions, chopped
2 carrots, chopped
1 tbsp tomato paste
400g tomato con case
2 cloves of garlic, minced
1 cup of sugar
1 egg
Parsley, salt, and pepper to taste
1 cinnamon stick
1 bay leaf
1/2 tsp nutmeg
5 tbsp grated parmesan

Béchamel

120g butter
120g flour p.o.c.
1 It. milk
1/2 onion, chopped
1 bay leaf
1/2 tsp grated nutmeg
3 egg yolks
5 tbsp grated parmesan

Moussaka - set up:
3 eggplants
4 potatoes
Breadcrumbs
Grated parmesan

Instructions:

  • Preheat oven to 190 degrees C (375 degrees F).
  • Brown the ground beef in a large skillet over medium heat to make the minced meat. Drain off any excess fat.
  • Add the onions, carrots, tomato paste, tomato concase, garlic, sugar, egg, parsley, salt, pepper, cinnamon stick, and bay leaf to the skillet. Bring to a simmer and cook for 30 minutes until the sauce thickens.
  • To make the béchamel, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute.
  • Gradually whisk in the milk until the sauce is smooth. Bring to a simmer and cook for 10 minutes until the sauce thickens.
  • Stir onion, bay leaf, nutmeg, egg yolks, and parmesan cheese.
  • To assemble the moussaka, grease a 25x30 or 30x30 cm baking dish. Sprinkle the bottom of the dish with breadcrumbs and parmesan cheese.
  • Layer the potatoes and eggplants in the baking dish, alternating layers.
  • Spread the minced meat sauce over the eggplants.
  • Pour the béchamel sauce over the minced meat sauce.
  • Sprinkle with breadcrumbs and parmesan cheese.
  • Bake for 25 minutes or until golden brown.
  • Enjoy!

Tips:

  • You can salt the eggplants and let them sit for 30 minutes before cooking to prevent them from browning too much.
  • You can also use lamb instead of ground beef in this recipe.
  • If you don't have a bay leaf, you can substitute it with 1/2 tsp dried thyme.
  • To make the moussaka ahead of time, you can assemble the dish and then freeze it. When you're ready to bake, thaw the moussaka overnight in the refrigerator and then bake as directed.
  • This recipe is courtesy of Chef Sakellarios Kokkinidis.

Nutrition Facts
    • Calories: 416 per serving
    • Fat: 24g per serving
    • Protein: 24g per serving
    • Carbohydrates: 37g per serving
    • Fiber: 6g per serving
    • Nutrients: Vitamins C and K, calcium, and vitamin D
Serves 6-8

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