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Greek-Style Moussaka with Yogurt. Strain into a bowl and whisk in the yogurt. Season with nutmeg, salt and pepper. Lay plastic wrap directly on the sauce.
But there are lots of I often make my recipe for moussaka with potatoes, layering the potatoes up with the aubergine and mince. If you haven't tried a potato moussaka recipe. Moussaka is a layered Eastern Mediterranean casserole dish made with eggplant or potato, a ground meat sauce, and a Greek yogurt and egg layer on top. You can cook Greek-Style Moussaka with Yogurt using 19 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Greek-Style Moussaka with Yogurt
- It's of Eggplant.
- It's of Potatoes.
- You need of (Meat sauce).
- It's of Garlic (minced).
- It's of Onions (minced).
- Prepare of Ground beef.
- It's of ☆Canned tomatoes.
- Prepare of ☆Parsley (minced).
- You need of ☆Oregano (dried).
- Prepare of shakes ☆Cinnamon powder.
- You need of ☆Salt.
- Prepare of ☆Black pepper.
- It's of ☆Japanese Worcestershire sauce.
- Prepare of Olive oil.
- You need of (Yogurt sauce).
- It's of x 2 Plain yogurt (I used Activia brand).
- It's of Egg.
- It's of Parmesan cheese.
- You need of Salt and pepper.
A light and healthy, but rich-tasting Greek-style dish, from Good Food Magazine. The top bechamel layer gives way to a wonderfully savory meat sauce layered between eggplant to create a dish often compared to a Greek lasagna. · Indulge in a Greek-style moussaka, made with aubergines and lamb, packed with herbs and topped with two types of cheese. Greek Style Moussaka recipe: Try this Greek Style Moussaka recipe, or contribute your own. Try Rick Stein's take on this traditional Greek moussaka, combining spiced lamb mince and creamy white sauce.
Greek-Style Moussaka with Yogurt instructions
- Cut the eggplant including the skin into round slices about 1 cm thick. Preheat the oven to 190℃..
- Peel the potatoes, and cut into 5 mm thick round slices. Transfer into a heatproof dish, cover with plastic wrap, and microwave for 3 minutes..
- Making the meat sauce: Heat up a deep frying pan over medium heat, and add the olive oil. Sauté the garlic and onion until they become translucent..
- Add the ground beef, and fry over medium-high heat while stirring with a wooden spatula for about 4-5 minutes..
- Add in the ☆ ingredients, and mash the tomatoes with the wooden spatula. Add in the Step 1 potatoes, and simmer over medium heat to evaporate the liquid for about 10 minutes without a lid..
- In the mean time, pierce the eggplant slices with a fork. Cover with plastic wrap, and microwave for about 3 minutes until they become soft..
- Making the yogurt sauce: Add the plain yogurt, egg, Parmesan cheese, salt and pepper into a bowl, and mix with a whisk..
- Taste the Step 5 meat sauce and adjust the flavour..
- Spread out the potatoes and 1/2 of the meat sauce in the heatproof dish so that the surface is flat. Arrange the Step 6 eggplant, and spread out the remaining meat sauce on top..
- Spread out the Step 7 yogurt sauce all over at the end, bake in the oven for about 30 minutes until it becomes golden brown..
- Cut into rectangle portions, serve, and enjoy..
This classic Greek moussaka recipe is made by layering eggplant and potatoes with a spiced meat filling and topping it with a béchamel sauce. First-generation Greek American, Lynn Livanos Athan has published many recipes. She has culinary school training and teaches Greek cooking. How to make an easy Greek moussaka - the ultimate guide! Layer up roasted eggplant, meat sauce and bechamel for a If you've never tried making moussaka, don't wait another day to make this easy version.
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