Uzbek moussaka recipe. Cooking moussaka: instructions for use

Musakha is the most popular dish in the Balkans, the Middle East and the Caucasus. Greece is considered the homeland. Those who rested in Greece know that this is a puff casserole of eggplant, minced meat, tomatoes and onions. I propose to cook the second dish of Caucasian cuisine, fragrant vegetable sauce With minced meat. It is called musahA, with the accent on the last syllable. This great-grandmother's recipe is at least four generations old. Traditionally, musakh is made from lamb, but the meat component can be anything. Here are links to and to . Today I have minced beef with the addition of lean pork. All family recipes caucasian cuisine - .

Compound:

• Minced meat - 1 kg
• - 1 kg
• Onion - 3 pieces
• Carrot - 1 piece
• - 2-3 pieces
• Hot pepper - optional
• Tomatoes - 3-4 pieces
• Salt - 1 teaspoon
• Ground black pepper - 1/2 teaspoon
• Garlic - 4-5 cloves
• cilantro, green basil, dill, mint - bunch
• Hot water - ½ cup
• Vegetable oil - 3-4 tablespoons

How to cook Caucasian Musakha - eggplant sauce with minced meat

Peel the eggplants in strips, cut into circles about 1 cm wide. Put the eggplants in layers in a deep bowl, sprinkling each layer with a pinch coarse salt. Recently, the probability of eggplant with bitterness is very small, breeders do not eat their bread in vain. I sprinkle salt and squeeze the eggplant to reduce the calorie content. ready meal. Squeezed eggplant absorbs much less oil when fried.

Cut eggplant and salt

Cut the onion into half rings, grate the carrot.

Roast vegetables on hot vegetable oil until onions are translucent and carrots are soft.

fry vegetables

Add the minced meat to the vegetables, mix and fry until the minced meat brightens.

Add minced meat

Salt, pepper. Bell pepper free from seeds and stalk, cut into strips and add to meat with vegetables, mix and simmer for about 3 minutes.

Add pepper to meat with vegetables

Squeeze the eggplant and fry first in a dry frying pan, then add a little vegetable oil.

fry eggplant

Greens, of course, it is better to take fresh. Cilantro and basil are a must, dill and mint are optional.

cilantro, basil, dill, mint and garlic for moussachi

Dip tomatoes in boiling water for 15 seconds, peel.

peel the tomatoes

Grind tomatoes with herbs and garlic in a blender. To make this fragrant sauce spicier, you can add hot pepper.

Chop greens, garlic and tomatoes in tomato sauce

In a deep dish with a thick bottom (I have a 4-liter pan), lay out in layers - half the roast, half the eggplant, pour half the tomato sauce and again - the remaining roast, eggplant, tomato sauce.

Spread eggplant, meat with vegetables and tomato sauce in layers

Add enough hot water to cover the top layer. Bring to a boil and simmer covered over low heat for about 20 minutes until fully cooked. At this stage, you can taste the broth and, if necessary, add salt.

Moussaka with minced meat - business card mediterranean cuisine. Nobody knows the exact history of this dish, it is prepared in many countries, and there are as many cooking options as there are countries themselves. In Greece, eggplants are added to meat, tomatoes are offered in the Serbian version, and potatoes in Bulgaria. AT Arab countries the dish is served as cold salad with tomatoes and eggplant. By the way, the origin of the word “moussaka” (accent on the last syllable) is Arabic, and it means “chilled”.

I suggest that you familiarize yourself with the recipe for Greek moussaka, so loved by all tourists. In Greece, moussaka is served both in inexpensive cafes and in luxurious restaurants. But to try this delicious casserole it is not at all necessary to go somewhere, the proposed recipe with a photo is as close as possible to the classical Greek and can be easily used at home. For cooking, you will need eggplant, some potatoes, minced lamb and a traditional filling - Bechamel sauce. And of course, almost no Greek dish is complete without cheese and olive oil. Vegetables for casseroles can be pre-fried or baked in the oven - do as you like. In the first version, olive oil is used to lubricate the pan, in the second - vegetables.

Olive oil is a true Greek product. Extra virgin oil is the most useful, it contains a lot of fatty acids(oleic, omega 3 and 9), vitamins A, D, E, K. It is believed that such oil is not used for frying, since all the benefits disappear under the influence of high temperature. But contrary to popular belief, many Italian, Greek, French chefs fry exclusively on it. There is a way to keep the maximum benefit of olive oil: fry food over low to medium heat. If the oil starts to burn and smoke, the temperature has been exceeded. You can also bake vegetables in the oven - the oil will definitely not burn there, unless, of course, you set a timer.

Greek moussaka is vaguely reminiscent of Italian lasagna, the recipe of which is located. Only instead of dough, a vegetable layer is used. Initially greek recipe involves only eggplant, but its modern modifications allow the addition of potatoes and zucchini. Greek casserole with eggplant and potatoes is very satisfying and stands out a bit among the low-calorie Mediterranean dishes. According to tradition, it is prepared with minced lamb, but it also comes out quite tasty and juicy with pork and beef. You can even try minced turkey or chicken if you need to reduce the fat content of the dish. What else makes the casserole zest? This is red wine, which is added during the process of stewing meat. And give a special Mediterranean flavor meat dish cinnamon stick and mint. How to cook juicy and tasty moussaka step by step? Sharing the recipe!

Ingredients:

for moussaka:

• 3 eggplants (600-700 g);
• 4 large potato tubers (600-700 g);
• 3 small tomatoes (300 g);
• 1 small onion (300 g);
• 500 g lamb or minced pork and beef;
• 200 g mozzarella;
• 100 ml. red dry wine;
• 2 cloves of garlic;
• salt, pepper to taste;
• cinnamon stick;
• a few mint leaves;
• extra virgin olive oil.

for the bechamel sauce:

• 1 l. milk;
• 100 g butter;
• 3 tbsp flour;
• a pinch of nutmeg;
• 0.5 tsp provencal herbs.

Greek moussaka recipe with eggplant, potatoes, minced meat and bechamel sauce

1. Cut the washed eggplant into circles about half a centimeter thick.

2. Salt and leave for 20-30 minutes, so that the pieces release the juice, with which all the bitterness comes out of the eggplant.

3. Cut the potatoes into circles of about the same thickness as the eggplant.

4. Put the potatoes on a baking sheet covered with baking paper, lightly sprinkle olive oil and bake for 20 minutes at 200 degrees. It should become soft and brown a little on top.

5. We make cuts on the skin of tomatoes to make it easier to remove it.

6. Pour boiling water over the tomatoes and leave for 5 minutes.

7. Meanwhile, finely chop the onion.

Tip: to stop crying while slicing, chew something or rinse your knife cold water.

8. Put the onion in a pan with heated olive oil and sauté until half cooked.

9. Spread the minced meat to the onion and break it with a spatula, then mix with the onion.

10. You can already peel the skin from the tomatoes. Cut the fruits into small cubes.

11. Minced meat seized, meat juice began to stand out.

12. It's time to add the tomatoes to the minced meat.

13. Pour in red wine.

14. Add spices: mint and cinnamon stick.

15. Add water and simmer over low heat.

16. Wash the eggplants and squeeze the juice, dry with paper towels.

17. We also bake eggplants until soft (about 20 minutes), brushing a little olive oil on top.

18. Not a single moussaka is complete without Bechamel sauce. Interestingly, the origin of the fill is not Greek, but French! The preparation of the sauce is described in detail. So, melt half the butter over low heat, pour in the flour and mix immediately. Now in small portions Pour in warm milk, stirring constantly. Salt and pepper, mix and cook after boiling for another 2-3 minutes. Now turn off the heat, put the remaining oil and cover the pan with a lid until it is completely dissolved. Bechamel is ready. It will thicken a bit as it cools.

19. Half of the liquid from the pan has evaporated, minced meat remained in the sauce. You can get a cinnamon stick (it has already worked its way), add squeezed garlic, mix and remove the pan from the stove.

20. Rub the mozzarella on a fine grater.

21. We begin to collect moussaka with potatoes and eggplant. Grease the bottom of the mold with bechamel sauce.

22. Put a layer of eggplant in the form, arrange the circles tightly to each other.

23. Put minced meat on top.

24. Sprinkle with a little cheese.

25. Spread potatoes and cover with sauce.

26. The next layer is minced meat again.

27. And sprinkle with cheese again.

28. Spread the remaining eggplant.

29. Pour all the remaining sauce and mozzarella. We put moussaka with eggplant in a heated oven and bake at 180 degrees for 40 minutes.

30. Moussaka is baked, the cheese is beautifully browned. You can decorate the Greek casserole with a sprig of mint and serve. Enjoy your meal!

Moussaka is a dish similar to borscht. There are also endless disputes about it - what ingredients, in what order, eggplant processing technology, which cuisine belongs to ... I still tend to Greek cuisine. Otherwise, where would this recipe come from in my family of crests-Russians-Moldovans-Jews? Nothing but the influence of the Azov Greeks;)

So, for my moussaka, the following ingredients were needed:

Ground meat:

4 small eggplants

400 gr. homemade minced meat(300 beef, 100 pork)

2 large sweet onions (I used white/pearl onions)

3 large garlic cloves

3 large fleshy tomatoes

green basil

salt,

freshly ground black pepper

olive oil

Sauce:

500 ml milk

50 gr. butter

50 gr. flour

salt,

freshly ground black pepper

nutmeg

First of all, we send blue ones to the oven, they are eggplants. Many advise pricking so that the skin does not burst. But, since we are taking off this skin, it makes no difference to us whether it bursts or not. the photo just shows one eggplant with a burst skin. During the ripening time in the oven, turn them over a couple of times so that they bake evenly everywhere. Take out and let cool.

While the blue ones are cooling down, cut the onion - I cut it finely, I don’t like large onions in the dish, caramelize it for 5 minutes over low heat in vegetable oil, add chopped garlic - fry for 2 minutes.

Add minced meat and stir well so that the minced meat becomes grains. Speaking of minced meat, in general, we always make moussaka with lamb, but in difficult times, beef and pork go well. In my opinion, this does not greatly affect the quality of the finished dish. add coarsely chopped tomatoes, chopped greens to the minced meat. I used a mixture of lemongrass basil and clove basil. They give such a strong aroma for a couple that I considered it blasphemous to add anything else. Salt, pepper. Let it simmer for another 5 minutes.

We clean the blue ones, cut into pieces, add to the minced meat. Transfer to a heatproof bowl.

Meanwhile, make the sauce. it classic bechamel. We take the butter, melt it in a saucepan, add the flour and actively stir for a couple of minutes so that the flour does not burn and mixes well with the butter. Then add cold milk. Mix vigorously so that there are no lumps. add salt, SSChP and nutmeg on the tip of a knife. Voila, the sauce is ready. If yours is very thick, add milk. And if you like the cheesy taste, add grated parmesan to it.

Pour the prepared minced meat with the sauce.

And put it in the oven for 30 minutes.

Readiness is checked by smell. As soon as it gets to the bedroom, to the husband for a laptop, who immediately comes off his car forums and rushes to the kitchen for his big spoon, then it's ready.

Our family loves a juicy, non-photogenic mash :) And if you like moussaka more, which can be cut and will keep its shape, drain the excess liquid before placing the minced meat in a heat-resistant form. And you will have drier moussaka.

Enjoy your meal.

This Greek dish includes both a meat component and a side dish. It does not require any additions and is surprisingly tasty. There are many recipes for Greek moussaka with eggplant, and any option will appeal to the most demanding gourmet.

Moussaka is not a national Greek dish. She has an author, the famous Greek chef Nikos Tselemendis. He was an adherent of not only national, but also European cuisine, so the recipe he invented whimsically combines traditional Greek vegetables and lamb, and exquisite French bechamel.

Yummy - you will lick your fingers.

The recipe is only about a hundred years old, but moussaka is enjoyed in all countries. There are many options for its preparation with various ingredients, but it all started with the classic Greek moussaka.

This dish cannot be called either low-calorie or dietary, but how delicious it is! When cooking do not spare spices and olive oil.

What is important for classic recipe Moussaka in Greek is made only from lamb. Well, at the very least, beef.

Of course, you can take pork or chicken, but it will not be the same.

Ingredients:

• 4 small eggplants with a total weight of about 700 g;
• already twisted minced meat - 0.5 kg;
• 2 heads of onions;
• several ripe tomatoes with a total weight of about 300 g;
• cheese durum varieties- 75 g;
• dry white wine 150 ml;
• olive oil - 2 tbsp. spoons.

Moussaka is supposed to be poured with sauce. For him you need to take:

• hard cheese - 150 g;
• 2 chicken eggs;
• 400 ml of milk;
• 2 tbsp. spoons of flour;
• butter - 75 g.

We will season the sauce with a pinch of grated nutmeg, and minced meat with dry herbs to your liking.

How to cook:

1. If the eggplants are bitter, they are cut into rings without peeling, and sprinkled with salt. In 20 minutes. washed and dried.
2. Tomatoes are peeled, for which they must first be scalded.
3. Fry eggplant rings over high heat, adding oil. It usually takes 1 minute for them to brown.
4. The onion, cut into half rings, is sautéed in oil until it becomes transparent. Add minced meat, knead and fry for 5 minutes. Season with herbs, pour in wine and stew so that all the liquid evaporates. At the end of the stew, salt to taste.
5. Tomatoes cut into circles are allowed.

Separately prepare the sauce:

• fry the flour in butter until golden brown;
• diluted with warm milk, adding it in portions and thoroughly kneading until smooth;
• warm up to the density of sour cream, turn off the fire;
• lightly beaten eggs are kneaded into the sauce so that they do not curl;
• left grated cheese on a fine grater add to the sauce, season nutmeg and salt and mix well.

Next, the bottom of a tall baking dish is covered with eggplant (take ½ part), place half of the minced meat and cover with half of the tomatoes. Spread the products again in the same sequence, pour over the sauce and sprinkle with grated cheese.

The dish is baked in hot oven about half an hour.

The liquid should evaporate completely, but the food should not be allowed to burn.

Before serving, let the dish brew for a quarter of an hour.

Cooking option with potatoes

The cooking technology is the same. If you add 300 g of sliced ​​\u200b\u200bpotatoes to the ingredients indicated in the previous recipe, the dish will have a different taste.

Potatoes must first be fried until half cooked or baked in the oven for 10 minutes. When forming a dish, it is laid in the first layer. The baking time for Greek-style moussaka with eggplant and potatoes will have to be slightly extended, since potato slices cook longer than all other ingredients.

With the addition of zucchini - step by step

Moussaka with zucchini is easy to prepare, they will give the dish a special taste and juiciness.

With zucchini, the dish will be juicier and tastier.

Ingredients:

• 3 eggplants;
• 1 zucchini;
• 1 onion;
• 5 tomatoes;
• 500 g already rolled minced lamb or veal;
• 300 g of hard cheese;
• 4 tbsp. spoons of flour;
• 2 glasses of milk;
• 70 g butter;
• 4 tbsp. tablespoons of olive oil.

The dish is seasoned with salt and pepper to taste.

How to cook:

1. Sliced ​​eggplants and zucchini are sprinkled with salt.
2. After a quarter of an hour, wipe them from the juice and lightly fry with the addition of olive oil.
3. Peeled tomatoes are crushed, as well as onions.
4. Saute the onion in oil for 3-5 minutes.
5. Add minced meat to it, mix and bring to half-cooked.
6. Spread tomatoes to the semi-finished ingredients, season with spices, mix.
7. Fry flour in butter for 3-4 minutes. The mixture should be homogeneous, without lumps.
8. Dilute it little by little with slightly warmed milk, achieving uniformity after each serving.
9. Remove the sauce from the heat, then mix it with half the cheese grated on a fine grater.
10. Divide the zucchini and eggplant into 3 parts, and minced meat in half.

Next, a third of the eggplant and zucchini are laid out at the bottom of a deep baking dish, then half of the minced meat, which is sprinkled with half of the remaining cheese, again a third of the eggplant and zucchini, the remaining minced meat, cheese, and zucchini and eggplant on top. Everything. Moussaka is poured with prepared bechamel and baked in a not too hot oven for about 40 minutes.

After baking, the moussaka should cool slightly before serving, so its taste will become brighter and more saturated, and when cut, it will not fall apart.

Greek Vegetarian Moussaka

This recipe is for those who do not eat meat in any form, but do not deny themselves eggs and milk. The dish does not look like a classic Greek moussaka with minced meat, although it is prepared using the same technology. But that doesn't make it any less delicious.

The dish is perfect for a pleasant evening dinner with the family.

Ingredients:

• 2 medium-sized carrots and onions;
• a small root of celery weighing 100 g;
• 5 potatoes;
• 0.5 kg of asparagus green beans;
• 0.5 cups of rice;
• 4 eggs;
• 2/3 cup milk;
• olive oil as needed.

In this recipe, the pouring sauce is made from a mixture of milk and eggs, but you can also make a classic béchamel.

How to cook:

1. Three carrots and celery on a grater, cut onions. Fry vegetables until soft.
2. Boil rice and beans until tender. Cut the last one into pieces.
3. Three boiled in their skins and peeled potatoes on a grater with large holes.
4. Make the sauce by mixing lightly beaten eggs with milk. You can add your favorite dried herbs to it.
5. We spread in a baking dish, greased with oil, first the potatoes, and then the rest of the ingredients in layers.
6. Pour the sauce over everything and shake the mold so that it saturates each layer.

Vegetarian moussaka bakes twice as fast traditional dish- only 20 min. in a hot oven at 200 degrees.

With eggplant and rice

There is very little rice in this dish, but it is he who absorbs that delicious juice that meat and vegetables secrete.

Ingredients:

• 2 eggplants with a total weight of about 500 g;
• 100 g of rice;
• 2 pcs. bulbs and large tomatoes;
• a couple of cloves of garlic;
• olive or vegetable oil - how much will go;
• 2 tbsp. spoons of flour and butter;
• 2 glasses of milk;
• 100 g of hard cheese, ideally Parmesan;
• 500 g minced pork or mixed with beef;
• a pinch of grated nutmeg.

Salt and pepper are added to taste.

How to cook:

1. We clean the eggplant, cut it into longitudinal plates and soak for half an hour in well-salted water. Rinse and dry on a napkin.
2. Fry on both sides until golden brown, but not overdrying.
3. Rice is cooked until almost cooked.
4. Fry finely chopped onion until golden brown, adding chopped garlic.
5. After adding minced meat, fry a little more, add salt and simmer with the addition of finely chopped tomatoes for 5-7 minutes.

Cooking moussaka in a slow cooker will take a minimum of time.

Ingredients:

• 2 small eggplants;
• bulb;
• 2 tbsp. spoons of sour cream, flour;
• 0.5 kg of minced meat;
• 1 st. a spoonful of tomato paste and butter;
• 2 eggs;
• 150 g of hard cheese;
• clove of garlic.

Spices and salt to taste and desire. In a slow cooker, moussaka is cooked a little differently, but it still turns out very tasty.

How to cook:

1. We cut the eggplant into circles half a centimeter thick, without peeling them.
2. Sprinkle with salt and let stand for about half an hour. We wash and dry. In this case, you do not need to fry them.
3. Grind garlic and onion, fry with a piece of butter in a multicooker bowl in the “Baking” mode until golden brown.
4. Add minced meat, season with salt, pepper and spices, fry for another 20 minutes.
5. Stir with tomato paste and simmer for another 10 minutes.
6. We mix cheese, eggs and sour cream, add salt and gradually add flour, achieving uniformity of the sauce.
7. We put the eggplant circles on the minced meat, pour the sauce and cook in the “Baking” mode for another third of an hour. We make sure that the "blue" vegetables are reddened.

Preparation time: 1 hour 20 minutes (including baking time)

Cost of 4 servings: 363 rubles

Cost of 1 serving: 91 rubles

Ingredients:

Eggplant 2pcs (400g) - 28 rubles

Onion 1/2pc - 2 rubles

Vegetable oil 30ml - 3 rubles

Garlic 2 cloves - 1 ruble

Minced turkey 500g - 180 rubles

Salt, pepper to taste

Dried oregano 5g - 5 rubles

Sauce "Bechamel":

Butter 50g - 33 rubles

Flour 50g - 4 rubles

Tomato paste 30g - 6 rubles

Milk 600ml - 42 rubles

Nutmeg 3g (from a whole nut) - 8 rubles

Salt to taste

Potatoes 3pcs (300g) - 6 rubles

Tomatoes 2pcs (150g) - 12 rubles

Hard cheese 50g - 33 rubles

Fresh herbs (melissa, oregano, basil) for serving

Cooking:

• Cut eggplant into thick rings. Sprinkle the vegetables with salt and leave for 10-15 minutes. Juice will come out of eggplant and bitterness will go away. Then drain the liquid and rinse the rings under running water.
• Chop the onion into small cubes and fry in vegetable oil. Crush the garlic into the pan. Throw the minced meat and stir constantly so that it does not stick together. When the meat is lightly fried, season it ground pepper, oregano and salt. It is not necessary to fry the minced meat to the end - it will reach readiness in the oven.

Sauce "Bechamel":

• In a saucepan at medium temperature, begin to melt butter. Knead it with flour, constantly stirring. You need to pass through until a nutty flavor. The consistency of the mixture should not be similar to softened plasticine, it should be more viscous.
• Then add tomato paste and keep kneading. Gradually pour in the milk, stirring quickly. Stir until the consistency is medium in density and until the lumps disappear.
• Season with nutmeg and salt when the sauce is almost done.

• Cut potatoes and tomatoes into round slices. Divide potatoes into two equal parts.
• Place the first layer of potatoes in a baking dish. Salt and pepper a little. Then make a layer of tomatoes and pour sauce over it. Put all the stuffing on top. Drizzle with sauce again. Then put in the eggplant. Continue layers in the following order: sauce - potatoes - sauce.
• Send to the oven at a temperature of 200 degrees for 45 minutes. 5 minutes before the end of cooking, sprinkle the moussaka with grated cheese.
• After cooking, allow the dish to cool slightly and infuse.