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| Photo: Ricardo's Moussaka Recipe |
The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Ricardo's Moussaka Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Moussaka.
This delicious dish layers meat, tomatoes, and eggplant all covered in a creamy white bechamel sauce.
Preparation time: 40 minutes
Cooking time: 60 minutes
Ingredients
Moussaka
1 large eggplant, cut into 1-cm (1/2-inch slices)
2/3 cup olive oil
1 pound extra lean ground beef
1 onion, chopped
2 cloves garlic, chopped
1 pinch ground cinnamon
1 pinch ground cloves
1 pinch ground ginger
1/2 cup white wine
1 can diced tomatoes (14oz)
1/2 cup chopped flat-leaf parsley
1/2 cup breadcrumbs
Salt and pepper
Yogurt Béchamel
1 tablespoon butter
1 tablespoon unbleached all-purpose flour
1 cup plain yogurt (4% MF or lighter)
1/4 cup grated Parmigiano-Reggiano
1 egg yolk
1 pinch ground nutmeg
Directions
Moussaka
In a large skillet over medium heat, brown the eggplant, several slices at a time, using 125 ml (1/2 cup) of the oil. Season with salt and pepper. Set aside on a plate.
In the same skillet in the remaining oil, brown the meat and onion with the garlic and spices, breaking the meat up with a fork or wooden spoon. Season with salt and pepper. Add the wine. Bring to a boil and reduce until nearly all the wine has evaporated. Add the tomatoes and parsley. Bring to a boil. Remove from the heat. Add 60 ml (1/4 cup) of breadcrumbs, stirring well to combine. Adjust the seasoning. Set aside.
Yogurt Béchamel
In a saucepan over medium heat, melt the butter. Dust with the flour and cook for 1 minute. Add the yogurt and bring to a boil while stirring. Season with salt and pepper. Remove from the heat and stir in the cheese, egg and nutmeg. Adjust the seasoning. Set aside.
With the rack in the middle position, preheat the oven to 200°C (400°F).
Assembly
With the rack in the middle position, preheat the oven to 200°C (400°F).
Butter a baking dish about 18 x 28-cm (7 x 11-inch) in size or able to hold about 2 litres (8 cups). Sprinkle 30 ml (2 tablespoons) breadcrumbs on the bottom. Lay half of the eggplant slices on the bottom. Top with the meat mixture. Cover with the remaining eggplant slices. Spread the béchamel over the eggplant. Sprinkle with the remaining breadcrumbs. Bake until the béchamel turns gold-coloured, about 30 minutes.
Courtesy of Ricardo Larrivée
foodnetwork.ca
More recipes from the hummus blog:
Stuffed Grape Leaves
Lamb Stuffed Vine Leaves (waraq Enab)
Yoghurt and chickpea dip
Potato and Rice Kibbeh
Stuffed Baby Zucchini with Tomato Sauce
How to make Malfouf
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