1. Main Page
  2. National cuisine
  3. Musaha

Moussaka (Greek-Style)

Make a savory dish, Greek style. Moussaka is a meat-and-vegetable casserole, and every cuisine has its own version — some cooks bake it in the oven, others braise it on the stovetop. The essentials are always lamb and eggplant. This recipe rounds them out with a few more vegetables that only deepen and enrich the flavor.

MarinochkaAuthor avatar
Recipe author
Musaha
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 26 % 6 g
Fats 39 % 9 g
Carbohydrates 35 % 8 g
140 kcal
GI: 50 / 0 / 50
    1. Rinse the lamb under running water and pat it dry with paper towels. Cut it into small pieces, then run it through a meat grinder using the coarse plate. 2. Put the ground lamb in a skillet over the heat and cook for 10 minutes, breaking up the clumps with a wooden spoon so the meat ends up loose and crumbly. 3. Season the meat with salt and ground black pepper and stir. Transfer it to a tray or bowl and set aside. 4. Now prep the vegetables. Peel the onion and cut it into cubes. Halve the bell peppers, remove the seeds and ribs, rinse well, and cut each half into cubes. 5. Wash the tomatoes and eggplant. Cut out the stem end of the tomatoes and dice them. Trim both ends off the eggplant and slice it into rounds about 1/2 inch thick (not too thin). Peel the garlic and press it. 6. Pour the vegetable oil into a skillet over the heat. Fry the eggplant on both sides in the hot oil, then remove. Next fry the onion and stir it into the ground meat. Fry the bell pepper as well, adding a little more oil each time. 7. Choose a heavy-bottomed baking dish. Layer in the ingredients: eggplant, meat with onion, bell pepper, and tomatoes, seasoning each layer with red and black pepper and salt. 8. Melt the butter in a medium saucepan over low heat. Once melted, add the flour a little at a time, whisking it in with a hand whisk. 9. As soon as all the flour is worked in, pour in the milk in a thin stream, stirring constantly. Bring the sauce to a boil, then take the pan off the heat. Add the nutmeg, salt, and pepper, and stir. Whisk in the egg yolks until the sauce is smooth. 10. Pour the thick white sauce over the layered ingredients. Bake the moussaka in the oven for 40 minutes at 400°F (200°C). Cut the finished dish into portions and serve. Garnish with fresh herbs if you like. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Lean mutton - 169  kcal/100g
  • Fat mutton - 225  kcal/100g
  • Lamb - brisket - 533  kcal/100g
  • Mutton - ham - 232  kcal/100g
  • Lamb chop on a bone - 380  kcal/100g
  • Lamb shoulder - 284  kcal/100g
  • Mutton - dorsal part - 459  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Eggplant - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Nutmeg - 556  kcal/100g

Similar recipes

Related and additional categories: