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Grčka musaka / Greek moussaka

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Potrebno :

– 4 patlidžana
– morska so
– maslinovo ulje
– 2 glavice crnog luka
– 900 g goveđeg mlevenog mesa
– 700 ml seckanog paradajza sa sokom
– 3 glavice belog luka
– 6-8 celih karanfilića
– pola kašičice mlevenog cimeta / ili manji štapić
– malo vegete
– 2 lovorova lista
– 200 g rendanog sira
– 1 kafena šolja hlebnih mrvica
– 1/2 kafene šolje crvenog vina
– biber
– bešamel sos

1. Patlidžan oguliti, iseći na kolutove debljine oko 7 mm, posoliti i ostaviti.

2. Bešamel : maslac/ulje grejati; dodati malo brašna, pržiti kratko; dodati polako mleko i kuvati da se zgusne; posoliti, pa dodati rendani sir (priprema bešamel sosa je kod mene otprilike, zavisno od toga koliko mnogo ga volite u jelima; ja volim više)

3. Meso : luk propržite na ulju; dodajte meso; nakon par minuta, dodati i sve drugo – paradajz, pola šolje hlebnih mrvica, so, biber, beli luk, cimet, karanfilić, lovorov list, vegetu, vino; dobro izmešati i krčkati dok tečnost ne ispari (oko 45 min).

4. Patlidžan ocediti od vode, obrisati, preliti sa malo ulja, pa peći po malo sa svake strane.

5. Ređati (u nauljenu tepsiju i posutu hlebnim mrvicama) : sloj patlidžana – meso – patlidžan – onda bešamel preko svega.

6. Peći na 180’C – oko 30 min.

 

Ingredients :

– 4 eggplants
– sea salt
– olive oil
– 2 onions
– 900 g beef
– 700 g chopped tomato with sauce
– 3 garlic cloves
– 6-8 whole cloves
– 1/2 tsp cinnamon powder or 1 small stick
– 2 bay leaves
– 200 g grated mozzarella cheese
– 1 cup breadcrumbs
– 1/2 cup red wine
– pepper
– bechamel sauce

1. Peal eggplant, salt it and leave aside.

2. Bechamel sauce : heat 2 tbsp of oil (or butter), add 3 tbsp flour, slowly add milk until becomes thick. Add grated cheese. (these are approximate amounts, depends how much of bechamel you like on your dishes, I like more!)

3. Meat : heat oil, add onion, saute few minutes. Add meat and brown it. Add the rest of ingredients : tomato, half of the prepared breadcrumbs, salt, pepper, garlic, cinnamon, cloves (I prefer to add these spices in grounded form), bay leaves, wine. Cook until all liquid evaporates (about 45 minutes).

4. Wipe water of eggplants, brush them with little bit of oil and grill.

5. Prepare baking pan : oil it and sprinkle with breadcrumbs. It goes : eggplant / meat / eggplant / bechamel.

6. Preheat oven on 180’C. Bake for about 30 minutes.

About delissshhh

I am passionate about making food for as long as I can remember. I always loved to cut, shred, mix, carefully combine all ingredients, looking forward to what I will see at the end. I can't wait to see final result and to taste it, just a little bit – straight from the oven. :)

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