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Tag Archives: moussaka

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.

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Musaka od patlidžana / Moussaka with eggplant


Musaka od patlidzana

Potrebno :
– patlidžan (jedan veliki; ili tikvice)
– pileće belo meso – oko 200 g
– 1 paprika crvena
– 1 jaje
– 1 pavlaka
– 1 dl jogurta

1. Patlidžan oguliti, iseći, posoliti, posuti začinom ‘Provansalska mešavina’ (Kotanyi)

2. Meso iseckati na sitne kocke, takođe začiniti pomenutim začinom, solju i pržiti na malo ulja

3. Mesu dodati papriku sečenu na trake

4. Patlidžan izgrilovati, pa ga poređati u tepsiju; preko njega mešavina mesa i paprike

5. Preliv : pomešati jaje, pavlaku i jogurt i preliti preko musake

6. Peći na 200’C nekih pola sata, možda i manje – da porumeni

Moussaka with eggplant

Ingredients :

– 1 big eggplant (or courgettes)
– chicken breast – about 200 g
– 1 red pepper
– 1 egg
– 2 dl sour cream
– 1 dl yogurt

Preparing :

1. Peel off eggplant, salt it a little bit and sprinkle with Kotanyi spice ‘Herbes de Provence’. Leave it for a few minutes.

2. Cut meat in small cubicles, sprinkle with salt and “Herbes de Provence’ and roast on little bit of oil.

3. Add pepper (cut in small peaces) to the meat. Roast for a few minutes.

4. Grill eggplant. When done, put it in the baking dish, cover with meat with pepper and again eggplant – if left any.

5. Topping : mix egg, sour cream and yogurt. Pour over moussaka.

6. Bake on 200’C, about half an hour – until gets nice colour.