Musaka is a type of meat casserole which was invented in Greece. Traditionally puff dish is cooked with juicy mincemeat – mutton or beef, sweet tomatoes and vegetables, properly seasoned with spices. In the Greek musaka surely put eggplants. Other vegetables can be any – potatoes, onions, a squash and even green peas or a white cabbage.
It is required to you
- - eggplants – 2 pieces;
- - olive oil – 100 ml;
- - potatoes – 100 g;
- - onions shallot – 2 pieces;
- - paprika – 2 pieces;
- - ground beef – 300 g;
- - tomatoes fresh – 4 pieces;
- - parsley – 1 bunch;
- - cheese goat (firm) – 300 g;
- - salt – to taste.
- For a creamy layer:
- - milk – 300 ml;
- - nutmeg – 3 g;
- - a desi – 30 g;
- - wheat flour (premium) – 1.5 tablespoons;
- - egg – 2 pieces;
- - salt – to taste.
Instruction
1. We cut eggplants thin circles and we spray olive oil. We powder with salt and we leave for 20 minutes to get rid of excess moisture and bitterness. We boil potatoes, we clean also the mode on just the same circles, as well as eggplants.
2. We cook creamy sauce for a musaka. In a stewpan we warm up milk with a nutmeg pinch. In a frying pan we kindle a desi and we add flour. We mix to uniform consistence. We add mix to the warmed-up milk, we mix before solidification and we remove from a plate. We allow to cool down a little and we enter two chicken yolks.
3. Onions shallot are warmed up on olive oil, we add ground beef and we mix. When the meat fluid is evaporated, we add salt to taste and we remove forcemeat from a plate. In other frying pan we fry paprika. At fresh tomatoes we destem and we slice tomatoes. We add the cut tomatoes to paprika. We fry, we remove from fire and we add melkonarezanny parsley. We salt to taste and we mix. Eggplants promakivay paper towels from excess moisture. We fry on vegetable oil from two parties.
4. We form a musaka. The first layer in a form we spread potatoes and we strew with a grated cheese. Then we spread eggplants and again cheese. From above we put forcemeat and the fried vegetables. The last layer – potatoes. We water evenly all dish with creamy sauce and generously we strew with cheese. We send a musaka to be baked in the oven warmed to two hundred degrees and we bake before emergence of a golden crust.