moussaka

Moussaka is one of the popular dishes that has its origins in Greece, which is known as moussaka and tepsi, as it is brought in many Arab countries, especially Lebanon, Syria, Egypt and Saudi Arabia, and its preparation methods differ from one region to another, according to the customs and traditions used in cooking. Some of them are prepared with eggplant, or with potatoes, along with various sauces and spices, and in this article we will mention ways to make moussaka with bechamel.

Moussaka with bechamel

the components

  • Half a kilogram of minced meat.
  • Two aubergines cut into circles.
  • Two potatoes, cut into fingers.
  • Two large onions cut into slices.
  • A cup of tomato paste.
  • A cube of chicken broth.
  • Two pods of hot green pepper.
  • A teaspoon of black pepper.
  • A teaspoon of chili.
  • A teaspoon of mixed spices.
  • A teaspoon of ground cinnamon.
  • Small spoon of salt.

Bechamel Ingredients:

  • Four tablespoons of flour.
  • Two tablespoons of fat.
  • an egg.
  • Three cups of liquid milk.
  • A cube of chicken broth.
  • Pinch of white pepper.

How to prepare

  • Put the oil in a saucepan, add the onions and green peppers, and stir until they wilt.
  • Add tomato paste, broth cube, spices, salt, cinnamon, chili and black pepper, stir the mixture, and leave on the fire until a thick sauce is formed.
  • Fry the potatoes and eggplant, add them to the sauce, then put the mixture in a tray.
  • Put the butter and flour in a saucepan on the stove.
  • Mix the ingredients together until the flour is slightly browned, and gradually add the broth cube, and the milk, while continuing to stir.
  • Season the béchamel with white pepper, and stir until it becomes thick in texture.
  • Remove the pot from the heat, add the egg to the bechamel, and stir.
  • Pour the béchamel over the ingredients, and put it in the oven until the top is red.

Moussaka with meat and bechamel

the components

  • Two kilograms of eggplant.
  • Half a kilogram of minced meat.
  • A tablespoon of tomato paste.
  • Two tablespoons of vegetable oil for Aesaj.
  • Two cups of corn oil for frying.
  • Half a cup of grated cheese.
  • Salt and black pepper.
  • Prepared bechamel.

How to prepare

  • Peel the eggplant, and cut it into circles.
  • Fry the eggplant in oil, and place on kitchen paper until the excess oil is absorbed.
  • Heat the oil in a frying pan, and knead the meat with tomato paste.
  • Season the meat mixture with salt and pepper.
  • Arrange half of the fried eggplant in an oven tray, put the meat mixture on it, and cover with the rest of the eggplant.
  • Pour the béchamel over the eggplant, and spread the grated cheese on top.
  • The tray is placed in a preheated oven at a moderate temperature until the face turns red.

Moussaka with béchamel

Writing – on the date : – Last updated: 2022-05-22 08:24:02