Moussaka with chicken and cheddar

the components

  • Five hundred grams of chicken breast.
  • A large piece of eggplant and chopped onions.
  • A cup of yogurt and tomato paste.
  • A third of a cup of chopped parsley leaves and cheddar or Parmesan cheese – as desired.
  • vegetable oil for frying;
  • a tablespoon of salt.
  • Half a teaspoon of different spices.

How to prepare

  • Heat the oven to a temperature of two hundred and twenty degrees Celsius.
  • Wash the chicken breasts well, then cut them into slices of medium thickness and set them aside.
  • Peel the eggplant and cut it into slices, then put it on a plate, put an amount of salt on it and set it aside for fifteen minutes.
  • Heat the vegetable oil in the pan, put the eggplant slices in it and flip it on both sides for three to four minutes until it turns golden, then remove it from the heat and put the eggplant in a dish.
  • Return the pan to the fire and reduce the temperature, then add the onion slices and stir for three to four minutes, add the tomatoes and continue to stir for two to three minutes, then add the chicken slices and parsley, cover the pan and leave it for fifteen to twenty minutes until it is cooked, then remove it from on fire.
  • Bring a tray of suitable size, put half the amount of fried eggplant slices in it, then put the chicken and tomato mixture on it, put the remaining amount of eggplant on the surface, then sprinkle the cheese.
  • Place the tray in the oven for twenty minutes, then remove the tray from the oven and serve hot.

Chicken moussaka

Preparation time

twenty five minutes

cooking time

thirty minutes

enough for

two persons

the components

  • Two hundred grams of potatoes.
  • Two hundred and forty grams of minced chicken.
  • Eighty grams of grated cheese, and eggplant.
  • Forty grams of minced garlic, onions, pomegranate, cumin seeds, and chopped parsley.
  • Twelve grams of white pepper, and salt.
  • Sixty grams of green pepper and red pepper.
  • Twenty grams of garlic.
  • Two hundred milliliters of yogurt.
  • One hundred milliliters of cream.
  • Eighty milliliters of the Albanian cream.

How to prepare

  • Heat the oven until the temperature reaches two hundred degrees Celsius.
  • Heat the deep fryer until the temperature reaches one hundred and eighty degrees Celsius.
  • Cook the eggplant in the pan with the red and green peppers until the ingredients are wilted, then remove from the heat.
  • Put the potatoes in a pot of boiling water until tender, then cut them into slices.
  • Fry the minced chicken in the frying pan with olive oil with garlic and onions until the chicken is cooked.
  • Add each of: pomegranate molasses and cumin seeds to the mixture, then remove the pot from the heat.
  • Put the garlic in a pan on the fire, then mix it with parsley, yogurt and cream until the mixture boils, then remove it from the heat.
  • Put the minced chicken in the bottom of a pyrex bowl, then add a layer of potato slices, then a layer of red pepper, then a layer of roasted eggplant, then pour the sauce over the moussaka.
  • Then put a layer of cheese on top of the mixture, then put the pyrex bowl in the oven in order to melt the cheese, and then serve it.

Moussaka with bechamel

cooking time

thirty minutes

enough for

Four to five people

the components

  • Two large eggplant, peeled, cut into slices.

Filling:

  • Three hundred grams of minced meat.
  • One medium sweet red pepper, chopped, and one green sweet pepper, chopped.
  • A large piece of shredded carrots.
  • Two medium onions, chopped.
  • Twelve medium fresh mushrooms slices.
  • Three to four cloves of garlic, crushed.
  • Half a cup of tomato paste.
  • a glass of water.
  • A tablespoon of corn oil, and mixed spice.
  • a teaspoon of salt, and cinnamon.
  • ¼ teaspoon of black pepper.
  • Two to three tablespoons of pomegranate molasses.

Béchamel sauce:

  • Two tablespoons of butter and oil.
  • a glass of water.
  • Half a cup of milk.
  • A third of a cup of flour, and starch.
  • Half a cube of broth.
  • A small piece of finely chopped onion.
  • Small pinch of white pepper, and cinnamon.

top layer:

  • Two to three tablespoons of ground cake.
  • Half a cup of grated cheese.

How to prepare

  • Sprinkle salt on the eggplant slices, then leave it for a few minutes to form drops of water, then wipe the salt with a damp towel, then fry the eggplant and place it on a blotting paper to get rid of the oil.
  • Heat the oven to a temperature of one hundred and eighty degrees Celsius, then install the middle rack, bring a large oven dish.

Prepare the filling:

  • Put the oil in a medium-sized stainless steel saucepan, then add the meat and stir it over a medium heat until it becomes dry, then add garlic and onions, and stir them until the onions wilt, then add: cinnamon, salt, pepper, carrots, pepper, tomato paste, spices and water, then stir them until the ingredients mix with each other, then cover the pot and leave it on a low heat for ten minutes to get wet, and then add the molasses and leave it aside.

Prepare the béchamel sauce:

  • Put the water in a medium-sized dish, then add the starch and flour, stir to dissolve, and set it aside.
  • Heat the oil and butter in a medium-sized stainless steel saucepan, then add the onion and stir it until it wilts but does not change color, then add the stock cube, pepper, cinnamon and milk, add the starch and flour mixture and stir over medium heat until a thick sauce is obtained, then Let the sauce cook for a few seconds, stirring gently.
  • Put a layer of eggplant slices in the dish, then put half the amount of stuffing and some mushrooms, and distribute a little bechamel, then put a layer of eggplant, then the rest of the filling and mushrooms, then the rest of the eggplant, and distribute the rest of the bechamel, then sprinkle the cheese and then the ground cakes.
  • Put the dish in the oven for thirty to thirty-five minutes, until the moussaka becomes golden and thick, then serve it warm.

Moussaka with chicken and cheddar