Tomatoes in own juice 800g
Dried currants 30 g
Olive oil extra virgin 4 tablespoons
Minced mutton 450 g
Cayenne pepper 1 teaspoon
Ground cinnamon ½ teaspoon
Ginger powder ¼ teaspoon
Ground cloves ¼ tsp
6 cloves garlic
Onions 2 heads
Red bell pepper 1 piece
Red wine 220ml
Vegetable oil 330 ml
Eggplant 650 g
Potatoes 400g
Butter 150g
Wheat flour 80g
250ml milk
Bay leaf 1 piece
Walnut nutmeg powder to taste
Greek Yogurt 100 ml
3 pieces of egg yolk
Grated Parmesan cheese 200 g
Salt to taste
Ground black pepper to taste



1. Tomatoes punch in a blender to puree. Dried currants pour a small amount of boiling water for half an hour. Then dry.
2 tablespoons olive oil in a frying pan heat up, add the minced meat, cayenne pepper, cinnamon, ginger, cloves, salt and pepper and cook, stirring occasionally, for five minutes. Then shift the meat into a sieve and set over a bowl to drain the juice. From the frying pan to pour out the excess liquid, too, add the remaining olive oil, chopped garlic and red pepper (it is first necessary to burn and peel and seeds) and chopped onions. Simmer for ten minutes. Then pour the wine and cook, stirring occasionally, for ten minutes, until it has evaporated.
3. Add the tomatoes, currants and minced. Stir and cook over medium heat for half an hour, until the sauce thickens.
4. Eggplant cut into rings millimeter thick portions and fry in vegetable oil until golden brown on both sides. Drain on paper towels. Cut the potatoes into slices the same just fry until soft.
5. Make a bechamel sauce: over medium heat in a saucepan melt the butter and stir in for a couple of minutes. Add the flour, pour in without stopping to interfere, milk, throw a bay leaf and simmer for fifteen minutes. Season with salt and pepper, add the nutmeg, remove the bay leaf. Cool for five minutes. In a separate bowl, beat egg yolks and yogurt.
6. Heat oven to 200 degrees. At the bottom of the baking tin lay potato slices, season with salt and pepper. Top – slices of eggplant, too, salt and pepper. Topped with meat sauce. Then pour the meat sauce bechamel and smooth surface. Sprinkle with Parmesan cheese and bake forty – forty-five minutes.

Moussaka. Recipe:

Posted in Main dishes
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