lunedì 24 giugno 2013

Pummaroò&Friends: Μουσακάς with Katerina!

When I met Katerina, I loved speaking about her wonderful country, its sea and beaches, its food and its smiling people.
Hello pummaroò friends!
Good quality, home cooked food is what we all need, so thank you Elvira for this recipe-sharing blog.
Today, I will share with you a dish that is a favourite for many in my home country, Cyprus. It's called mousaka. It is a dish that belongs to the Balkan-Mediterranean cuisine too. Here's my greek-cypriot version  of it!
It takes sometime to make, but it's delicious!

Ingredients for 4: 
1 big aubergine                                                                              
2 courgettes                                                                             
2-3 medium sized potatoes                                                     
1 medium sized onion
500 gr minced meat  (pork, beef or chicken)
2 tomatoes grated or tomato paste

For the béchamel sauce
3 tbs flour
2.5 cups of milk
1 egg yolk beaten
2 tbs grated cheese

Wash and peel the aubergine and the potatoes. Wash the courgettes. Cut all the vegetables into slices (not very thick, nor very thin). Put a bit of salt on your sliced vegetables. Put a bit of oil in a big pan and start placing the vegetables on the surface of the pan. When they are cooked on one side turn then on the other. When fried on both sides put them in a plate, where you have placed two layers of absorbing kitchen paper,  so that it absorbs the oil. Do this until you have fried all the slices. Please note that, if you prefer,  you can cook the vegetables by putting them straight on the hot pan, without putting oil.

Once you have finished, preheat the oven to about 170-180°C.

Then, wash the minced meat and chop the onion. Put them in your pan with a bit of oil. When the meat gets a brown colour, add the grated tomatoes or the tomato paste. Cook for 20 minutes, stirring occasionally and until there is no or little liquid.

In a small oven dish (19x20cm) put the ingredients in layers as follows: potatoes, aubergines, half amount of minced meat, courgettes, rest of the meat.

On top of that you put béchamel sauce. How to prepare the béchamel sauce:
Heat the oil, add the flour and once it changes colour, pour in the milk slowly slowly. You stir constantly until you get a thick sauce. Then you turn out the fire and you add the egg yolk, grated cheese, salt and pepper to taste.

Put it in the oven for 30-40 minutes.


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