Easiest Way to Make Yummy Mousaka with bechamel sauce

easiest way to make yummy mousaka with bechamel sauce

Mousaka with bechamel sauce. The creamy béchamel sauce is the most essential part for a traditional Greek moussaka recipe and probably the trickiest part too. To achieve the perfect texture for your béchamel sauce, add the milk (preferably lukewarm) a little bit at a time whilst constantly stirring. The perfect béchamel sauce for your moussaka should be smooth and creamy.

Mousaka with bechamel sauce Pour this sauce over the eggplants and sprinkle grated cheese on top. Moussaka is a Greek casserole made with lightly spiced and browned lamb or beef and layers of tender eggplant and potato slices. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese. You can have Mousaka with bechamel sauce using 18 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Mousaka with bechamel sauce

  1. It’s 1.5 cups of rice, cooked with salt and turmeric and cardimom.
  2. Prepare 500 g of mince beef.
  3. It’s 1 of onion minced.
  4. You need 2 of garlic cloves minced.
  5. It’s 1 of green pepper chopped.
  6. It’s of Potatoes cubed and fried.
  7. You need of Aubergine cubed and fried.
  8. Prepare of Tomato paste.
  9. Prepare 1 cup of pasta sauce.
  10. Prepare of Salt, pepper, turmeric, cumin, curry.
  11. Prepare of Mozzarella cheese.
  12. You need of Parsley for decoration.
  13. It’s of Bechamel sauce.
  14. You need 2 cups of milk.
  15. Prepare 1 cup of cream.
  16. You need 3 spoons of flour.
  17. You need 25 g of butter.
  18. It’s of Salt, pepper, turmeric.

Pour bechamel sauce over, tilt the pan or level the top with a spatula. Bake in the oven until the bechamel layer is lightly browned and the dish is bubbly. I've lived enough and consumed enough moussaka in my life to tell you Moussaka is a very freezer friendly recipe and this can be done at any stage. Moussaka with potatoes is a terrific choice both for those who don't care for the well-known version with eggplant, and also when eggplant is not in season.

Mousaka with bechamel sauce step by step

  1. Fry minced beef till it browns then add onion, garlic and fry together. Then add pepper and the spices and mix. Then add tomato paste and sauce. Finally add potatoes and aubergine.
  2. Bechamel sauce: Melt butter then add flour and mix till it becomes a smooth paste. Then slowly pour the milk while stirring at the same time. Then add the cream and keep stirring till it becomes thick. Then add salt, pepper and turmeric..
  3. Grease pyrex bowl with butter then add a layer of the cooked rice. On top add a layer of the mix that was prepared in previous steps. And then the bechamel sauce..
  4. Top with grated mozzarella then put in a preheated oven for 15-20 minutes. Decorate with chopped parsley..

Like all moussaka dishes, this is a layered dish of sliced potatoes, a meat sauce, cheese, and a creamy béchamel sauce. In Greece, moussaka is most often made with ground beef, though lamb is an excellent substitute. In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. To make double (or more) besamel, increase all ingredients proportionately except the egg yolks.

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