As you know, Mediterranean cuisine is differentthe fact that most of its dishes are very good for health and extremely tasty. This is achieved due to the fact that in their preparation a large amount of vegetables, greens and mild, but aromatic spices, mainly herbs, dairy products, olives and olive oil, seafood and lean meat are used. All this leads to the fact that such dishes contribute to the normalization of cholesterol in the blood, do not lead to the formation of fatty deposits, and the body gets a full-fledged food, rich in all the necessary nutrients. There is even the so-called Mediterranean diet, very effective, but at the same time very gentle.
Greek cuisine is a typical variety.Mediterranean: it uses all the same vegetables, dairy products and herbs, only meat in it is found more often. The classic dish of Greek cuisine is moussaka. It is a fragrant puff vegetable casserole. The classic recipe for Musaca involves the indispensable presence of eggplants, meat, herbs and garlic, as well as tomato sauce. Today, however, not one recipe for musaka is known: it can consist of various ingredients, it can be both very nutritious and easy vegetarian, and you can use various sauces for its preparation, for example, not only tomato, but also bechamel, as well as cheese . There are so many of them that it is already quite difficult to understand how to make a moussaka according to the classic recipe. To many nations, she became so fond of her that they adopted the recipe of the Musaka and made their own changes. There is a moussaka in Bulgarian, Croatian, Moldovan, Romanian, Turkish - there are a lot of recipes, and all of them are sometimes so different that they all have in common only the name and the cooking process itself, namely baking.
Moussaka recipe Greek
This recipe for musaka is one of the closest tothe classic version. For the preparation of classic moussaki, you need to take 500 - 700 grams of eggplants, the same amount of minced meat (preferably lamb or beef, but any other will do), two onions, two tomatoes, olive oil, greens (parsley, mint), 100 ml of white wine, 2 tablespoons of flour, a glass of milk, 50 g of cheese, one egg, 30 g of butter, spices (ground nutmeg, cloves, cinnamon, coriander, black and red pepper, salt, a few cloves of garlic).
Onions finely chopped and lightly fried onolive oil, after which the mince is added to the same place, and the whole is fried for another 10 minutes. Then spices are added to the mince, finely chopped mint, diced tomatoes, and all stewed for another 15 minutes. Then wine is poured into the mixture, everything is brought to a boil, excess liquid is drained - the mince should be quite thick, and the pan with the contents is left under the lid.
Eggplants are sprinkled with salt and left on 10minutes before they give the juice - this is done in order to remove excess liquid. Then they are cut either along or in small pieces and fried either in flour in a pan or grill, or baked in the oven for a little golden crust, after which some of them are laid out in a baked oiled form with a little olive oil. On a layer of eggplant laid out a layer of minced meat, then again a layer of eggplant, minced meat and eggplants again.
Next, prepare the sauce:the flour is fried in butter, the milk is mixed with eggs and poured there, after 2-3 minutes finely grated cheese is added, everything is cooked for a few minutes, after which salt and greens are added. The sauce should be thick. Then moussaka is poured with this sauce and placed in the oven and baked for about half an hour until golden brown.
