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Related Terms : Moussaka

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A rich tomato meat sauce layered with eggplant instead of pasta sheets and topped with a thick layer of bchamel sauce this traditional Greek recipe takes time to assemble but its well worth the effort.

Paul hollywood cookbook. Add the onion and cook stirring with a wooden spoon until lightly browned about 4 minutes. Sep 22 2017 Heat 2 Tbsp. Topping the meat is either a rich bechamel sauce-- a French influence that was introduced later--or as in todays Moussaka recipe a cheese-based topping.

This version is Greek although every country in the region makes its own version of moussaka. Simmer for 20 minutes. Food is served just warm or at room temperature but cooked that day - otherwise it is.

Heat the olive oil in a large skillet over medium-high heat. My take on traditional moussaka. Add the garlic and cook stirring.

Pour in the tomato sauce and wine and mix well. Lamb fat in same pot over medium-high reserve remaining 1 Tbsp. The recipe takes some time to put together but like a good lasagna its worth it.

Moussaka is to the Eastern Mediterranean what lasagna is to Italy. Add onion cinnamon 2. The beauty of this recipe besides great taste is its ability to freeze and defrost so well with no loss of flavour making it ideal for OAMC once a month cooking.

In a large skillet over medium heat melt the butter and add the ground beef salt and pepper to taste onions and garlic. Add the lamb cinnamon ginger allspice cayenne and salt and pepper and cook stirring to break up the meat until. Moussaka m uː ˈ s ɑː k ə UK also ˌ m uː s ə ˈ k ɑː US also ˌ m uː s ɑː ˈ k ɑː is an eggplant- andor potato-based dish often including ground meat which is common in the Balkans and the Middle East with many local and regional variations.

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