2020-08-13 / test@t
Moussaka with zucchini
Moussaka is traditionally served in very large portions and is a very satisfying dish. Serve moussaka with green salad, crusty bread and dry red wine. If anyone has the energy for dessert, serve fruit sorbet or fruit.
- 1.2 kg minced beef (or lamb)
- 1.5 l béchamel sauce
- 1 cup grated kefalothiri (or other hard cheese)
- 2 kg small zucchini
- 600 g canned chopped tomatoes, s / s
- 4 medium onions
- 3 cloves of garlic
- 3 tbsp. l. tomato paste
- 1/2 cup red wine
- 1 cup bread crumbs
- olive oil
- 2 bay leaves
- 6-8 cloves
- 1/2 tsp ground cinnamon
- 1/8 tsp ground hot red pepper
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
1. Peel and finely chop the onion, chop the garlic. Heat a deep skillet over medium heat, add oil and sauté the onion until soft.
2. Add minced meat to the onion and cook for another 10 minutes. Add garlic, tomatoes and tomato paste, half of the breadcrumbs, wine, all the spices and salt and mix well. Bring to a boil, reduce heat, and simmer until liquid evaporates, 45-60 minutes.
3. It is important that the filling is as dry as possible by the end of cooking. Remove the bay leaves and, if possible, the cloves.
4. Cut the zucchini into slices 1.2 cm thick. Heat the oil in a skillet and brown the zucchini on both sides until golden brown.
5. Preheat the oven to 180 ° C. Lightly butter a large baking dish and sprinkle the bottom with the remaining breadcrumbs. Place a layer of zucchini overlapping the bottom of the mold, then place all the meat filling. Cover with the remaining zucchini and pour the béchamel sauce over the moussaka and smooth with a spatula.
6. Place the moussaka in the oven and bake for 30 minutes. Then sprinkle with cheese and continue cooking for another 15–20 minutes, until golden brown.
7. Remove the moussaka from the oven and leave for 20-30 minutes. Moussaka is eaten warm, but not hot or completely cooled.