This Moussaka Recipe Will Make Your Family BEG For More! скачать в хорошем качестве

This Moussaka Recipe Will Make Your Family BEG For More!

Indulge in this homemade moussaka recipe that will have your family begging for more! This Greek comfort food is a must-try dish that will leave you craving seconds. Whether you're a fan of lamb moussaka or simply looking for a new recipe to try, this dish is sure to impress your taste buds. Join us at TortellinoTime as we walk you through the steps of creating this delicious meal that will become a family favorite in no time! Lamb Moussaka is a rich, layered dish packed with Mediterranean flavors. In this step-by-step guide, I show you how to make an authentic moussaka using chunky lamb pieces instead of minced meat for a deeper texture and flavor. From perfectly roasted eggplant and potatoes to a creamy béchamel topping, this recipe stays true to tradition while incorporating my own Sicilian touch. If you love hearty, slow-cooked dishes, this is a must-try! Watch along as I break down each step, ensuring you achieve a beautifully layered and satisfying meal. 🔔 Subscribe for more authentic Italian & Mediterranean recipes! ⏳ Key Chapters 00:00 – Prepping the Eggplant & Potatoes 01;49 – Preparing the Lamb Filling 04:51 – Cooking with Red Wine & Spices 06:44 – Making the Béchamel Sauce 08:37 – Layering the Moussaka 11:01 – Baking & Final Tips 12:34 – Taste Test & Outro 🛒 Ingredients & Measurements For the Moussaka Eggplant (Aubergines) – 2 large (approx. 600g / 1.3 lbs) Potatoes – 2 large (approx. 500g / 1.1 lbs) Lamb Shoulder (Diced) – 500g / 1.1 lbs Onion – 1 medium, chopped Garlic Cloves – 3, minced Tomato Puree (Paste) – 1 tbsp Canned Chopped Tomatoes – 400g / 14 oz Red Wine – 125ml / ½ cup Olive Oil – as needed Oregano – 1 tsp Cinnamon – ½ tsp Salt & Black Pepper – to taste For the Béchamel Sauce Milk – 500ml / 2 cups Plain Flour (All-Purpose Flour) – 50g / ⅓ cup Nutmeg (Optional) – to taste Salt – ½ tsp For the Topping Mature Cheddar Cheese – 100g / 4.0 oz 👨‍🍳 Cooking Instructions 1️⃣ Prep the Vegetables Slice the eggplants about 1 cm thick. Arrange on a tray, brush with olive oil, and sprinkle with salt. Slice the potatoes thinner (½ cm thick). Brush lightly with oil. Roast both at 200°C (400°F) for 20 minutes. 2️⃣ Cook the Lamb Filling Dice the lamb into small chunks. Sauté onion & garlic in a pan with olive oil until softened. Add the lamb and brown it on all sides. Pour in red wine, let the alcohol evaporate. Stir in tomato puree, chopped tomatoes, oregano, cinnamon, salt, and pepper. Simmer on low heat for 20 minutes until thickened. 3️⃣ Make the Béchamel Sauce In a pot, add milk flour and salt and mix while cold. Season with nutmeg & cook until thickened as shown in the video. 4️⃣ Assemble the Moussaka Layer eggplant at the bottom of a baking dish. Spread half the lamb mixture, followed by potatoes & cheese. Add the rest of the lamb, then a final eggplant layer. Pour over the béchamel sauce, spreading evenly and top with remaining cheese. 5️⃣ Bake & Serve Bake at 180°C (350°F) for 45 minutes (or until golden & bubbling). Let it rest for 10–15 minutes before slicing and enjoy with bread on the side in true Sicilian style! #Moussaka #GreekFood #LambMoussaka #MediterraneanRecipes #ComfortFood #HomeCooking #TortellinoTime #AuthenticRecipes #FoodLovers