Musaka

The musaka  (or musaca or moussaka) is a dish native to the Balkans and the Middle East, but the best known version is the Greek.

Although there are several countries that introduce the potato into the musaka, the Greek original incorporates three layers:

A bottom layer of laminated aubergine and fried in olive oil, a middle layer of crushed lamb and tomato and a top layer of egg, cheese and Greek yogurt with grated cheese for gratin.

There are several versions in which mushrooms, zucchini, peppers are substituted or incorporated, or in the Lenten musaka, where the lamb is eliminated to make a totally vegetable dish.

There are also regions that substitute the upper part, to add bechamel, beaten egg or a heavy cream.

Of course, you are free to make your own version of musaka and adapt it to other regions, but this time, we are going to teach you how to make traditional Greek musaka.

Musaka 

Ingredients:

• 2 large aubergines
• 2 large ripe tomatoes

• 400 gr. minced lamb meat
• Olive oil
• Salt
• Black pepper
• Ground cinnamon

Ingredients for the top layer:

• 1 egg
• 1 Greek yogurt
• 50 gr. feta cheese
• Grated cheese

preparation:

Preheat the oven to 180 degrees Celsius.

1. Wash the aubergines, pat dry and cut into  slices, not too thin or thick.
2. In a deep frying pan, put enough olive oil to heat and fry the aubergines in several batches.
3. Drain excess oil on a plate or tray lined with kitchen paper.
4. To the minced lamb meat, add salt, black pepper and a little cinnamon.
5. Pour it on the same frying pan and with the same oil from the sautéed the aubergines.
6. Add crushed tomato. When the meat begins to brown, set it aside on a platter.
7. Grease a baking tray or dish. Top with a first layer of eggplant slices.
8. On top of that layer of aubergines, add the golden minced lamb with tomato.

Then prepare  the top layer.

1. In a bowl, add the Greek yogurt, the egg, and the crumbed feta cheese. Mix well with a fork.
2. Add this mixture on top of the ground lamb with tomato. It should cover everything very well.
3. Sprinkle with grated cheese on top.

Finally, bake at 180ºC for about an hour, checking that the top layer does not burn.

Take the musaka out of the oven and let it rest for 30 to 40 minutes, to achieve consistency.

Serve carefully, taking care not to break the layers.

Potato musaka 

Ingredients:

• 3 large aubergines
• 500 gr. of patatos
• 500 gr. ripe tomatoes
• 1 large onion
• 500 gr. minced lamb meat
• Salt
• Black pepper
• Ground cinnamon
• Olive oil

Ingredients for the bechamel:

• 70 gr. of butter
• 70 gr. Of flour
• 800 ml. whole milk
• Grated cheese
• Ground nutmeg
• Ground black pepper

preparation:

Preheat the oven to 180 degrees Celsius.

1. Wash the aubergines, pat dry and cut into  slices, not too thin or thick.
2. In a deep frying pan, put enough olive oil to heat and fry the aubergines in several batches.
3. Drain the excess oil onto a plate or tray lined with kitchen paper. Reservation.
4. Wash the potatoes, peel them and cut them into slices, fry them in the same oil and drain them with kitchen paper. Reservation.
5. To the minced lamb meat, add salt, black pepper and a little cinnamon.
6. Chop the onion and pour it over the same pan and with the same oil  as the aubergines.
7. Add the minced meat and the crushed tomato. When the meat and onion begin to brown, set them aside on a platter.
8. Grease a cookie sheet and cover it with a first layer of potato slices and a second layer on top of eggplant slices.
9. On top of that layer of aubergines, add the golden minced lamb with tomato.

Next, make the top layer of béchamel.

1. Put two tablespoons of butter or oil in a saucepan, let it heat up and add the flour. Mix well.
2. Then add the milk little by little and mix well.
3. Add the salt, pepper, and grated nutmeg.
4. Stir well over low heat until the sauce thickens.
5. Add the bechamel on top of the ground lamb with tomato. It should cover everything.
6. Sprinkle with grated cheese on top.
7. Finally, bake at 180ºC for about an hour, checking that the top layer does not burn.
8. Take the musaka out of the oven and let it rest for 30 to 40 minutes, to achieve consistency.