Moussaka is a popular Middle Eastern main course either baked in home kitchens or ordered in fancy restaurants. The name Moussaka is borrowed from Arabic musaqq’a and means “that which is fed liquid”.
The food originated in Greece and belongs to the 1920s. The unique combination of eggplant, Bechamel sauce, and meat is the fundamental factor that food lovers want to try it at least once in their life.
Although Moussaka originated from the Middle East, multiple variations have been seen in a lot of nations. For example, in the Levant, this food is cooked with tomatoes, eggplant, and possibly chickpeas. The people in the Middle East are fond of eating it cold. In Egypt, chefs first fry eggplant in tomato sauce, then bake it. Before baking, ground beef is added.
It’s an interesting fact that Turkish moussaka is not layered, and people eat it with rice. Here is a normal recipe that is almost suitable for everyone. Prepare the pan and get ready for the next steps.
Cut the eggplant into slices, sprinkle them with salt and set them aside for 30 minutes to allow the moisture to evaporate. Heat the olive oil in a skillet over high heat and quickly fry the eggplant until it turns brown. After that, set them aside on a paper towel to drain.
In another skillet over medium heat, melt 1 tablespoon of Kalleh dairy butter, and after that, add the ground beef, salt, and pepper to taste, onions, and garlic. Wait until the beef becomes brown. Lastly, sprinkle cinnamon, nutmeg, and fine herbs. Stir in some tomato sauce. Simmer for 20 minutes. Let it become cool, and then stir in the beaten egg.
Now you have to make the béchamel sauce. Scald Kalleh ESL low-fat milk in a saucepan. In a pan over medium heat, try to melt 1/2 cup of butter. Whisk in the flour until it becomes smooth. Lower the heat and slowly pour in the hot milk. Season the food with salt and pepper.
Arrange a layer of eggplant in a greased 9×13 inch baking dish. Then cover it with the meat mixture and after that, add ½ cup of Kalleh Parmesan cheese over the meat. Do it for other layers of eggplant and in the end, sprinkle another ½ cup cheese on top. Pour the béchamel sauce over the top and add the nutmeg.
Bake the food for 1 hour at 175 C (350 F).
Instead of baking, you can brush the eggplant layers with olive oil and then roast them for about 30 minutes.
Don’t serve the food immediately! Remove it from the oven and let it cool slightly for about 10 minutes.
Before spreading the meat over the eggplant layer, drain as much oil from the meat as possible.
You can adjust the seasoning of béchamel according to your taste.