Moussaka - a kind of vegetable casseroles with meat, common in the Mediterranean and Balkan countries. This dish is all prepared in different ways, but in any case it turns out delicious moussaka. Preparation of this casserole is cheap, and it is a serious reason to master its preparation and regularly include moussaka in the diet of the family.

Origin

Say, when was prepared the first moussaka, it is impossible: the dish has a rich history. The first mention of the Arab dish "maguma" recipe is very much like a modern recipe moussaka, refer to the thirteenth century. It is likely that the dish appeared even earlier.

The name "moussaka" comes from the Arabic word for "cooling". This is due to the fact that in the Arab countries called moussaka cold salad that is made from tomatoes and eggplants. In other countries, moussaka is a hot dish, and recipes in different regions may differ significantly from each other.

Thus, the most famous in the world of Greek moussaka - a casserole of eggplant, tomatoes, meat (usually lamb) minced meat and bechamel sauce. Some recipes suggest adding onions, potatoes and mushrooms. The Serbian, Croatian, Macedonian and Romanian cuisine moussaka is preparing a similar way, but instead of using eggplant tomatoes.

Moldovan moussaka - a dish of stewed vegetables with meat. All the components are laid out in a deep bowl layers, flavored with spices and kept in the oven for an hour and a half. There are, however, completely vegetarian recipes without meat. The Moldovan moussaka necessarily put onions, tomatoes and aubergines in a dish can be added potatoes, zucchini or cauliflower.

Bulgarian moussaka is made of potatoes with minced meat, top poured Bulgarian yogurt, whipped with an egg. Eggplants to the casserole Casseroles. The variety and economy   not always added. Interestingly, much more like the usual other Bulgarian moussaka dish of vegetables and meat - gyuvech.

Turkish resembles Greek moussaka, but instead of eggplant Turkish chefs often put zucchini or peas. In addition, products for the preparation of the Turkish moussaka not laid out in the form of layers, and stew all together.

Thus, there are many recipes for moussaka, which may differ significantly from each other depending on the region. Combines all of these recipes, perhaps, it is that in moussaka always put a lot of vegetables, and that is preparing this dish is always in the oven (the oven). The most famous in the world got the Greek moussaka.

Secrets of the Greek moussaka

Should one sample portion of this Greek moussaka, to fall in love with this dish. But attempts to prepare something like that on their own are not always successful. What is the secret of such a seemingly simple dishes?

To get a tasty vegetable dish, for it must take high-quality vegetables. And if Greece is no problem with them, then the other countries will have to spend some time to find a juicy and flavorful vegetables grown on the generous southern sun. Do not try to cook moussaka of greenhouse tasteless tomatoes and overripe eggplants, you should use only the highest quality ingredients.

The meat is true to a lesser extent: in the preparation of the meat casseroles impregnated with aromas of fruit and spice, so if the original meat was not the best quality in the finished dish is not noticeable. As a rule, used for the preparation moussaka lamb, but it can be replaced beef or pork, and meat from several types of meat.

The ingredients must be properly prepared. The meat turns into minced, tomatoes cut into cubes or slices, eggplant - thin slices or circles one centimeter thick.

The real moussaka prepared only in ceramic ware with smooth sides. First layer is laid eggplants. Pre-circles or plates of vegetables lightly fried in olive oil Olive oil: useful properties . The next layer - minced meat, which is added to the fried onions, garlic, herbs and sometimes wine. Sometimes the layers of minced meat alternate with layers of tomato circles, sometimes a layer made of stewed tomatoes with onions, roasted vegetables and sometimes added directly to the meat filling. Because even in Greece, every woman is preparing moussaka own way, a variety of options are possible. But on top of moussaka necessarily covered by another layer of eggplant slices, and then poured the sauce.

Prepare the sauce is a snap: you melt the butter and fry the flour, and then diluted with a mixture of milk or cream. In the prepared sauce, you can add a small amount of cheese, some cooks prefer to sprinkle the grated cheese on top of the casserole. Sometimes the cook, without further ado, pour beaten eggs on top of moussaka, omelette or a mixture of eggs, cream Smetana: untold riches of Russian cuisine   and shredded cheese. As a result, spicy casserole becomes golden brown on top.

Thus prepared moussaka put in preheated oven for an hour and a half. The cooking time depends on the size shape and thickness casseroles. If pre-fry ground beef for the filling, while baking will be reduced to half. The finished dish is served hot on the table directly in the form in which it is baked. Before serving moussaka cut into pieces like a cake.

A good addition to the tomato sauce, moussaka is made with fresh tomatoes. It is preparing a sauce for a few minutes: simply chop the peeled tomatoes in a blender with salt, garlic, fresh herbs and a drop of lemon juice.

Maria Bykov

Related Articles

Lagman: multinational individuality

Uzbek cuisine, not only plov

Couscous: original alternative to the usual side dishes

Kazakh cuisine: heritage of nomads