Mussaka Greek Dish + Tips
Ingredients:
500 to 800 grs. Duck or soft ground crushed twice
Sauce:
½ cup corn oil to fry meat
1 liter of homemade tomato sauce, or
1 can of concentrated sauce, diluted with 1 liter of hot water
1 or 2 cups grated onion tea
1 cup thinly sliced celery (optional)
1 thin sliced pore, only the white part
1 piece of cinnamon stick or,
½ teaspoon ground cinnamon
2 tablespoons of broth, or salt to taste.
1 liter of hot water, to put slowly and slowly in the sauce
2 sprigs of basil (put only 10 minutes before the end of the sauce) (optional)
2 tablespoons of capers.
1 teaspoon of oregano (optional) put just before finishing cooking the sauce.
1 tablespoon (sugar) sugar, or a whole medium peeled carrot.
2 tablespoons corn oil or sunflower to fry the rest of the sauce ingredients
1 teaspoon grated ginger or to taste
2 fresh mint sticks (optional)
1 cup chopped black olives (optional)
Other Ingredients:
8 medium eggplants cut lengthwise into 1 cm slices
8 medium English potatoes cut into 1 cm slices
300 grs. Of mozzarella sliced or grated in coarse
½ liter of white sauce, or to taste
Traditional White Sauce:
2 cups cold cow's milk
2 tablespoons of wheat flour
2 tablespoons butter
Tips:
"It is always the same measure of fat and of wheat flour".
Way of preparing:
Melt the butter add the wheat flour, let it brown
Then slowly pour in the milk until it is finished.
If you do not have practice, mix it off the fire.
Then return to the fire stirring constantly until the flour is cooked
"The true White Sauce does not carry sour cream"
Modified White Sauce:
2 tablespoons butter,
7 tablespoons wheat flour
1 liter of cow's milk
L Can of cream without whey (optional) or curd.
"Approximate ratio: for each 20 grs. Of butter are 200 grs. Of wheat flour, the rest of the fat comes from the cream "
Way of preparing:
Bring to a boil over the butter to melt, then add the flour until golden, add the warm milk slowly out of the fire, return to the fire until cooked the flour.
Turn off the heat and add the cream without the whey.
How to prepare the sauce with the meat:
In a large saucepan, fry the meat well with half a glass of oil. To reserve.
In another pan fry the onion, then add the celery, the pore garlic, the cinnamon, the broth of crumbled meat, finally.
Add the ingredients of the two pots in the large saucepan.
Then add the tomato sauce and dripping hot water slowly and slowly, for at least 1 hour, until thick (thick) sauce.
When 10 minutes to finish cooking the sauce, add the basil, the mint twig, 2 bay leaves, add the capers, olives and oregano, grated ginger.
Before turning off the fire remove the herbs, and the bay leaves.
How to Mount the Plate:
Use a rectangular refractory.
First layer: 1 ½ large shell of tomato sauce with meat
Second baked potato sprinkle salt over top
Third eggplant grilled or fried or breaded with wheat flour.
Fourth mozzarella sliced or grated in the thick drain.
Fifth tomato sauce and so on until finishing the layers.
The last one is white sauce, on top of mozzarella
Bake at 180 ° C for 20 to 30 minutes
Ingredients:
500 to 800 grs. Duck or soft ground crushed twice
Sauce:
½ cup corn oil to fry meat
1 liter of homemade tomato sauce, or
1 can of concentrated sauce, diluted with 1 liter of hot water
1 or 2 cups grated onion tea
1 cup thinly sliced celery (optional)
1 thin sliced pore, only the white part
1 piece of cinnamon stick or,
½ teaspoon ground cinnamon
2 tablespoons of broth, or salt to taste.
1 liter of hot water, to put slowly and slowly in the sauce
2 sprigs of basil (put only 10 minutes before the end of the sauce) (optional)
2 tablespoons of capers.
1 teaspoon of oregano (optional) put just before finishing cooking the sauce.
1 tablespoon (sugar) sugar, or a whole medium peeled carrot.
2 tablespoons corn oil or sunflower to fry the rest of the sauce ingredients
1 teaspoon grated ginger or to taste
2 fresh mint sticks (optional)
1 cup chopped black olives (optional)
Other Ingredients:
8 medium eggplants cut lengthwise into 1 cm slices
8 medium English potatoes cut into 1 cm slices
300 grs. Of mozzarella sliced or grated in coarse
½ liter of white sauce, or to taste
Traditional White Sauce:
2 cups cold cow's milk
2 tablespoons of wheat flour
2 tablespoons butter
Tips:
"It is always the same measure of fat and of wheat flour".
Way of preparing:
Melt the butter add the wheat flour, let it brown
Then slowly pour in the milk until it is finished.
If you do not have practice, mix it off the fire.
Then return to the fire stirring constantly until the flour is cooked
"The true White Sauce does not carry sour cream"
Modified White Sauce:
2 tablespoons butter,
7 tablespoons wheat flour
1 liter of cow's milk
L Can of cream without whey (optional) or curd.
"Approximate ratio: for each 20 grs. Of butter are 200 grs. Of wheat flour, the rest of the fat comes from the cream "
Way of preparing:
Bring to a boil over the butter to melt, then add the flour until golden, add the warm milk slowly out of the fire, return to the fire until cooked the flour.
Turn off the heat and add the cream without the whey.
How to prepare the sauce with the meat:
In a large saucepan, fry the meat well with half a glass of oil. To reserve.
In another pan fry the onion, then add the celery, the pore garlic, the cinnamon, the broth of crumbled meat, finally.
Add the ingredients of the two pots in the large saucepan.
Then add the tomato sauce and dripping hot water slowly and slowly, for at least 1 hour, until thick (thick) sauce.
When 10 minutes to finish cooking the sauce, add the basil, the mint twig, 2 bay leaves, add the capers, olives and oregano, grated ginger.
Before turning off the fire remove the herbs, and the bay leaves.
How to Mount the Plate:
Use a rectangular refractory.
First layer: 1 ½ large shell of tomato sauce with meat
Second baked potato sprinkle salt over top
Third eggplant grilled or fried or breaded with wheat flour.
Fourth mozzarella sliced or grated in the thick drain.
Fifth tomato sauce and so on until finishing the layers.
The last one is white sauce, on top of mozzarella
Bake at 180 ° C for 20 to 30 minutes
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