Before starting with the preparation of the dish, I will provide information about the dish (Moussaka): It is a dish composed of eggplant or potatoes, or both, along with onions. It often includes minced meat in Ottoman cuisine and is widespread in the Middle East and Europe. It is said to have Egyptian origins, while some claim it to be of Levantine origin. There is a disagreement about its origin, but the most accurate information suggests Greek or Turkish origins, and it later spread to the Middle East. In the late 19th century, it became known as Moussaka in Egypt and Saudi Arabia, and in Lebanon, it is enhanced with chickpeas. If vegetables are added, it is known as Maghmoura, and in Iraq, it is called Tapsi.
We will discuss here the method of cooking "Al-Maklouba" or what is known as Moussaka:
First, the ingredients needed to prepare the dish:
- Three eggplants.
- Three potatoes.
- Half a kilogram of minced meat.
- Two large onions, chopped.
- Three cloves of garlic.
- Two bell peppers.
- One teaspoon of salt.
- One teaspoon of black pepper.
- Tomato juice (tomato paste).
- One teaspoon of spices.
- Frying oil.
Second, let's talk about the ingredients for the béchamel sauce:
- One cup of milk.
- One tablespoon of butter.
- One tablespoon of flour.
- One teaspoon of salt.
- One teaspoon of white pepper.
Preparation method:
Cut the eggplant and potatoes into medium-sized rings, sprinkle salt on the eggplant, and set aside. Boil the eggplant with the potatoes, then drain the excess oil on absorbent paper or clean tissues. Place the minced meat in a pot with garlic and salt, stir, add tomato juice with Maggi broth, and let it simmer over low heat until well combined. Then, layer the eggplant as the first layer in a baking dish, followed by potatoes, then minced meat. Lastly, add another layer of eggplant and potatoes. Place the dish in the oven at 150 degrees Celsius. Prepare the béchamel sauce and pour it over the eggplant and meat in the oven.
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