Moussaka – Recipe

minden

Jöjjön ismét egy görög recept - természetesen most is angolul, szószedettel! 

serves: 6
difficulty: easy
total time: 1hr 50mins

Béchamel sauce:

– 500ml full-fat milk

– 4 sprigs fresh thyme

– 1 sprig fresh rosemary

– 1 bay leaf

– half an onion

– 60g butter

– 30g cake flour

– salt and freshly ground black pepper to taste

– 10ml ground nutmeg

Other ingredients:

– 60ml olive oil

– 1 onion, finely chopped

– 2 garlic cloves, finely chopped

– 500g beef or lamb mince

– 125ml white wine

– 1x410g can Italian peeled tomatoes, blended

– 45ml chopped parsley

– salt and freshly ground black pepper, to taste

– 1 large potato, peeled, sliced and fried

– 2 aubergines, sliced and lightly fried

– 60g fresh breadcrumbs

For the sauce, heat the milk, thyme, rosemary, bay leaf and onion in a small saucepan until warm but not boiling. Remove from the heat and set aside to infuse for 20 minutes. Strain, discarding the solids. Melt the butter in a pot and stir in the flour to make a paste. Slowly add the infused milk, stirring continuously until smooth and thick. Season with salt, pepper and nutmeg and set aside. Heat the oil in a large pan and fry the onion and garlic for a minute. Add the mince and brown for 2-3 minutes on high. Stir in the wine, tomatoes and parsley and season. Simmer for about 20 minutes. Preheat the oven to 180°C. Arrange the fried potato rounds in a baking dish and season. Spoon over the mince mixture and cover with a layer of aubergines. Pour over the béchamel sauce and sprinkle with breadcrumbs. Bake for 30-40 minutes.

Vocabulary

 

sprig

ágacska

thyme

kakukkfű

rosemary

rozmaring

bay leaf

babérlevél

freshly ground

frissen őrölt

to taste

ízlés szerint

nutmeg

szerecsendió

ingredient

összetevő

mince

darált hús

 

peeled

hámozott

aubergine

padlizsán

breadcrumbs

zsemlemorzsa

saucepan

serpenyő

to infuse

áztatni

to strain

leszűrni

to discard

kidobni

to set aside

félretenni

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