Moussaka with beef and suluguni
2 servings
70 minutes
Moussaka with beef and suluguni is a vibrant embodiment of Greek cuisine, combining rich flavors and aromatic spices. This dish originated in the Mediterranean and became a favorite in many countries due to its layered structure and rich taste. Tender eggplants and zucchinis soaked in spices and fried minced meat are harmoniously complemented by the spiciness of suluguni. The béchamel sauce gives the dish a creamy texture, while the baked suluguni adds an appetizing crust. Moussaka is perfect for family dinners as well as festive gatherings, revealing its best combination in every bite. It is not just food but a whole story encapsulated in the aromas of Mediterranean spices and love for hearty home cooking.
1
Slice the zucchini and eggplants into discs about 6 mm thick, sprinkle with salt, place in a colander, and let sit for 30 minutes to draw out the bitterness.
- Eggplant: 250 g
- Courgette: 250 g
2
Grind the meat through a meat grinder; peel and finely chop the onion, slice the tomato into rings, cut the chili pepper lengthwise, remove the seeds, finely chop half of the chili pepper; grate the cheese on a coarse grater.
- Beef: 240 g
- Onion: 80 g
- Tomatoes: 100 g
- Chili pepper: 1 piece
- Suluguni cheese: 100 g
3
In a pan, heat 2 tablespoons of sunflower oil, fry the onion on high heat for 2 minutes, add the minced meat and fry, constantly breaking and stirring, for another 5 minutes, add tomato paste, chili pepper, coriander, paprika, turmeric, 100 ml of water, salt, pepper, and simmer for 5 minutes on low heat.
- Sunflower oil: 50 ml
- Onion: 80 g
- Beef: 240 g
- Tomato paste: 45 g
- Chili pepper: 1 piece
- Ground coriander: 1 g
- Paprika: 1 g
- Turmeric: 1 g
- Cilantro: 5 g
4
Roast the flour in a saucepan over medium heat until golden, add butter, pour in cold milk while whisking, and cook until thickened for 2 minutes.
- Wheat flour: 12 g
- Butter: 20 g
- Milk: 200 ml
5
Wash the zucchini and eggplants with cold water, pat dry with a paper towel, drizzle with olive oil; grill in a skillet over high heat for 2 minutes, turning.
- Eggplant: 250 g
- Courgette: 250 g
- Sunflower oil: 50 ml
6
Layer eggplant and zucchini, minced meat, tomatoes in a baking dish, pour with sauce and place in a preheated oven at 200 degrees for 10 minutes. Remove the dish, sprinkle with grated cheese and return to the oven for another 10 minutes.
- Eggplant: 250 g
- Courgette: 250 g
- Beef: 240 g
- Tomatoes: 100 g
- Suluguni cheese: 100 g
7
Garnish with cilantro leaves before serving.
- Cilantro: 5 g
