Moussaka with veal
4 servings
70 minutes
Moussaka with veal is a classic dish of Greek cuisine that embodies the warmth of Mediterranean flavors. Its history traces back to the Balkans and the Middle East, but it was the Greeks who perfected the recipe. The combination of soft eggplant, tender zucchini, savory minced meat, and rich béchamel sauce creates a harmony of tastes and textures. Tomatoes add freshness while sulguni contributes a subtle salty note. The dish is baked to a golden crust, exuding the aroma of fragrant spices and melting cheese. Moussaka is perfect for a cozy family dinner or festive gathering. It is not only hearty but also elegant, served hot and garnished with fresh cilantro. In every bite lies the story of Mediterranean sun and hospitality captured in exquisite flavor.
1
Slice the zucchini and eggplants into discs about 6 mm thick. Sprinkle them with salt, place in a colander, and let sit for half an hour to draw out the bitterness.
- Eggplant: 2 pieces
- Zucchini: 2 pieces
- Salt: to taste
2
Finely chop the onion and fry it in vegetable oil until golden. Add the minced meat and fry, constantly breaking and stirring, until gray-golden. Then mix in the tomato paste and a pinch of salt, black pepper, chili pepper, coriander, turmeric. Simmer for fifteen minutes and let cool.
- Onion: 1 head
- Vegetable oil: 50 ml
- Ground veal: 300 g
- Tomato paste: 0.5 teaspoon
- Ground black pepper: to taste
- Chili powder: pinch
- Ground coriander: pinch
- Turmeric: pinch
- Salt: to taste
3
Prepare béchamel sauce. For this, melt butter in a saucepan. While keeping it on low heat, add flour to the butter and mix thoroughly, then gradually pour in the cream. Cook the sauce for another fifteen minutes.
- Butter: 1 tablespoon
- Wheat flour: 1 tablespoon
- Cream 20% fat: 300 g
4
Wash the vegetables to remove salt, squeeze out excess moisture, and dry them with paper towels. Fry in vegetable oil until golden brown. Place the vegetables back on paper to drain excess oil.
- Salt: to taste
- Vegetable oil: 50 ml
5
Grease the baking dish and layer the vegetables, minced meat, and sliced tomatoes in it. Pour sauce over, sprinkle with grated suluguni on top, and place in a preheated oven at 200 degrees for twenty minutes. Garnish with cilantro leaves before serving.
- Vegetable oil: 50 ml
- Tomatoes: 1 piece
- Suluguni cheese: 50 g
- Cilantro: 3 stems
