Simple Way to Make Award-winning Mousaka with bechamel sauce

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, mousaka with bechamel sauce. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Mousaka with bechamel sauce is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Mousaka with bechamel sauce is something which I’ve loved my whole life. They’re nice and they look wonderful.

The creamy béchamel sauce is the most essential part for a traditional Greek moussaka recipe and probably the trickiest part too. To achieve the perfect texture for your béchamel sauce, add the milk (preferably lukewarm) a little bit at a time whilst constantly stirring. The perfect béchamel sauce for your moussaka should be smooth and creamy. Spread the béchamel sauce over the meat and sprinkle the cheese on top.

To get started with this recipe, we must first prepare a few ingredients. You can cook mousaka with bechamel sauce using 18 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Mousaka with bechamel sauce:

1. Make ready 1.5 cups rice, cooked with salt and turmeric and cardimom
2. Get 500 g mince beef
3. Take 1 onion minced
4. Get 2 garlic cloves minced
5. Prepare 1 green pepper chopped
6. Get Potatoes cubed and fried
7. Prepare Aubergine cubed and fried
8. Make ready Tomato paste
9. Take 1 cup pasta sauce
10. Make ready Salt, pepper, turmeric, cumin, curry
11. Take Mozzarella cheese
12. Make ready Parsley for decoration
13. Get Bechamel sauce
14. Prepare 2 cups milk
15. Prepare 1 cup cream
16. Make ready 3 spoons flour
17. Take 25 g butter
18. Get Salt, pepper, turmeric

Pour bechamel sauce over, tilt the pan or level the top with a spatula. Bake in the oven until the bechamel layer is lightly browned and the dish is bubbly. I've lived enough and consumed enough moussaka in my life to tell you Moussaka is a very freezer friendly recipe and this can be done at any stage. Moussaka with potatoes is a terrific choice both for those who don't care for the well-known version with eggplant, and also when eggplant is not in season.

Instructions to make Mousaka with bechamel sauce:

1. Fry minced beef till it browns then add onion, garlic and fry together. Then add pepper and the spices and mix. Then add tomato paste and sauce. Finally add potatoes and aubergine
2. Bechamel sauce: Melt butter then add flour and mix till it becomes a smooth paste. Then slowly pour the milk while stirring at the same time. Then add the cream and keep stirring till it becomes thick. Then add salt, pepper and turmeric.
3. Grease pyrex bowl with butter then add a layer of the cooked rice. On top add a layer of the mix that was prepared in previous steps. And then the bechamel sauce.
4. Top with grated mozzarella then put in a preheated oven for 15-20 minutes. Decorate with chopped parsley.

I've lived enough and consumed enough moussaka in my life to tell you Moussaka is a very freezer friendly recipe and this can be done at any stage. Moussaka with potatoes is a terrific choice both for those who don't care for the well-known version with eggplant, and also when eggplant is not in season. Like all moussaka dishes, this is a layered dish of sliced potatoes, a meat sauce, cheese, and a creamy béchamel sauce. In Greece, moussaka is most often made with ground beef, though lamb is an excellent substitute. In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic.

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