
Moussaka with Beef and Suluguni
⏳ Time
1 hour 10 minutes
🥕 Ingredients
16
🍽️ Servings
2
Description
Moussaka with Beef and Suluguni
Ingredients
- Eggplants - 8.8 oz
- Courgette - 8.8 oz
- Tomatoes - 3.5 oz
- Onion - 2.8 oz
- Beef - 8.5 oz
- Passata Tomato Sauce - 1.6 oz
- Paprika - 0 oz
- Ground coriander - 0 oz
- Milk - 7 fl oz
- Butter - 0.7 oz
- Wheat Flour - 0.4 oz
- Turmeric - 0 oz
- Suluguni Cheese - 3.5 oz
- Mild Chili Spice - 1 piece
- Cilantro - 0.2 oz
- Safflower Oil - 1 fl oz
Step by Step guide
Step 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 bitterness.
Step 2
Pass 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, and finely chop half of the chili pepper; grate the cheese using a coarse grater.
Step 3
In a skillet, heat 2 tablespoons of sunflower oil, sauté the onion over high heat for 2 minutes, add the minced meat and cook, constantly breaking it apart and stirring, for another 5 minutes, then add the tomato paste, chili pepper, coriander, paprika, turmeric, 100 ml of water, season with salt and pepper, and simmer for 5 minutes over low heat.
Step 4
Toast the flour in a saucepan over medium heat until golden, add the butter, pour in the cold milk while whisking, and cook until thickened, for about 2 minutes.
Step 5
Rinse the zucchini and eggplants under cold water, pat dry with a paper towel, drizzle with olive oil; grill in a grill pan over high heat for 2 minutes, turning occasionally.
Step 6
Layer the eggplants and zucchini, minced meat, and tomatoes in a baking dish, pour over the sauce, and place in a preheated oven at 392°F for 10 minutes, then remove the dish, sprinkle with grated cheese, and return to the oven for another 10 minutes.
Step 7
Before serving, garnish with cilantro leaves.
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