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Moussaka with Beef and Suluguni

Moussaka with Beef and Suluguni

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Main Dishes | Greek cuisine

⏳ 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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