As you know, the Mediterranean cuisine is distinguished by the fact that most of the dishes included in it are very healthy and extremely tasty. This is achieved due to the fact that in their preparation uses a large number of vegetables, herbs and mild, but aromatic spices, mainly herbs, dairy products, olives and olive oil, seafood and lean meat. All this leads to the fact that such dishes contribute to the normalization of cholesterol in the blood, do not lead to the formation of fatty deposits, and the body at the same time receives high-grade food, rich in all necessary nutrients. There is even a so-called Mediterranean diet, very effective, but very gentle.
Greek cuisine is a typical Mediterranean variety: it uses all the same vegetables, dairy products and herbs, only meat in it is more common. A classic dish of Greek cuisine is Moussaka. It is a fragrant puff vegetable casserole. The classic recipe for musaki implies the indispensable presence of eggplant, meat, herbs and garlic, as well as tomato sauce. However, to date, more than one Moussaka recipe is known: it can consist of various ingredients, can be both very nutritious and light vegetarian, and you can use various sauces for its preparation, for example, not only tomato, but also bechamel, as well as cheese . There are so many of them that it is already quite difficult to understand how to cook mushaka according to the classic recipe. Many peoples loved it so much that they adopted the Moussaki recipe and made their changes. There is a moussaka in Bulgarian, Croatian, Moldavian, Romanian, Turkish - there are a lot of recipes, and all of them sometimes differ so much that they have in common only the name and the cooking process itself, namely baking.
Musaka Greek Recipe
This moussaka recipe is one of the closest to the classic version. For the preparation of classical musaka, you need to take 500 - 700 grams of eggplant, the same amount of minced meat (best lamb or beef, but any other), two onions, two tomatoes, olive oil, herbs (parsley, mint), 100 ml of white wine, 2 tablespoons of flour, a glass of milk, 50 g of cheese, one egg, 30 g of butter, spices (ground nutmeg, cloves, cinnamon, coriander, black and red pepper, salt, a few cloves of garlic).
The onion is finely chopped and lightly fried in olive oil, after which minced meat is added there, and the whole is fried for another 10 minutes. Then, spices, finely chopped mint, diced tomatoes are added to the minced meat, and stewed for another 15 minutes together. Then the wine is poured into the mixture, everything is brought to a boil, the excess liquid is drained - the minced meat should turn out to be quite thick, and the pan with the contents is left under the lid.
Eggplant is sprinkled with salt and left for 10 minutes until the juice is given - this is done in order to remove excess fluid. Then they are cut either lengthwise or in ringlets and fried either in flour in a pan or on the grill, or baked a little in the oven until a slightly golden crust appears, after which some of them are laid out in a baking dish greased with olive oil a little overlap. A layer of minced meat is laid out on a layer of eggplant, then again a layer of eggplant, minced meat and eggplant again.
Then the sauce is prepared: the flour is fried in butter, the milk is mixed with eggs and poured there, after 2-3 minutes finely grated cheese is added, everything is cooked for several minutes, after which salt and greens are added. The sauce should be thick. Then the moussaka is poured with this sauce and placed in the oven and baked for about half an hour until golden brown.