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How to Prepare Delicious Greek-Style Moussaka with Yogurt

Greek-Style Moussaka with Yogurt. The wonderful Akis Petretzikis has a fantastic moussaka recipe using baked vegetables instead of fried to make it that little bit lighter. This Mighty Moussaka is packed with layers and layers of eggplant, zucchini, potatoes, meat and, of course, a creamy bechamel sauce. This Greek Moussaka is mouthwatering and hearty and will surely tickle your tastebuds.

Greek-Style Moussaka with Yogurt A light and healthy, but rich-tasting Greek-style dish, from Good Food Magazine. Strain into a bowl and whisk in the yogurt. Season with nutmeg, salt and pepper. You can cook Greek-Style Moussaka with Yogurt using 19 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Greek-Style Moussaka with Yogurt

  1. You need 1 large of Eggplant.
  2. It’s 2 of Potatoes.
  3. You need of (Meat sauce).
  4. It’s 2 clove of Garlic (minced).
  5. It’s 1/2 large of Onions (minced).
  6. You need 300 grams of Ground beef.
  7. You need 1 can of ☆Canned tomatoes.
  8. Prepare 1 tbsp of ☆Parsley (minced).
  9. It’s 1/2 tsp of ☆Oregano (dried).
  10. It’s 3 of shakes ☆Cinnamon powder.
  11. It’s 1/2 tsp of ☆Salt.
  12. It’s 1 dash of ☆Black pepper.
  13. You need 1 tbsp of ☆Japanese Worcestershire sauce.
  14. You need 1 tbsp of Olive oil.
  15. You need of (Yogurt sauce).
  16. You need 85 grams of x 2 Plain yogurt (I used Activia brand).
  17. Prepare 1 of Egg.
  18. It’s 3 tbsp of Parmesan cheese.
  19. It’s 1 of Salt and pepper.

Lay plastic wrap directly on the sauce. Spread the béchamel sauce over the meat and sprinkle the cheese on top. Moussaka is to the Greek what Lasagna is to Italians. A rich tomato meat sauce layered with eggplant instead of pasta sheets, and topped with Well, I like to think they do.

Greek-Style Moussaka with Yogurt step by step

  1. Cut the eggplant including the skin into round slices about 1 cm thick. Preheat the oven to 190℃..
  2. Peel the potatoes, and cut into 5 mm thick round slices. Transfer into a heatproof dish, cover with plastic wrap, and microwave for 3 minutes..
  3. Making the meat sauce: Heat up a deep frying pan over medium heat, and add the olive oil. Sauté the garlic and onion until they become translucent..
  4. Add the ground beef, and fry over medium-high heat while stirring with a wooden spatula for about 4-5 minutes..
  5. Add in the ☆ ingredients, and mash the tomatoes with the wooden spatula. Add in the Step 1 potatoes, and simmer over medium heat to evaporate the liquid for about 10 minutes without a lid..
  6. In the mean time, pierce the eggplant slices with a fork. Cover with plastic wrap, and microwave for about 3 minutes until they become soft..
  7. Making the yogurt sauce: Add the plain yogurt, egg, Parmesan cheese, salt and pepper into a bowl, and mix with a whisk..
  8. Taste the Step 5 meat sauce and adjust the flavour..
  9. Spread out the potatoes and 1/2 of the meat sauce in the heatproof dish so that the surface is flat. Arrange the Step 6 eggplant, and spread out the remaining meat sauce on top..
  10. Spread out the Step 7 yogurt sauce all over at the end, bake in the oven for about 30 minutes until it becomes golden brown..
  11. Cut into rectangle portions, serve, and enjoy..

I have visions of Greek Mamas having heated debates about what makes a great moussaka, arguing over earth shattering things like Moussaka by Greek chef Akis Petretzikis! Are you ready to try one of the most amazingly delicious dishes you have ever tasted?! It is usually followed when someone is allergic to nuts. Try Rick Stein's take on this traditional Greek moussaka, combining spiced lamb mince and creamy white sauce. Authentic Greek Moussaka. this link is to an external site that may or may not meet accessibility guidelines.

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