Musaka is a kind of eggplant lasagna without pasta, originating in Greek cuisine and well known throughout the world. The traditional recipe is made with aborigine and minced lamb, however, over the years variants have emerged and now we can find it with beef, pork and even chicken, with or without béchamel as in this case. We explain the step by step recipe to know how to make meat moussaka without béchamel, a delicious and simple option.
Contents
Ingredients to make meat moussaka without béchamel:
- 2 medium eggplants
- 3 garlic cloves
- 1 onion
- 4 medium mushrooms
- 1 bowl of crushed tomato
- Thyme, oregano and assorted ground peppers
- sliced cheddar cheese
- 1 liter of thick cream of potato seasoned with nutmeg, black pepper and salt
- 500 grams of minced meat
How to make meat moussaka without béchamel:
- We gather all the ingredients to be able to prepare the meat moussaka without béchamel.
- Chop the onion, the garlic cloves, and the mushrooms and first fry the onion with the garlic.
- Now add the meat and sauté. Then, we add the tomato, the mushrooms and season to taste. We also incorporate oregano and thyme.
- On the other hand, peel and slice the aborigine to put it in the microwave with oil and salt for 6 minutes.
- We will put a lid on the microwave and prepare two batches.
- Prepare the potato cream as a béchamel and reserve a moment to continue with the recipe for meat moussaka without béchamel.
- To form the moussaka without béchamel, we are putting layers in a deep container for the oven: a bed of aborigine, a layer of minced meat, a layer of potato cream…, and so on until we obtain the desired thickness.
- We finish with slices of cheddar cheese between the penultimate layer and the last.
- The moussaka without béchamel is ready; we take it to the preheated oven for 20 minutes at 180 °C, with heat up and low to medium height.
- Once our meat moussaka without béchamel is finished, we sprinkle cinnamon and mint on it. Try it and discuss results.
