МУСАКА. Греческая запеканка

Order the book - https://www.labirint.ru/books/708975/... When ordering knives on samura.org (in Europe) and samura.ru (in Russia), use promo code FRESCO – you'll get a discount! Ground meat 1kg Eggplant 600g Potatoes 600g Zucchini 350g Bell pepper 350g Onion 200g Purified tomatoes 150g Tomato paste 50g Olive oil/salt/pepper Béchamel sauce Skimmed milk 1.5l Butter 75g Flour 90g Onion 200g Thyme/basil 1 sprig each Salt/pepper/nutmeg Feta 200g Parmesan (optional) 50g Key Steps Béchamel: Place a halved onion in the milk, add a sprig of thyme and basil, bring to a boil, reduce heat to low, and simmer for 10-15 minutes. In a dry saucepan, stir-fry the flour until lightly creamy. Add the butter, stir-fry for another minute, then pour in the milk, stirring thoroughly until smooth. Simmer over very low heat for another 2-3 minutes, stirring constantly, then season with salt, pepper, and nutmeg. Season the finished béchamel with the grated feta and stir. Remove from heat and leave covered. Moussaka Vegetables: Slice zucchini and peeled potatoes into 10-15mm thick slices. Cut the eggplant into 10-12mm cubes. Place the zucchini on a baking sheet, season with salt and olive oil. Place the oiled peppers next to it, and grill under the broiler for 10-15 minutes at 425°F (220°C). Season the sliced ​​eggplant with salt and olive oil, and grill under the broiler for 10-15 minutes at 425°F (220°C). Season the sliced ​​potatoes with salt and olive oil, and grill under the broiler for 10-15 minutes at 425°F (220°C). Peel the peppers, remove the seeds, and cut the peppers into 10-12mm squares. Mix the vegetables, season with salt and pepper if necessary. For the moussaka: Dice the onion into medium cubes, place in a hot frying pan, dry-fry for 1 minute, add the olive oil, fry for another 1-2 minutes, add the tomato paste, stir, top with the minced meat, smooth it out, fry over medium heat without stirring for 4-5 minutes, turn the minced meat over, fry for another 4-5 minutes, then add the pureed tomatoes, salt, and pepper, stir, and simmer over medium heat until the minced meat is cooked through. Add 100-150 grams of béchamel sauce to the cooked minced meat and stir. Assembly: Place the vegetables in a baking dish, smooth it out, then press down firmly. Add the minced meat on top, smooth it out, then spread the béchamel sauce on top, and smooth it out. Grate Parmesan cheese on top and bake in the oven for 20-25 minutes at 200°C (392°F) or higher. Cool the finished moussaka to 45-50°C (113-122°F) and serve. Be sure to check out the channel's playlists – there you'll find Caesar salad dressing and the Caesar salad itself, and you can find a delicious dinner recipe there. The "Salads" playlist has (who would have thought it) delicious salads. The "Soups and Broths" playlist features a wonderful Ukrainian borscht recipe and an absolutely stunning creamy mushroom soup. The "Pasta" playlist includes simple recipes such as pasta carbonara, pasta marinara, and pastas with mushroom and cream sauces, as well as delicious Italian lasagna with béchamel and bolognese. Dig through these piles of videos – you'll love it! COOLinary PRO propaganda on social media: Vkontakte - https://vk.com/club77884771 Instagram -   / dmitry_fresco   Creative Commons License The work "MOUSSAKA. Greek Casserole" by Dmitry Fresco is published under the Attribution-NonCommercial-NoDerivs 3.0 Unported license. Based on the work    • МУСАКА. Греческая запеканка   Permissions beyond the scope of this license may be available at fresco.espan @ gmail dot com. This work uses music from the official YouTube library.