Moussaka

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At Carmencita we love to travel, and with this dish we want to capture the whole essence of Greece in a simple, exquisite and at the same time delicious dish.

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Cost

10

euros

Rations

6

people

Preparation

150

minutes

Cooking

minutes

Difficulty

Low

Ingredients

50 g butter
40 g flour
500 ml of milk
Carmencita mediterranean sea Salt
1/2 teaspoon Carmencita ground White pepper
1 grated Carmencita Nutmeg
Extra virgin olive oil
1 onion
75 g tomato paste
400 g lamb meat
1 tablespoon Carmencita Oregano
1/2 glass of white wine
150 g grated cheese

Preparation

Melt the butter and cook the flour with the butter a bit, add the milk and cook until it firms.
Season with sea salt, white pepper, and nutmeg.
In another saucepan, heat extra virgin olive oil, the onion and the tomato paste and cook for 10 minutes.
Add the minced lamb meat, cook and add the white wine.
Once the wine has evaporated, add the oregano and cook for 10 minutes.
Cut the eggplant into slices and fry.
Assemble the moussaka in a baking sheet alternating between the meat and béchamel with the aubergine and finishing with béchamel and grated cheese.
Bake on the grill at 200⁰ C for 10 minutes.

Buy products for this recipe

Mediterranean sea salt

Ground white pepper

Nutmeg pieces

Oregano

Back to Videorecipes

Moussaka

Cost

10

Rations

6

Preparation

150

Cooking

Difficulty

Ingredients

Preparation

Buy products for this recipe

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Back to Videorecipes

Moussaka

Cost

10

Rations

6

Preparation

150

Cooking

Difficulty

Ingredients

Preparation

Buy products for this recipe

You may also be interested in...

Tabule

Squash risotto

Stewed pork

Pea soup

Discover "The spice book" aromas and spices

Discover
"The spice book"
aromas and spices