Greek-Style Moussaka with Yogurt
Greek-Style Moussaka with Yogurt

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, greek-style moussaka with yogurt. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

We're noosa, and we make delicious yoghurt like no other. Making the finest yoghurt starts with the best, most flavorful, and unique ingredients. Great recipe for Greek-Style Moussaka with Yogurt. This is one of my family's favorite dishes.

Greek-Style Moussaka with Yogurt is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Greek-Style Moussaka with Yogurt is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook greek-style moussaka with yogurt using 19 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Greek-Style Moussaka with Yogurt:
  1. Prepare 1 large Eggplant
  2. Prepare 2 Potatoes
  3. Make ready (Meat sauce)
  4. Prepare 2 clove Garlic (minced)
  5. Get 1/2 large Onions (minced)
  6. Take 300 grams Ground beef
  7. Make ready 1 can ☆Canned tomatoes
  8. Prepare 1 tbsp ☆Parsley (minced)
  9. Take 1/2 tsp ☆Oregano (dried)
  10. Prepare 3 shakes ☆Cinnamon powder
  11. Get 1/2 tsp ☆Salt
  12. Prepare 1 dash ☆Black pepper
  13. Get 1 tbsp ☆Japanese Worcestershire sauce
  14. Prepare 1 tbsp Olive oil
  15. Make ready (Yogurt sauce)
  16. Take 85 grams x 2 Plain yogurt (I used Activia brand)
  17. Get 1 Egg
  18. Prepare 3 tbsp Parmesan cheese
  19. Take 1 Salt and pepper

Overlap with half the aubergine and the rest of the lamb. Top with rest of the aubergine, spoon over yogurt mixture and scatter with the remaining cheeses. Moussaka is a layered Eastern Mediterranean casserole dish made with eggplant or potato, a ground meat sauce, and a Greek yogurt and egg layer on top. It has rich flavors of herbs and spices with the subtle undertones of cinnamon and red wine frequently found in Greek food.

Steps to make Greek-Style Moussaka with Yogurt:
  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.

Moussaka is a layered Eastern Mediterranean casserole dish made with eggplant or potato, a ground meat sauce, and a Greek yogurt and egg layer on top. It has rich flavors of herbs and spices with the subtle undertones of cinnamon and red wine frequently found in Greek food. The writer called the bechamel a "thin sauce" but it actually should be very thick - about the same consistency as a yogurt. Make sure to drain your meat very well and, if necessary, spoon out the liquid before adding the meat to the casserole. Heat the remaining oil in the same skillet and cook the onions until they are brown.

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