недеља, 27. мај 2018.

Grčka Musaka / Greek Moussaka

Ako postoje stvari koje obožavam kod Grčke to su definitivno predivno more,ljudi sa dobrim srcem i ona treća a meni najdraža stavka je definitivno fantastična Grčka kuhinja.
Od kako sam prvi put posetio Grčku postao sam veliki zaljubljenik njihove kuhinje i svih specijaliteta ali na mene je najveći utisak ostavilo jedno specijalno Grčko tradicijalno jelo a to je definitivno Musaka. A ja sam za vas danas spremio originalan recept Grčke Musake koju ćete obožavati, pa da se bacimo na posao!


Grčka Musaka / Greek Moussaka


Sastojci :

Oko 3 veća plava patlidžana (1 kg)
1 kg većeg krompira
500 g paradajza (može i iz konzerve ali da je u komadićima i bez ljuske)
2 čena belog luka
2 glavice crvenog luka
750g - 1 kg mlevenog mesa
2 - 3 lovorova lista
Cimet po želji (može i jedan štapić)
So
Biber
Šoljica maslinovog ulja
250g - 300 g narendanog Parmezan sira ili nekog drugog tvrdog sira
Malo brašna


Za bešamel sos :

4 čajne šolje toplog mleka
8 supenih kašika brašna
3 supene kašike putera ili margarina
So
Biber
Malo oraščića



Priprema :

Oljuštiti krompir i staviti ga u hladnu slanu vodu .Plavi patlidžan oprati ali ne ljuštiti ga i iseći ga na kolutove razmere 5 mm najmanje i ostaviti ga u hladnoj slanoj vodi oko 1 sat kako bi izgubio gorčinu i omekšao.
U medjuvremenu ukoliko koristite svež paradajz jako je bitno da ga ogulite i odstranite ljusku jer ona ima gorčinu u sebi zatim da ga isečete u što sitnije komadiće i iscedite sok ali ako koristite iz konzerve paradajz gledajte da je takodje u komadićima i bez ljuske i sok obavezno iscedite.
Očistiti crveni i beli luk i iseći ga sitno zatim u šerpu sipati maslinovo ulje da se ugreje i ubaciti crni luk da se dinsta dok ne dok ne dobije lepu boju. Kada se luk izdinstao dodati mu mleveno meso i nastaviti sa dinstanjem. Dinstati meso 10-tak minuta dok ne dobije lepu braon boju. Kad se meso izdinsta dodati mu sve ostale sastojke i kuvati ga oko 1 sat na niskoj temperaturi uz povremeno mešanje. Obavezno probajte sos da vidite da li vam odgovara ukus.

Grčka Musaka / Greek Moussaka


Dok se to kuva vraćamo se na krompir koji ćemo iseći vodoravno na velike kolutove debljine 5 mm. Plavi patlidžan izvadimo iz vode i osušimo kuhinjskim papirom i uvaljamo ga u brašno sa obe strane ali ne previše. Zatim ga stavljamo da se malo proprži na vrelom ulju oko 2-3 minuta ne treba više od toga.Jako je bitno da on ne bude potpuno pržen samo pomalo. Kolutove krompira takodje stavljamo samo malo da se proprže da dobiju samo malo boju par minuta ali njih ne stavljamo u brašno kao što smo to uradili sa plavim patlidžanom.Kada smo završili sa prženjem ostavimo da se sve ohladi do tada bi trebao i sos da je skuvan.Iz šerpe u kojoj je sos izvadimo lovorove listove (kao i cimet ukoliko ste ga stavili u štapicu) i iscedimo ulje.
Djuvečaru veličine 35 x 25cm i dubljine 6-7 cm nauljiti i lepo redjati prvo red krompira pa preko toga lepo rasporediti red od sira ali ne previše sira pomalo je dovoljno.Preko tog sira ide red plavog patlidžana popunite svugde da ne bude rupa i pritisnite pomalo.Preko plavog patlidžana opet pomalo sira jedan red i preko sira lepo i podjednako rasporedimo svuda svo gotovo meso kao što sam već naveo bez ulja.  

Grčka Musaka / Greek Moussaka


Preko rasporedjenog mesa ide opet pomalo sira jedan red lepo rasporediti pa red krompira. Preko krompira opet rasporedimo sir,pa stavimo red plavog patlidžana i opet red od pomalo sira.Na kraju preko sira presuti i lepo rasporediti Bešamel sos svuda podjednako i posuti ga ostatkom sira. Možete koristiti Bešamel iz kesice za to će vam trebati dva pakovanja ili možete pripremiti Bešamel sos po receptu koji sledi dole ali za to onda morate napraviti 2 porcije.
Jako je bitno da djuvečara ne bude previše puna jer će bešamel sos narasti tako da ostavite bar oko cm prostora da ne bih iscureo napolje.
Šporet ugrejati na 180 stepeni ukoliko pečete na vrelom vazduhu,a ukoliko pečete normalno onda na 200 stepeni i peći 40 minuta dok ne dobije lepu zlatno braon boju.
Kada se Musaka ispekla izvadite je iz šporeta i ostavite je da se ohladi najmanje pola sata. Musaka je još više ukusnija ako je pripremite dan ranije i služite je sutra dan.


Recept za Grčki Bešamel sos :

U manjoj šerpi rastopiti puter,dodati brašno i mešati varjačom.Smanjiti vatru na minimum i dodavati mleka malo po malo konstantno mešajući kako se brašno ne bi zgrudvalo.Kuvati dok se sos ne zgusne i dalje stalno mešati pa dodati so,biber i oraščić. Kada se sve zgusnulo pomerite šerpu sa vatre i dodajte malo po malo 2 umućena jaja i mešajte. Jaja koristimo kako bi se sos zgusnuo.

Καλή όρεξη!Kalí óreksi!


Grčka Musaka / Greek Moussaka


If there are things that I adore the most about Greece, it's definitely a wonderful sea, people with a good heart and the third one, and the most favourite one is definitely fantastic Greek cuisine.
Since I first visited Greece, I became a big lover of their cuisine and all specialties, but for me the greatest impression left a special Greek traditional meal, and that is definitely Mussaka. And I have prepared for you today the original recipe of the Greek Mussaka that you will adore, so let's get to work!



Ingredients :

About 3 large round aubergines (1 kg)
1 kg of potatoes
500 g tomatoes (you can use also from cans, but in pieces and without shell)
2 garlic cloves
2 larger red onions
750g - 1 kg of ground meat
2 - 3 bay leaves
Cinnamon, if desired (or you can use one cinnamon stick)
Salt
Pepper
A cup of olive oil
250g - 300 g of grated Parmesan cheese or some other hard cheese
A little flour

For bechamel sauce:

4 teaspoons of warm milk
8 tablespoons of flour
3 tablespoons of butter or margarine
Salt
Pepper
A little bit of musskat

Preparation:

Peel the potatoes and put it in cold salted water. Wash the aubergines, but do not peel it and cut it to the size of 5 mm at least, and leave it in cold salt water for about 1 hour to lose bitterness and soften.
In the meantime, if you use fresh tomato it is very important to peel it and remove the shell because it has the bitterness in itself, then cut it into as small pieces as possible and remove the juice, but if you use tomatos from can, be sure that it is also in pieces and without shell and to remove juice.
Clean red and white garlic and chop them thinly and then pour olive oil into the pan to warm up and put in onions to fry until it gets a nice color. When the onion get nice colour, add minced meat and continue to stir and fry. Fry the meat for 10 minutes until it gets a nice brown color. When the meat is ready, add all the other ingredients and cook for about 1 hour at low temperature with occasional stirring. Be sure to try the sauce to see if it suits your taste.


Grčka Musaka / Greek Moussaka



While is this cooking, return to the potatos and cut it horizontally into large discs of 5 mm thickness. Remove the aubergines from the water and dry them with kitchen roll paper and then roll it in flour on both sides, but not too much. Then fry them in a hot oil for about 2-3 minutes. It does not need more than that. It is important that it is not completely fried only slightly. Also put the potatoes slices just a little to fry to get only a little color for a few minutes, but do not place them in flour as you did with a aubergines. When you finish frying, let it cool down until then the sauce should be cooked also . From the cooking pan where is sause remove cinnamon stick and bay leafs and drain the oil.   



Use a roasting pan size 35 to 25cm and thickness of 6-7 cm oil it nicely and put the first row of potatoes, over potatos sprinkle one row of cheese, but not too much cheese. Over this cheese put one row of aubergines and fill holles and press a gently. Over aubergines, sprinkle cheese one row  smoothly and over that goes all sause with meat from pot which you must arrange all over nicely.
Over the meat goes a bit cheese one row again and arrange a row of potatoes over that. Put the cheese over again on the potatoes, and then place the line of aubergines, and again the row of a  cheese. At the end, over the cheese, carefully spread the Beshamel sauce all over equally and on top sprinkle the rest of left cheese.
You can use Bechamel sause from the bag for that you will need two packs or you can prepare the Beshamel sauce by the recipe that follows, but then you have to make 2 portions.
It is very important that the roasting pan is not too full, because the bashamel sauce will grow so that you leave at least a few inches of space so that It cannot not leak out.
Bake it in the oven on 180 degrees if you bake in with hot air, and if you bake normally then 200 degrees and bake for 40 minutes until it gets a nice golden brown color.
When Mussaka bakes, remove it from the stove and let it cool for at least half an hour. Mussaka is even more delicious if you prepare the day before and serve it day after.

Recipe for Greek Beshamel Sauce:

In a smaller pot dissolve butter, add flour and mix with a mixing spoon. Reduce the fire to a minimum and add the milk a little bit , stir it constantly so that the flour cant get hard. Keep stirring until the sauce is thickened and continue to mix constantly and add salt, pepper and nut. When everything is thicker, move the pot from the fire and add a little bit by bit of 2 mixed eggs and mix it. Eggs you use to make the sauce thicker.

Καλή όρεξη!Kalí óreksi!




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