Moussaka (eggplant And Lamb Casserole) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
7 Pat: dwigans,
2 medium: Egg plants about 2 lbs,
Total,
Cooking oil,
1 large: Onion, chopped
1 lbs: Chopped lamb or beef,
1/4 cup: Fresh parsley, minced
1/2 cup: Red wine,
2 tbsp: Tomato paste,
1 tsp: Cinnamon,
Salt and pepper to taste,
3 tbsp: Butter,
3 tbsp: Flour,
2 cup: Milk,
2 large: Eggs, slightly beaten
1 cup: Cottage or ricotta cheese,
1 cup: Parmesan cheese,
1 cup: Breadcrumbs,
Directions:
Peel and slice the eggplant. In a large fryng pan, saute the slices
in oil and set them aside. Then cook the onion in the frying pan unti
tender. Add the chopped beef and cook until brown. Add the parsley,
wine, tomato paste, cinnamon, salt and pepper. Co About 1/2 hour. In
a saucepan, melt the butter and then add the flour, stirring until
all the flour is absorbed. Remove from the heat and let it cool
slightly. Then gradually addthe milk, stirring constantly. Return it
to low heat and stir until the sauc
Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman
Source from luhu.jp
in oil and set them aside. Then cook the onion in the frying pan unti
tender. Add the chopped beef and cook until brown. Add the parsley,
wine, tomato paste, cinnamon, salt and pepper. Co About 1/2 hour. In
a saucepan, melt the butter and then add the flour, stirring until
all the flour is absorbed. Remove from the heat and let it cool
slightly. Then gradually addthe milk, stirring constantly. Return it
to low heat and stir until the sauc
Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman
Source from luhu.jp