Subtleties In Cooking Moussaka

Video: Subtleties In Cooking Moussaka

Video: Subtleties In Cooking Moussaka
Video: How to Make Greek Moussaka 2024, November
Subtleties In Cooking Moussaka
Subtleties In Cooking Moussaka
Anonim

The moussaka is one of the main Bulgarian dishes. Although in other Balkan countries such as Greece, for example, it is also considered part of the national cuisine, our moussaka has some basic subtleties. Here we will reveal exactly what they are.

First of all, the products you cook with must be of good quality. Undoubtedly, this is a criterion that applies to any dish to be successful. Make sure that the potatoes you use, which are the main ingredient of the moussaka, are of a good variety, if possible - homemade.

Another trick is to flavor and prepare the minced meat - cumin is a must, and for a real Balkan taste add crushed savory. In order not to make the minced meat into lumps, but to distribute it evenly in crumbs, there are two subtleties: one is to dilute the minced meat in lukewarm water and then add it to the other products. The other secret is to fry the minced meat, adding a little tomato paste to it for more flavor.

In order not to break down the moussaka, it should be firm and the potatoes whole, not like mashed potatoes. To do this, the dish is baked at a lower temperature, but for a longer time, until all the complex water has boiled. The rule is that before putting in the oven, the water should cover almost the entire mixture, but the potatoes on top should remain without water.

The truth is that no matter how you prepare a moussaka, its finish will remain the filling. It is here that many housewives and cooks encounter difficulties, as it often cracks or soaks into the potatoes, burns or does not swell.

To make it nice and fluffy, a moussaka topping needs soda - half a teaspoon is enough. It must be extinguished in yogurt.

Another important thing for the filling is to mix the eggs extremely well, as they also help to rise. The flour solders it and it is good to sift it beforehand.

Moussaka is a great dish for weekdays and holidays. However, the greatest subtlety in its preparation is learned over time - practice.

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