moussaka
As moussaka (of Arab musaqqā , moistened ', in relation to the tomato juices) to different courts referred from eggplant and minced meat . Other names or spellings are Mousakás , Musaka and Mousakas .
A meat dish is a preparation of stuffed aubergines and mutton mince . To prepare, eggplants are halved and baked in the oven. Then you hollow them out and chop the pulp. This is mixed together with minced meat, onions , garlic , chopped tomatoes , eggs and parsley to a mass. Other eggplants are cut into slices, floured and baked while floating in fat. The hollowed-out halves are distributed in an oiled casserole dish and filled in layers with the minced meat and the aubergine slices. This is cooked in a water bath in the oven and served with tomato sauce . In this form it is considered a dish of the Arabic cuisine and the Balkan cuisine .
As a vegetable and minced meat casserole in Greek and Turkish cuisine , dishes are called moussaka, for which halved aubergines are typical. These are placed in layers in a baking dish together with minced meat and bechamel sauce , covered with cheese and baked in the oven. In Turkish and Arabic variants, eggplant is often replaced by zucchini . In the Balkans there are some other versions: tomatoes and often meat are left out and a variety of other vegetables are used instead. Bulgarian and Yugoslav variants emphasize eggs, other ingredients can be cheese, potatoes , spinach , sauerkraut or rice . In a variant of Greek cuisine, potato slices are also added as a layer, lamb instead of mutton and the sauce is refined with feta cheese .
Musaca de vinete ("eggplant moussaka") is a similar dish in Romanian cuisine . To do this, the halved aubergines and aubergine slices are fried in oil before they are hollowed out. As a further ingredient, steamed mushrooms and demiglace are added to the mince. The serving is done without tomato sauce. The variant Musaca , which is considered a national dish, also comes from Romanian cuisine . Possible vegetables are potatoes, celery , cabbage or cauliflower , noodles are also used.
Web links
Individual evidence
- ^ A b c Alan Eaton Davidson : The Oxford Companion to Food . Ed .: Tom Jaine. 3. Edition. Oxford University Press , New York 2014, ISBN 978-0-19-104072-6 , keyword “moussaka” .
- ↑ Richard Hering: Herings Lexicon of the Kitchen . Internationally recognized reference work for modern and classic cuisine. S. 443, Ed .: F. Jürgen Herrmann. 25th edition. Pfanneberg, Haan-Gruiten 2012, ISBN 978-3-8057-0663-6
- ↑ Hans-Joachim Rose (arrangement), Ralf Frenzel (ed.): Kitchen Bible. Encyclopedia of Culinary Studies. Tre Torri, Wiesbaden 2007, p. 602, ISBN 978-3-937963-41-9 .
- ↑ Brockhaus Kochkunst, p. 360, 2008, Bibliographisches Institut & FA Brockhaus, ISBN 978-3-7653-3281-4 .
- ↑ Richard Hering: Herings Lexicon of the Kitchen . Internationally recognized reference work for modern and classic cuisine. P. 526, Ed .: F. Jürgen Herrmann. 25th edition. Pfanneberg, Haan-Gruiten 2012, ISBN 978-3-8057-0663-6