Musaka/Moussaka - recepti
Re: Musaka/Moussaka - recepti
Nisi zadovoljna?
Nisam ni ja zadovoljna kako on to radi i liže prste... i kako baca onaj krompir..
Ali, snimio je postupak kako se pravi musaka... Samo, mnogo ljepše izgleda kada se umjesto mlijeka stavi vrhnje ili pola vrhnje, a pola mlijeko....i ne bih je odmah zalijevala, pustila bih da se malo zapeče, pa onda na kraju zalila i još malo zapekla... ...koliko priče oko najobičnije musake... Ali vrijedi...
Nisam ni ja zadovoljna kako on to radi i liže prste... i kako baca onaj krompir..
Ali, snimio je postupak kako se pravi musaka... Samo, mnogo ljepše izgleda kada se umjesto mlijeka stavi vrhnje ili pola vrhnje, a pola mlijeko....i ne bih je odmah zalijevala, pustila bih da se malo zapeče, pa onda na kraju zalila i još malo zapekla... ...koliko priče oko najobičnije musake... Ali vrijedi...
Čuvaj se žurbe, jer ona uvijek dovodi do kajanja:
onaj koji žuri govori prije nego što sazna,
odgovara prije negoli nešto shvati,
odluči prije negoli provjeri,
kudi prije nego što se u nešto uvjeri.
(Arapska poslovica)
onaj koji žuri govori prije nego što sazna,
odgovara prije negoli nešto shvati,
odluči prije negoli provjeri,
kudi prije nego što se u nešto uvjeri.
(Arapska poslovica)
- Julia-Klara
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Re: Musaka/Moussaka - recepti
Heidi wrote:to je musaka na NJEGOV nacin....
i Zagorka ima SVOJ nacin, koji ne mora nuzno biti pravilan i prihvacen kod sirih narodnih masa...
Al dzaba ja pricam
ju mast lov jor femili end bi najs tu komsija
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Re: Musaka/Moussaka - recepti
naravno, u tome i jeste car teme
ne smatram da je ovo bezvezno razmjenjivanje misljena oko obicne musake. musaka nije obicna. musaka je ipak musakoplicirana stvar.
cekam na vase slike
ne smatram da je ovo bezvezno razmjenjivanje misljena oko obicne musake. musaka nije obicna. musaka je ipak musakoplicirana stvar.
isto tu sam kliknula na iksicsilence wrote:
Nisam ni ja zadovoljna kako on to radi i liže prste... i kako baca onaj krompir..
cekam na vase slike
Be mindful of your self-talk. It's a conversation with the universe.
Re: Musaka/Moussaka - recepti
ne ne, ti si htjela recepte, a mi cekamo slike
Gledam te nekim drugim ocima
upravo onako kako ne treba...
I ne shvatam sta mi se desava
nedostaje mi rec koja resava
u tebi je neka tajna ostala
k'o muzika starih majstora
upravo onako kako ne treba...
I ne shvatam sta mi se desava
nedostaje mi rec koja resava
u tebi je neka tajna ostala
k'o muzika starih majstora
- Heidi
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Re: Musaka/Moussaka - recepti
sutra cu ako stignem inache naredne sedmice
al s cim da pocnem?
evo jos jedna interesantna kombinacija:
krompir, tunjevina, spinat
musaka je nabujak?
UBICU SE!
al s cim da pocnem?
evo jos jedna interesantna kombinacija:
krompir, tunjevina, spinat
musaka je nabujak?
UBICU SE!
Be mindful of your self-talk. It's a conversation with the universe.
Re: Musaka/Moussaka - recepti
Moussaka is an aubergine (eggplant) based dish of the Balkans, Eastern Mediterranean, and the Middle East. The best known variation outside the region is the Greek one.
kakva tunjevina, spinat i ostali bakraci drOga Heidi, to vise nije musaka.
Evo ti i Egipatske:
Egyptian Moussaka
SUBJECT: MEAT: EGYPTIAN MOUSSAKA From: Vera Rohrlich Date: Wed, 12 Feb 92 09:12:05 IST Followup-To: rec.food.cooking Organization: TECHNION - I.T.T.
Egyptian (and other) moussaka
There are endless variation of moussaka: Egyptian, Greek, Turkish, Cypriot and Yougoslavian ( I prefer the last one). There are also variations according to vegetables used, with or without meat. The common principle is layers of vegetables ( aubergines, corrugates, potatoes) alternating with layers of minced meat + tomato sauce + onions, toped with Bechamel sauce and baked in a oven. Grated parmesan or suchlike cheese can also be sprinkled on top. It is generally served hot, but can also be eaten cold. From your description and from what I remember eating in Egypt, you probably had a meat-less moussaka. I do not have a recipe for a meat-less one, but you can leave the meat out.
Here is a detailed recipe from "A Book of Middle Eastern Food" by Claudia Roden, Penguin, 1978. ISBN 0 14 046.159 0
MOUSSAKA
3 aubergines Salt Oil 1-2 onions, finely sliced or chopped 1 1/2 lb. lamb or beef, minced Black pepper 1/2 t. ground allspice or 1 t. ground cinnamon (optional) 1 tomato, skinned and chopped 2-3 T. tomato concentrate 2-3 T. chopped parsley 2 T. butter 2 T. flour 1/2 pint hot milk Pinch of grated nutmeg 1 egg yolk
Peel and slice the aubergines thinly, sprinkle with salt and allow their bitter juices to drain in a colander for at least 1/2 hour. Squeeze, wash in cold water and pat dry. Fry lightly in oil. Remove and drain on absorbent paper.
Fry the onions in 2 T. of oil until pale golden. Add the minced meet and fry until browned. Season with salt and pepper and flawor with allspice or cinnamon (if you like it). Add the chopped tomato, tomato concentrate and parsley. Stir, moisten with a few T of water and simmer for about 15 minutes or until the meat is well cooked and the water absorbed.
Put alternate layers of aubergine slices and meat and onion mixture in a deep backing dish, starting and ending with a layer of aubergines.
Prepare the Bechamel sauce: Melt butter in a saucepan, add flour and stir over low heat for a few minutes until well blended. Add the hot milk gradually, stiring until it boils, taking care not to allow lumps to form. season with salt, pepper and a pinch of nutmeg. Simmer until the sauce thickens. Beat the egg yolk. Stir in a little of sauce and beat well. Pour back into the pan slowly, stirring constantly. Do not allow the sauce to boil again. Pour the sauce over the minced meet and aubergines and bake in a preheated moderate oven (375 F, Mark 4) for about 45 minutes. Serve hot, straight from the dish.
This from the book.
I myself make it low-fat. I use minced turkey, oil instead of butter and I do not fry the aubergines or courgettes. It is less tasty, but much healthier. If you use water instead of milk it is also kosher.
Enjoy, Vera Rohrlich
kakva tunjevina, spinat i ostali bakraci drOga Heidi, to vise nije musaka.
Evo ti i Egipatske:
Egyptian Moussaka
SUBJECT: MEAT: EGYPTIAN MOUSSAKA From: Vera Rohrlich Date: Wed, 12 Feb 92 09:12:05 IST Followup-To: rec.food.cooking Organization: TECHNION - I.T.T.
Egyptian (and other) moussaka
There are endless variation of moussaka: Egyptian, Greek, Turkish, Cypriot and Yougoslavian ( I prefer the last one). There are also variations according to vegetables used, with or without meat. The common principle is layers of vegetables ( aubergines, corrugates, potatoes) alternating with layers of minced meat + tomato sauce + onions, toped with Bechamel sauce and baked in a oven. Grated parmesan or suchlike cheese can also be sprinkled on top. It is generally served hot, but can also be eaten cold. From your description and from what I remember eating in Egypt, you probably had a meat-less moussaka. I do not have a recipe for a meat-less one, but you can leave the meat out.
Here is a detailed recipe from "A Book of Middle Eastern Food" by Claudia Roden, Penguin, 1978. ISBN 0 14 046.159 0
MOUSSAKA
3 aubergines Salt Oil 1-2 onions, finely sliced or chopped 1 1/2 lb. lamb or beef, minced Black pepper 1/2 t. ground allspice or 1 t. ground cinnamon (optional) 1 tomato, skinned and chopped 2-3 T. tomato concentrate 2-3 T. chopped parsley 2 T. butter 2 T. flour 1/2 pint hot milk Pinch of grated nutmeg 1 egg yolk
Peel and slice the aubergines thinly, sprinkle with salt and allow their bitter juices to drain in a colander for at least 1/2 hour. Squeeze, wash in cold water and pat dry. Fry lightly in oil. Remove and drain on absorbent paper.
Fry the onions in 2 T. of oil until pale golden. Add the minced meet and fry until browned. Season with salt and pepper and flawor with allspice or cinnamon (if you like it). Add the chopped tomato, tomato concentrate and parsley. Stir, moisten with a few T of water and simmer for about 15 minutes or until the meat is well cooked and the water absorbed.
Put alternate layers of aubergine slices and meat and onion mixture in a deep backing dish, starting and ending with a layer of aubergines.
Prepare the Bechamel sauce: Melt butter in a saucepan, add flour and stir over low heat for a few minutes until well blended. Add the hot milk gradually, stiring until it boils, taking care not to allow lumps to form. season with salt, pepper and a pinch of nutmeg. Simmer until the sauce thickens. Beat the egg yolk. Stir in a little of sauce and beat well. Pour back into the pan slowly, stirring constantly. Do not allow the sauce to boil again. Pour the sauce over the minced meet and aubergines and bake in a preheated moderate oven (375 F, Mark 4) for about 45 minutes. Serve hot, straight from the dish.
This from the book.
I myself make it low-fat. I use minced turkey, oil instead of butter and I do not fry the aubergines or courgettes. It is less tasty, but much healthier. If you use water instead of milk it is also kosher.
Enjoy, Vera Rohrlich
Gledam te nekim drugim ocima
upravo onako kako ne treba...
I ne shvatam sta mi se desava
nedostaje mi rec koja resava
u tebi je neka tajna ostala
k'o muzika starih majstora
upravo onako kako ne treba...
I ne shvatam sta mi se desava
nedostaje mi rec koja resava
u tebi je neka tajna ostala
k'o muzika starih majstora
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Re: Musaka/Moussaka - recepti
A što šta fali tunjevini? Ja to volim.
Bolje sa tunom nego sa patlidžanima
Bolje sa tunom nego sa patlidžanima
online
Re: Musaka/Moussaka - recepti
godine prolaze a slika nemaDust wrote:ne ne, ti si htjela recepte, a mi cekamo slike
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Re: Musaka/Moussaka - recepti
napraficu ba, nemam vremena evo i sad tipkam i virkam na forum
hvala dust
hvala dust
Be mindful of your self-talk. It's a conversation with the universe.
Re: Musaka/Moussaka - recepti
Prvo.. ..musaka nije nabujak...Drugo... ne dopada mi se ta kombinacija...to nije musaka, ili je "musaka", slaže se...Heidi wrote:sutra cu ako stignem inache naredne sedmice
al s cim da pocnem?
evo jos jedna interesantna kombinacija:
krompir, tunjevina, spinat
musaka je nabujak?
UBICU SE!
Treće... Nemoj se ubiti...
Evo još jedan lijep recept musake, da pomognem...
Ma kada je riječ o jelu, svako izabere da sprema onako kako voli...isproba razne kombinacije i odabere za svoj ukus najbolju, ali u osnovi ostaje isto.
http://www.dukat.hr/magazin/knjiga-rece ... d-krumpira
Čuvaj se žurbe, jer ona uvijek dovodi do kajanja:
onaj koji žuri govori prije nego što sazna,
odgovara prije negoli nešto shvati,
odluči prije negoli provjeri,
kudi prije nego što se u nešto uvjeri.
(Arapska poslovica)
onaj koji žuri govori prije nego što sazna,
odgovara prije negoli nešto shvati,
odluči prije negoli provjeri,
kudi prije nego što se u nešto uvjeri.
(Arapska poslovica)
Re: Musaka/Moussaka - recepti
Evo je Heidi
Gledam te nekim drugim ocima
upravo onako kako ne treba...
I ne shvatam sta mi se desava
nedostaje mi rec koja resava
u tebi je neka tajna ostala
k'o muzika starih majstora
upravo onako kako ne treba...
I ne shvatam sta mi se desava
nedostaje mi rec koja resava
u tebi je neka tajna ostala
k'o muzika starih majstora
- Julia-Klara
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Re: Musaka/Moussaka - recepti
hahaha, a evo i mene , njopam svoje krompirice s jajima...ali ja sam svoje stavljala na onu temu "Slike vase hrane" pa mi mrsko opet slikavat
ju mast lov jor femili end bi najs tu komsija
Re: Musaka/Moussaka - recepti
bujrum draga
Gledam te nekim drugim ocima
upravo onako kako ne treba...
I ne shvatam sta mi se desava
nedostaje mi rec koja resava
u tebi je neka tajna ostala
k'o muzika starih majstora
upravo onako kako ne treba...
I ne shvatam sta mi se desava
nedostaje mi rec koja resava
u tebi je neka tajna ostala
k'o muzika starih majstora
- Rum
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Re: Musaka/Moussaka - recepti
A meniDust wrote:bujrum draga
Neka si nam Živa I Zdrava Sultanija
Muškarac bi trebao biti naspram žene, kao što je to hridina naspram morskih valova. Čvrst, nesalomljiv i postojan!!!
Muškarac bi trebao biti naspram žene, kao što je to hridina naspram morskih valova. Čvrst, nesalomljiv i postojan!!!
Re: Musaka/Moussaka - recepti
ma bujrum i tebi
Gledam te nekim drugim ocima
upravo onako kako ne treba...
I ne shvatam sta mi se desava
nedostaje mi rec koja resava
u tebi je neka tajna ostala
k'o muzika starih majstora
upravo onako kako ne treba...
I ne shvatam sta mi se desava
nedostaje mi rec koja resava
u tebi je neka tajna ostala
k'o muzika starih majstora
- Heidi
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Re: Musaka/Moussaka - recepti
super izgledaDust wrote:Evo je Heidi
sa mesom?
ja nisam stigla.
Be mindful of your self-talk. It's a conversation with the universe.
Re: Musaka/Moussaka - recepti
Su meso i su krompiritji
Gledam te nekim drugim ocima
upravo onako kako ne treba...
I ne shvatam sta mi se desava
nedostaje mi rec koja resava
u tebi je neka tajna ostala
k'o muzika starih majstora
upravo onako kako ne treba...
I ne shvatam sta mi se desava
nedostaje mi rec koja resava
u tebi je neka tajna ostala
k'o muzika starih majstora
- Rum
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Re: Musaka/Moussaka - recepti
thxDust wrote:ma bujrum i tebi
Neka si nam Živa I Zdrava Sultanija
Muškarac bi trebao biti naspram žene, kao što je to hridina naspram morskih valova. Čvrst, nesalomljiv i postojan!!!
Muškarac bi trebao biti naspram žene, kao što je to hridina naspram morskih valova. Čvrst, nesalomljiv i postojan!!!
Re: Musaka/Moussaka - recepti
ima vremenaHeidi wrote: ja nisam stigla.
Sta ima @Dust? Fino ti je ispala a siguran sam da je i ukusnaDust wrote:Su meso i su krompiritji
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Re: Musaka/Moussaka - recepti
jep, bidne jedne srijede
Be mindful of your self-talk. It's a conversation with the universe.
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