{"id":1166,"date":"2019-09-29T23:35:32","date_gmt":"2019-09-29T20:35:32","guid":{"rendered":"http:\/\/andrestover.com\/?p=1166"},"modified":"2022-10-02T19:30:51","modified_gmt":"2022-10-02T16:30:51","slug":"moussaka","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/moussaka\/","title":{"rendered":"Moussaka"},"content":{"rendered":"

Kreeka \u00fcks klassikalisemaid roogasid, millest kirjutatai esimest korda 20 saj alguse kokaraamatutes. See toit oma variatsioonides on levinud balkanimaades, \u00fcle kogu levanti ning L\u00e4his Idas. Postitan siia selle toidu Kreeka variandi, kus kasutatakse lisaks bakla\u017eaanile ka kartuleid ning suvik\u00f5rvitsat. Nimi mussaka tuleb araabia keelest musaqqa\u2018a (\u0645\u0633\u0642\u0639\u0629), mis otset\u00f5lkes t\u00e4hendab umbes nagu m\u00e4rjalt s\u00f6\u00f6ma.<\/p>\n

\"\"<\/p>\n

Valmistamisaeg: ettevalmistus koos k\u00fcpsetamisega 2,5h<\/span>
\nTase: keskmine<\/span>
\nKogus: kuuele kuni kaheksale<\/span><\/p>\n

Koostisosad:<\/span>
\nAedviljad<\/em>
\n2 suuremat kartulit kooritud ja \u00f5hukesteks viiludeks l\u00f5igatud
\n1 keskmine sibul, viilutatult
\n1 suurem bakla\u017eaani viilutatult
\n2 keskmist suvik\u00f5rvitsat, viilutatult<\/p>\n

\"\"<\/p>\n

Hakklihakiht:<\/em>
\n1 keskmine sibul, hakitud
\n2 suuremat k\u00fc\u00fcslauguk\u00fc\u00fcnt hakitult
\n0,5 tl kaneeli
\nN\u00e4puotsaga jahvatatud nelki
\n1 spl tomatipastat
\n500 g hakkliha (veise v\u00f5i sea)
\n1 purustatud tomatite 400ml konserv<\/p>\n

\"\"<\/p>\n

Be\u0161amell kaste:<\/em>
\n100 g v\u00f5id
\n100 g nisujahu
\n750 ml piima
\nMusta pipart, 0,25 tl muskaatp\u00e4hklit,
\n100 g riivitud parmesani juustu
\n3 munarebu<\/p>\n

Valmistamine:<\/span>
\n1. Koori kartulid ning viiluta, koori sibul, l\u00f5ika pooleks ja viiluta \u00f5hukesteks viiludeks. Sega kartulid ja sibul kokku paari lusikat\u00e4ie oliivi\u00f5li, t\u00fc\u00fcmiani, musta pipra ja meresoolaga
\n2. Vala kartulid ja sibul neljakandilisse ahjuvormi ning k\u00fcpseta 200 C kraadi juures 20 min.
\n3. Viiluta baklazaan, sega oliivi\u00f5li, musta pipra, t\u00fc\u00fcmiani ja meresoolaga, lao viilud kartulite ja sibula kihile ja k\u00fcpseta 20 min 200 C kraadi juures
\n4. Viiluta suvik\u00f5rvitsad, sega oliivi\u00f5li, musta pipra, meresoola ja t\u00fc\u00fcmianiga ning lao bakla\u017eaanikihile. K\u00fcpseta 20 min 20 kraadi juures.
\n5. Haki keskmine siul ning prae pannil kergelt pruuniks, lisa k\u00fc\u00fcslauk ning prae paar minutit
\n6. Lisa kaneel ja nelk ning prae 1 min, lisa tomatipasta ja 500 g hakkliha (veise v\u00f5i sea), maitsesta soola ja pipraga ning prae l\u00e4bi.
\n7. Lisa 400 ml purk purustatud konservtomateid, prae kuni vedelik aurub v\u00e4hemaks, t\u00f5sta k\u00f5rvale
\n8. Potis v\u00f5i haudepannis sulata madalal kuumusel be\u0161amellikastme jaoks v\u00f5i, lisa jahu ja sega, kui jahu t\u00f5mbub klimpi, siis lisa v\u00e4hehaaval piim, pidevalt segades
\n9. Lisa piima seni kuni tekib paks, \u00fchtlane kaste. Lisa maitsestamiseks musta pipart, muskaatp\u00e4hklit, t\u00f5sta pann tulelt ja lisa 100g riivitud parmesan.
\n10. Sega l\u00e4bi ja lisa 3 munakollast, sega \u00fchtlaseks
\n11. Lisa 1\/3 be\u0161amellkastmest hakkliha segule ja sega l\u00e4bi.
\n12. Laota hakkliha \u00fchtlaselt aedviljadele ning kata be\u0161amellikastme kihiga ja raputa \u00fcle 50g riivitud parmesaniga.
\n13. K\u00fcpseta ahjus 200 C kraadi juures 30 min v\u00f5i kuni toit on kuldpruun
\n14. Lase v\u00e4hemalt 1h seista laual enna kui serveerid. Toit vajab maitsete \u00fchtlustumist ja tekstuuri \u00fchtlustumist.
\n15. Serveeri nt tzaziki v\u00f5i salatiga
\nValmis!!!<\/p>\n

\"\"<\/p>\n

\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

Kreeka \u00fcks klassikalisemaid roogasid, millest kirjutatai esimest korda 20 saj alguse kokaraamatutes. See toit oma variatsioonides on levinud balkanimaades, \u00fcle kogu levanti ning L\u00e4his Idas. Postitan siia selle toidu Kreeka variandi, kus kasutatakse lisaks bakla\u017eaanile ka kartuleid ning suvik\u00f5rvitsat. Nimi mussaka tuleb araabia keelest musaqqa\u2018a (\u0645\u0633\u0642\u0639\u0629), mis otset\u00f5lkes t\u00e4hendab umbes nagu m\u00e4rjalt s\u00f6\u00f6ma. Valmistamisaeg: ettevalmistus […]<\/p>\n","protected":false},"author":1,"featured_media":1167,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[330,479,456,331,34,258],"class_list":["post-1166","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","tag-eggplant","tag-greece","tag-minced-meat","tag-onion","tag-parmesan","tag-suvikorvits","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1166","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=1166"}],"version-history":[{"count":4,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1166\/revisions"}],"predecessor-version":[{"id":4482,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1166\/revisions\/4482"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/1167"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=1166"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=1166"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=1166"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}