Easy Greek Mussaka Recipe by Food Fusion
Indulge in layers of flavor with this heavenly Creamy Moussaka, a comforting blend of tender eggplant, savory ground meat, and luscious creamy sauce. A true culinary masterpiece that will transport your taste buds to gastronomic bliss! #happycookingtoyou #foodfusion #olpersdairycream #Olper
Written Recipe:
Serves 5-6
Recipe in English:
Ingredients:
Prepare White Sauce:
-Makhan (Butter) 100g
-Maida (All-purpose flour) 6-7 tbs
-Olper’s Milk 600ml
-Kali mirch (Black pepper) crushed ¼ tsp
-Namak (Salt) ½ tsp or to taste
-Jaifil powder (Nutmeg powder) 1/8 tsp
-Olper’s cream 100ml (½ Cup) room temperature
-Anday ki zardi (Egg yolks) 2
Prepare Beef Filling:
-Cooking oil 2-3 tbs
-Pyaz (Onion) chopped 1 large
-Lehsan (Garlic) chopped ½ tbs
-Beef qeema (Mince) 500g
-Tomato paste 1 & ½ tbs
-Kali mirch powder (Black pepper powder) 1 tsp
-Namak (Salt) 1 tsp or to taste
-Dried thyme 1 tsp
-Darchini powder (Cinnamon powder) ¼ tsp
-Tamatar (Tomato) blanched & pureed 1 Cup
-Yakhni (Stock) 1 Cup
-Tez patta (Bay leaves) 2
-Baingan (Eggplant) 2 large
-Aloo (Potatoes) peeled 2 large
-Pink salt to taste
-Cooking oil for frying
Assembling:
-Dried thyme to taste
-Kali mirch (Black pepper) crushed to taste
-Olper’s Cheddar cheese grated as required
-Kali mirch (Black pepper) crushed to taste
-Dried thyme to taste
Directions:
Prepare White Sauce:
-In a frying pan,add butter & let it melt.
-Add all-purpose flour,mix well & cook for a minute.
-Add milk & whisk well.
-Add black pepper crushed,salt,nutmeg powder & whisk well.
-Add cream,mix well & cook until it thickens.
-Add egg yolks,whisk well & cook until desired consistency (4-5 minutes) & set aside.
Prepare Beef Filling:
-In a frying pan,add cooking oil,onion & mix well.
-Add garlic & mix well.
-Add beef mince & mix well until it changes color.
-Add tomato paste,black pepper powder,salt,dried thyme,cinnamon powder,mix well & cook for 1-2 minutes.
-Add pureed tomatoes & mix well.
-Add stock,bay leaves,mix well & cook for 1-2 minutes,cover & cook on medium flame for 8-10 minutes then cook on high flame until it dries up.
-Remove bay leaves & turn off the flame.
-Add 4 tbs of prepared white sauce,mix well & set aside.
-On a clean cutting board cut thick slices of eggplant & potatoes.
-Sprinkle pink salt on both sides & spread them on a muslin cloth or kitchen towel & pat dry.
-In a frying pan,heat cooking oil & shallow fry potatoes & eggplant slices on medium flame until golden & set aside.
Assembling:
-In a greased baking dish (9 x 9 inches),add fried potato slices,sprinkle dried thyme & black pepper crushed,add fried brinjal slices,sprinkle dried thyme & black pepper crushed,add prepared beef filling & spread evenly.
-Add & spread prepared white sauce,cheddar cheese,sprinkle black pepper crushed & dried thyme.
-Bake in preheated oven at 180C for 20-25 minutes (on both grills).
Recipe in Urdu:
Directions:
Prepare White Sauce:
-Frying pan mein makhan dal ker melt ker lein.
-Maida dal ker ache tarhan mix karein aur ek minute kliya paka lein.
-Doodh dal ker whisk ker lein.
-Kali mirch crushed,namak aur jaifil powder dal ker ache tarhan whisk ker lein.
-Cream dal ker ache tarhan mix karein aur garha ho janay tak paka lein.
-Anday ki zardi dal ker ache tarhan whisk karein aur desired consistency ajanay tak paka lein (4-5 minutes) & side per rakh dein.
Prepare Beef Filling:
-Frying pan mein cooking oil aur pyaz dal ker ache tarhan mix karein.
-Lehsan dal ker ache tarhan mix ker lein.
-Beef qeema dal dein aur rang tabdeel ho janay tak ache tarhan mix ker lein.
-Tomato paste,kali mirch powder,namak,dried thyme aur darchini powder dal ker ache tarhan mix karein aur 1-2 minutes kliya paka lein.
-Pureed tamatar dal ker ache tarhan mix karein.
-Yakhni aur tez patta dal ker ache tarhan mix karein aur 1-2 minutes kliya paka lein aur dhak ker darmiyani ancch per 8-10 minutes kliya paka lein phir tez ancch per sukh janay tak paka lein.
-Tez patta ko nikal lein aur chulha bund ker dein.
-Tayyar white sauce 4 tbs dal ker ache tarhan mix karein & side per rakh dein.
-Clean cutting board per baingan aur aloo ka thick slices cut ker lein.
-Dono sides per pink salt chirak dein aur malmal ka kapra per rakh ker pat dry ker lein.
-Frying pan mein cooking oil garam karein,baingan aur aloo ka slices ko darmiyani ancch per golden ho janay tak fry ker lein & side per rakh dein.
Assembling:
-Greased baking dish (9 x 9 inches) mein fried aloo slices,dried thyme,kali mirch crushed,fried baingan slices,dried thyme,kali mirch crushed aur tayyar beef qeema dal ker evenly pheela lein.
-Tayyar white sauce dal ker pheela lein,cheddar cheese,kali mirch crushed & dried thyme dal dein.
-Preheated oven mein 180C per 20-25 minutes kliya bake ker lein (on both grills).
Moussaka Recipe ll Moussaka Recipe with Potatoes and Eggplant ll How to Make Moussaka
Today's video we're going to make moussaka recipe with potatoes and eggplant.
This moussaka recipe definitely the easy one and taste DELICIOUS.
Make sure y'all gather all this easy peasy and simple ingredients and make this dish at home!
Ingredients:
- 4 medium potatoes, sliced
- 1 medium aubergine, sliced
- A head of garlic, minced
- 2 medium tomatoes, diced
- 1/4 yellow pepper, thinly sliced
- 400 gr ground meet (beef)
- Black pepper
- 1 tbsp dill
Creamy Sauce:
- 1/2 cup flour
- 2 eggs
- 1 cup milk
- 1 tbsp butter
Meat mixture:
- 2 whole eggs
- 1 white egg
- Salt
- Black pepper
Cheese mixture (topping):
- 1 egg yolk
- 1 cup emmental cheese, grated
- 1/4 cup milk
Moussakarecipe#MoussakaRecipewithPotatoesandEggplant#HowtoMakeMoussaka
Moussaka Recipe Classic Greek
A classic Greek Moussaka Recipe. This moussaka is made with layers of tender eggplant, potatoes and a savory meat sauce then topped with a creamy bechamel. Learn how to make this easy moussaka and bring Greece right to your table with this fragrant rich dish.I hope you enjoy this recipe. Please take a moment to like, comment, and subscribe and hit that notification bell for more recipes like this. Thanks for watching!
#Moussaka #Greek #Recipes
Music Credits: Bright Wish-Kevin Macleod Incomptech
My Blog:
Twitter:
Instagram:
TikTok:
Best Greek Moussaka - my Dad's 5 Secret Recipe | Christine Cushing
When you talk about family heirloom recipes, this is probably my family's most cherished and favourite. My dad made the best moussaka I've ever tasted, period. Here are his top 5 secrets with my added small tweaks. You can find the full bechamel video below in my last episode. FULL RECIPE BELOW.
Check out these other amazing Greek Food videos :
Spanakopita - Hand Made Phyllo Spinach Pie:
Pastitsio, my Dad's special - Greek Lasagna:
Spanakopita triangles - Greek Spinach Pies:
Mastering Greek Pita Bread:
Grilled Souvlaki Like in Greece:
Greek Chicken Gyro:
Greek Tzatziki Sauce:
Roast Leg of Lamb:
Greek Fries in Olive Oil with Feta Cheese:
Greek Lemon Potatoes:
Best Baklava Recipe:
Galaktoboureko Greek Custard Dessert:
Greek Easter Bread -Tsoureki:
Saganaki - Greek Flaming Cheese OPA:
Best Garlic Shrimp Greek Style in 30 min:
Avgolemono - Greek Chicken Lemon Soup:
Mastering Cheese Phyllo Triangles - Tiropites:
Greek Dolmades - Stuffed Grape Vine Leaves:
Rice Pudding:
Loukoumades - Greek Honey Donuts:
Subscribe for more video recipes:
RECIPE: MOUSSAKA
Sauce
2 Tbsp. olive oil (30 ml)
1 large onion, chopped
2 cloves garlic, finely chopped
2 lbs lean ground beef (950 gm)
1 jar of cc sauce or 28 oz. Can plum tomatoes
1 Tbsp. tomato paste (15 ml)
1tsp. Greek dried oregano (5 ml)
2 bay leaves
3 sprigs fresh thyme
4 cloves
1 cinnamon stick
¼ tsp. ground cayenne
2 japanese eggplant, thinly sliced
3 zucchini, thinly sliced on bias
2 Yukon gold potatoes, peeled and thinly sliced
cayenne pepper to taste
salt and pepper dried oregano to taste
olive oil for baking
Bechamel sauce
1/3 cup butter (80 ml)
1/3 cup + 1 Tbsp. flour (95 ml)
4 cups milk (1 L)
salt and pepper
grated nutmeg to taste
¼ cup grated parmesan cheese (50 ml)
2 egg yolks lightly beaten
Sauce
In a large skillet, brown meat in olive oil, as per video, until evenly browned. Add onion and sweat until soft and lastly, add garlic and saute for another two minutes. Add remaining ingredients for sauce and stir well. Simmer covered for 30 minutes. Adjust seasoning.
Meanwhile, preheat oven to 375 D. Brush a large baking sheet with olive and arrange potato slices also brushed with oil. Season with salt, pepper, oregano and cayenne. Bake potatoes until golden brown and tender at 375 D for about 14-16 minutes.
Repeat with eggplant and zucchini baked in oven at 375 D .
Bechamel
Melt butter in a medium saucepan and add flour. Cook over medium heat until blended. Remove from heat and gradually add cold milk, stirring continuously. Keep stirring over medium heat until sauce comes to a boil. Add the salt, pepper and grated nutmeg.
Remove from heat and whisk in beaten egg yolks Add grated cheese.
To assemble
Preheat oven to 350 D. F.
Brush a baking dish ( 14x 10 “) with oil. Arrange potatoes in bottom of dish topped with half of the meat sauce. Arrange eggplant and zucchini on top and top with remaining meat sauce. Pour Bechamel sauce over vegetables , spreading evenly.
Bake for about 40 min. minutes or until Bechamel is golden brown. Remove from oven and let cool for about 30 minutes before serving.
Serves 8
Connect with Chef Christine on social media:
Instagram:
Twitter:
Facebook:
Christine's Website:
Linkedin:
#Moussaka #GreekFood
Nikki's Greek Moussaka Original Recipe
Moussaka
9 x 13 pan
Moussaka is one of the most well-known dishes from Greece that you can find all over the world. It’s a thick casserole full of vegetables that are commonly found in gardens in the Mediterranean climate. There is also a hearty layer of beef or lamb that adds to its richness. One tray of this goes a long way, I often make it for family events and it was very popular in the winter at our Greek restaurant.
Vegetables
1 large eggplant, sliced lengthwise
2 medium zucchini, sliced lengthwise
3-4 large Idaho potatoes, peeled and sliced ¼-inch thick
For meat sauce:
3 tablespoons olive oil
1 large yellow onion, finely chopped
2 lbs ground beef (80/20)
¼ teaspoon ground nutmeg
2 cinnamon sticks
1 teaspoon sea salt, more if needed
½ teaspoon freshly cracked black pepper
6 oz. (3/4 cup) tomato paste
1 ½ fl oz, (or 3 tablespoons) brandy or cognac
For béchamel
6 tablespoons unsalted butter
6 tablespoons flour
2 cups cold whole milk
4 cups hot whole milk
½ teaspoon salt
½ teaspoon white pepper
½ teaspoon nutmeg
2 large eggs, divided
1/3 cup of grated parmesan
Preheat the oven to 400 degrees F.
Place the sliced eggplant and zucchini on a well-oiled baking sheet. Brush the vegetables with olive oil and a sprinkle of salt and roast for vegetables for about 30 minutes, or until golden brown.
PREPARE THE MEAT SAUCE
While the vegetables are roasting cook the meat by adding to a large saute pan with high sides. Drizzle the bottom with the olive oil and bring it to medium heat. Add the onion and cook until it is softened, about 5 minutes. Then, add the ground beef and break it up with a wooden spoon so it is very fine. Cook the beef until it is no longer pink.
Add the nutmeg, cinnamon, salt, pepper, and mix it well. Continue cooking for 7 to 9 minutes, or until most of the moisture is gone from the pan.
Move the meat to one side of the pan, add in the brand and flambe until all the liquor is cooked off, about 2 minutes.
Add the tomato paste and fully combine. Once incorporated, add enough water (about 2 cups) to cover the meat and set on low to simmer or about 45 minutes, stirring every 10 minutes or so. Most of the liquid should be cooked off.
PREPARE THE POTATOES
Meanwhile, add 2 cups of frying oil to a large saute pan with high sides.
Bring the oil to high heat and add the potato slices, cooking until they are golden brown and completely cooked through, about 12-15 minutes. Place them on a plate lined with paper towels to soak up all the excess oil.
PREPARE THE CASSEROLE
Butter the bottom and sides of a 9x13 baking dish.
Line the bottom of the pan with the potatoes, squeeze them in so they cover the entire bottom.
Use a sheet of parchment paper to push down the potatoes to make the potato layer even.
Lay the zucchini on top of the potato and repeat with the parchment paper so the zucchini is pressed down evenly into the casserole dish.
Next, layer the ground beef on top of the zucchini. Spoon it evenly in one layer so it completely covers the vegetables. Use the parchment paper to carefully press it down so it is a nice, even layer.
Lastly, add the eggplant on top of the meat.
PREPARE THE BECHAMEL
Add the butter to a medium pot over medium heat. Once melted, add the flour and whisk to keep it moving until you smell a nutty aroma and the flour is a light toasted brown, about 2 to 3 minutes.
Slowly whisk in cold milk until a thick sauce is formed. Add in warm milk, salt, pepper and nutmeg. Continue slowly whisking until the sauce is a thick, pudding-like consistency and coats the back of a spoon, about 15-20 minutes.
Remove the sauce from heat. Very quickly whisk in two eggs (you must work quickly to ensure your eggs don’t scramble). Once fully incorporated, fold in 1/3 cup of Parmesan.
Allow the bechamel to cool slightly, then pour is over the casserole slowly, allowing it to absorb into the vegetables and meat so it is completely covered. Sprinkle the top with ground nutmeg.
Bake the casserole at 375 degrees F for 35-45 minutes, or until the top is golden brown and it is completely heated through.
Spray bottom of pan
Complete layer of cooked potatoes
Push down with parchment paper
Layer zucchini
Push down lightly with parchment paper
Layer meat
Push down lightly with parchment paper to make even
Layer eggplant
Press down lightly with clean hands
Pour bechamel on top bake for 30 mins till golden brown
Sprinkle nutmeg
MOUSSAKA RECIPE | How to Make Greek Moussaka | Lamb and Eggplant Moussaka
Moussaka is a scrumptious signature Greek dish that brings the flavours and traditions of the Mediterranean to your plate. With crispy strips of eggplant mixed with layers of soft, rosemary infused potato, smothered with rich lamb sauce and creamy béchamel, this moussaka will make your tastebuds crave for more with every mouthful.
With different variations of this dish being prepared around the world, my good friends (and twins!) Helena and Vicki taught me how to make this moussaka dish, just like their YAYA (their Nonna!) – and it tastes just like an old family recipe should – DIVINE!
Subscribe to Helena and Vikki Youtube Channel:
Watch the Carbonara Video Recipe I filmed with Helena and Vikki:
????SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-)
????Share it with your FOODIE friends on FACEBOOK
????Get the recipe on my website
????Check out my website for full recipes and to follow my blog:
Download my Mobile App
????Kg to cups converter:
MOUSSAKA RECIPE
Ingredients for Moussaka:
Extra virgin olive oil
1 x finely diced brown onion
Potatoes
450g lamb mince
Dried oregano
Cinnamon
Fresh parsley
Salt and Pepper
Italian tomato sauce (700ml)
2 x large eggplants
Ingredients for the Béchamel Sauce:
50g butter
5 tablespoons plain flour
Salt & Pepper
Four cups milk
150g grated parmesan cheese
2 x egg yolks
METHOD:
1. To make moussaka, heat up a deep frying pan and add a generous amount of extra virgin olive oil.
2. Then, add finely diced brown onion and stir well using a wooden spoon letting it sauté.
3. Mix through the lamb mince, with cinnamon, dried oregano and a sprinkle of salt and pepper.
4. Break down the mince, mixing through all of the ingredients so they infuse the meat and it cooks through for the moussaka really well.
5. Leave the sauce to simmer for up to 30 minutes.
6. While the sauce for the moussaka is simmering, slice the eggplant into circular strips, making each one around 1cm thick.
7. Lightly grease a pan with oil, and grill the eggplants until they begin to change colour and soften.
8. Thinly slice the potatoes and then boil them until they soften and leave them to the side to infuse with a few sprigs of rosemary.
KEEP READING THE RECIPE ON MY WEBSITE:
Please Support My YouTube Channel via Patreon! (Help me to create more content)
This video contains affiliate links, which means that if you click on one of the product links below, I’ll receive a small commission to support my youtube channel.
Support My Channel By Shopping on Amazon!
These are the products I love using the most in my kitchen:
Chasseur cookware:
Chef Knives:
Provolone Cheese:
Pasta:
Tomato Sauce:
Italian Coffee:
Extra Virgin Olive Oil:
Parmesan Cheese:
Cantina Zaccagnini Wines:
????Subscribe to my YOUTUBE CHANNEL
????LIKE ME ON FACEBOOK
????FOLLOW ME ON INSTAGRAM @vincenzosplate
????Join my Italian Tour in July 2017 and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available)
Check out these PLAYLISTS:
????COOKING WITH MY FAMILY:
????PASTA RECIPES:
????PIZZA RECIPES:
????MAIN COURSE RECIPES:
????DESSERT RECIPES:
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
????MUSIC: Courtesy of Epidemic Sound
???? #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).
#moussaka #moussakarecipe #howtomakemoussaka #greekrecipe #eggplantrecipe #eggplant #aubergine #greekfoodrecipes #musaka #greekfood
????Re-Watch the