Cheesy, meaty, layered goodness in the form of the Greek Moussaka
Moussaka - the Greek God of Bakes. It’s a sure way to fill the bellies of your friends and family or meal prep for the week while sticking to a tight budget! Enjoy this delicious, cheesy, beefy dish!
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Moussaka
Ingredients
- 2 red onions, diced
- 3 cloves garlic, diced
- 1kg lamb mince
- 3 tbsp olive oil
- salt and pepper to taste
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp dried thyme
- 2 tbsp tomato paste
- 200ml red wine
- 700g jar of tomato passata
- 120g butter
- 120g flour
- 1L milk
- 150g grated Kefalotyri cheese (or parmesan if you can't find it)
- 1/4 nutmeg ground
- 2 large (or 3 medium) eggplant, sliced 1.5cm thick
- 5 medium-sized potatoes, sliced 1cm thick
Method
1. Start by seasoning the eggplant on both sides and drizzle with oil, then place them into a 180c oven for 25-30 minutes.
2. Next repeat with the potato and cook in the oven for 30-35 minutes or until cooked through.
3. Heat 3 tablespoons of olive oil in a large pot, then add the onions and a pinch of salt. Cook for 5 minutes before adding the garlic and cooking for 3-4 minutes.
4. Add to ground lamb mince and stir to break it up.
5. Cook the lamb mince for 6-7 minutes, stirring occasionally, and season with salt and pepper, bay leaf and cinnamon stick.
6. Add the red wine and tomato purée to the pot, stir well and once the wine has reduced, add the tomato passata.
7. Stir the tomato well, put the lid on and cook for 25-30 minutes on low, stirring occasionally.
8. For the white sauce, melt the butter in a medium pot over medium heat.
9. Once the butter has melted, whisk in the flour and cook for 2-3 minutes.
10. Pour in the milk and whisk until smooth. Once it starts to simmer, add the nutmeg and 2/3 of the grated cheese.
11. Stir this one last time until smooth.
12. To assemble the Moussaka, start by laying all the potato on the bottom, followed by the potato and then the red meat sauce and finally the white cheese sauce.
13. Sprinkle the rest of the cheese over the top and bake at 180°c for 40-45 minutes or until golden brown.
14. PS. It's better the next day!
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How To Make Greek Moussaka recipe /Moussaka Recipe /
#moussaka #eggplantmousakka #moussakaarabicrecipe # howtomakemoussaka
how to make Greek moussaka recipe Moussaka
Recipe moussaka Arabic recipe
ingredients.......
2 pes egg plant
4 pes potato
2 spoon butter
50 gm flour
500 ml milk
salt to tast
pinch white papper powder
2 spoon oil
2 spoon onion chopped
1 pes garlic chopped
500 gm mutton mince
half spoon cumin powder
half spoon Coriander powder
half spoon black papper powder
pinch nutmeg powder
pinch cardamon powder
1 spoon tomato paste
mozzarella cheese for baked
backed 180°c to 15 minutes
thank you for watching and support ????
Vegetarian Moussaka recipe
recipe30.com (for full recipe)
Tasty Mediterranean cooking without meat. A Greek vegetarian version of Moussaka consisting of layers of lentils, eggplant, mushroom, zucchini and sweet potato, it's very similar to a lasagna without the pasta or meat. Serve it with a Greek salad for a perfect combination. Real Pecorino cheese is made from sheep's milk. This dish will go fast so make plenty, it also freezes well.
A Great Tasting Greek Moussaka Recipe | Lamb Moussaka Recipe
Lamb Moussaka, rich British lamb ragu layered with aubergine, potato and creamy béchamel sauce.
Moussaka (/muːˈsɑːkə/, UK also /ˌmuːsəˈkɑː/, US also /ˌmuːsɑːˈkɑː/) is an eggplant- or potato-based dish, often including ground meat, which is common in Egypt, the Balkans and the Middle East, with many local and regional variations.
See how I make mine by watching the video.
I hope you enjoy my recipes, for those that are interested in the items I use in my kitchen, take a look at some of them on my Amazon Store, which can be found at the following link:
Ingredients:
1kg lamb mince
1 large onion diced
4 potatoes roughly weighing 600g
3 large aubergines
300ml water
1 can of chopped tin tomatoes
2 teaspoons:
Salt & oregano
1 teaspoon: ground black pepper & dried chilli flakes
2 bay leaves & 1 cinnamon stick
3 fresh garlic cloves minced
1 tablespoon salt
1.5 tablespoons plain flour
100g grated mozzarella & cheddar cheese
oil
White Sauce:
400ml whole mil (blue top)
50g unsalted butter
50g plain flour
1 egg
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Enjoy ???? & Happy Eating!
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Greek Moussaka
Learn how to make Greek-style Moussaka ... This dish is so rick and full of flavors …. Layers of potatoes, zucchini and eggplants topped with bolognese sauce and a bechamel sauce (mornay sauce) which gives it an outrageously delicious taste.
Ingredients:
600 g potatoes
600 g zucchini – grey squash
600 g eggplant
Olive oil for frying veggies
Bolognese sauce:
Video recipe:
Bechamel sauce (Mornay sauce):
6 tablespoon flour
4 tablespoon butter
750 ml milk
Pinch of nutmeg
1/4 cup (60 ml) heavy cream
1/2 cup grated parmesan cheese
2 egg yolks
salt and pepper to taste
For the casserole:
2-3 tablespoon shredded parmesan cheese
2-3 tablespoon shredded mozzarella cheese
Tips:
The casserole could be prepared ahead (without baking) and stored in the fridge 1-2 days or in the freezer. If you freeze it, allow to thaw overnight in the fridge before baking.
Moussaka
Greece's answer to Italian Lasagna..... except this is WAY lower carb!
Layers of soft eggplant, a rich meat sauce topped with a thick layer of bechamel sauce. Worth every pot and pan .... ????