Moussaka - Greek recipe
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The moussaka, the most famous Greek dish, is a succulent casserole made of eggplants, lamb ragout and cheese, topped with béchamel sauce... if you haven't tried it yet, you really should!
Find this and many more recipes on the Giallozafferano App in English
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What comes on your mind when I say Greece? Of course the crystal water, the sunny islands and the Parthenon, but how can we fail to mention the moussaka, one of the most famous dishes of this country? The moussaka is a succulent casserole made of eggplants, lamb ragout and cheese, arranged in layers, and topped with plenty of béchamel sauce. Let's see together what ingredients we'll need:
• 3,3 lbs (1 ½ kg) of eggplants
• 1 lb (500 g) of ground lamb meat
• 1 lb (500 g) of ground pork meat
• pepper / salt / 2 cloves of garlic
• ½ tsp of powdered cinnamon
• 2 onions / 1 lb (500 g) of tomatoes
• 1 cup (100 g) of grated parmesan cheese • 1 ½ cups (150 g) of grated pecorino cheese
• 1 lb (500 g) of potatoes
• 1 glass of red wine
• nutmeg / 3,5 oz (100 g) of butter
• just over ¾ cup (100 g) of flour / extra virgin olive oil
• just over 2 pints (1 lt) of fresh milk
• and for frying peanut seed oil
Let's make together the moussaka:
2 hours before starting the recipe, wash the eggplants, remove the green top and cut into slices ¼ inch (½ cm) thick, then put them in a colander in layers alternating with coarse salt; then cover with a plate, put a weight on top to press down, and let them stay for 2 hours. After 2 hours, of course I've already done it, the eggplants will have released this dark bitter liquid. Now set everything aside.
In a large pan, put 3-4 tablespoons of extra virgin olive oil, the chopped onions and garlic; let them brown lightly, after that add the meat. Brown the meat well, after that add a glass of red wine.
Now that the wine has completely evaporated, add salt... pepper... the powdered cinnamon, and stir well. Now add the tomatoes, that have been previously peeled and cut into cubes. Cover with a lid... and cook for at least 1 hour on a very low flame.
While the ragout is cooking, prepare the potatoes: wash, peel and cut them into slices ¼ inch (½ cm) thick, then boil in plenty of salted water for 5 minutes, the potatoes must hold their shape, without breaking; after that, pat them dry with a clean cloth to remove the excess water and fry them in oil, as I'm doing now. Do the same with the eggplants, but take care to wash them well under cold running water.. dry them with a clean cloth, then fry them in plenty of oil.
In this pan, I've made the béchamel sauce using butter, flour, milk, nutmeg and salt, if you want to see the video recipe, click here. Now mix the cheeses, pecorino and parmesan, and add just over ½ cup (60 g) to the béchamel sauce. Mix to blend well.
Now, move on to assembling the moussaka: take a 9 by 12 inches baking pan and line the bottom with the potatoes, arrange them all on the bottom; now take half of the fried eggplants and form the first layer; spread half of the ragout over the eggplants, then sprinkle with cheese, but remember to keep aside 3 tablespoons of cheese that you'll sprinkle on top of the béchamel sauce at the end. Then continue to assemble the moussaka.
Sprinkle the first layer of moussaka with half of the cheese... then form another layer just like this one.
After making the second layer, top everything with the béchamel sauce, that, as you can see, must be quite thick; at this point, sprinkle the remaining cheese, then bake the moussaka at 350°F for about 45 minutes or until the béchamel sauce turns golden brown on top.
45 min. -- 350°F (180°C)
Once ready, take the moussaka out of the oven, let it cool and set, then cut into squares and serve. Enjoy your moussaka, from Sonia and Giallozafferano, bye and see you next video recipe.
How to make Moussaka - Moussaka - Easy Moussaka - Musaqqa‘a - مسقعة
To make this Moussaka you will need the following.
MEAT SAUCE
500 grams lean ground beef
1 onion
1 can tomatoes
135 grams of tomato paste
1 tsp chilli flakes
1 tsp oregano
1 tsp thyme
salt pepper
fresh parsley
oil
EGGPLANTS
2 eggplants
salt pepper
oil
POTATOES
peeled sliced potatoes
salt
WHITE SAUCE
100 grams butter
500ml milk
2 tbsp flour
pinch of salt and pepper
pinch of nutmeg
cheese to top
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How to cook a perfect moussaka easy recipe #moussaka #greecefood موساکا
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#bechamel
@saliCooking
Hi guy's
i am so glad for to uploaded a new video its my pleasure.
today i bring a special food from Greece ???????? its moussaka if i say honestly this food is one of the best and delicious food i cook till now, i really enjoyed when i eat. looking the good its so delicious snd colourful.
i hope you watch the video and enjoy.
you can wath and you can learn how to cook a perfect moussaka #moussaka #greecefood
Moussaka
A dish of Egyptian Greek moussaka
CourseMain coursePlace of originEgypt, Greece, Middle East (cooked salad form), LevantRegion or stateThe Balkans and Eastern MediterraneanServing temperatureHot or coldMain ingredientsEggplant or potatoes, minced meatVariationsMultiple
Moussaka
The best-known version in Europe and the Americas is the Greek variant created in the 1920s by Nikolaos Tselementes. Many versions have a top layer made of milk-based sauce thickened with egg (custard) or flour (béchamel sauce). In Greece, the dish is layered and typically served hot. Tselementes also proposed a vegan variant for orthodox fast days. Romania also has a vegan version that replaces meat with mushrooms or a mix of sautéed onions and rice.
The versions in Egypt, Turkey and the rest of the Middle East are quite different. In Egypt, messa'aa can be made vegan or vegetarian as well as with meat; in all cases, the main ingredient is the fried eggplant. In Turkey, mussaka consists of thinly sliced and fried eggplant served in a tomato-based meat sauce, warm or at room temperature. In Saudi Arabia muṣagga‘a is eaten hot, but in other Arab countries, it is often eaten cold, but occasionally hot as well.
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 :
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Mastering Greek Pita Bread:
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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
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#Moussaka #GreekFood