GREEK MOUSSAKA RECIPE
GREEK MOUSSAKA RECIPE
Music: Koycegiz yollari - Turkish folk song
Arrangement and piano: Elvan A. ULUCINAR
In this episode, I'd like to share with you my version of Greek Moussaka. It takes some time to prepare, but absolutely a very delicious dish. You need to prepare a meat sauce, fried or baked veggies and bechamel. Traditionally, bechamel sauce is being placed on top as a thick layer, but I like to divide it in between the other layers. If desired, you can use all of the bechamel sauce on top, and sprinkle some grated cheese in between layers.
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INGREDIENTS
Veggies:
2 potatoes (300 gr.)
3 eggplants (700 gr.)
Meat sauce:
Ground meat (200 gr.)
4 tomatoes (500 gr.)
2 small onions (160 gr.)
Green peppers (30 gr.)
1 small carrot
1 tsp tomato paste
1/2 cup chopped fresh parsley
1-2 garlic cloves
1/2 tsp ground cinnamon
Sweet paprika
Salt & pepper
Butter, olive oil
Bechamel:
2 tbsp butter
2 tbsp flour
2 cups cold milk
A pinch of nutmeg (if you have on hand)
1 egg yolk
Salt & pepper
And 1 cup grated cheese (100 gr.)
DIRECTIONS
Cut off the stem of the eggplants, then peel the skin lengthwise, giving a stripped effect.
Cut into about 1 cm. (1/2 inch) thick slices.
Fill a bowl with water, add 1 tsp salt, mix.
Transfer eggplants into salty water, place a plate on top and set aside for 25-30 minutes.
Peel the potatoes, cut into about 1/2 cm. thick slices.
Transfer potatoes to a bowl filled with water, set aside until needed.
Peel the onions, cut into cubes.
Cut off stem of the peppers, then cut into cubes.
Peel then grate the carrot.
Peel the tomatoes, chop finely.
In a large pan, heat 1 tbsp butter and 1 tbsp olive oil, over medium low heat.
Grease a baking dish using this butter&olive oil mix, set aside the dish until needed.
I use a 28X18 cm (11x7 inches), deep pyrex baking dish.
Add the onion, pepper and carrot into the pan, sprinkle a pinch of salt&pepper.
Sautee for about 4-5 minutes, or until tender, stirring occasionally.
Add ground meat and cook until browned for 5-6 minutes, breaking up with the back of a spoon.
Add coarsely chopped garlic cloves.
Sprinkle a good pinch of sweet paprika.
Add tomato paste, and cook for 1 minute, stirring constantly.
Add chopped tomatoes, and 1 cup hot water.
Sprinkle 1 levelled tsp or to taste salt, a pinch of black pepper, and 1/2 tsp cinnamon, mix.
Cover and cook for 30 minutes, over the lowest possible setting.
Preheat oven to 180C (356F), I roast the veggies, but you can also deep fry them, if desired.
Line a large baking sheet with parchment paper and drizzle with some olive oil.
Drain the eggplants, pat dry with a clean kitchen towel and place them in the sheet.
Repeat the same with potatoes, drain them, pat dry and place in the baking sheet.
Drizzle with some olive oil on top, spread using a brush.
Roast for 20 minutes.
When the time is up, check the meat sauce.
Cook uncovered for a few minutes over medium high heat, until most of the liquid has been evaporated, stirring constantly.
Turn off the heat, add parsley and mix, let cool.
After 20 minutes, remove baking sheet from the oven, turn veggies and keep roasting for another 20 minutes.
Bechamel sauce: melt 2 tbsp butter in a saucepan, over medium low heat.
Add 2 tbsp flour and cook for 1-2 minutes, stirring constantly.
Gradually add 2 cups cold milk and keep stirring.
At first, continue adding more milk, as the sauce gets thicker.
Then add the remaining milk, beat with a wire whisk and bring to a simmer.
Use a spoon to scrape the pan, then keep stirring with wire whisk so there are no lumps.
Add lightly beaten egg yolk, beat.
Add a pinch of black pepper and a good pinch of salt.
If you have on hand, add a tiny pinch of nutmeg.
Turn off the heat, add 1/2 cup cheese into the bechamel, reserving 1/2 cup.
Turn off the heat, and mix until cheese melts.
Spread 1-2 tbsp bechamel at the bottom of the baking dish.
You can skip this step and use all of the bechamel on top only.
Transfer roasted (or fried) potatoes into the dish evenly.
Sprinkle a pinch of salt and pepper.
Then add 2-3 tbsp bechamel on top and spread.
Arrange eggplants on top, sprinkle a pinch of granulated sugar, salt and pepper.
Spread 2-3 tbsp bechamel on top.
Then arrange meat sauce and spread evenly.
Pour the remaining bechamel sauce, (or all of the bechamel) on top, spread very gently.
Sprinkle the reserved 1/2 cup cheese.
Bake for 30 minutes at 180C, then broil for about 5 minutes.
Let cool for 1 hour, over a wire rack.
Loosen the edges with a spatula, slice into squares using a sharp knife, transfer to a serving plate and enjoy.
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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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
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 .... ????
Moussaka for Suzie #shortvideo
Moussaka
Ingredients
- 2 red onions, diced
- 3 cloves garlic, diced
- 750g lamb mince
- 3 tbsp olive oil
- Salt and pepper to taste
- 1 cinnamon stick
- 2 bay leaves
- 2 tbsp tomato paste
- 200ml red wine
- 1 can of diced tomatoes
- 120g butter
- 120g flour
- 1L milk
- 150g grated Kefalotyri cheese (or parmesan if you can't find it)
- 1/4 nutmeg ground
- 3 large eggplant, sliced 1.5cm thick
Method
1. Start by heating the oil in a large pot, then add the onions and a pinch of salt. Cook for 5 minutes before adding the garlic, bay leaf and cinnamon stick.
2. Add to ground lamb mince and stir to break it up.
3. Cook the lamb mince for 6-7 minutes stirring occasionally and season with salt and pepper.
4. Add the red wine and tomato purée to the pot, stir well and once the wine has reduced, add the tinned tomatoes.
5. Stir the tomato well, put the lid on and cook for 25-30 minutes on low, stirring occasionally.
6. For the white sauce, melt the butter in a medium pot over medium heat.
7. Once the butter has melted, whisk in the flour and cook for 2-3 minutes.
8. Pour in the milk and whisk until smooth. Once it starts to simmer, add the nutmeg and half of the grated cheese.
9. Stir this one last time until smooth.
10. Season the eggplant on both sides and cook on both sides in a large fry pan with lots of olive oil.
11. To assemble the Moussaka, start by laying all the eggplant on the bottom, followed by the red meat sauce and finally the white cheese sauce.
12. Sprinkle the rest of the cheese over the top and bake at 180°c for 25-30 minutes or until golden brown.
13. PS. It's better the next day!
How To Make Greek Moussaka | Akis Petretzikis
The wonderful Akis Petretzikis has a fantastic moussaka recipe using baked vegetables instead of fried to make it that little bit lighter. Delicious layers of potato, aubergine, courgette and beef, all topped off with a creamy béchamel sauce and a handful of parmesan. The perfect tasty teatime treat.
If you want more recipes from Akis, tell us in the comments box below and check out his channel for more inspiring meal ideas:
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Credit - Edited & directed by Pelivanidis Leonidas
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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