How To Make Greek Moussaka
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How To Make Greek Moussaka
2 medium eggplants, thinly sliced
Oil for frying
1 onion, finely chopped
3 tbsp vegetable oil
3 crushed garlic cloves
800g lamb mince
1/2 tbsp salt
1/4 tsp cinnamon
1/2 tbsp oregano
1/2 tsp allspice
1/4 tsp black pepper
1 can crushed tomatoes (400g)
100g salted butter
1/3 cup plain flour
1/2 tsp nutmeg
2 cups full cream milk
2-3 cups mozzarella cheese
Authentic Greek Moussaka recipe
Unlike the Balkan moussaka I know, Greek moussaka is layers of potato, eggplant and hearty meat sauce covered with a creamy, golden Bechemel. It's kinda like lasagna Greek-style!
Get the PRINTABLE RECIPE here:
INGREDIENTS
2 eggplants large
2 teaspoons salt
2 tablespoons vegetable oil
3 potatoes medium
MEAT SAUCE
2 tablespoons vegetable oil
2 Onions, chopped
4 cloves garlic, minced
1 pound ground beef
1/2 pound ground pork
1 inch cinnamon stick
3 whole cloves
1 teaspoon Dried oregano
3-4 sprigs fresh thyme
1 whole bay leaf
1 cup Tomato puree
2 tablespoons Tomato paste
1/2 cup water
1/2 cup fresh parsley, chopped
1 1/2 teaspoons salt or to taste
3/4 teaspoon black pepper
2 tablespoons breadcrumbs
3 egg whites
BECHEMEL SAUCE
1/3 cup butter
3/4 cup All purpose flour
3 cups Whole milk
3 egg yolks
1/2 teaspoon salt or to taste
1/2 teaspoon white pepper
1/8 teaspoon ground nutmeg
2 cups grated Parmesan
1/2 cup fresh parsley, chopped
INSTRUCTIONS
Remove tops and bottoms from eggplants. Peel them partially by skinning from top to bottom, making a quarter turn, then skinning again to create a striped effect. Slice eggplants vertically about 1/2 inch thick. Sprinkle with 1 teaspoon of the salt, rubbing it into the eggplant slices. Place upright in a colander and set aside in a bowl for 30 minutes or until water begins to render out. Squeeze the slices to release as much liquid as possible, then rinse away the remaining salt. Squeeze the slices dry or pat with a paper towel.
In a large skillet heat vegetable oil over medium high and add eggplant slices in batches. Saute 3-4 minutes on each side until lightly browned, replenishing with more oil as needed. Transfer to a plate and set aside.
In a medium pot, cover potatoes with enough cold water to completely submerge them. Add the other teaspoon of salt and bring to a boil. Lower heat and cook 10-12 minutes until barely tender. Potatoes should only be partially cooked and not mushy. When ready, remove skins and slice into 1/4 inch rounds. Set aside.
For the meat sauce, heat vegetable oil over medium high and add onions and garlic. Saute 1 minute or until slightly transparent. Add ground beef and pork, breaking the meat so it's crumbly. Season with salt and pepper and brown until no pink remains.
Add cinnamon stick, cloves, oregano, thyme and bay leaf. Cook another minute, then add tomato puree, tomato paste and water. Bring to a boil then reduce to a simmer. Cook 10 minutes or until the sauce thickens slightly. Remove from heat and add 1/2 cup fresh parsley. Transfer to a bowl and cool completely.
Once cooled, stir in breadcrumbs. Beat egg whites until firm peaks form, then fold into the meat sauce until well incorporated. Set aside.
For the bechemel sauce, melt butter in a saucepan over medium and add flour. Stir until all traces of flour disappear. Add milk slowly, 1/2 cup at a time and whisking vigorously to prevent lumps. Keep whisking and cook 3-4 minutes. Remove from heat.
Temper the egg yolks by adding a little of the hot bechemel sauce, whisking quickly, then adding back into the pot. Season with salt, white pepper and nutmeg. Stir in 1/2 cup Parmesan cheese and set aside.
Preheat oven to 350F/176C. To assemble moussaka, grease a 9x13 dish with high sides. Layer all potato slices evenly on the bottom, overlapping if necessary. Layer half the browned eggplant slices evenly over potatoes, then top with all of the meat sauce. Sprinkle with 1/2 cup Parmesan, layer with the remaining eggplant slices. Press down firmly and pour the bechemel sauce on top, spreading evenly. Sprinkle with remaining 1 cup Parmesan and bake for 1 hour or until top is golden around the edges.
Sprinkle with 1/2 cup fresh parsley. Allow moussaka to rest for 15 minutes before serving.
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Classic Moussaka recipe. How to make Greek Moussaka
Tradtional Greek Delicous Classic Moussaka recipe
A great dish that serves upto 6 people can be made in advance and popped into the fridge.
Can be served with a nice crunchy salad of even crusty bread
moussaka recipe or moussaka eggplant
pre heat the oven to 180 degrees fan 200 degrees conventional and gas mark 4
~Ingredients you will need~
3 Medium Aubergines or eggplant
80ml Olive oil
1 Large onion Slice and diced
2 Garlic cloves Crushed
1 kg of minced lamb
1 can of tomatoes
2 tbls tomato paste
125ml red wine
2bls of fresh chopped parsley
1 tsp sugar
1/4 tsp of ground cinnamon
1/2 tsp of ground nutmeg20g grated parmesan cheese
Salt and pepper
Cheese Sauce
125g butter
100g plain flour
1lt milk
40g grated parmesan cheese
2 eggs
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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.
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