How To make Potato Moussaka Casserole

Do not eat any bread! Try this easy and quick sweet potato recipe!

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Do not eat any bread! Try this easy and quick sweet potato recipe!


INGREDIENTS:
1 sweet potato in slices.
2 eggs
3 tablespoons of honey
2 tablespoons of grated coconut

Easy Potato Moussaka Recipe (Musaka sa krompirom)

Potato Moussaka is one of the best recipes as we transition from summer to fall. Whether you're a seasoned chef or a beginner in the kitchen, our Easy Potato Moussaka recipe guarantees excellent results every time. Don't forget to like, comment, and subscribe to our channel for more amazing recipes like this. Happy cooking!

Step-by-step instructions on the blog:
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Recipe:

Traditional Turkish Potato Moussaka Recipe || Easy Meat & Potato Casserole

Easy, light and delicious minced meat and potato moussaka recipe that you can cook without baking or frying. Don't forget to like my video and try my recipe. Enjoy your meal!????

Ingredients:
- 400 g minced meat
- One medium sized onion
- 3-4 green peppers
- One tomato
- One tablespoon of tomato paste
- 5-6 potatoes
- Salt, black pepper, cumin
- Olive oil

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Greek Moussaka (traditional casserole made from potato, eggplant, meat sauce, and bechamel sauce)

Definitely don’t miss trying this dish at your next visit to a Greek festival or Greek restaurant!
Moussaka may be Greece’s most famous dish besides the _Gyro_ . The layers of potato, egg plant, meat sauce, and bechamel sauce make this a wonderfully satisfying soul food. There are variations to this dish throughout the eastern Mediterranean, but today Nancy is sharing her favorite version, the Greek style. It is somewhat time-consuming to prepare, so you probably will only do it on special occasions when you have guests you want to impress.

*Special Cookware featured in this video & Amazon Affiliate shopping links*
► Food processor:
► Terracotta Clay Casserole dish.
► Cast Iron Skillet:
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► Cast Iron Reversible Grill/Griddle:
► Cast Iron Grill Pan:

To care for your cast iron cookware, Nancy recommends Camp Chef Cast Iron Cleaner:

*Ingredients*
► 4 potatoes, peeled and cut into ¼ inch slices. Tip: soak them in water until you are ready to fry them so they don’t dry out.
► 2 large egg plants cut into ¼ inch slices.
► 1 lb ground beef
► 4 tomatoes, peeled and cut to quarters
► 1 tsp tomato paste
► 5 tbs flour
► 5 tbs butter
► 4 cups whole milk
► 2 eggs
► ¼ cup parmesan cheese
► 1 medium onion, chopped
► salt
► pepper
► 1 tsp oregano
► olive oil
► oregano
► ½ tsp ground cinnamon or 2 sticks of cinnamon

*Directions*

_1. Drain the eggplant slices_
Sprinkle some salt on your eggplant slices. Place them in a sieve or on a broiling pan for one half hour. You should find beads of moisture collecting on the slices. Pat them dry with a paper towel (do not rinse with water).

_2. Fry the vegetables_
► Fry the potatoes and eggplant slices in olive oil until they become golden brown. Add olive oil on top of the vegetables if they get dry during frying. The eggplant slices should become soft and tender.
► Place the vegetables onto a plate covered with a paper towel to drain the excess oil.

_3. Prepare your meat sauce_
► Blend the tomatoes and tomato paste in a food processor.
► Heat 2 tbsp olive oil in a skillet. Brown the onions, and then brown the ground beef. Add salt, pepper, oregano, and cinnamon.
► Stir in the tomato sauce. Let it simmer for a few minutes and then remove from heat.

_4. Prepare the bechamel sauce_
► Melt the butter in a pot on medium heat
► Mix in the flour.
► Turn off the stove. Use a whisk to slowly mix in the milk to avoid clumps.
► Turn on your stove again to medium heat. Stir constantly with a whisk. When you notice your sauce has thickened, add more of your milk.
► Continue slowly adding and mixing in your remaining milk until your sauce has a medium texture.
► Add the salt, pepper, nutmeg.
► Turn the heat to low
► In a separate bowl, whisk the two eggs and quickly whisk them into your sauce, making sure not to let the eggs cook separately.
► Stir in the parmesan cheese

_6. Assemble your dish_

►Preheat your oven to 350 F
►Place your potatoes in a layer at the bottom of your casserole dish
►Cover the potatoes with a layer of eggplant slices
► Cover the eggplant slices with a layer of ground beef
► Cover the ground beef with a layer of the remaining eggplant slices
► Pour your bechamel sauce on top

Bake your Moussaka for 45 – 50 minutes.

Enjoy!

@nancysmediterraneankitchen
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Dave's Kitchen - Potato Moussaka

If you are thinking about what to make for today’s lunch for your family then, this is the recipe for you.
This is one classic and traditional recipe that has been made so many times over the years. But, today I will share my foolproof recipe for delicious and rich filling that will please even the pickiest eaters.
If you follow my foolproof steps, you can make this recipe very easily and you will need just 15 minutes for the preparation time. While this lunch is baking you can set the table or make one delicious dessert.
Let me show you how to make the most delicious moussaka.

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Ingredients:

1 lb. potatoes, peeled and diced into thin slices
salt and pepper to taste
olive oil

For the filling:

1 lb. ground meat
1 medium onion, diced
1 teaspoon Dijon mustard
olive oil
2 garlic cloves, minced
2 teaspoons mixed dry vegetables
2 tablespoons freshly chopped parsley.

5 eggs
2 cups of milk
salt to taste

In a frying pan heat up the olive oil and cook diced onion alongside minced garlic cloves. Add the minced meat, grated carrots and cook until the minced meat will completely turn into a brown color. It will take around 5 minutes.
In the same pan add the mustard, salt and pepper to taste and season with mixed dry vegetables. Cook for about 2-3 more minutes and when you’ll remove the pan from the heat add in freshly chopped parsley. Stir and set aside.
Next, we need to prepare our casserole pan where we are going to cook the moussaka. Over the last period of time I am using new cookware from Enemali, and for this recipe I choose to cook in this casserole pan because I found it’s perfect for cooking recipes like this, different times of roasted meat or cabbage casserole. One of the things I love the most is the modern look of the pan and that the pan keeps the meal warm for several hours. Also, this pan is perfectly designed and keeps the freshness from the meal longer. I recommend this pan to all out there who wants to cook without fear of burning and sticking the meal to the pan. I found those pans are real time saver and If you want to make your life easier, you can buy this pan in all Vero Supermarkets, they are available just there. Right now there is a coupon sale action in which this pan and the other Enemali cookware can be found on 50% sale.
In the casserole pan where the moussaka will bake, add some olive oil and arrange some potato slices in a circle. Transfer the minced meat filling from the pan and smooth it out all over the pan. Arrange potato slices on top of the minced meat filling in a big circle.
Now my delicious secret of the recipe. In a large bowl crack, the eggs, season with some salt and add the milk. Whisk the whole mixture and pour the mixture on top of the moussaka. Shake the casserole pan to distribute the filling in every hole. We need to make sure that the filling is all over the pan.
Bake the moussaka in a well-heated pan on 350 F or 180 C degrees for about 40-45 minutes. The moussaka is ready when it will develop golden-brown color on the surface . Let it cool for about 15 minutes and then slice it up and serve piece in a serving plate.

Have fun cooking!