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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Savory Serbian Moussaka
Recipe:
Moussaka - How One Of Greece's Most Traditional Dishes Is Made
If you've ever been to Greece, you've likely sampled the most Greek of all dishes – moussaka! It’s traditionally made with eggplant, potatoes, ground beef, and béchamel sauce. A cornerstone of Greek cuisine, it’s as popular with visitors as it is with the locals.
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How to Make Greek Moussaka (Part 3 of 3) #Recipe
Ingredients:
- 2 Large Eggplants
- 4 Tablespoons of Salt
- 5 to 6 potatoes Sliced
- 500g mince beef
- Olive oil for frying
- 4 cloves of garlic diced or 1 Diced Onion
- 2 can of diced Italian Tomatoes
- 140g of Tomato Paste
- 2 tablespoons of Soy Sauce
- 3 Carrots Diced
- 1 teaspoon of Veggie Stock
- 1 cup of water for Veggie Stock
- 2 tablespoons of Maple Syrup
- 1/2 to 1 cup parmesan cheese
- For the Bechamel Sauce
- 2 cups Milk
- 2 tablespoons Unsalted Butter
- 2.5 tablespoons of All Purpose Flour
- Nutmeg and Salt to taste
Method:
1. Preheat oven to 180 degrees celcius or 356 degrees farenheit)
2. Wash and cut eggplant into thick slices
3. Place them in a bowl and add a generous amount of salt, cover with a towel and set aside.
4. Heat up saucepan and add olive oil. Add garlic and soften before adding tomato paste. Place on low heat and simmer for 10 mins. Stirring occasionally.
5. Introduce the minced beef on medium heat. Continue to stir until meat begins to very lightly brown.
6. Add carrots and diced Italian Tomatoes, continue to stir until sauce begins to simmer. Cover, reduce to low heat and set timer for 20 mins. Give a stir from time to time.
7. Prepare veggie stock, using the bowl from the tomato paste or tub of tomato paste, add water and veggie stock. Mix altogether.
8. Once the sauce has simmered for 20 mins add veggie stock to the sauce. Add Soy sauce and maple syrup. Let it simmer on low heat for 30 mins, stirring occasionally.
9. Wrap eggplants in a towel and give it a good shake to remove excess moisture.
10. Heat up a pan with oil. Fry eggplants until golden brown and add salt.
11. Prepare bechemal sauce. In a seperate saucepan, heat up the milk (I like to use my coffee milk jug with thermometer). In a seperate saucepan melt butter and slowly whisk in the flour. Once thickened, slowly pour in the milk whisking it into a smooth consitncy. Add a inch of cinnamon and salt to taste. Make sure you taste test to adjust.
12. Let's layer. In a baking dish, add a samll layer of bechamel sacuce. Begin to layer with eggplants, potatoes, and meat sauce, repeat the process beginning with eggplant. For the final layer pour in the bechamel sauce and add a genorus amount of parmesan cheese.
13. Place in the preheated oven at 180 degrees celcius or (356 degrees farenheit) for 1 hour or until potatoes have cooked through.
14. Once cooked, let moussaka rest for 10 to 15 mins. Then time to Enjoy!
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
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!
My cookbook is here! Order your copy today -
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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