Authentic Greek Moussaka & Greek Salad | Akis Petretzikis
Authentic Greek Moussaka & Greek Salad | Akis Petretzikis
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Authentic Greek Moussaka recipe:
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Satisfying Veggie Bake | Jamie Oliver
Hello lovely people! This epic, satisfying veggie bake is from my new book Together!
You get 5 of your daily fruit and veg in one portion, it's a great dish to make that will serve 8 people generously. This recipe has a lasagne vibe but instead of pasta, I've used filo pastry. Serve it in the middle of the table with a big salad and a glass of wine, happy days!
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How to Make Greek Moussaka
Learn How to make Traditional Greek Moussaka. This dish is so rich and full of flavor. layers of potatoes, eggplants, meat and béchamel sauce. Not recommended on a diet ;)
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Ingredients:
3 medium – large eggplants
3 potatoes
1 large onion
2 garlic cloves
700g (24.7 oz) minced beef
3 tablespoons olive oil
2 tablespoons tomato paste
260g (9.2 oz) tomato sauce
1 cup (240ml) beef broth or 1/2 cup (120ml) red wine
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1 teaspoon thyme
1L (4.2 cups) milk
120g (4.23 oz) butter (1 stick + 1 tsp)
120g (4.23 oz) flour (1 cup – 2 tsp)
85g (3 oz) parmesan cheese
1/2 teaspoon nutmeg
2 egg yolks
Vegetable oil for frying
Directions:
1. Prepare the vegetables: slice the eggplants into 1cm thick. Season with salt and set aside for 30 minutes. Meanwhile peel the potatoes and slice them.
2. Wash the eggplants well and pat them dry. Fry the eggplants and potatoes until golden. Transfer to a paper towel to get rid of access oil. For a lighter version place the eggplants and potatoes in a baking pan, drizzle with olive oil and bake and golden.
3. Prepare the meat mixture: heat olive oil in a large pan over medium heat. Add chopped onions and sauté for 3-4 minutes. Add crushed garlic and sauté for 2-3 minutes more.
4. Add the meat and cook, stirring, until the beef is no longer pink. And salt, pepper, cinnamon and thyme, stir well. Add tomato paste and stir. Add bay leaf, tomato sauce and stir well. Add beef broth, stir and bring to a boil. Reduce the heat to low and simmer until thickens. Remove from heat and set aside.
5. Prepare the béchamel sauce: heat 1 litter of milk. In a medium saucepan over low heat melt butter, when the butter is melted, add flour and whisk continuously, until smooth paste forms. Gradually add the warm milk while continually whisking to prevent lumps. Whisk until the sauce is smooth and thick. Remove from heat and add pinch salt, black pepper, nutmeg, parmesan and egg yolks, whisk until smooth.
6. Preheat oven to 180C (360F).
7. Assemble the moussaka: add 4-5 tablespoons of the béchamel sauce to the meat mixture and mix. Layer the potatoes in a 13X8.5 (33X22cm) ovenproof dish, then layer half of the eggplants. Pour the meat mixture and spread evenly. Layer the remaining eggplants and pour the béchamel sauce. Grate some parmesan on top.
8. Bake for 40-50 minutes or until golden brown. Remove from oven and let cool for at least 45 minutes before cutting.
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Vegetarian Moussaka Recipe
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Moussaka is a Greek dish that usually uses ground meat, but this is a vegetarian moussaka recipe (also vegan). Lentils make a great substitute for meat in healthy vegan recipes, and they are also rich in folic acid a B vitamin that is essential to brain function.
Full recipe, plus 29 more, in the Healthy Vegan Holiday Survival Guide: heathernicholds.com/holiday
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Classic Greek Moussaka - Traditional and Delicious!
The word Moussaka itself has Arabic origins, derived from the word musaqqa'a, which means chilled. Early versions of this dish were made with layered vegetables and sometimes meat, then baked and served at room temperature. The concept of layering and baking vegetables eventually spread to other parts of the Mediterranean, including Greece.
Greek Moussaka, as we know it today, is said to have been adapted and popularized by the Greek population during the Ottoman era. This widely known Greek version was created by the French-trained Greek chef Nikolaos Tselementes in the 1920s.
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Traditional Greek Moussaka
Ingredients:
• 3 large eggplants, thinly sliced
• 3 medium potatoes, peeled and sliced
• 1 zucchini, thinly sliced (optional)
• 500 ml olive oil for frying
Ground beef:
• 500 g ground beef or lamb, medium fat
• 500 g grated tomatoes or tomato puree
• 1 onion, chopped
• 1 clove of garlic, minced
• 2 tbsp, tomato paste
• 1/2 tsp ground cinnamon
• 1 tsp ground allspice
• 1 tsp black pepper
• 2 tsp thyme (dried or fresh chopped)
• 1 bay leaf
• 1.5 tsp salt
• 1 tbsp olive oil
• 1 cup chopped parsley (optional)
• 1/2 cup beef stock or water (optional, depending on the juice of tomatoes)
Mornay (Greek Bechamel with egg yolks):
• 100 g olive oil
• 100 g flour
• 1 liter full fat warm milk
• 1 tsp black pepper
• 1 tsp grated nutmeg
• 2 egg yolks
• 150 g graviera or kefalograviera cheese, grated (alt: gruyere, myzithra, parmesan or pecorino)
• 1 tsp salt
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
Lebanese Moussaka (Maghmour)
This Lebanese mousaka (maghmour) is a delicious aubergine and chickpea dish that can be served hot or cold. It's a popular dish in the Middle East and a fantastic easy weeknight dinner that can also be prepped ahead of time.
Full recipe at: