Gorgeous Greek moussaka recipe - Allrecipes.co.uk
Watch how to make an authentic Greek moussaka that looks as gorgeous as it is to eat!
Layers of mince, aubergine and bechamel make this rich dish a treat. We'll show you how to prepare the aubergine so that its sweet without a hint of bitterness, and you'll see how to make a Greek bechamel that is the secret to a sensational moussaka.
If you prefer, you can use half of the aubergine called for and replace it with thin slices of peeled potatoes. Shallow-fry the potatoes in olive oil first, then drain on a piece of kitchen paper, before adding to the baking dish.
Find this moussaka recipe and loads of other Greek recipes on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
TIPS:
-- Don't skip the salting of the aubergine - this ensures the bitter juices are released, making the aubergine smooth and sweet
-- Many Greeks leave cinnamon out of their moussaka - you can, too!
-- For a lighter dish, use half beef mince, half pork mince. Contrary to many recipes you see outside of Greece, minced lamb is never used for moussaka
-- Allow the moussaka to rest a good 15 to 30 minutes before slicing. Just like lasagne, this gives the moussaka time to set and prevents a big mess when you cut that first piece!
-- You can skip the egg white in the mince mixture, if desired. This aids in setting the mixture, but is not necessary
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 ;)
Printable Version:
MORE DINNER RECIPES:
Shepherd's Pie:
Eggplant and Meat Cake:
Stuffed Onions:
Meat Burek:
Spinach and Ricotta Cannelloni:
Stuffed Grape Leaves:
FOLLOW ME:
Instagram:
Facebook:
Website:
My favorite kitchen equipment:
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.
Equipment:
Baking dish:
Nonstick pan:
*some links provided above are affiliate links
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.
Subscribe for more authentic recipes:
Support on Patreon:
Instagram:
Links to some of the ingredients and equipments I use (Affiliate links*):
???? Vegetable grill pan:
???? Baking Sheet:
???? My favorite (budget) Whetstone for Knife Sharpening:
???? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife :
???? SHI BA ZI ZUO Chinese cleaver:
???? Food Safe Black Nitrile Gloves, Box of 100:
???? Flat Kebab Skewers:
???? Square Skewers:
???? Turkish Kebab and Meat Knife 50 cm:
???? Round Mixing Tray Stainless Steel:
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.
Rating The Greek Breakfast
#shorts #kwoowk
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:
Subscribe to Akis' channel here |
Go to Akis' website here:
Credit - Edited & directed by Pelivanidis Leonidas
For more nutrition info, click here:
Jamie Oliver's Food Tube |
Subscribe to Food Tube |
Twitter:
Jamie's Recipes App |
Tumblr:
Facebook |
More great recipes |
#FOODTUBE
x
MOUSAKAS, MOUSSAKAS, Mousaka, Moussaka: GreekRecipes.tv Alexa
To find the ingredients, please visit our site
One of Greece's most famous dishes, Moussaka! Potatoes, succulent eggplant, smooth ground beef stew topped with a creamy bechamel..baked to perfection! Enjoy!
Visit our site:
Like us in Facebook:
Follow us on Twitter: