I prepare this delicious Greek Moussaka recipe with baked eggplant every week
I prepare this delicious Greek Moussaka recipe with baked eggplant every week
Moussaka is a Greek traditional food, made with baked or fried eggplants (aubergines) and potatoes, tomato meat sauce and Bechamel. It is a very tasty recipe you should try. I've fried the potatoes but you can bake them in the oven or use a air fryer. Olso the eggplant can be baked or fryed.
INGREDIENTS:
- 4 eggplants
- 1 tsp salt
- 1 litre of water
- some olive oil
--------------------------
- 3 potatoes
- vegetable oil
----------------------------
For the meat sauce
- olive oil
- 500 g miced meat - beef
- 1 chopped onion
- 1 tbsp tomato paste
- 1 clove of garlic (optional)
- allspice
- 1/2 cinnamon stick
- 30 ml wine / cognac
- 500 ml tomato juice
- 1 Laurel leaf
- salt and pepper
------------------------------------
For the Bechamel sauce:
- 2 tbsp oil
- 100 g butter
- 100 g flour
- 1 litre of warm milk (not hot)
- 1 egg
- nutmeg
- salt and pepper
20x30 cm Tray
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Dear friends, if you liked this video, you can help increase the channel:
Vote for the video! ???? - It will make me very happy and will help to develop the channel.
WRITE ME A COMMENT or ASK me a recipe question. I'll be happy to answer.
You can also share this video with your friends on social media to let them know what the next recipe will be.
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Thank you for watching!
Enable subtitles in your language. On a mobile phone, click cc in the upper right corner of the video. On the computer, click on the video settings⚙️ and activate the translation!
#moussaka
#greekmoussaka
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#eggplantsrecipe
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MOUSSAKA RECIPE | How to Make Greek Moussaka | Lamb and Eggplant Moussaka
Moussaka is a scrumptious signature Greek dish that brings the flavours and traditions of the Mediterranean to your plate. With crispy strips of eggplant mixed with layers of soft, rosemary infused potato, smothered with rich lamb sauce and creamy béchamel, this moussaka will make your tastebuds crave for more with every mouthful.
With different variations of this dish being prepared around the world, my good friends (and twins!) Helena and Vicki taught me how to make this moussaka dish, just like their YAYA (their Nonna!) – and it tastes just like an old family recipe should – DIVINE!
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MOUSSAKA RECIPE
Ingredients for Moussaka:
Extra virgin olive oil
1 x finely diced brown onion
Potatoes
450g lamb mince
Dried oregano
Cinnamon
Fresh parsley
Salt and Pepper
Italian tomato sauce (700ml)
2 x large eggplants
Ingredients for the Béchamel Sauce:
50g butter
5 tablespoons plain flour
Salt & Pepper
Four cups milk
150g grated parmesan cheese
2 x egg yolks
METHOD:
1. To make moussaka, heat up a deep frying pan and add a generous amount of extra virgin olive oil.
2. Then, add finely diced brown onion and stir well using a wooden spoon letting it sauté.
3. Mix through the lamb mince, with cinnamon, dried oregano and a sprinkle of salt and pepper.
4. Break down the mince, mixing through all of the ingredients so they infuse the meat and it cooks through for the moussaka really well.
5. Leave the sauce to simmer for up to 30 minutes.
6. While the sauce for the moussaka is simmering, slice the eggplant into circular strips, making each one around 1cm thick.
7. Lightly grease a pan with oil, and grill the eggplants until they begin to change colour and soften.
8. Thinly slice the potatoes and then boil them until they soften and leave them to the side to infuse with a few sprigs of rosemary.
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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
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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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MOUSAKAS, MOUSSAKAS, Mousaka, Moussaka: GreekRecipes.tv Alexa
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One of Greece's most famous dishes, Moussaka! Potatoes, succulent eggplant, smooth ground beef stew topped with a creamy bechamel..baked to perfection! Enjoy!
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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!
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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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