Greek-Style Lamb Moussaka. A Publix Aprons® Recipe.
Get the taste of Greece in the comfort of your own home with Greek-Style Lamb Moussaka. This delicious dish takes an hour and a half to cook and serves nine, so it’s perfect for family gatherings or holidays. For an even deeper flavor, roast your eggplant on a baking sheet at 425°F for 15–20 minutes before you start the recipe.
Publix is the largest employee-owned supermarket chain in the United States, and we just keep growing. As part of our mission to be the premier quality food retailer in the world, we always aim to provide exceptional service to our customers. Publix: where shopping is a pleasure.
Connect with us!
-Check out Publix on Facebook:
-Follow us on Twitter:
-Follow us on Instagram:
-Follow Publix on Pinterest:
-Visit Publix online:
Christina's Vegetarian Greek Moussaka Recipe
Presenting KO Signature Recipe – Christina’s Vegetarian Moussaka. This recipe is truly a labour of love – in two ways – it’s a recipe requiring lengthy preparation and a recipe that signifies the love and admiration shared between two friends – Christina and Jacqui.
Greeks are known for showing their love and appreciation of family and friends, by preparing and sharing their food – and Christina is a shining example of this. In this instance, she has modified her own moussaka recipe (traditionally made with meat sauce) into a vegetarian one, so that she can make it and share it with her close friend Jacqui and Jacqui’s husband, Shimon – both vegetarians.
This moussaka is rich in flavour and texture and is truly satiating and comforting – it’s an absolute feast in a slice – and the ultimate expression of love.
Show your love for your friends and family by making this sensational moussaka and sharing it with them today!
???? Follow this link to read and print the written recipe:
===============================================
???? SUBSCRIBE TO OUR YOUTUBE CHANNEL (IT'S FREE):
???????? For more great recipes:
???? Get my best On-Demand Video Masterclasses here:
???? Visit the Shop:
LET'S GET SOCIAL...
???? Facebook:
???? Instagram:
????️ Don't forget to TAG @kalioreximelbourne on Instagram if you recreate this dish!!
???? Pinterest:
Thanks for watching my video - now go and get the ingredients and get cooking! CP ????
✔ LIKE, SHARE and COMMENT on our videos, please. It really means the world to us.
===============================================
???? Want more? Check out these playlists:
- KO Signature Recipes:
- Greek Short and Sweet... or Savoury Recipes:
- Greek Vegetarian Recipes:
- Greek Dip Recipes:
- Greek Soup Recipes:
===============================================
ℹ️ #KaliOrexi brings you easy-to-follow, step-by-step videos of authentic #GreekRecipes, including key success tips. We have two video styles – shorter ‘hands only’ videos and longer, hosted videos featuring Greek parents and grandparents sharing their ‘Signature Recipes’ with Kali Orexi and you!
Outrageously Delicious Greek Moussaka
More recipes like this in my debut cookbook 'Comfy' and you can pre-order HERE: ☺️
Moussaka is a Greek classic, and here I'll show you how to make it in the most delicious way possible!
Outrageously Delicious Greek Moussaka | Serves 8
FULL RECIPE POST:
INGREDIENTS
Beef Layer:
1.6lb / 750g Ground Beef (preferably fairly lean)
1 cup / 240ml Tomato Passata (pureed/strained tomatoes in US)
1 cup / 240ml Beef Stock
1/2 cup / 120ml Dry Red Wine (can sub more beef stock)
1/4 cup finely diced Fresh Parsley, plus extra to serve
2 heaped tbsp Tomato Paste (Tomato Puree in UK)
1 tbsp finely diced Fresh Thyme Leaves
1 large White Onion, finely diced
2 cloves of Garlic, finely diced
2 small or 1 large Bay Leaf
3/4 tsp Salt, or to taste
1/2 tsp Sugar (any)
1/2 tsp Cinnamon
1/4 tsp Black Pepper, or to taste
1 tbsp Olive Oil
Béchamel Sauce:
4oz / 120g Unsalted Butter
4oz / 120g Plain Flour
4 cups / 1litre Milk, at room temp
1 cup / 80g freshly grated Pecorino Romano, plus extra to serve (Kefalotiri Cheese is traditional, can also sub parmesan)
2 Egg Yolks
1/2 tsp Salt, or to taste
1/2 small Nutmeg, grated (or 1/4 tsp ground nutmeg)
1/4 tsp White Pepper
Veg Layers (see notes for baking version):
2lb / 1kg (approx 4 smallish) Eggplants/Aubergine, sliced around 1/3 thickness (I do lengthways do you can make more smaller rounds if you wish)
1.6lb / 750g (approx 2 large) Baking Potatoes, peeled & sliced around 1/4
1lb / 500g (approx 2 medium) Zucchini/Courgettes, sliced into approx 1/3 strips (I do lengthways)
2 cups / 500ml Vegetable or Olive Oil, or enough to cover veg in the pan
few pinches of Parsley & Pecorino (to sprinkle in between layers)
Salt & Pepper, as needed
METHOD
Beef Layer: Heat 1 tbsp olive oil in a large pan or pot over medium heat. Add onion and fry until it begins to soften/brown, then add in garlic and fry for 1-2mins longer. Add in beef and break up with a wooden spoon until fully browned. Stir in tomato paste and fry for a couple of mins, then pour in wine. Deglaze the pan if needed, then pour in passata and beef stock. Add in parsley, thyme, cinnamon, salt, sugar, pepper & bay leaf and give it a good stir. Keep on a gentle simmer for around 30mins, stirring occasionally until nice and thick. Meanwhile...
PREP Veg Layer: Rest few sheets of paper towel on a flat surface and lay on your eggplant slices. Rub a pinch of salt over both sides, then add two layers of paper towels on top. On top of that add the zucchini slices, followed by another layer of paper towel, followed by potato slices and finished with another layer of paper towel. Gently press down to soak up the moisture. Can use tea towels instead if you wish.
COOK Veg Layer: Heat up enough oil to cover the veg in a suitably sized pot/pan until it gently sizzles (you're aiming for around 150C/300F). Carefully start sliding in your potato slices and fry both sides until lightly golden with the potato fork tender. Remove, shake off oil and place on fresh paper towel. Increase oil temp slightly to around 170C/340F and fry the zucchini slices until softened & lightly browned, then finish with the eggplant slices. Leave everything to drain on paper towels. You can use two pans to speed things up or bake one or two of the veg (see notes).
Béchamel Sauce: In a suitably sized pot over medium heat melt butter. Stir in flour to create a paste then gradually begin whisking in your milk. Once you've poured in all the milk and the sauce is thick, stir in salt, white pepper and nutmeg. Take the pot off heat and stir in pecorino until the sauce is lump free, then quickly whisk in the egg yolks. Take 1/2 cup of the sauce and stir it into the beef.
Stack Moussaka: Add a layer of potato to the baking dish (overlapping as needed) and sprinkle over a hefty pinch of parsley, pecorino, salt & pepper. Follow with zucchini and parsley/pecorino/salt/pepper, then half the eggplant with a pinch of salt and pepper. Try and close all the gaps and make it all nice and compact. Spread over beef layer, top with the rest of your eggplant then top with the Béchamel sauce.
Cook & Serve Moussaka: Finish with a sprinkling of pecorino then place in the oven at 180C/350F for 35-45mins, or until golden on top. I highly recommend leaving it to sit for at least 15mins, just to help it keep shape. Serve up and enjoy!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
STAY IN TOUCH
Facebook:
Instagram:
Pinterest:
How to Make Traditional Greek Moussaka
Is there a dish more associated with Greek food than Moussaka? George Zikos spends a morning with his Aunt in the village in Crete learning how to make Moussaka from scratch. This is Mediterranean living at its finest. You can find this Moussaka recipe by clicking the link below.
Recipe here! -
Learn more about the Mediterranean Diet here:
SUBSCRIBE to our channel for delicious recipes, nutrition information from a Registered Dietitian, weight loss tips and the best of the Mediterranean Diet:
Facebook:
Instagram:
Pinterest:
Twitter:
Want more? Sign up for our free e-book today:
*This content is strictly the opinion of William Bradley, R.D., and is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of medical advice or treatment from a personal physician. All viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither William Bradley, R.D. nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.
#moussaka #moussakarecipe #mediterraneanliving
Delicious Moussaka: How To Make The Classic Greek Recipe
My FREE high protein recipes app is live! Download it here ????
???? This... is moussaka. And not just any moussaka - someone recently told me that this is the best they've ever had outside of Greece. It’s definitely not your everyday mid-week recipe. This is a special one.
Get the stuff I use in this video:
⚡️ Induction hob:
???? Chef knife:
Want more recipes? Follow me here:
Instagram:
Facebook:
Best Greek Moussaka - my Dad's 5 Secret Recipe | Christine Cushing
When you talk about family heirloom recipes, this is probably my family's most cherished and favourite. My dad made the best moussaka I've ever tasted, period. Here are his top 5 secrets with my added small tweaks. You can find the full bechamel video below in my last episode. FULL RECIPE BELOW.
Check out these other amazing Greek Food videos :
Spanakopita - Hand Made Phyllo Spinach Pie:
Pastitsio, my Dad's special - Greek Lasagna:
Spanakopita triangles - Greek Spinach Pies:
Mastering Greek Pita Bread:
Grilled Souvlaki Like in Greece:
Greek Chicken Gyro:
Greek Tzatziki Sauce:
Roast Leg of Lamb:
Greek Fries in Olive Oil with Feta Cheese:
Greek Lemon Potatoes:
Best Baklava Recipe:
Galaktoboureko Greek Custard Dessert:
Greek Easter Bread -Tsoureki:
Saganaki - Greek Flaming Cheese OPA:
Best Garlic Shrimp Greek Style in 30 min:
Avgolemono - Greek Chicken Lemon Soup:
Mastering Cheese Phyllo Triangles - Tiropites:
Greek Dolmades - Stuffed Grape Vine Leaves:
Rice Pudding:
Loukoumades - Greek Honey Donuts:
Subscribe for more video recipes:
RECIPE: MOUSSAKA
Sauce
2 Tbsp. olive oil (30 ml)
1 large onion, chopped
2 cloves garlic, finely chopped
2 lbs lean ground beef (950 gm)
1 jar of cc sauce or 28 oz. Can plum tomatoes
1 Tbsp. tomato paste (15 ml)
1tsp. Greek dried oregano (5 ml)
2 bay leaves
3 sprigs fresh thyme
4 cloves
1 cinnamon stick
¼ tsp. ground cayenne
2 japanese eggplant, thinly sliced
3 zucchini, thinly sliced on bias
2 Yukon gold potatoes, peeled and thinly sliced
cayenne pepper to taste
salt and pepper dried oregano to taste
olive oil for baking
Bechamel sauce
1/3 cup butter (80 ml)
1/3 cup + 1 Tbsp. flour (95 ml)
4 cups milk (1 L)
salt and pepper
grated nutmeg to taste
¼ cup grated parmesan cheese (50 ml)
2 egg yolks lightly beaten
Sauce
In a large skillet, brown meat in olive oil, as per video, until evenly browned. Add onion and sweat until soft and lastly, add garlic and saute for another two minutes. Add remaining ingredients for sauce and stir well. Simmer covered for 30 minutes. Adjust seasoning.
Meanwhile, preheat oven to 375 D. Brush a large baking sheet with olive and arrange potato slices also brushed with oil. Season with salt, pepper, oregano and cayenne. Bake potatoes until golden brown and tender at 375 D for about 14-16 minutes.
Repeat with eggplant and zucchini baked in oven at 375 D .
Bechamel
Melt butter in a medium saucepan and add flour. Cook over medium heat until blended. Remove from heat and gradually add cold milk, stirring continuously. Keep stirring over medium heat until sauce comes to a boil. Add the salt, pepper and grated nutmeg.
Remove from heat and whisk in beaten egg yolks Add grated cheese.
To assemble
Preheat oven to 350 D. F.
Brush a baking dish ( 14x 10 “) with oil. Arrange potatoes in bottom of dish topped with half of the meat sauce. Arrange eggplant and zucchini on top and top with remaining meat sauce. Pour Bechamel sauce over vegetables , spreading evenly.
Bake for about 40 min. minutes or until Bechamel is golden brown. Remove from oven and let cool for about 30 minutes before serving.
Serves 8
Connect with Chef Christine on social media:
Instagram:
Twitter:
Facebook:
Christine's Website:
Linkedin:
#Moussaka #GreekFood