Seriously Easy Moussaka
Written Recipe is over here:
Bulgarian Moussaka | Food Channel L Recipes
Bulgarian Moussaka is one of favourite dishes from in tradition cuisine although our neighboring countries also have a similar dish.
This recipe is a sweet childhood memory which I really love! If you can’t find savory spice, you can use dry oregano. It's not the same, but also works.
Love to eat moussaka with tarator. Cold cucumber soup, the recipe you can find in my YouTube channel also. ????
Bulgarian Tarator | Cold Cucumber Soup:
@FoodChannelLN - a new recipe every Monday, Wednesday and Friday! Recipes for delicious and homemade food!
Ingredients for 12 pieces:
500 g pork and beef mince
800 g potatoes
200 g tomato passata
1 onion
1 clove of garlic
1 tsp savory
1 tsp paprika
50 g butter
Salt and black pepper
For the topping:
200 g yogurt
1 egg
2 tbsp all-purpose flour
50 g kashkaval cheese (gouda, cheddar)
salt
Music:epidemicsound.com
#moussaka #bulgaria
Traditional Greek Moussaka Recipe with Potatoes and Eggplants (and Béchamel Sauce!)
Learn how to make traditional Greek Moussaka Recipe with Potatoes and Eggplants (and Béchamel Sauce!).
Moussaka is an authentic Greek eggplant casserole dish made with layers of aubergines and/or potatoes, tomatoey meat sauce, and cheesy béchamel sauce.
Full recipe @
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My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. With a career spanning 15 years in the culinary industry coupled with 30 years of home cooking, my YouTube channel is a wonderful collection of culinary wisdom. I take pride in offering delightful recipes that range from hearty entrees to luxurious desserts, all crafted to spark creativity in your kitchen and bring joy to the table.
The extra cheese and breadcrumb topping give this succulent dish a golden crunchy texture.
This is not a quick dish but it is easy with step-by-step instructions and the result is worth the effort and time.
Greek Lamb Moussaka is very common in Mediterranean and Middle Eastern cuisine and it has many different variations.
Some variations use potatoes or courgettes instead/or with the aubergines.
This Greek casserole recipe has also potatoes and is topped with a cheesy béchamel sauce. It surely is the ultimate comfort food!
Aubergine, Potato and Lamb Musakka (Moussaka) Versatile and PACKED with Flavour
Delicious Aubergine and Potato Musakka ????
Tray measurements used in this recipe - 35cm x 25cm x 5cm.
Ingredients:
500g mince lamb
4 aubergines
2 onions
400g plum tomatoes
2 tbsp pepper/tomato puree
1 fresh cayenne pepper
4 medium potatoes
olive oil
4 garlic cloves
bunch chopped parsley
1 tsp each -
paprika
mixed herbs
black pepper
salt
(cheese sauce)
2 egg yolks
1 Lt milk
110g butter
120g flour
300g grated cheddar
Salt, black pepper and mixed herbs
Method:
Slice the aubergines to 0.5cm thickness. Layer on a baking tray, sprinkling salt in between layers. Set aside for 30 mins. After 30 mins pat dry with paper towels. Lightly oil with olive oil and bake in the oven until golden brown. Use 2 trays.
Whilst the aubergines are baking, prepare the rest of the ingredients.
Fry the onions, mince meat, pepper, plum tomatoes and puree in heated olive oil. Season and simmer on low heat whilst you prepare the potatoes. Check the mince and stir regularly. Add boiling water as needed and the chopped parsley just before taking off the heat.
Shallow fry the potatoes which should be sliced to the same thickness as the aubergines. Sprinkle salt to taste. Drain on a paper towel.
Prepare the cheese sauce. Heat a drop of olive oil in a medium size pan. Stir in the flour then gradually add the milk, egg yolks, cheese and seasoning. Continue stirring on low to medium heat until the sauce thickens.
Put the musakka together by layering the aubergines, mince mixture and potatoes. Top with the cheese sauce
Bake in the oven at Gas Mark 4 180°C until top has browned.
Rest for 10 mins before serving.
Afiyet Olsun
Enjoy!
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Eggplant Moussaka
Rustic pan fried eggplant and potato, hearty Greek beef sauce, and creamy Bechamel sauce come together for a delicious eggplant moussaka! It’s the ultimate Greek comfort food!
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Ingredients
2 lbs eggplants, sliced 3/8 thick
4 yellow potatoes, sliced 3/8 thick
vegetable oil for frying
Meat Filling
2 tbsp olive oil
2 red onions, chopped
2 cloves of garlic, minced
2 lbs ground beef
1 tsp sugar
1 tsp kosher salt
1/2 tsp ground cinnamon
3 tbsp tomato paste
14 oz chopped tomatoes
1 cup dry red wine
1 bay leaf
Bechamel Sauce
1/4 cup butter
1/3 cup flour
2 1/2 cups whole milk (room temperature)
1/4 tsp kosher salt
1/4 tsp ground black pepper
1/8 tsp ground nutmeg
3/4 cup Parmesan cheese, grated
2 egg yolks
Instructions
Cut the eggplant into 3/8-inch round slices (See Note 1). Season on both sides with salt and place in a colander for about 30 minutes to drain excess water. Start meat sauce.
In a deep skillet or Dutch oven add the oil over medium high heat. Saute the onion for several minutes and add the garlic. Cook another 2 minutes and then add the ground beef, sugar, salt and cinnamon. Brown meat, and using spoon, break up meat into a crumble.
Add the tomato paste and cook for a minute, mixing well. Pour in the tomatoes and wine to deglaze pan, scraping bottom and sides to get the browned bits. Add the bay leaf, stir and turn heat to low and cook uncovered for 30 minutes and liquid reduces. Remove and discard bay leaf. Start Bechamel sauce.
In a large skillet melt the butter over medium heat. Whisk in the flour and cook the roux for 2 minutes on low. Carefully whisk in milk, salt, pepper, nutmeg and simmer as sauce thickens, stirring often. Remove from heat and whisk in 1/2 cup cheese. Let cool 5 minutes and whisk in egg yolks. Start frying eggplant and potatoes.
Pat the eggplant slices dry and fry in a large skillet with olive oil or bake on a lined baking sheet in a 425°F oven for 15 minutes, turning half way through, until golden brown on both sides. Set aside on lined tray to absorb oil.
Slice the potatoes into 3/8-inch round slices. Fry in same large skillet with olive oil or bake on another lined baking sheet in a 425°F oven for 15 minutes, turning half way through, until golden brown on both sides. Season with salt and set aside on lined tray to absorb oil.
Turn oven heat oven to 350°F. Brush butter or olive oil on bottom and sides of 9x13 inch baking dish.
Layer bottom of pan with overlapping potatoes, a layer of half the eggplant, then spread the the meat sauce on top of the first eggplant layer. Top meat sauce with remaining eggplant slices, overlapping to cover. Spread bechamel sauce on top of final eggplant layer and remaining 1/4 cup cheese.
Bake uncovered for 60 minutes, until top is a golden brown and bubbling. Let cool for 15 minutes minimum before slicing.
Notes
1. I find slicing the eggplant into rounds instead of lengthwise strips is better when layering as the smaller pieces don't all apart.
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Eggplant and Potato#Bechamel #Arabic Style
Eggplant and Potato #Bechamel #Arabic Style
Josephine Robles/ feb 27,2021
Hello my recipe today is one of the best favorite in Arab, made in this slice eggplant and potato fried.covered the white sauce and cheese nutritious and delicious hope you enjoy