Nikki's Greek Moussaka Original Recipe
Moussaka
9 x 13 pan
Moussaka is one of the most well-known dishes from Greece that you can find all over the world. It’s a thick casserole full of vegetables that are commonly found in gardens in the Mediterranean climate. There is also a hearty layer of beef or lamb that adds to its richness. One tray of this goes a long way, I often make it for family events and it was very popular in the winter at our Greek restaurant.
Vegetables
1 large eggplant, sliced lengthwise
2 medium zucchini, sliced lengthwise
3-4 large Idaho potatoes, peeled and sliced ¼-inch thick
For meat sauce:
3 tablespoons olive oil
1 large yellow onion, finely chopped
2 lbs ground beef (80/20)
¼ teaspoon ground nutmeg
2 cinnamon sticks
1 teaspoon sea salt, more if needed
½ teaspoon freshly cracked black pepper
6 oz. (3/4 cup) tomato paste
1 ½ fl oz, (or 3 tablespoons) brandy or cognac
For béchamel
6 tablespoons unsalted butter
6 tablespoons flour
2 cups cold whole milk
4 cups hot whole milk
½ teaspoon salt
½ teaspoon white pepper
½ teaspoon nutmeg
2 large eggs, divided
1/3 cup of grated parmesan
Preheat the oven to 400 degrees F.
Place the sliced eggplant and zucchini on a well-oiled baking sheet. Brush the vegetables with olive oil and a sprinkle of salt and roast for vegetables for about 30 minutes, or until golden brown.
PREPARE THE MEAT SAUCE
While the vegetables are roasting cook the meat by adding to a large saute pan with high sides. Drizzle the bottom with the olive oil and bring it to medium heat. Add the onion and cook until it is softened, about 5 minutes. Then, add the ground beef and break it up with a wooden spoon so it is very fine. Cook the beef until it is no longer pink.
Add the nutmeg, cinnamon, salt, pepper, and mix it well. Continue cooking for 7 to 9 minutes, or until most of the moisture is gone from the pan.
Move the meat to one side of the pan, add in the brand and flambe until all the liquor is cooked off, about 2 minutes.
Add the tomato paste and fully combine. Once incorporated, add enough water (about 2 cups) to cover the meat and set on low to simmer or about 45 minutes, stirring every 10 minutes or so. Most of the liquid should be cooked off.
PREPARE THE POTATOES
Meanwhile, add 2 cups of frying oil to a large saute pan with high sides.
Bring the oil to high heat and add the potato slices, cooking until they are golden brown and completely cooked through, about 12-15 minutes. Place them on a plate lined with paper towels to soak up all the excess oil.
PREPARE THE CASSEROLE
Butter the bottom and sides of a 9x13 baking dish.
Line the bottom of the pan with the potatoes, squeeze them in so they cover the entire bottom.
Use a sheet of parchment paper to push down the potatoes to make the potato layer even.
Lay the zucchini on top of the potato and repeat with the parchment paper so the zucchini is pressed down evenly into the casserole dish.
Next, layer the ground beef on top of the zucchini. Spoon it evenly in one layer so it completely covers the vegetables. Use the parchment paper to carefully press it down so it is a nice, even layer.
Lastly, add the eggplant on top of the meat.
PREPARE THE BECHAMEL
Add the butter to a medium pot over medium heat. Once melted, add the flour and whisk to keep it moving until you smell a nutty aroma and the flour is a light toasted brown, about 2 to 3 minutes.
Slowly whisk in cold milk until a thick sauce is formed. Add in warm milk, salt, pepper and nutmeg. Continue slowly whisking until the sauce is a thick, pudding-like consistency and coats the back of a spoon, about 15-20 minutes.
Remove the sauce from heat. Very quickly whisk in two eggs (you must work quickly to ensure your eggs don’t scramble). Once fully incorporated, fold in 1/3 cup of Parmesan.
Allow the bechamel to cool slightly, then pour is over the casserole slowly, allowing it to absorb into the vegetables and meat so it is completely covered. Sprinkle the top with ground nutmeg.
Bake the casserole at 375 degrees F for 35-45 minutes, or until the top is golden brown and it is completely heated through.
Spray bottom of pan
Complete layer of cooked potatoes
Push down with parchment paper
Layer zucchini
Push down lightly with parchment paper
Layer meat
Push down lightly with parchment paper to make even
Layer eggplant
Press down lightly with clean hands
Pour bechamel on top bake for 30 mins till golden brown
Sprinkle nutmeg
Moussaka
Greece's answer to Italian Lasagna..... except this is WAY lower carb!
Layers of soft eggplant, a rich meat sauce topped with a thick layer of bechamel sauce. Worth every pot and pan .... ????
Easy Greek Mussaka Recipe by Food Fusion
Indulge in layers of flavor with this heavenly Creamy Moussaka, a comforting blend of tender eggplant, savory ground meat, and luscious creamy sauce. A true culinary masterpiece that will transport your taste buds to gastronomic bliss! #happycookingtoyou #foodfusion #olpersdairycream #Olper
Written Recipe:
Serves 5-6
Recipe in English:
Ingredients:
Prepare White Sauce:
-Makhan (Butter) 100g
-Maida (All-purpose flour) 6-7 tbs
-Olper’s Milk 600ml
-Kali mirch (Black pepper) crushed ¼ tsp
-Namak (Salt) ½ tsp or to taste
-Jaifil powder (Nutmeg powder) 1/8 tsp
-Olper’s cream 100ml (½ Cup) room temperature
-Anday ki zardi (Egg yolks) 2
Prepare Beef Filling:
-Cooking oil 2-3 tbs
-Pyaz (Onion) chopped 1 large
-Lehsan (Garlic) chopped ½ tbs
-Beef qeema (Mince) 500g
-Tomato paste 1 & ½ tbs
-Kali mirch powder (Black pepper powder) 1 tsp
-Namak (Salt) 1 tsp or to taste
-Dried thyme 1 tsp
-Darchini powder (Cinnamon powder) ¼ tsp
-Tamatar (Tomato) blanched & pureed 1 Cup
-Yakhni (Stock) 1 Cup
-Tez patta (Bay leaves) 2
-Baingan (Eggplant) 2 large
-Aloo (Potatoes) peeled 2 large
-Pink salt to taste
-Cooking oil for frying
Assembling:
-Dried thyme to taste
-Kali mirch (Black pepper) crushed to taste
-Olper’s Cheddar cheese grated as required
-Kali mirch (Black pepper) crushed to taste
-Dried thyme to taste
Directions:
Prepare White Sauce:
-In a frying pan,add butter & let it melt.
-Add all-purpose flour,mix well & cook for a minute.
-Add milk & whisk well.
-Add black pepper crushed,salt,nutmeg powder & whisk well.
-Add cream,mix well & cook until it thickens.
-Add egg yolks,whisk well & cook until desired consistency (4-5 minutes) & set aside.
Prepare Beef Filling:
-In a frying pan,add cooking oil,onion & mix well.
-Add garlic & mix well.
-Add beef mince & mix well until it changes color.
-Add tomato paste,black pepper powder,salt,dried thyme,cinnamon powder,mix well & cook for 1-2 minutes.
-Add pureed tomatoes & mix well.
-Add stock,bay leaves,mix well & cook for 1-2 minutes,cover & cook on medium flame for 8-10 minutes then cook on high flame until it dries up.
-Remove bay leaves & turn off the flame.
-Add 4 tbs of prepared white sauce,mix well & set aside.
-On a clean cutting board cut thick slices of eggplant & potatoes.
-Sprinkle pink salt on both sides & spread them on a muslin cloth or kitchen towel & pat dry.
-In a frying pan,heat cooking oil & shallow fry potatoes & eggplant slices on medium flame until golden & set aside.
Assembling:
-In a greased baking dish (9 x 9 inches),add fried potato slices,sprinkle dried thyme & black pepper crushed,add fried brinjal slices,sprinkle dried thyme & black pepper crushed,add prepared beef filling & spread evenly.
-Add & spread prepared white sauce,cheddar cheese,sprinkle black pepper crushed & dried thyme.
-Bake in preheated oven at 180C for 20-25 minutes (on both grills).
Recipe in Urdu:
Directions:
Prepare White Sauce:
-Frying pan mein makhan dal ker melt ker lein.
-Maida dal ker ache tarhan mix karein aur ek minute kliya paka lein.
-Doodh dal ker whisk ker lein.
-Kali mirch crushed,namak aur jaifil powder dal ker ache tarhan whisk ker lein.
-Cream dal ker ache tarhan mix karein aur garha ho janay tak paka lein.
-Anday ki zardi dal ker ache tarhan whisk karein aur desired consistency ajanay tak paka lein (4-5 minutes) & side per rakh dein.
Prepare Beef Filling:
-Frying pan mein cooking oil aur pyaz dal ker ache tarhan mix karein.
-Lehsan dal ker ache tarhan mix ker lein.
-Beef qeema dal dein aur rang tabdeel ho janay tak ache tarhan mix ker lein.
-Tomato paste,kali mirch powder,namak,dried thyme aur darchini powder dal ker ache tarhan mix karein aur 1-2 minutes kliya paka lein.
-Pureed tamatar dal ker ache tarhan mix karein.
-Yakhni aur tez patta dal ker ache tarhan mix karein aur 1-2 minutes kliya paka lein aur dhak ker darmiyani ancch per 8-10 minutes kliya paka lein phir tez ancch per sukh janay tak paka lein.
-Tez patta ko nikal lein aur chulha bund ker dein.
-Tayyar white sauce 4 tbs dal ker ache tarhan mix karein & side per rakh dein.
-Clean cutting board per baingan aur aloo ka thick slices cut ker lein.
-Dono sides per pink salt chirak dein aur malmal ka kapra per rakh ker pat dry ker lein.
-Frying pan mein cooking oil garam karein,baingan aur aloo ka slices ko darmiyani ancch per golden ho janay tak fry ker lein & side per rakh dein.
Assembling:
-Greased baking dish (9 x 9 inches) mein fried aloo slices,dried thyme,kali mirch crushed,fried baingan slices,dried thyme,kali mirch crushed aur tayyar beef qeema dal ker evenly pheela lein.
-Tayyar white sauce dal ker pheela lein,cheddar cheese,kali mirch crushed & dried thyme dal dein.
-Preheated oven mein 180C per 20-25 minutes kliya bake ker lein (on both grills).
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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How To Make Moussaka | Moussaka Recipe (Traditional Greek Moussaka)
Greek Moussaka Recipe: Eggplant Casserole. Learn how to make Greek moussaka with layers of tender roasted eggplant, a rich sauce made with ground lamb or beef, and a creamy bechamel topping. This is a comforting casserole for any time of the year, and you'll be surprised at how simple this Greek recipe as you follow this video for how to make Greek moussaka.
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???? EXTRA VIRGIN OLIVE OIL:
INGREDIENTS:
???? 2 large eggplants, sliced lengthwise into ¼ inch-thick slices
???? salt
???? extra virgin olive oil
???? 4 tablespoon breadcrumbs
For The Meat Sauce
???? 1 large yellow onion, finely chopped
???? 1 pound ground lamb, or beef
???? 1 tablespoon dried oregano
???? 1 teaspoon ground cinnamon
???? ½ teaspoon black pepper
???? ½ teaspoon ground nutmeg
???? ½ teaspoon paprika, or hot paprika
???? ½ cup red wine
???? 14 ounce can diced tomato
???? 1 teaspoon sugar
???? ½ cup hot beef broth
For The Bechamel
???? ⅓ cup + 2 tablespoons extra virgin olive oil
???? ⅔ cup all-purpose flour
???? ½ teaspoon salt, more if you like
???? ¼ teaspoon ground nutmeg
???? 4 cups 2% milk, warmed
???? 2 large eggs
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:16 Prepping the eggplant
0:48 Broiling the eggplant
1:14 Making the meat sauce
2:17 Seasonings!
2:35 What is Egyptian moussaka?
3:31 Making the bechamel sauce
6:15 Assembling the moussaka
8:19 Baking the moussaka
8:35 Taste test
#moussaka #eggplantrecipe #casserole #greekrecipes #greekfood
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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:
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Credit - Edited & directed by Pelivanidis Leonidas
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