Musakka, Eggplant Moussaka Turkish Way
Musakka is an eggplant based (sometimes potato) dish, often containing ground lamb or beef and is common in the Middle East, Balkans and of course Turkey with many local and regional variations.
While many versions, especially the Greek one Moussaka, have a top layer made of béchamel sauce, Turkish musakka consists of sliced and fried eggplant served in a tomato-based meat sauce, warm or at room temperature. This dish is a classic in traditional Turkish cuisine and pair with it rice and yogurt (or better cacık), that's an addictive combination.
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Ingredients:
• 500 g ground lamb (or beef), lean or medium
• 1 kg eggplants
• 4 tomatoes (medium size) 3 of them peeled
• 2 onions
• 10 mild green chilies
• 4 cloves of garlic
• 2 tbsp tomato paste
• 3 tsp salt
• 3 tsp chili flakes (pul biber)
• 1 tsp black pepper
• 1 liter oil for frying
• 1 cup chopped parsley
Instructions:
1. Cut the eggplants in rings, about 1 cm thick for each piece
2. Soak them in salted water for 10 minutes, drain and pat dry with a paper towel
3. Heat up 1 liter of oil in large pan and fry the eggplants until golden brown
4. Transfer to a plate with a paper towel to get rid of the excess oil
5. Heat up a large pan and start cooking the ground meat while crushing and mixing to avoid clumps
6. In the meantime, finely chop the onions and crush and peel the garlics and finely chop
7. Once the meat is slightly browned and cooked, add the chopped onions and cook until softened
8. Deseed and chop 5-6 green chilies and add them into the pan, stir until the chilies are cooked
9. Add 2 tsp salt, 3 tsp chili flakes and 1 tsp black pepper and cook until combined and fragrant
10. Peel and dice 2 tomatoes into cubes and add into the pan
11. Bring to low heat, cook and stir until the tomatoes are softened and nicely cooked
12. While it’s cooking slowly, add 2 tbsp tomato / chili paste into a sauce pan and stir and cook for 1 -2 minutes
13. Add 400 ml water and 1 tsp salt, mix until incorporated
14. Let it simmer and cook until the sauce is slightly thickened
15. Layer the eggplants to the bottom of a large enough baking dish or glass casserole
16. Layer the ground meat mix evenly on top to cover the eggplants.
17. Pour the sauce over evenly
18. Cut 1 tomato into ½ cm thick slices and cut 4 green chilies into half
19. Garnish the tray with the tomato and chili slices
20. Cook in a pre-heated oven at 200°C / 390°F about 30 – 40 minutes until the tomatoes and chilies are cooked and nicely roasted
21. Serve in slices and enjoy with yogurt or Turkish rice pilaf
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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
Classic Greek Moussaka with Freezer Tips!
Print the recipe here:
Ingredients
3 eggplants, cut into 1/2 inch slices
3 potatoes, peeled and sliced
2 cups parmesan cheese or kefalotiri
olive oil, for brushing on vegetables
salt and black pepper to taste
dried oregano
For the Béchamel sauce:
5 cups whole milk
3/4 cup olive oil
3/4 cup all purpose flour
salt and pepper
1/4 teaspoon nutmeg
1 cup grated parmesan cheese
2 whole eggs
2 egg yolks
For the Meat Sauce:
1 onion, finely chopped
5-6 garlic cloves, grated
1/4 cup olive oil
2 pounds lean ground beef
1 teaspoon salt
Freshly ground black pepper to taste
1 (15-ounces) can crushed tomatoes
1 cup water
1 teaspoon dried crushed oregano
Instructions
Preheat the oven to 425°F, 220 °C.
Place the potato slices on a baking tray. Drizzle 3-4 tablespoons of olive oil over them and season both sides with salt, pepper, and oregano.
Bake 20-25 minutes or until fork-tender and golden.
Slice the eggplants and layer them in a colander or on a tray. Sprinkle salt on top of each of the layers of eggplant and set aside for 20-30 minutes.
Prepare the meat sauce: Place the onion in a large skillet along with the olive oil and sprinkle with a pinch of salt. Cook over medium heat for 10 minutes or until soft and golden. Add the garlic and warm through for a few seconds. Add the ground beef, salt, pepper, and crushed tomatoes. Rinse the can with a cup of water and add it to the skillet. Cover and cook for about 20 minutes or until the sauce is very thick. Taste and adjust the seasoning. Add the oregano and set aside.
Make the béchamel sauce by combining the flour and oil in a saucepan over medium heat. Whisk well while cooking a few minutes until toasted.
Slowly add the milk in a few batches, whisking to incorporate so that it is smooth and creamy. Adding the milk all at once will create lumps.
Cook until it comes to a boil and thickens. Season with salt, pepper and nutmeg. Remove from heat.
Whisk the eggs together in a bowl. Add some of the hot milk mixture into the eggs and whisk to temper them so that they don't scramble when added to the cream sauce.
Add the eggs to the sauce and whisk well.
Add the parmesan cheese and mix to combine.
Place the roasted potato slices on the bottom of a 9 x 13 inch baking pan. Use a deep pan. Sprinkle grated cheese over the potatoes.
Top with a layer of roasted eggplant slices and sprinkle grated cheese over them.
Top with the meat sauce and spread.
Make a final layer of roasted eggplant over the meat sauce and top with the béchamel sauce.
Sprinkle any remaining cheese over the sauce if desired.
Adjust oven temperature to 400 °F, 200 °C.
Bake 45 minutes - 1 hour until the cream is golden brown on top.
Allow to rest for about 45 minutes before slicing so that the pieces hold their shape.
Serve with a nice salad and enjoy!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Vegetarian Moussaka Recipe // Twinklesabri
Very simple Vegetarian Moussaka. I'm aware this is not the traditional greek recipe, but that's how my moroccan grand mother used to make it for me. Enjoy and let me know if you try this!
Ingredients:
2 medium eggplants
1 onion
2 cloves of garlic
Fresh coriander
Olive oil
1 can chopped tomatoes
Spices: pinch of salt, pepper, 1/2 tsp cinnamon, 1/2 tsp paprika powder
Cheese (optional)
To make this completely vegan, use plant based cheese or bread crumbs!
Vegan Pad Thaï Recipe:
Easy Hummus Recipe:
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Greek Moussaka (traditional casserole made from potato, eggplant, meat sauce, and bechamel sauce)
Definitely don’t miss trying this dish at your next visit to a Greek festival or Greek restaurant!
Moussaka may be Greece’s most famous dish besides the _Gyro_ . The layers of potato, egg plant, meat sauce, and bechamel sauce make this a wonderfully satisfying soul food. There are variations to this dish throughout the eastern Mediterranean, but today Nancy is sharing her favorite version, the Greek style. It is somewhat time-consuming to prepare, so you probably will only do it on special occasions when you have guests you want to impress.
*Special Cookware featured in this video & Amazon Affiliate shopping links*
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To care for your cast iron cookware, Nancy recommends Camp Chef Cast Iron Cleaner:
*Ingredients*
► 4 potatoes, peeled and cut into ¼ inch slices. Tip: soak them in water until you are ready to fry them so they don’t dry out.
► 2 large egg plants cut into ¼ inch slices.
► 1 lb ground beef
► 4 tomatoes, peeled and cut to quarters
► 1 tsp tomato paste
► 5 tbs flour
► 5 tbs butter
► 4 cups whole milk
► 2 eggs
► ¼ cup parmesan cheese
► 1 medium onion, chopped
► salt
► pepper
► 1 tsp oregano
► olive oil
► oregano
► ½ tsp ground cinnamon or 2 sticks of cinnamon
*Directions*
_1. Drain the eggplant slices_
Sprinkle some salt on your eggplant slices. Place them in a sieve or on a broiling pan for one half hour. You should find beads of moisture collecting on the slices. Pat them dry with a paper towel (do not rinse with water).
_2. Fry the vegetables_
► Fry the potatoes and eggplant slices in olive oil until they become golden brown. Add olive oil on top of the vegetables if they get dry during frying. The eggplant slices should become soft and tender.
► Place the vegetables onto a plate covered with a paper towel to drain the excess oil.
_3. Prepare your meat sauce_
► Blend the tomatoes and tomato paste in a food processor.
► Heat 2 tbsp olive oil in a skillet. Brown the onions, and then brown the ground beef. Add salt, pepper, oregano, and cinnamon.
► Stir in the tomato sauce. Let it simmer for a few minutes and then remove from heat.
_4. Prepare the bechamel sauce_
► Melt the butter in a pot on medium heat
► Mix in the flour.
► Turn off the stove. Use a whisk to slowly mix in the milk to avoid clumps.
► Turn on your stove again to medium heat. Stir constantly with a whisk. When you notice your sauce has thickened, add more of your milk.
► Continue slowly adding and mixing in your remaining milk until your sauce has a medium texture.
► Add the salt, pepper, nutmeg.
► Turn the heat to low
► In a separate bowl, whisk the two eggs and quickly whisk them into your sauce, making sure not to let the eggs cook separately.
► Stir in the parmesan cheese
_6. Assemble your dish_
►Preheat your oven to 350 F
►Place your potatoes in a layer at the bottom of your casserole dish
►Cover the potatoes with a layer of eggplant slices
► Cover the eggplant slices with a layer of ground beef
► Cover the ground beef with a layer of the remaining eggplant slices
► Pour your bechamel sauce on top
Bake your Moussaka for 45 – 50 minutes.
Enjoy!
@nancysmediterraneankitchen
#mediterraneanrecipe, #mediterraneanrecipes , #greekfood, #greekfoods, #greekfestival, #casserole, #casserolerecipe , #casserolerecipes
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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