Simple Turkish Moussaka Recipe
Full Recipe:
This Turkish Moussaka recipe is a perfect weeknight meal that everybody will love! Seasoned tomato sauce, ground beef, and delicious roast eggplant slices melt together in this recipe and will keep you scooping for more.
Ingredients
Eggplant Moussaka
2 large eggplants
2 tbsp olive oil (divided)
1 tbsp salt (divided)
1 tsp black pepper (divided)
1 white onion (diced)
3 cloves garlic (minced)
1 tbsp sumac
1 tbsp Aleppo pepper
2 tsp ground coriander
1 bay leaf
1 lb ground beef (or ground lamb)
2 cups crushed canned tomatoes
2 tbsp Turkish red pepper paste (or tomato paste)
fresh mint (for garnish)
Yogurt Sauce
2 tbsp Greek yogurt
1 clove garlic (minced)
2 tbsp fresh dill (minced)
1 lemon (juiced)
Instructions
-Heat your oven to 400°, cut the eggplant into large pieces, about 2 and place on a sheet pan. Drizzle with a bit of olive oil and season with a pinch of salt and black pepper. Toss well and bake for about 30 minutes, or until the eggplant is very soft and tender. Set aside.
-Heat a large fry pan or sauté pan to medium-high and add the rest of the olive oil, onion, garlic, sumac, Aleppo pepper, coriander, and bay leaf. Season with another pinch of salt and black pepper and sauté for about 6-7 minutes or until the onions start to brown.
-Push the onions to one side of the pan and add the ground beef. Break the meat into small pieces with a wooden spoon and let cook undisturbed for about 6-7 minutes, or until the bottom of the meat starts to brown.
-Then, add the tomatoes, Turkish pepper paste, and roasted eggplant to the pan. Mix well and cover and cook for 20 minutes on low heat.
-While the moussaka is cooking, mix the yogurt sauce. Add the Greek yogurt, garlic, dill, and lemon juice to a small bowl and mix well.
Serve the moussaka with the yogurt sauce and some fresh mint on top.
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Moussaka sauce Recipe - Version 2: Greek Yogurt Sauce
In this video we make this easy but so tasty moussaka coating with :
250gr (1 cup or 9oz) Greek Yogurt
1 whole egg
1 cup grated hard cheese (preferably Graviera or Kefalotyri cheese)
pepper
TIP:
Use only the half cheese now. Use the other half for sprinkle over the moussaka.
Quantities are for 3 people and we use a Pyrex oven dish.
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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
How to Make Greek Moussaka
Learn How to make Traditional Greek Moussaka. This dish is so rich and full of flavor. layers of potatoes, eggplants, meat and béchamel sauce. Not recommended on a diet ;)
Printable Version:
MORE DINNER RECIPES:
Shepherd's Pie:
Eggplant and Meat Cake:
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Meat Burek:
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Stuffed Grape Leaves:
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Ingredients:
3 medium – large eggplants
3 potatoes
1 large onion
2 garlic cloves
700g (24.7 oz) minced beef
3 tablespoons olive oil
2 tablespoons tomato paste
260g (9.2 oz) tomato sauce
1 cup (240ml) beef broth or 1/2 cup (120ml) red wine
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1 teaspoon thyme
1L (4.2 cups) milk
120g (4.23 oz) butter (1 stick + 1 tsp)
120g (4.23 oz) flour (1 cup – 2 tsp)
85g (3 oz) parmesan cheese
1/2 teaspoon nutmeg
2 egg yolks
Vegetable oil for frying
Directions:
1. Prepare the vegetables: slice the eggplants into 1cm thick. Season with salt and set aside for 30 minutes. Meanwhile peel the potatoes and slice them.
2. Wash the eggplants well and pat them dry. Fry the eggplants and potatoes until golden. Transfer to a paper towel to get rid of access oil. For a lighter version place the eggplants and potatoes in a baking pan, drizzle with olive oil and bake and golden.
3. Prepare the meat mixture: heat olive oil in a large pan over medium heat. Add chopped onions and sauté for 3-4 minutes. Add crushed garlic and sauté for 2-3 minutes more.
4. Add the meat and cook, stirring, until the beef is no longer pink. And salt, pepper, cinnamon and thyme, stir well. Add tomato paste and stir. Add bay leaf, tomato sauce and stir well. Add beef broth, stir and bring to a boil. Reduce the heat to low and simmer until thickens. Remove from heat and set aside.
5. Prepare the béchamel sauce: heat 1 litter of milk. In a medium saucepan over low heat melt butter, when the butter is melted, add flour and whisk continuously, until smooth paste forms. Gradually add the warm milk while continually whisking to prevent lumps. Whisk until the sauce is smooth and thick. Remove from heat and add pinch salt, black pepper, nutmeg, parmesan and egg yolks, whisk until smooth.
6. Preheat oven to 180C (360F).
7. Assemble the moussaka: add 4-5 tablespoons of the béchamel sauce to the meat mixture and mix. Layer the potatoes in a 13X8.5 (33X22cm) ovenproof dish, then layer half of the eggplants. Pour the meat mixture and spread evenly. Layer the remaining eggplants and pour the béchamel sauce. Grate some parmesan on top.
8. Bake for 40-50 minutes or until golden brown. Remove from oven and let cool for at least 45 minutes before cutting.
Equipment:
Baking dish:
Nonstick pan:
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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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????????I film with a Nikon D3200
????????I edit with iMovie
????????I live in France
????????My name is Sabrina, I'm 20!
Contact: twinklesabri.pro@gmail.com
Moussaka Recipe pt. 1/2
Moussaka is a layered casserole made with layers of eggplant, meat, and a béchamel sauce. In this video, Eva shows us her slightly healthier take on this classic Greek dish. Rather than frying the eggplant, Eva broils the sliced eggplant in the oven for 10 minutes on each side. Her recipe also calls for sliced potatoes to serve as the base of the dish along with the eggplant.
For the full recipe and video visit: