How To make Moussaka 2
Karen Mintzias 2 md Eggplants
Salt Olive oil 1 1/2 lb Ground beef
2 Onions; chopped
3/4 c Butter
1 ts Tomato paste
1 ds Cinnamon
1/4 c Bread crumbs
4 sm Zucchini; sliced
4 md Potatoes; thinly sliced
Grated cheese 1/2 c Water
3/4 c Flour
1 qt Hot milk
6 Eggs
Slice eggplant, sprinkle with salt, and place in colander. Weigh down with a heavy plate for several hours. Then brush slices with oil and broil lightly. Saute beef and onions in 5 tablespoons of the butter. Add tomato paste, cinnamon, and salt and pepper and mix well. Sprinkle bottom of a greased baking dish with bread crumbs. Alternate layers of vegetables and meat in the pan, sprinkling each layer with cheese. The top layer should be vegetables. Dot with 1 tablespoon butter and add water. Set aside. In saucepan melt remaining 6 tablespoons butter. Add flour and cook, stirring, until well mixed and beginning to brown. Slowly stir in milk and cook, stirring, until sauce is smooth and thickened. Beat eggs with a little of the hot sauce, then stir in to remaining sauce. Remove from heat. Pour a little more than half the sauce over the vegetables and bake in a 350 F oven for 10 minutes. Meanwhile return remaining sauce to low heat and cook, stirring, until thick. Pour into casserole and sprinkle with cheese. Continue to bake for 45 to 50 minutes longer or until golden brown. From: "The Art of Greek Cookery" by The Women of St. Paul's Greek Orthodox Church (Hempstead, NY) Typed for you by Karen Mintzias
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A Great Tasting Greek Moussaka Recipe | Lamb Moussaka Recipe
Lamb Moussaka, rich British lamb ragu layered with aubergine, potato and creamy béchamel sauce.
Moussaka (/muːˈsɑːkə/, UK also /ˌmuːsəˈkɑː/, US also /ˌmuːsɑːˈkɑː/) is an eggplant- or potato-based dish, often including ground meat, which is common in Egypt, the Balkans and the Middle East, with many local and regional variations.
See how I make mine by watching the video.
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Ingredients:
1kg lamb mince
1 large onion diced
4 potatoes roughly weighing 600g
3 large aubergines
300ml water
1 can of chopped tin tomatoes
2 teaspoons:
Salt & oregano
1 teaspoon: ground black pepper & dried chilli flakes
2 bay leaves & 1 cinnamon stick
3 fresh garlic cloves minced
1 tablespoon salt
1.5 tablespoons plain flour
100g grated mozzarella & cheddar cheese
oil
White Sauce:
400ml whole mil (blue top)
50g unsalted butter
50g plain flour
1 egg
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Moussaka Recipe pt. 2/2
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:
I prepare this delicious Greek Moussaka recipe with baked eggplant every week
I prepare this delicious Greek Moussaka recipe with baked eggplant every week
Moussaka is a Greek traditional food, made with baked or fried eggplants (aubergines) and potatoes, tomato meat sauce and Bechamel. It is a very tasty recipe you should try. I've fried the potatoes but you can bake them in the oven or use a air fryer. Olso the eggplant can be baked or fryed.
INGREDIENTS:
- 4 eggplants
- 1 tsp salt
- 1 litre of water
- some olive oil
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- 3 potatoes
- vegetable oil
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For the meat sauce
- olive oil
- 500 g miced meat - beef
- 1 chopped onion
- 1 tbsp tomato paste
- 1 clove of garlic (optional)
- allspice
- 1/2 cinnamon stick
- 30 ml wine / cognac
- 500 ml tomato juice
- 1 Laurel leaf
- salt and pepper
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For the Bechamel sauce:
- 2 tbsp oil
- 100 g butter
- 100 g flour
- 1 litre of warm milk (not hot)
- 1 egg
- nutmeg
- salt and pepper
20x30 cm Tray
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Dear friends, if you liked this video, you can help increase the channel:
Vote for the video! ???? - It will make me very happy and will help to develop the channel.
WRITE ME A COMMENT or ASK me a recipe question. I'll be happy to answer.
You can also share this video with your friends on social media to let them know what the next recipe will be.
Subscribe to the channel and click on the bell so as not to miss a new video with quick and tasty recipes.
Thank you for watching!
Enable subtitles in your language. On a mobile phone, click cc in the upper right corner of the video. On the computer, click on the video settings⚙️ and activate the translation!
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How to Make Greek Moussaka (Part 2 of 3) #Recipe
Moussaka Recipe
Ingredients:
- 2 Large Eggplants
- 4 Tablespoons of Salt
- 5 to 6 potatoes Sliced
- 500g mince beef
- Olive oil for frying
- 4 cloves of garlic diced or 1 Diced Onion
- 2 can of diced Italian Tomatoes
- 140g of Tomato Paste
- 2 tablespoons of Soy Sauce
- 3 Carrots Diced
- 1 teaspoon of Veggie Stock
- 1 cup of water for Veggie Stock
- 2 tablespoons of Maple Syrup
- 1/2 to 1 cup parmesan cheese
- For the Bechamel Sauce
- 2 cups Milk
- 2 tablespoons Unsalted Butter
- 2.5 tablespoons of All Purpose Flour
- Nutmeg and Salt to taste
Method:
1. Preheat oven to 180 degrees celcius or 356 degrees farenheit)
2. Wash and cut eggplant into thick slices
3. Place them in a bowl and add a generous amount of salt, cover with a towel and set aside.
4. Heat up saucepan and add olive oil. Add garlic and soften before adding tomato paste. Place on low heat and simmer for 10 mins. Stirring occasionally.
5. Introduce the minced beef on medium heat. Continue to stir until meat begins to very lightly brown.
6. Add carrots and diced Italian Tomatoes, continue to stir until sauce begins to simmer. Cover, reduce to low heat and set timer for 20 mins. Give a stir from time to time.
7. Prepare veggie stock, using the bowl from the tomato paste or tub of tomato paste, add water and veggie stock. Mix altogether.
8. Once the sauce has simmered for 20 mins add veggie stock to the sauce. Add Soy sauce and maple syrup. Let it simmer on low heat for 30 mins, stirring occasionally.
9. Wrap eggplants in a towel and give it a good shake to remove excess moisture.
10. Heat up a pan with oil. Fry eggplants until golden brown and add salt.
11. Prepare bechemal sauce. In a seperate saucepan, heat up the milk (I like to use my coffee milk jug with thermometer). In a seperate saucepan melt butter and slowly whisk in the flour. Once thickened, slowly pour in the milk whisking it into a smooth consitncy. Add a inch of cinnamon and salt to taste. Make sure you taste test to adjust.
12. Let's layer. In a baking dish, add a samll layer of bechamel sacuce. Begin to layer with eggplants, potatoes, and meat sauce, repeat the process beginning with eggplant. For the final layer pour in the bechamel sauce and add a genorus amount of parmesan cheese.
13. Place in the preheated oven at 180 degrees celcius or (356 degrees farenheit) for 1 hour or until potatoes have cooked through.
14. Once cooked, let moussaka rest for 10 to 15 mins. Then time to Enjoy!
Easy Greek Moussaka Recipe
Greek Moussaka is a Greek dish layered with eggplant & meat sauce topped with a thick layer of bechamel sauce. #greekmoussaka
Click below for the recipe
Instagram :-
INGREDIENTS
Cooking Egg Plant
2 Eggplants
1 tsp Salt
3 tbsp Oil
Meat Sauce
2 tbsp Oil
1/2 Brown onion Chopped
2 cloves Garlic Chopped
500 g Beef mince
2 tsp Tomato paste
800 g Crushed Tomato
200 g Water
2 Bay leaves
1 tsp Cinnamon powder
1/2 tsp Nutmeg powder
1 tbsp White Sugar
Bechamel sauce
360 g Butter (salted or unsalted)
60 g All-purpose Flour
600 g Milk Fresh
1/4 tsp Nutmeg powder
1 Egg yolk
1/4 tsp Black pepper
1/2 cup Parmesan cheese (Shredded)
1/2 tsp Salt
Sound:-