Authentic Greek MOUSSAKA recipe #moussaka #traditionalrecipe
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Amazing recipe of authentic Greek Moussaka
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Moussaka - How One Of Greece's Most Traditional Dishes Is Made
If you've ever been to Greece, you've likely sampled the most Greek of all dishes – moussaka! It’s traditionally made with eggplant, potatoes, ground beef, and béchamel sauce. A cornerstone of Greek cuisine, it’s as popular with visitors as it is with the locals.
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Camera & Edit: Raphael Kominis
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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.
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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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???? MEDITERRANEAN SPICES:
???? 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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My name is Suzy Karadsheh Chef and New York Times Bestselling Author, here on The Mediterranean Dish YouTube Channel, you will find easy, wholesome, and healthy recipes that celebrate the bold flavors of the Mediterranean from Southern Europe, to North Africa, and the Middle East.
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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 Greek Moussaka, Part 2
Epicurious's Around the World in 80 Dishes takes you to Greece, with a demonstration of a recipe for Lamb and Eggplant Moussaka, prepared by Chef Michael Skibitcky of The Culinary Institute of America.
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How to Make Greek Moussaka, Part 2