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.
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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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How to Make Bulgarian Moussaka | Moussaka Recipe
How to make Bulgarian moussaka with minced meat and potatoes. This is a much loved recipe for moussaka in Bulgaria by all.It becomes easy and very tasty!
The recipe is from my grandmother, who cooks very, very tasty.
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Very Tasty Moussaka From my Childhood
Ingredients:
-500 grams Pork mince
-1 kilogram Potatoes
-1 Carrot
-2 Tomato
-1 Onion
-1 teaspoon of Red pepper
-1/4 teaspoon of Pepper
-Salt (to tasty)
-1 teaspoon of Savory
-1 teaspoon of Oil
For the sauce
-400 grams Yoghurt
-5 Eggs
-1/2 teaspoon of Bread soda
-Parsley
-pinch of Salt
-pinch of Pepper
I'll be happy if you make moussaka to let me know if you liked them below in the comments.
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MOUSSAKA RECIPE | How to Make Greek Moussaka | Lamb and Eggplant Moussaka
Moussaka is a scrumptious signature Greek dish that brings the flavours and traditions of the Mediterranean to your plate. With crispy strips of eggplant mixed with layers of soft, rosemary infused potato, smothered with rich lamb sauce and creamy béchamel, this moussaka will make your tastebuds crave for more with every mouthful.
With different variations of this dish being prepared around the world, my good friends (and twins!) Helena and Vicki taught me how to make this moussaka dish, just like their YAYA (their Nonna!) – and it tastes just like an old family recipe should – DIVINE!
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MOUSSAKA RECIPE
Ingredients for Moussaka:
Extra virgin olive oil
1 x finely diced brown onion
Potatoes
450g lamb mince
Dried oregano
Cinnamon
Fresh parsley
Salt and Pepper
Italian tomato sauce (700ml)
2 x large eggplants
Ingredients for the Béchamel Sauce:
50g butter
5 tablespoons plain flour
Salt & Pepper
Four cups milk
150g grated parmesan cheese
2 x egg yolks
METHOD:
1. To make moussaka, heat up a deep frying pan and add a generous amount of extra virgin olive oil.
2. Then, add finely diced brown onion and stir well using a wooden spoon letting it sauté.
3. Mix through the lamb mince, with cinnamon, dried oregano and a sprinkle of salt and pepper.
4. Break down the mince, mixing through all of the ingredients so they infuse the meat and it cooks through for the moussaka really well.
5. Leave the sauce to simmer for up to 30 minutes.
6. While the sauce for the moussaka is simmering, slice the eggplant into circular strips, making each one around 1cm thick.
7. Lightly grease a pan with oil, and grill the eggplants until they begin to change colour and soften.
8. Thinly slice the potatoes and then boil them until they soften and leave them to the side to infuse with a few sprigs of rosemary.
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How to make the best moussaka in the world!
This is one of the best things you'll ever eat!INGREDIENTS
3 eggplants
3 potatoes
1 onion
2 garlic cloves
700g minced beef
3 tablespoons olive oil
2 tablespoons tomato paste
260g tomato sauce
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 milk
120g butter
120g flour
85g parmesan cheese
1/2 teaspoon nutmeg
2 egg yolks
Vegetable oil for frying
METHOD
Slice the eggplants into 1cm thick. Season with salt and set aside for 30 minutes. Meanwhile, slice the potatoes.
Fry the eggplants and potatoes until golden. Dry on a paper towel to get rid of oil.
Fry chopped onions, add crushed garlic and then 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 wine, stir and bring to a boil. Reduce the heat to low and simmer until thickens. 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. Add pinch salt, black pepper, nutmeg, parmesan and egg yolks, whisk until smooth.
Preheat oven to 180C (360F).
Add 4-5 tablespoons of the béchamel sauce to the meat mixture and mix. Layer the potatoes in an ovenproof dish, then layer half of the eggplants. Pour the meat mixture. Layer the remaining eggplants and pour the béchamel sauce. Grate some parmesan on top.
Bake for 40-50 minutes or until golden brown. Remove from the oven and let cool for at least 45 minutes before cutting.
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Gorgeous Greek moussaka recipe - Allrecipes.co.uk
Watch how to make an authentic Greek moussaka that looks as gorgeous as it is to eat!
Layers of mince, aubergine and bechamel make this rich dish a treat. We'll show you how to prepare the aubergine so that its sweet without a hint of bitterness, and you'll see how to make a Greek bechamel that is the secret to a sensational moussaka.
If you prefer, you can use half of the aubergine called for and replace it with thin slices of peeled potatoes. Shallow-fry the potatoes in olive oil first, then drain on a piece of kitchen paper, before adding to the baking dish.
Find this moussaka recipe and loads of other Greek recipes on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
TIPS:
-- Don't skip the salting of the aubergine - this ensures the bitter juices are released, making the aubergine smooth and sweet
-- Many Greeks leave cinnamon out of their moussaka - you can, too!
-- For a lighter dish, use half beef mince, half pork mince. Contrary to many recipes you see outside of Greece, minced lamb is never used for moussaka
-- Allow the moussaka to rest a good 15 to 30 minutes before slicing. Just like lasagne, this gives the moussaka time to set and prevents a big mess when you cut that first piece!
-- You can skip the egg white in the mince mixture, if desired. This aids in setting the mixture, but is not necessary