Moussaka Recipe Classic Greek
A classic Greek Moussaka Recipe. This moussaka is made with layers of tender eggplant, potatoes and a savory meat sauce then topped with a creamy bechamel. Learn how to make this easy moussaka and bring Greece right to your table with this fragrant rich dish.I hope you enjoy this recipe. Please take a moment to like, comment, and subscribe and hit that notification bell for more recipes like this. Thanks for watching!
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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
Moussaka for Suzie #shortvideo
Moussaka
Ingredients
- 2 red onions, diced
- 3 cloves garlic, diced
- 750g lamb mince
- 3 tbsp olive oil
- Salt and pepper to taste
- 1 cinnamon stick
- 2 bay leaves
- 2 tbsp tomato paste
- 200ml red wine
- 1 can of diced tomatoes
- 120g butter
- 120g flour
- 1L milk
- 150g grated Kefalotyri cheese (or parmesan if you can't find it)
- 1/4 nutmeg ground
- 3 large eggplant, sliced 1.5cm thick
Method
1. Start by heating the oil in a large pot, then add the onions and a pinch of salt. Cook for 5 minutes before adding the garlic, bay leaf and cinnamon stick.
2. Add to ground lamb mince and stir to break it up.
3. Cook the lamb mince for 6-7 minutes stirring occasionally and season with salt and pepper.
4. Add the red wine and tomato purée to the pot, stir well and once the wine has reduced, add the tinned tomatoes.
5. Stir the tomato well, put the lid on and cook for 25-30 minutes on low, stirring occasionally.
6. For the white sauce, melt the butter in a medium pot over medium heat.
7. Once the butter has melted, whisk in the flour and cook for 2-3 minutes.
8. Pour in the milk and whisk until smooth. Once it starts to simmer, add the nutmeg and half of the grated cheese.
9. Stir this one last time until smooth.
10. Season the eggplant on both sides and cook on both sides in a large fry pan with lots of olive oil.
11. To assemble the Moussaka, start by laying all the eggplant on the bottom, followed by the red meat sauce and finally the white cheese sauce.
12. Sprinkle the rest of the cheese over the top and bake at 180°c for 25-30 minutes or until golden brown.
13. PS. It's better the next day!
Authentic Greek Moussaka & Greek Salad | Akis Petretzikis
Authentic Greek Moussaka & Greek Salad | Akis Petretzikis
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Nikki's Greek Moussaka Original Recipe
Moussaka
9 x 13 pan
Moussaka is one of the most well-known dishes from Greece that you can find all over the world. It’s a thick casserole full of vegetables that are commonly found in gardens in the Mediterranean climate. There is also a hearty layer of beef or lamb that adds to its richness. One tray of this goes a long way, I often make it for family events and it was very popular in the winter at our Greek restaurant.
Vegetables
1 large eggplant, sliced lengthwise
2 medium zucchini, sliced lengthwise
3-4 large Idaho potatoes, peeled and sliced ¼-inch thick
For meat sauce:
3 tablespoons olive oil
1 large yellow onion, finely chopped
2 lbs ground beef (80/20)
¼ teaspoon ground nutmeg
2 cinnamon sticks
1 teaspoon sea salt, more if needed
½ teaspoon freshly cracked black pepper
6 oz. (3/4 cup) tomato paste
1 ½ fl oz, (or 3 tablespoons) brandy or cognac
For béchamel
6 tablespoons unsalted butter
6 tablespoons flour
2 cups cold whole milk
4 cups hot whole milk
½ teaspoon salt
½ teaspoon white pepper
½ teaspoon nutmeg
2 large eggs, divided
1/3 cup of grated parmesan
Preheat the oven to 400 degrees F.
Place the sliced eggplant and zucchini on a well-oiled baking sheet. Brush the vegetables with olive oil and a sprinkle of salt and roast for vegetables for about 30 minutes, or until golden brown.
PREPARE THE MEAT SAUCE
While the vegetables are roasting cook the meat by adding to a large saute pan with high sides. Drizzle the bottom with the olive oil and bring it to medium heat. Add the onion and cook until it is softened, about 5 minutes. Then, add the ground beef and break it up with a wooden spoon so it is very fine. Cook the beef until it is no longer pink.
Add the nutmeg, cinnamon, salt, pepper, and mix it well. Continue cooking for 7 to 9 minutes, or until most of the moisture is gone from the pan.
Move the meat to one side of the pan, add in the brand and flambe until all the liquor is cooked off, about 2 minutes.
Add the tomato paste and fully combine. Once incorporated, add enough water (about 2 cups) to cover the meat and set on low to simmer or about 45 minutes, stirring every 10 minutes or so. Most of the liquid should be cooked off.
PREPARE THE POTATOES
Meanwhile, add 2 cups of frying oil to a large saute pan with high sides.
Bring the oil to high heat and add the potato slices, cooking until they are golden brown and completely cooked through, about 12-15 minutes. Place them on a plate lined with paper towels to soak up all the excess oil.
PREPARE THE CASSEROLE
Butter the bottom and sides of a 9x13 baking dish.
Line the bottom of the pan with the potatoes, squeeze them in so they cover the entire bottom.
Use a sheet of parchment paper to push down the potatoes to make the potato layer even.
Lay the zucchini on top of the potato and repeat with the parchment paper so the zucchini is pressed down evenly into the casserole dish.
Next, layer the ground beef on top of the zucchini. Spoon it evenly in one layer so it completely covers the vegetables. Use the parchment paper to carefully press it down so it is a nice, even layer.
Lastly, add the eggplant on top of the meat.
PREPARE THE BECHAMEL
Add the butter to a medium pot over medium heat. Once melted, add the flour and whisk to keep it moving until you smell a nutty aroma and the flour is a light toasted brown, about 2 to 3 minutes.
Slowly whisk in cold milk until a thick sauce is formed. Add in warm milk, salt, pepper and nutmeg. Continue slowly whisking until the sauce is a thick, pudding-like consistency and coats the back of a spoon, about 15-20 minutes.
Remove the sauce from heat. Very quickly whisk in two eggs (you must work quickly to ensure your eggs don’t scramble). Once fully incorporated, fold in 1/3 cup of Parmesan.
Allow the bechamel to cool slightly, then pour is over the casserole slowly, allowing it to absorb into the vegetables and meat so it is completely covered. Sprinkle the top with ground nutmeg.
Bake the casserole at 375 degrees F for 35-45 minutes, or until the top is golden brown and it is completely heated through.
Spray bottom of pan
Complete layer of cooked potatoes
Push down with parchment paper
Layer zucchini
Push down lightly with parchment paper
Layer meat
Push down lightly with parchment paper to make even
Layer eggplant
Press down lightly with clean hands
Pour bechamel on top bake for 30 mins till golden brown
Sprinkle nutmeg
Authentic Greek MOUSSAKA recipe #moussaka #traditionalrecipe
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