Authentic Greek Moussaka recipe
Unlike the Balkan moussaka I know, Greek moussaka is layers of potato, eggplant and hearty meat sauce covered with a creamy, golden Bechemel. It's kinda like lasagna Greek-style!
Get the PRINTABLE RECIPE here:
INGREDIENTS
2 eggplants large
2 teaspoons salt
2 tablespoons vegetable oil
3 potatoes medium
MEAT SAUCE
2 tablespoons vegetable oil
2 Onions, chopped
4 cloves garlic, minced
1 pound ground beef
1/2 pound ground pork
1 inch cinnamon stick
3 whole cloves
1 teaspoon Dried oregano
3-4 sprigs fresh thyme
1 whole bay leaf
1 cup Tomato puree
2 tablespoons Tomato paste
1/2 cup water
1/2 cup fresh parsley, chopped
1 1/2 teaspoons salt or to taste
3/4 teaspoon black pepper
2 tablespoons breadcrumbs
3 egg whites
BECHEMEL SAUCE
1/3 cup butter
3/4 cup All purpose flour
3 cups Whole milk
3 egg yolks
1/2 teaspoon salt or to taste
1/2 teaspoon white pepper
1/8 teaspoon ground nutmeg
2 cups grated Parmesan
1/2 cup fresh parsley, chopped
INSTRUCTIONS
Remove tops and bottoms from eggplants. Peel them partially by skinning from top to bottom, making a quarter turn, then skinning again to create a striped effect. Slice eggplants vertically about 1/2 inch thick. Sprinkle with 1 teaspoon of the salt, rubbing it into the eggplant slices. Place upright in a colander and set aside in a bowl for 30 minutes or until water begins to render out. Squeeze the slices to release as much liquid as possible, then rinse away the remaining salt. Squeeze the slices dry or pat with a paper towel.
In a large skillet heat vegetable oil over medium high and add eggplant slices in batches. Saute 3-4 minutes on each side until lightly browned, replenishing with more oil as needed. Transfer to a plate and set aside.
In a medium pot, cover potatoes with enough cold water to completely submerge them. Add the other teaspoon of salt and bring to a boil. Lower heat and cook 10-12 minutes until barely tender. Potatoes should only be partially cooked and not mushy. When ready, remove skins and slice into 1/4 inch rounds. Set aside.
For the meat sauce, heat vegetable oil over medium high and add onions and garlic. Saute 1 minute or until slightly transparent. Add ground beef and pork, breaking the meat so it's crumbly. Season with salt and pepper and brown until no pink remains.
Add cinnamon stick, cloves, oregano, thyme and bay leaf. Cook another minute, then add tomato puree, tomato paste and water. Bring to a boil then reduce to a simmer. Cook 10 minutes or until the sauce thickens slightly. Remove from heat and add 1/2 cup fresh parsley. Transfer to a bowl and cool completely.
Once cooled, stir in breadcrumbs. Beat egg whites until firm peaks form, then fold into the meat sauce until well incorporated. Set aside.
For the bechemel sauce, melt butter in a saucepan over medium and add flour. Stir until all traces of flour disappear. Add milk slowly, 1/2 cup at a time and whisking vigorously to prevent lumps. Keep whisking and cook 3-4 minutes. Remove from heat.
Temper the egg yolks by adding a little of the hot bechemel sauce, whisking quickly, then adding back into the pot. Season with salt, white pepper and nutmeg. Stir in 1/2 cup Parmesan cheese and set aside.
Preheat oven to 350F/176C. To assemble moussaka, grease a 9x13 dish with high sides. Layer all potato slices evenly on the bottom, overlapping if necessary. Layer half the browned eggplant slices evenly over potatoes, then top with all of the meat sauce. Sprinkle with 1/2 cup Parmesan, layer with the remaining eggplant slices. Press down firmly and pour the bechemel sauce on top, spreading evenly. Sprinkle with remaining 1 cup Parmesan and bake for 1 hour or until top is golden around the edges.
Sprinkle with 1/2 cup fresh parsley. Allow moussaka to rest for 15 minutes before serving.
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Moussaka - 6 Continent Recipe Challenge Part 2 of 6
Moussaka
Ingredients:
Base ingredients
2 Eggplants
2 potatoes
Meat sauce:
26 oz minced beef or lamb
1 red onion
2 cloves of chopped garlic
14 oz tin of tomatoes
2 tbsp tomato paste
1 tsp sugar
1 glass of red wine
1 pinch each salt and pepper
1 bay leaf
A pinch of cinnamon
1/4 cup olive oil
Bechamel sauce
31 fl oz milk
4 oz butter
4 oz flour
A small pinch of nutmeg
2 egg yolks
3.5 oz parmigiano-reggiano cheese
Salt to taste
Recipe:
1. Preheat the oven to 350 degrees
2. Remove the stalks from the eggplants and slice them into 1 cm slices.
3. Season the eggplants with salt and place them in a colander for about 30 minutes to drain.
4. Peel and slice the potatoes into 1 cm slices.
5. Once the 30 minutes are up, drizzle the eggplant and potato slices with olive oil, place them on baking sheets and bake them in the oven for 20 minutes.
6. For the meat sauce, heat a large, deep skillet over medium-high heat and add the olive oil.
7. Once hot, add the red onion and sauté for about 5 minutes or until softened.
8. Stir once the minced beef or lamb and break it up. Sauté till it browns.
9. Once browned, add the garlic and tomato paste and stir until the garlic softens.
10. Pour in the red wine and stir until it evaporates.
11. Add in the tinned tomatoes, sugar, bay leaf, and a pinch of salt and pepper.
12. Bring to a boil, turn the heat to low, and simmer covered for about 30 minutes.
13. For the bechamel sauce, melt the butter in a large pan.
14. Add flour and whisk continuously to make a paste.
15. Add warmed milk in a steady stream. Continuously whisk to prevent sauce from getting lumpy. Boil over low heat and stir until sauce thickens to a thick, cream like consistency.
16. Once a thick cream forms, turn off the heat, add the egg yolks, salt, pepper, nutmeg and most of the cheese. Whisk quickly to avoid the eggs cooking. Season with salt. Feel free to add a spoonful of the bechamel to the meat sauce. Set aside.
17. To form the moussaka, in a glass baking dish (I used 9 in x 13 in) start with the potatoes. Next add half the eggplant. Then pour all the meat sauce and even it out. Add the rest of the eggplant. Finally, top with the bechamel and smooth with a spatula.
18. Sprinkle the rest of the cheese on top.
19. Bake for about 60 minutes in the oven, which should still be at 350.
20. After the 60 minutes, remove from the oven, and the top layer should be golden brown.
21. Allow to cook for a few minutes.
22. Cut into slices, and enjoy.
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TRADITIONAL MOUSSAKA RECIPE WITH EGGPLANTS (AUBERGINES) AND POTATOES
???? TRADITIONAL MOUSSAKA RECIPE WITH EGGPLANTS (AUBERGINES) AND POTATOES
Ingredients for 6 Meals (i recommend 6 since the dish takes long to prepare)
Meat Sauce
750 g minced beef or lamb meat
600 g canned tomato sauce
2 midsize onions
3 midsize garlic gloves
1 bunch parsley
1 tsp. oregano
1 tsp. Salt
1 Bay Leaf
Pinch pepper
300 ml vegetable broth
Bechamel
4 tbsp. Butter
4 tbsp. Flour
500 g milk
2 eggs
50 g grated parmesan cheese
1/2 Grated nutmeg
Moussaka
1200 g Eggplants
150 g grated Parmesan cheese
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:
Stuffed Onions:
Meat Burek:
Spinach and Ricotta Cannelloni:
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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MOUSSAKA | ARABIC RECIPE | DINA'S KITCHEN
Moussaka is a common middle eastern dish means (cold) because can be eaten cold or hot, it's absolutely delicious dish served with white rice or bread.
Music: Vespoidea Production
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# Moussaka
# Arabic Recipes
# Eggplant Recipes
# Dina's Kitchen
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!