Authentic Greek MOUSSAKA recipe #moussaka #traditionalrecipe
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Amazing recipe of authentic Greek Moussaka
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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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Eggplant & Ground Beef — Turkish Moussaka (Patlıcan Musakka). Delicious & Easy Dinner Recipe!
???????? Today, we're taking you on a culinary journey to discover the rich and flavorful world of Turkish cuisine! In this video, we're uncovering the secrets of most popular the theme of meat, eggplant and tomato behind the exquisite Turkish Moussaka (Musakka) – a savory delight that will transport your taste buds to the vibrant streets of Istanbul.
???? Learn step-by-step as we guide you through the art of crafting the perfect Turkish Moussaka, blending traditional flavors with a modern and easy twist.
???? Immerse yourself in the aromatic spices and discover the unique elements that make Turkish Moussaka a standout dish: super delicious, yet simple, weeknight dinner.
???????? Join us in celebrating the diversity of Turkish cuisine and create a mouthwatering masterpiece that's perfect for family gatherings or a delightful dinner. Don't miss out on this culinary adventure – hit play now and let the magic of Turkish Moussaka unfold in your kitchen!
???? If you enjoy this video, don't forget to like, subscribe, and hit the notification bell for more delicious recipes and culinary explorations. Share your thoughts in the comments below, and let us know if you try making this Turkish Moussaka at home! ????️✨
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
⏱️ Cooking time: 40 minutes
???? Servings: 6
???? Calories: 181 kCal
✅ Ingredients:
* Eggplants - 2,2 lbs | 1000 g
* Ground beef - 1,1 lbs | 500 g
* Onion - 4,5 oz | 150 g
* Bell pepper - 3 oz | 100 g
* Hot pepper - 1 oz | 30 g
* Tomatoes - 6 oz | 200 g
* Garlic - 2 cloves
* Cooking oil - 3 tbsp
* Tomato paste - 2 tbsp
* Water - 1 1/4 (1,25) cups | 300 ml
* Sweet paprika - 1 tsp
* Ground Coriander - 1/2 tsp
* Ground Cumin - 1/2 tsp
* Dried thyme - 1/2 tsp
* Ground black pepper - to taste
* Salt - to taste
✔︎ You will need:
- Cutting board
- Pan
???? Preparation:
1. Cut the eggplants, sweet bell pepper, and tomatoes into large cubes. Finely chop the onion and hot pepper, and mince the garlic.
2. Heat a pan over medium heat, add 2 tbsp of cooking oil, and fry the eggplants for 5-7 minutes, stirring constantly. Once the eggplants are browned, transfer them to a bowl.
3. In the same skillet, add 1 tbsp of cooking oil, then add the onion and fry for 2-3 minutes. Add the sweet and hot peppers and cook for another minute. Add the ground beef, break it into pieces, and fry for 2-3 minutes.
4. Next, add the minced garlic and fry for 1 minute. Stir in the tomato paste and cook for an additional 1 minute. Add the tomatoes, salt, ground black pepper, cumin, paprika, thyme, coriander, and mix well. Add back the fried eggplants, pour in the water, and stir. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. Serve hot with rice or bulgur sides garnish with fresh herbs before serving.
❗️Advices:
1. You can pre-fry the eggplants in a deep fryer for added crispiness.
2. Ground beef can be substituted with pork, chicken, turkey, or a mix of meats.
3. You can omit the hot pepper or replace it with chili powder to suit your taste.
4. Fresh tomatoes can be replaced with canned diced tomatoes.
5. You can use broth instead of water.
6. Use spices and salt according to taste.
WATCH MORE TURKISH RECIPES:
EZME - SPICY Turkish SALSA
Turkish LENTIL SOUP — Ezogelin Corbasi
KAPUSKA - Turkish CABBAGE & GROUND BEEF STEW
Turkish STUFFED CABBAGE ROLLS – Kıymalı Lahana Dolması
MENEMEN – Turkish eggs & vegetables breakfast in 20 Minutes
Turkish CHICKEN NOODLE SOUP
Karnıyarık – Turkish STUFFED EGGPLANT
Izmir Köfte – Baked Turkish Meatballs & Vegetables In Tomato Sauce
Homemade Kiymali Pide - TURKISH PIZZA / Turkish Street Food
Turkish BULGUR PILAF
#eggplantrecipe #eggplants #turkishfood #turkishrecipe #musakka
Classic Greek Moussaka with Freezer Tips!
Print the recipe here:
Ingredients
3 eggplants, cut into 1/2 inch slices
3 potatoes, peeled and sliced
2 cups parmesan cheese or kefalotiri
olive oil, for brushing on vegetables
salt and black pepper to taste
dried oregano
For the Béchamel sauce:
5 cups whole milk
3/4 cup olive oil
3/4 cup all purpose flour
salt and pepper
1/4 teaspoon nutmeg
1 cup grated parmesan cheese
2 whole eggs
2 egg yolks
For the Meat Sauce:
1 onion, finely chopped
5-6 garlic cloves, grated
1/4 cup olive oil
2 pounds lean ground beef
1 teaspoon salt
Freshly ground black pepper to taste
1 (15-ounces) can crushed tomatoes
1 cup water
1 teaspoon dried crushed oregano
Instructions
Preheat the oven to 425°F, 220 °C.
Place the potato slices on a baking tray. Drizzle 3-4 tablespoons of olive oil over them and season both sides with salt, pepper, and oregano.
Bake 20-25 minutes or until fork-tender and golden.
Slice the eggplants and layer them in a colander or on a tray. Sprinkle salt on top of each of the layers of eggplant and set aside for 20-30 minutes.
Prepare the meat sauce: Place the onion in a large skillet along with the olive oil and sprinkle with a pinch of salt. Cook over medium heat for 10 minutes or until soft and golden. Add the garlic and warm through for a few seconds. Add the ground beef, salt, pepper, and crushed tomatoes. Rinse the can with a cup of water and add it to the skillet. Cover and cook for about 20 minutes or until the sauce is very thick. Taste and adjust the seasoning. Add the oregano and set aside.
Make the béchamel sauce by combining the flour and oil in a saucepan over medium heat. Whisk well while cooking a few minutes until toasted.
Slowly add the milk in a few batches, whisking to incorporate so that it is smooth and creamy. Adding the milk all at once will create lumps.
Cook until it comes to a boil and thickens. Season with salt, pepper and nutmeg. Remove from heat.
Whisk the eggs together in a bowl. Add some of the hot milk mixture into the eggs and whisk to temper them so that they don't scramble when added to the cream sauce.
Add the eggs to the sauce and whisk well.
Add the parmesan cheese and mix to combine.
Place the roasted potato slices on the bottom of a 9 x 13 inch baking pan. Use a deep pan. Sprinkle grated cheese over the potatoes.
Top with a layer of roasted eggplant slices and sprinkle grated cheese over them.
Top with the meat sauce and spread.
Make a final layer of roasted eggplant over the meat sauce and top with the béchamel sauce.
Sprinkle any remaining cheese over the sauce if desired.
Adjust oven temperature to 400 °F, 200 °C.
Bake 45 minutes - 1 hour until the cream is golden brown on top.
Allow to rest for about 45 minutes before slicing so that the pieces hold their shape.
Serve with a nice salad and enjoy!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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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
Vegetarian Moussaka recipe
recipe30.com (for full recipe)
Tasty Mediterranean cooking without meat. A Greek vegetarian version of Moussaka consisting of layers of lentils, eggplant, mushroom, zucchini and sweet potato, it's very similar to a lasagna without the pasta or meat. Serve it with a Greek salad for a perfect combination. Real Pecorino cheese is made from sheep's milk. This dish will go fast so make plenty, it also freezes well.