How To make Moussaka with Rice
1 c Rice
1 lg Eggplant
Salt 2 lg Potatoes
14 oz Can tomatoes
4 ea Garlic cloves, chopped
1 ea Onion, chopped
1 pn Pepper
1 c Olive oil
2 tb Ghee
2 tb Flour
2 1/2 c Soya Milk
1 pn Nutmeg
Salt & pepper 1 ts Allspice
Wash rice & soak for 30 minutes. Slice eggplant into rounds & soak in slightly salted water. Peel & cut potatoes into rounds. Put rice in a pan with the tomatoes, garlic, onion, salt & pepper. Add 2 c water & allow to simmer gently until the water has been absorbed. Dry the eggplants & fry in the olive oil until they just begin to turn golden. Put side. Fry the potatoes in the same way. Make the white sauce. In a pot, heat the ghee. Gradually stir in the flour, then the soya milk. Add a pinch of salt, pepper & nutmeg. Simmer gently for 1 minute. Set aside. Grease a casserole dish. Put in a layer of potatoes, followed by eggplant & finally the rice mixture. Space out the allspice berries on the top. Add the sauce. Bake at 375F for about 30 minutes. Adapted from Jack Santa Maria, "Greek Vegetarian Cookery"
How To make Moussaka with Rice's Videos
Simple Turkish Moussaka Recipe
Full Recipe:
This Turkish Moussaka recipe is a perfect weeknight meal that everybody will love! Seasoned tomato sauce, ground beef, and delicious roast eggplant slices melt together in this recipe and will keep you scooping for more.
Ingredients
Eggplant Moussaka
2 large eggplants
2 tbsp olive oil (divided)
1 tbsp salt (divided)
1 tsp black pepper (divided)
1 white onion (diced)
3 cloves garlic (minced)
1 tbsp sumac
1 tbsp Aleppo pepper
2 tsp ground coriander
1 bay leaf
1 lb ground beef (or ground lamb)
2 cups crushed canned tomatoes
2 tbsp Turkish red pepper paste (or tomato paste)
fresh mint (for garnish)
Yogurt Sauce
2 tbsp Greek yogurt
1 clove garlic (minced)
2 tbsp fresh dill (minced)
1 lemon (juiced)
Instructions
-Heat your oven to 400°, cut the eggplant into large pieces, about 2 and place on a sheet pan. Drizzle with a bit of olive oil and season with a pinch of salt and black pepper. Toss well and bake for about 30 minutes, or until the eggplant is very soft and tender. Set aside.
-Heat a large fry pan or sauté pan to medium-high and add the rest of the olive oil, onion, garlic, sumac, Aleppo pepper, coriander, and bay leaf. Season with another pinch of salt and black pepper and sauté for about 6-7 minutes or until the onions start to brown.
-Push the onions to one side of the pan and add the ground beef. Break the meat into small pieces with a wooden spoon and let cook undisturbed for about 6-7 minutes, or until the bottom of the meat starts to brown.
-Then, add the tomatoes, Turkish pepper paste, and roasted eggplant to the pan. Mix well and cover and cook for 20 minutes on low heat.
-While the moussaka is cooking, mix the yogurt sauce. Add the Greek yogurt, garlic, dill, and lemon juice to a small bowl and mix well.
Serve the moussaka with the yogurt sauce and some fresh mint on top.
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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
This music has licensed NO COPYRIGHT and NO ATTRIBUTION
# Moussaka
# Arabic Recipes
# Eggplant Recipes
# Dina's Kitchen
Rice Moussaka a nutritious food!
A healthy food for gourmet full of Nutrition, do try at home!
Greek stuffed eggplants - Papoutsakia | Akis Petretzikis
Greek stuffed eggplants | Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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Video Editor: Mihalis Barbaris
Featured Partners: Mary-Rose Andrianopoulou, Giannis Mpourodimos, Katerina Vasilakopoulou, Maria Vasilakopoulou, Kellina Dimitriadi, Dimitris Dimas, Markos Papakostantinou, Giannis Margaris, Eri Christogianni
Moussaka and Basmati Rice
How to make Moussaka and Basmati Rice. Featuring Chef George Daoud of Mr Kebab restaurant in Loma Linda, CA mrkebabrestaurant.com
MAGHMOUR: Lebanese MOUSSAKA with EGGPLANT and CHICKPEAS (VEGAN & NO GLUTEN) / مسقعة باذنجان
* SUBTITLES AVAILABLE IN ENGLISH *
The Lebanese Moussaka, also known as Maghmour, is a DELICIOUS eggplant stew with chickpeas. This VEGAN and GLUTEN-FREE recipe is an AUTHENTIC LEBANESE DISH which provides the perfect blend of vegetables and protein. HEALTHY, LIGHT and FULL OF FLAVOUR, the Lebanese Moussaka is perfect for a hot summer day! It's also EASY TO PREPARE!
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Duration: 20 minutes for preparation + 35 minutes for cooking
مدة الطهي 35 دقيقة + مدة تحضير المواد 20.دقيقة
Serving: 7 people
تكفي لعدد سبع اشخاص
Ingredients / المواد:
- 2 large eggplants / باذنجان كبيرة الحجم عدد 2
- 2 cups chickpeas, boiled / كبايتين حمص مسلوق
- 2 large onions / بصل كبير عدد 2
- 4 medium tomatoes / اربع بندورة متوسط الحجم
- 1 garlic head / راس توم كامل
- 1/4 cup olive oil / ربع كوب زيت زيتون
- 4 cups vegetable oil / اربع كبايات زيت نباتي
- 1 tbsp salt / ملعقة كبيرة ملح
- 1 tsp black pepper (mild) / ملعقة صغيرة بهار حلو
- 1 1/3 cups water / كباية وثلث ماء
- 1 tbsp tomato paste / ملعقة كبيرة رب بندورة
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#lebanesefood #moussaka #maghmour