ARABIAN RECIPE:How to cook MOUSSAKA
#HowtocookMoussaka
#ArabianRecipe
Helo po sa lahat 1stym ko magbahagi ng arabian recipe.tnx po
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Dave's Kitchen - Potato Moussaka
If you are thinking about what to make for today’s lunch for your family then, this is the recipe for you.
This is one classic and traditional recipe that has been made so many times over the years. But, today I will share my foolproof recipe for delicious and rich filling that will please even the pickiest eaters.
If you follow my foolproof steps, you can make this recipe very easily and you will need just 15 minutes for the preparation time. While this lunch is baking you can set the table or make one delicious dessert.
Let me show you how to make the most delicious moussaka.
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Ingredients:
1 lb. potatoes, peeled and diced into thin slices
salt and pepper to taste
olive oil
For the filling:
1 lb. ground meat
1 medium onion, diced
1 teaspoon Dijon mustard
olive oil
2 garlic cloves, minced
2 teaspoons mixed dry vegetables
2 tablespoons freshly chopped parsley.
5 eggs
2 cups of milk
salt to taste
In a frying pan heat up the olive oil and cook diced onion alongside minced garlic cloves. Add the minced meat, grated carrots and cook until the minced meat will completely turn into a brown color. It will take around 5 minutes.
In the same pan add the mustard, salt and pepper to taste and season with mixed dry vegetables. Cook for about 2-3 more minutes and when you’ll remove the pan from the heat add in freshly chopped parsley. Stir and set aside.
Next, we need to prepare our casserole pan where we are going to cook the moussaka. Over the last period of time I am using new cookware from Enemali, and for this recipe I choose to cook in this casserole pan because I found it’s perfect for cooking recipes like this, different times of roasted meat or cabbage casserole. One of the things I love the most is the modern look of the pan and that the pan keeps the meal warm for several hours. Also, this pan is perfectly designed and keeps the freshness from the meal longer. I recommend this pan to all out there who wants to cook without fear of burning and sticking the meal to the pan. I found those pans are real time saver and If you want to make your life easier, you can buy this pan in all Vero Supermarkets, they are available just there. Right now there is a coupon sale action in which this pan and the other Enemali cookware can be found on 50% sale.
In the casserole pan where the moussaka will bake, add some olive oil and arrange some potato slices in a circle. Transfer the minced meat filling from the pan and smooth it out all over the pan. Arrange potato slices on top of the minced meat filling in a big circle.
Now my delicious secret of the recipe. In a large bowl crack, the eggs, season with some salt and add the milk. Whisk the whole mixture and pour the mixture on top of the moussaka. Shake the casserole pan to distribute the filling in every hole. We need to make sure that the filling is all over the pan.
Bake the moussaka in a well-heated pan on 350 F or 180 C degrees for about 40-45 minutes. The moussaka is ready when it will develop golden-brown color on the surface . Let it cool for about 15 minutes and then slice it up and serve piece in a serving plate.
Have fun cooking!
Outrageously Delicious Greek Moussaka
More recipes like this in my debut cookbook 'Comfy' and you can pre-order HERE: ☺️
Moussaka is a Greek classic, and here I'll show you how to make it in the most delicious way possible!
Outrageously Delicious Greek Moussaka | Serves 8
FULL RECIPE POST:
INGREDIENTS
Beef Layer:
1.6lb / 750g Ground Beef (preferably fairly lean)
1 cup / 240ml Tomato Passata (pureed/strained tomatoes in US)
1 cup / 240ml Beef Stock
1/2 cup / 120ml Dry Red Wine (can sub more beef stock)
1/4 cup finely diced Fresh Parsley, plus extra to serve
2 heaped tbsp Tomato Paste (Tomato Puree in UK)
1 tbsp finely diced Fresh Thyme Leaves
1 large White Onion, finely diced
2 cloves of Garlic, finely diced
2 small or 1 large Bay Leaf
3/4 tsp Salt, or to taste
1/2 tsp Sugar (any)
1/2 tsp Cinnamon
1/4 tsp Black Pepper, or to taste
1 tbsp Olive Oil
Béchamel Sauce:
4oz / 120g Unsalted Butter
4oz / 120g Plain Flour
4 cups / 1litre Milk, at room temp
1 cup / 80g freshly grated Pecorino Romano, plus extra to serve (Kefalotiri Cheese is traditional, can also sub parmesan)
2 Egg Yolks
1/2 tsp Salt, or to taste
1/2 small Nutmeg, grated (or 1/4 tsp ground nutmeg)
1/4 tsp White Pepper
Veg Layers (see notes for baking version):
2lb / 1kg (approx 4 smallish) Eggplants/Aubergine, sliced around 1/3 thickness (I do lengthways do you can make more smaller rounds if you wish)
1.6lb / 750g (approx 2 large) Baking Potatoes, peeled & sliced around 1/4
1lb / 500g (approx 2 medium) Zucchini/Courgettes, sliced into approx 1/3 strips (I do lengthways)
2 cups / 500ml Vegetable or Olive Oil, or enough to cover veg in the pan
few pinches of Parsley & Pecorino (to sprinkle in between layers)
Salt & Pepper, as needed
METHOD
Beef Layer: Heat 1 tbsp olive oil in a large pan or pot over medium heat. Add onion and fry until it begins to soften/brown, then add in garlic and fry for 1-2mins longer. Add in beef and break up with a wooden spoon until fully browned. Stir in tomato paste and fry for a couple of mins, then pour in wine. Deglaze the pan if needed, then pour in passata and beef stock. Add in parsley, thyme, cinnamon, salt, sugar, pepper & bay leaf and give it a good stir. Keep on a gentle simmer for around 30mins, stirring occasionally until nice and thick. Meanwhile...
PREP Veg Layer: Rest few sheets of paper towel on a flat surface and lay on your eggplant slices. Rub a pinch of salt over both sides, then add two layers of paper towels on top. On top of that add the zucchini slices, followed by another layer of paper towel, followed by potato slices and finished with another layer of paper towel. Gently press down to soak up the moisture. Can use tea towels instead if you wish.
COOK Veg Layer: Heat up enough oil to cover the veg in a suitably sized pot/pan until it gently sizzles (you're aiming for around 150C/300F). Carefully start sliding in your potato slices and fry both sides until lightly golden with the potato fork tender. Remove, shake off oil and place on fresh paper towel. Increase oil temp slightly to around 170C/340F and fry the zucchini slices until softened & lightly browned, then finish with the eggplant slices. Leave everything to drain on paper towels. You can use two pans to speed things up or bake one or two of the veg (see notes).
Béchamel Sauce: In a suitably sized pot over medium heat melt butter. Stir in flour to create a paste then gradually begin whisking in your milk. Once you've poured in all the milk and the sauce is thick, stir in salt, white pepper and nutmeg. Take the pot off heat and stir in pecorino until the sauce is lump free, then quickly whisk in the egg yolks. Take 1/2 cup of the sauce and stir it into the beef.
Stack Moussaka: Add a layer of potato to the baking dish (overlapping as needed) and sprinkle over a hefty pinch of parsley, pecorino, salt & pepper. Follow with zucchini and parsley/pecorino/salt/pepper, then half the eggplant with a pinch of salt and pepper. Try and close all the gaps and make it all nice and compact. Spread over beef layer, top with the rest of your eggplant then top with the Béchamel sauce.
Cook & Serve Moussaka: Finish with a sprinkling of pecorino then place in the oven at 180C/350F for 35-45mins, or until golden on top. I highly recommend leaving it to sit for at least 15mins, just to help it keep shape. Serve up and enjoy!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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Moussaka Recipe ll Moussaka Recipe with Potatoes and Eggplant ll How to Make Moussaka
Today's video we're going to make moussaka recipe with potatoes and eggplant.
This moussaka recipe definitely the easy one and taste DELICIOUS.
Make sure y'all gather all this easy peasy and simple ingredients and make this dish at home!
Ingredients:
- 4 medium potatoes, sliced
- 1 medium aubergine, sliced
- A head of garlic, minced
- 2 medium tomatoes, diced
- 1/4 yellow pepper, thinly sliced
- 400 gr ground meet (beef)
- Black pepper
- 1 tbsp dill
Creamy Sauce:
- 1/2 cup flour
- 2 eggs
- 1 cup milk
- 1 tbsp butter
Meat mixture:
- 2 whole eggs
- 1 white egg
- Salt
- Black pepper
Cheese mixture (topping):
- 1 egg yolk
- 1 cup emmental cheese, grated
- 1/4 cup milk
Moussakarecipe#MoussakaRecipewithPotatoesandEggplant#HowtoMakeMoussaka
???? Musaka s Krumpirom | Moussaka with Potatoes
#recepti #soskuhinja #recipes
Musaka s Krumpirom | Moussaka with Potatoes
- Tradicionalno jelo sa slojevima sočne govedine i krumpira.
⚠️Uključite titlove i odaberite jezik kojeg želite koristiti s popisa
⚠️Turn on subtitles and select the language you want to use from the list
⬇SASTOJCI / INGREDIENTS⬇
280 grama luka
biljno ulje
600 grama mljevene junetine
sol i papar
1 i pol žličica slatke paprike u prahu
1,2 kilograma krumpira
2 jaja
muškatni oraščić
500 mililitara mlijeka
50 grama masla
pekač - 22cm x 28cm
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280 grams of onions
vegetable oil
600 grams of ground beef
salt and pepper
1 and a half teaspoons of sweet pepper powder
1.2 kilograms of potatoes
2 eggs
nutmeg
500 milliliters of milk
50 grams of butter
baking pan - 22cm x 28cm
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