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How To make Potato Moussaka Casserole
4 medium red skin potatoes (4 oz ea)
water 8 ounces lean ground lamb
1 medium onion -- chopped fine
1/2 cup quick-cooking barley
1 can (15 oz) tomato sauce
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon ground cinnamon
1 cup milk
3 eggs
1/4 teaspoon salt
1/4 cup grated parmesan cheese
1. Heat oven to 400F. Grease an 8-inch square baking dish or other 2-quart baking dish.
2. Prick potatoes with fork. Cook until tender, either in 2 inches of boiling water in a tightly covered saucepan 10-12 minutes (OR in a covered microwave-safe bowl with 2 tablespoons water 5-7 minutes on high, rearranging potatoes once) until tender. When cool enough to handle, cut in 1/2 inch thick slices.
3. Meanwhile cook lamb and onion in a large nonstick skillet over medium heat 5 minutes, stirring to break up meat, until no longer pink. Add 1 cup water, the barley, 1 cup of the tomato sauce, the oregano, 1/4 teaspoon pepper and the cinnamon. Bring to a boil; reduce heat to low. Cover and simmer 12 minutes stirring occasionally, until barley is tender.
4. In a 2 cup glass measure, whisk milk, eggs, salt and remaining 1/4 teaspoon pepper until blended.
5. Place 1/2 the potato slices in a single layer on bottom of prepared dish ( Potatoes will not cover entire surface). Spoon on lamb mixture; top with remaining potatoes. Pour milk mixture evenly over top. Sprinkle with cheese.
6. Bake 35 minutes of until a knife inserted in center comes out clean, and top is lightly browned. Let stand 5 minutes before serving.
7. Heat remaining tomato sauce in microwave or small saucepan. Spoon some on each serving.
Per serving: 483 cal, 24 g protein, 49 g carb, 21 g fat, 213 chol, 992 mg sodium
Exchanges: 2 starch, 3 veg, 1 1/2 med-fat meat, 2 1/2 fat.
Mastercook formatted by Martha Hicks 1/99.
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Potato Moussaka recipe
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Moussaka (/muːˈsɑːkə/, /ˌmuːsəˈkɑː/ or /ˌmuːsɑːˈkɑː/) is an eggplant- (aubergine) or potato-based dish, often including ground meat, in the Levant, Middle East, and Balkans, with many local and regional variations.
The most famous version of the dish today appeared in the 1920s with the publishing of Nikolaos Tselementes' culinary book in Greece. Many versions have a top layer made of milk-based sauce thickened with egg (custard) or flour (béchamel sauce). In Greece, the dish is layered and typically served hot. In Turkey, thinly sliced eggplant is fried and served in a tomato-based meat sauce. Turkish mussaka may be consumed warm or at room temperature. In the Arab countries it is often eaten cold, but is also served hot in some regions.
In this video is no eggplants.
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music credits: Escape - Declan DP
Traditional Greek Moussaka Recipe with Potatoes and Eggplants (and Béchamel Sauce!)
Learn how to make traditional Greek Moussaka Recipe with Potatoes and Eggplants (and Béchamel Sauce!).
Moussaka is an authentic Greek eggplant casserole dish made with layers of aubergines and/or potatoes, tomatoey meat sauce, and cheesy béchamel sauce.
Full recipe @
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My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. With a career spanning 15 years in the culinary industry coupled with 30 years of home cooking, my YouTube channel is a wonderful collection of culinary wisdom. I take pride in offering delightful recipes that range from hearty entrees to luxurious desserts, all crafted to spark creativity in your kitchen and bring joy to the table.
The extra cheese and breadcrumb topping give this succulent dish a golden crunchy texture.
This is not a quick dish but it is easy with step-by-step instructions and the result is worth the effort and time.
Greek Lamb Moussaka is very common in Mediterranean and Middle Eastern cuisine and it has many different variations.
Some variations use potatoes or courgettes instead/or with the aubergines.
This Greek casserole recipe has also potatoes and is topped with a cheesy béchamel sauce. It surely is the ultimate comfort food!
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
MOUSSAKA WITH POTATOES
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Savory Serbian Moussaka
Recipe:
How To Make Greek Moussaka | Akis Petretzikis
The wonderful Akis Petretzikis has a fantastic moussaka recipe using baked vegetables instead of fried to make it that little bit lighter. Delicious layers of potato, aubergine, courgette and beef, all topped off with a creamy béchamel sauce and a handful of parmesan. The perfect tasty teatime treat.
If you want more recipes from Akis, tell us in the comments box below and check out his channel for more inspiring meal ideas:
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Credit - Edited & directed by Pelivanidis Leonidas
For more nutrition info, click here:
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