Greek Budget Food: Moussaka - Recipe # 40
Finf out how to cook the grand old Greek classic! With meat, egg plant, potato and a béchamel sauce, this dish is filling and flavorful!
For this recipe we used:
3 eggeplants,
TOMATO SAUCE:
500 gr / 1 pound of ground meat,
2 onions,
3 cloves of garlic, minced
3 fresh tomatoes (diced),
200 ml / 0.8 cups of white wine
1 can diced tomatoes
salt & pepper
BECHAMEL SAUCE:
2.5 tbsp butter
2 tbsp flour
2 cups milk
nutmeg
salt & pepper
1 kg. / 2 pounds of potatoes
50 gr / 1/2 cup breadcrumbs
Parmesan cheese (as much as your heart desires)
Music:
Title: Grange Party
Artist: Huma-Huma
Album: Youtube Music Libary
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
Vegan Moussaka Recipe
Check out our Web site: MyNurtilogy.com
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Ingredients:
2 medium eggplants
2 medium sweet potatoes
Salt for rubbing eggplants
Red sauce:
1 onion, sliced
6 garlic cloves, minced
1/3 cup dry wine
28 oz canned crushed tomatoes
1.5 cups cooked lentils
1 tbsp agave nectar
1 bay leaf
2 tsp Italian herb blend
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp red pepper flakes
1/2 tsp salt
Cashew sauce:
14 oz firm tofu
1/4 cup raw cashews
1 cup water
2 tbsp lemon juice
2 garlic cloves
2 dates, pitted
2 tbsp nutritional yeast
1/4 ground nutmeg
1/2 tsp salt
1/4 tsp black pepper
1 cup whole wheat bread crumbs
Servings: 8
Nutrition facts for 1 serving:
Calories 330
Total fat 11.3g
Saturated 2.2g
Trans 0g
Polyunsaturated 2.2g
Monounsaturated 3.2g
Cholesterol 2.4mg
Sodium 565.4mg
Total carbohydrates 50.3g
Dietary fiber 13.7g
Sugars 14.1g
Protein 17g
Calcium 15.6%
Iron 28.7%
Potassium 988.2mg
Vitamin A 172.8%
Vitamin C 39.2%
Percent daily values are based on 2000 calories diet.
Tips:
* You can substitute agave nectar with honey
* This recipe is great for a special occasion and celebration
Satisfying Veggie Bake | Jamie Oliver
Hello lovely people! This epic, satisfying veggie bake is from my new book Together!
You get 5 of your daily fruit and veg in one portion, it's a great dish to make that will serve 8 people generously. This recipe has a lasagne vibe but instead of pasta, I've used filo pastry. Serve it in the middle of the table with a big salad and a glass of wine, happy days!
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Vegan Moussaka
Moussaka is quite possibly the most iconic Greek recipe in the world. It is, of course, a rich mixture of spiced ground meat sauce, eggplant (and sometimes potatoes and/or zucchini), and bechamel, often made even richer with the addition of Greek cheeses as feta. This delicious vegan moussaka recipe will delight the most diehard traditionalists, though! It is an excellent combination of classic Mediterranean diet ingredients, such as vegetables and beans, all the wonderful robust flavors associated with Greek cooking, and a few new techniques that will surprise you. It is a healthy, delicious version – you could almost place it in the category of Greek bean recipes! – of a traditional Greek classic and one of my favorite Greek recipes from season 4 of My Greek Table! Serve this with a Greek red wine, such as a Naoussa Xinomavro.
To make this recipe you'll need:
Ingredients
2 sweet potatoes peeled and sliced into thin oval slices
3 large eggplants trimmed and sliced into long thin ovals
Extra virgin Greek olive oil
2 large red onions chopped
4 garlic cloves chopped
3 cups cooked black beans
1 cup canned chickpeas keep liquid
1 ½ cup chopped canned tomatoes
2 Tbsp tomato paste
½ cup red wine
1 cinnamon stick
2 dried or fresh bay leaves
4 allspice berries
Dried Greek oregano to taste
1 – 2 Tbsp balsamic vinegar
2 Tbsp petimezi
Seasalt and pepper to taste
For the Bechamel:
Leftover liquid from 1 can of chickpeas aqua faba, used above
4 Tbsp extra virgin Greek olive oil
4 scant Tbsp all-purpose flour
2 cups coconut milk
2 cups almond milk
Salt and white pepper to taste
½ cup breadcrumbs
Grated nutmeg to taste
Find the full recipe, here: