Classic Greek Moussaka - Traditional and Delicious!
The word Moussaka itself has Arabic origins, derived from the word musaqqa'a, which means chilled. Early versions of this dish were made with layered vegetables and sometimes meat, then baked and served at room temperature. The concept of layering and baking vegetables eventually spread to other parts of the Mediterranean, including Greece.
Greek Moussaka, as we know it today, is said to have been adapted and popularized by the Greek population during the Ottoman era. This widely known Greek version was created by the French-trained Greek chef Nikolaos Tselementes in the 1920s.
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Traditional Greek Moussaka
Ingredients:
• 3 large eggplants, thinly sliced
• 3 medium potatoes, peeled and sliced
• 1 zucchini, thinly sliced (optional)
• 500 ml olive oil for frying
Ground beef:
• 500 g ground beef or lamb, medium fat
• 500 g grated tomatoes or tomato puree
• 1 onion, chopped
• 1 clove of garlic, minced
• 2 tbsp, tomato paste
• 1/2 tsp ground cinnamon
• 1 tsp ground allspice
• 1 tsp black pepper
• 2 tsp thyme (dried or fresh chopped)
• 1 bay leaf
• 1.5 tsp salt
• 1 tbsp olive oil
• 1 cup chopped parsley (optional)
• 1/2 cup beef stock or water (optional, depending on the juice of tomatoes)
Mornay (Greek Bechamel with egg yolks):
• 100 g olive oil
• 100 g flour
• 1 liter full fat warm milk
• 1 tsp black pepper
• 1 tsp grated nutmeg
• 2 egg yolks
• 150 g graviera or kefalograviera cheese, grated (alt: gruyere, myzithra, parmesan or pecorino)
• 1 tsp salt
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I prepare this delicious Greek Moussaka recipe with baked eggplant every week
I prepare this delicious Greek Moussaka recipe with baked eggplant every week
Moussaka is a Greek traditional food, made with baked or fried eggplants (aubergines) and potatoes, tomato meat sauce and Bechamel. It is a very tasty recipe you should try. I've fried the potatoes but you can bake them in the oven or use a air fryer. Olso the eggplant can be baked or fryed.
INGREDIENTS:
- 4 eggplants
- 1 tsp salt
- 1 litre of water
- some olive oil
--------------------------
- 3 potatoes
- vegetable oil
----------------------------
For the meat sauce
- olive oil
- 500 g miced meat - beef
- 1 chopped onion
- 1 tbsp tomato paste
- 1 clove of garlic (optional)
- allspice
- 1/2 cinnamon stick
- 30 ml wine / cognac
- 500 ml tomato juice
- 1 Laurel leaf
- salt and pepper
------------------------------------
For the Bechamel sauce:
- 2 tbsp oil
- 100 g butter
- 100 g flour
- 1 litre of warm milk (not hot)
- 1 egg
- nutmeg
- salt and pepper
20x30 cm Tray
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Dear friends, if you liked this video, you can help increase the channel:
Vote for the video! ???? - It will make me very happy and will help to develop the channel.
WRITE ME A COMMENT or ASK me a recipe question. I'll be happy to answer.
You can also share this video with your friends on social media to let them know what the next recipe will be.
Subscribe to the channel and click on the bell so as not to miss a new video with quick and tasty recipes.
Thank you for watching!
Enable subtitles in your language. On a mobile phone, click cc in the upper right corner of the video. On the computer, click on the video settings⚙️ and activate the translation!
#moussaka
#greekmoussaka
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How To Make Moussaka | Traditional Greek Moussaka Recipe
How To Make Moussaka - Traditional Greek Moussaka Recipe
Ingredients List (8 servings)
- 2-3 cups Greek extra virgin olive oil
- 3 eggplants
- 2 lbs. potatoes
- 1-1/2 lbs. ground beef
- 1 onion
- 2 garlic cloves
- 2 bay leaves
- 2 cloves
- 1 tsp. ground cinnamon
- 28oz crushed tomatoes
- 1 cup bread crumbs
========== Bechamel ==========
- 1 cup A/P flour
- 1 cup Greek extra virgin olive oil
- 1/4 tsp. nutmeg
- 1 litre milk
- 2 egg yolks
Hope you guys enjoy this video and if you have any questions, comments or suggestions, just give me a shout and I'll get back ASAP!!!!!
Try this today and take your meals from ordinary to OPA!!!!!
Hope you all love it!!!!!
Cheers,
Ken
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Best Greek Moussaka - my Dad's 5 Secret Recipe | Christine Cushing
When you talk about family heirloom recipes, this is probably my family's most cherished and favourite. My dad made the best moussaka I've ever tasted, period. Here are his top 5 secrets with my added small tweaks. You can find the full bechamel video below in my last episode. FULL RECIPE BELOW.
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RECIPE: MOUSSAKA
Sauce
2 Tbsp. olive oil (30 ml)
1 large onion, chopped
2 cloves garlic, finely chopped
2 lbs lean ground beef (950 gm)
1 jar of cc sauce or 28 oz. Can plum tomatoes
1 Tbsp. tomato paste (15 ml)
1tsp. Greek dried oregano (5 ml)
2 bay leaves
3 sprigs fresh thyme
4 cloves
1 cinnamon stick
¼ tsp. ground cayenne
2 japanese eggplant, thinly sliced
3 zucchini, thinly sliced on bias
2 Yukon gold potatoes, peeled and thinly sliced
cayenne pepper to taste
salt and pepper dried oregano to taste
olive oil for baking
Bechamel sauce
1/3 cup butter (80 ml)
1/3 cup + 1 Tbsp. flour (95 ml)
4 cups milk (1 L)
salt and pepper
grated nutmeg to taste
¼ cup grated parmesan cheese (50 ml)
2 egg yolks lightly beaten
Sauce
In a large skillet, brown meat in olive oil, as per video, until evenly browned. Add onion and sweat until soft and lastly, add garlic and saute for another two minutes. Add remaining ingredients for sauce and stir well. Simmer covered for 30 minutes. Adjust seasoning.
Meanwhile, preheat oven to 375 D. Brush a large baking sheet with olive and arrange potato slices also brushed with oil. Season with salt, pepper, oregano and cayenne. Bake potatoes until golden brown and tender at 375 D for about 14-16 minutes.
Repeat with eggplant and zucchini baked in oven at 375 D .
Bechamel
Melt butter in a medium saucepan and add flour. Cook over medium heat until blended. Remove from heat and gradually add cold milk, stirring continuously. Keep stirring over medium heat until sauce comes to a boil. Add the salt, pepper and grated nutmeg.
Remove from heat and whisk in beaten egg yolks Add grated cheese.
To assemble
Preheat oven to 350 D. F.
Brush a baking dish ( 14x 10 “) with oil. Arrange potatoes in bottom of dish topped with half of the meat sauce. Arrange eggplant and zucchini on top and top with remaining meat sauce. Pour Bechamel sauce over vegetables , spreading evenly.
Bake for about 40 min. minutes or until Bechamel is golden brown. Remove from oven and let cool for about 30 minutes before serving.
Serves 8
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#Moussaka #GreekFood
How to Make Traditional Greek Moussaka
Is there a dish more associated with Greek food than Moussaka? George Zikos spends a morning with his Aunt in the village in Crete learning how to make Moussaka from scratch. This is Mediterranean living at its finest. You can find this Moussaka recipe by clicking the link below.
Recipe here! -
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*This content is strictly the opinion of William Bradley, R.D., and is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of medical advice or treatment from a personal physician. All viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither William Bradley, R.D. nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.
#moussaka #moussakarecipe #mediterraneanliving
Nikki's Greek Moussaka Original Recipe
Moussaka
9 x 13 pan
Moussaka is one of the most well-known dishes from Greece that you can find all over the world. It’s a thick casserole full of vegetables that are commonly found in gardens in the Mediterranean climate. There is also a hearty layer of beef or lamb that adds to its richness. One tray of this goes a long way, I often make it for family events and it was very popular in the winter at our Greek restaurant.
Vegetables
1 large eggplant, sliced lengthwise
2 medium zucchini, sliced lengthwise
3-4 large Idaho potatoes, peeled and sliced ¼-inch thick
For meat sauce:
3 tablespoons olive oil
1 large yellow onion, finely chopped
2 lbs ground beef (80/20)
¼ teaspoon ground nutmeg
2 cinnamon sticks
1 teaspoon sea salt, more if needed
½ teaspoon freshly cracked black pepper
6 oz. (3/4 cup) tomato paste
1 ½ fl oz, (or 3 tablespoons) brandy or cognac
For béchamel
6 tablespoons unsalted butter
6 tablespoons flour
2 cups cold whole milk
4 cups hot whole milk
½ teaspoon salt
½ teaspoon white pepper
½ teaspoon nutmeg
2 large eggs, divided
1/3 cup of grated parmesan
Preheat the oven to 400 degrees F.
Place the sliced eggplant and zucchini on a well-oiled baking sheet. Brush the vegetables with olive oil and a sprinkle of salt and roast for vegetables for about 30 minutes, or until golden brown.
PREPARE THE MEAT SAUCE
While the vegetables are roasting cook the meat by adding to a large saute pan with high sides. Drizzle the bottom with the olive oil and bring it to medium heat. Add the onion and cook until it is softened, about 5 minutes. Then, add the ground beef and break it up with a wooden spoon so it is very fine. Cook the beef until it is no longer pink.
Add the nutmeg, cinnamon, salt, pepper, and mix it well. Continue cooking for 7 to 9 minutes, or until most of the moisture is gone from the pan.
Move the meat to one side of the pan, add in the brand and flambe until all the liquor is cooked off, about 2 minutes.
Add the tomato paste and fully combine. Once incorporated, add enough water (about 2 cups) to cover the meat and set on low to simmer or about 45 minutes, stirring every 10 minutes or so. Most of the liquid should be cooked off.
PREPARE THE POTATOES
Meanwhile, add 2 cups of frying oil to a large saute pan with high sides.
Bring the oil to high heat and add the potato slices, cooking until they are golden brown and completely cooked through, about 12-15 minutes. Place them on a plate lined with paper towels to soak up all the excess oil.
PREPARE THE CASSEROLE
Butter the bottom and sides of a 9x13 baking dish.
Line the bottom of the pan with the potatoes, squeeze them in so they cover the entire bottom.
Use a sheet of parchment paper to push down the potatoes to make the potato layer even.
Lay the zucchini on top of the potato and repeat with the parchment paper so the zucchini is pressed down evenly into the casserole dish.
Next, layer the ground beef on top of the zucchini. Spoon it evenly in one layer so it completely covers the vegetables. Use the parchment paper to carefully press it down so it is a nice, even layer.
Lastly, add the eggplant on top of the meat.
PREPARE THE BECHAMEL
Add the butter to a medium pot over medium heat. Once melted, add the flour and whisk to keep it moving until you smell a nutty aroma and the flour is a light toasted brown, about 2 to 3 minutes.
Slowly whisk in cold milk until a thick sauce is formed. Add in warm milk, salt, pepper and nutmeg. Continue slowly whisking until the sauce is a thick, pudding-like consistency and coats the back of a spoon, about 15-20 minutes.
Remove the sauce from heat. Very quickly whisk in two eggs (you must work quickly to ensure your eggs don’t scramble). Once fully incorporated, fold in 1/3 cup of Parmesan.
Allow the bechamel to cool slightly, then pour is over the casserole slowly, allowing it to absorb into the vegetables and meat so it is completely covered. Sprinkle the top with ground nutmeg.
Bake the casserole at 375 degrees F for 35-45 minutes, or until the top is golden brown and it is completely heated through.
Spray bottom of pan
Complete layer of cooked potatoes
Push down with parchment paper
Layer zucchini
Push down lightly with parchment paper
Layer meat
Push down lightly with parchment paper to make even
Layer eggplant
Press down lightly with clean hands
Pour bechamel on top bake for 30 mins till golden brown
Sprinkle nutmeg