Moussaka
Greece's answer to Italian Lasagna..... except this is WAY lower carb!
Layers of soft eggplant, a rich meat sauce topped with a thick layer of bechamel sauce. Worth every pot and pan .... ????
How to Make Greek Moussaka
Learn How to make Traditional Greek Moussaka. This dish is so rich and full of flavor. layers of potatoes, eggplants, meat and béchamel sauce. Not recommended on a diet ;)
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Ingredients:
3 medium – large eggplants
3 potatoes
1 large onion
2 garlic cloves
700g (24.7 oz) minced beef
3 tablespoons olive oil
2 tablespoons tomato paste
260g (9.2 oz) tomato sauce
1 cup (240ml) beef broth or 1/2 cup (120ml) red wine
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1 teaspoon thyme
1L (4.2 cups) milk
120g (4.23 oz) butter (1 stick + 1 tsp)
120g (4.23 oz) flour (1 cup – 2 tsp)
85g (3 oz) parmesan cheese
1/2 teaspoon nutmeg
2 egg yolks
Vegetable oil for frying
Directions:
1. Prepare the vegetables: slice the eggplants into 1cm thick. Season with salt and set aside for 30 minutes. Meanwhile peel the potatoes and slice them.
2. Wash the eggplants well and pat them dry. Fry the eggplants and potatoes until golden. Transfer to a paper towel to get rid of access oil. For a lighter version place the eggplants and potatoes in a baking pan, drizzle with olive oil and bake and golden.
3. Prepare the meat mixture: heat olive oil in a large pan over medium heat. Add chopped onions and sauté for 3-4 minutes. Add crushed garlic and sauté for 2-3 minutes more.
4. Add the meat and cook, stirring, until the beef is no longer pink. And salt, pepper, cinnamon and thyme, stir well. Add tomato paste and stir. Add bay leaf, tomato sauce and stir well. Add beef broth, stir and bring to a boil. Reduce the heat to low and simmer until thickens. Remove from heat and set aside.
5. Prepare the béchamel sauce: heat 1 litter of milk. In a medium saucepan over low heat melt butter, when the butter is melted, add flour and whisk continuously, until smooth paste forms. Gradually add the warm milk while continually whisking to prevent lumps. Whisk until the sauce is smooth and thick. Remove from heat and add pinch salt, black pepper, nutmeg, parmesan and egg yolks, whisk until smooth.
6. Preheat oven to 180C (360F).
7. Assemble the moussaka: add 4-5 tablespoons of the béchamel sauce to the meat mixture and mix. Layer the potatoes in a 13X8.5 (33X22cm) ovenproof dish, then layer half of the eggplants. Pour the meat mixture and spread evenly. Layer the remaining eggplants and pour the béchamel sauce. Grate some parmesan on top.
8. Bake for 40-50 minutes or until golden brown. Remove from oven and let cool for at least 45 minutes before cutting.
Equipment:
Baking dish:
Nonstick pan:
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Moussaka with eggplant and potatoes
Moussaka recipe is a Greek traditional eggplant casserole made with fried eggplants, potatoes, lamb, or beef sauce and topped with delicious creamy bechamel sauce. In this video, I will show you how to make moussaka with eggplant and potatoes.
MOUSSAKA INGREDIENTS
- 4 large eggplants
- 5 potatoes if using
- Vegetable oil for frying
- Meat sauce
- 1 kg of lamb minced
- 1 and ½ cups of red onion
- 3 cloves of garlic
- 2 tablespoons tomato paste
- 400g chopped tomatoes
- 1 cup of red wine
- ¼ tsp ground cinnamon
- 3 tbs of olive oil
- 2 bay leaves
- 2 tsp oregano
- 2 tsp beef bouillon seasoning
- ¼ tsp red chili
- ¼ tsp of black pepper
- 1 tsp sugar
- ½ tsp salt
Ingredients for making the bechamel sauce
• 5 tbsp flour
• 3 cups of milk
• 4 tbsp of unsalted butter
• 2 egg yolks
• ¼ tsp of ground nutmeg
• Salt and pepper to taste
• ½ cup parmesan cheese
• 1 cup mozzarella cheese
#moussaka #moussakarecipe
Cheesy, meaty, layered goodness in the form of the Greek Moussaka
Moussaka - the Greek God of Bakes. It’s a sure way to fill the bellies of your friends and family or meal prep for the week while sticking to a tight budget! Enjoy this delicious, cheesy, beefy dish!
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Moussaka
Ingredients
- 2 red onions, diced
- 3 cloves garlic, diced
- 1kg lamb mince
- 3 tbsp olive oil
- salt and pepper to taste
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp dried thyme
- 2 tbsp tomato paste
- 200ml red wine
- 700g jar of tomato passata
- 120g butter
- 120g flour
- 1L milk
- 150g grated Kefalotyri cheese (or parmesan if you can't find it)
- 1/4 nutmeg ground
- 2 large (or 3 medium) eggplant, sliced 1.5cm thick
- 5 medium-sized potatoes, sliced 1cm thick
Method
1. Start by seasoning the eggplant on both sides and drizzle with oil, then place them into a 180c oven for 25-30 minutes.
2. Next repeat with the potato and cook in the oven for 30-35 minutes or until cooked through.
3. Heat 3 tablespoons of olive oil in a large pot, then add the onions and a pinch of salt. Cook for 5 minutes before adding the garlic and cooking for 3-4 minutes.
4. Add to ground lamb mince and stir to break it up.
5. Cook the lamb mince for 6-7 minutes, stirring occasionally, and season with salt and pepper, bay leaf and cinnamon stick.
6. Add the red wine and tomato purée to the pot, stir well and once the wine has reduced, add the tomato passata.
7. Stir the tomato well, put the lid on and cook for 25-30 minutes on low, stirring occasionally.
8. For the white sauce, melt the butter in a medium pot over medium heat.
9. Once the butter has melted, whisk in the flour and cook for 2-3 minutes.
10. Pour in the milk and whisk until smooth. Once it starts to simmer, add the nutmeg and 2/3 of the grated cheese.
11. Stir this one last time until smooth.
12. To assemble the Moussaka, start by laying all the potato on the bottom, followed by the potato and then the red meat sauce and finally the white cheese sauce.
13. Sprinkle the rest of the cheese over the top and bake at 180°c for 40-45 minutes or until golden brown.
14. PS. It's better the next day!
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Recipe #4: Moussaka (Baked Potato and Eggplant) | Carina's Kitchen Mix
HELLO GUYS WELCOME TO CARINA'S KITCHEN MIX!
Sauce ingredients:
Garlic and onion
1/4 Ground beef
1 chicken cubes
Salt and pepper to taste
Turmeric powder
All spices
1 cup tomato (blended)
1 tbsp tomato paste
1 cup water
Layering:
Potato
Eggplant
Bell pepper
Lemon
Music used:
Aubergine, Potato and Lamb Musakka (Moussaka) Versatile and PACKED with Flavour
Delicious Aubergine and Potato Musakka ????
Tray measurements used in this recipe - 35cm x 25cm x 5cm.
Ingredients:
500g mince lamb
4 aubergines
2 onions
400g plum tomatoes
2 tbsp pepper/tomato puree
1 fresh cayenne pepper
4 medium potatoes
olive oil
4 garlic cloves
bunch chopped parsley
1 tsp each -
paprika
mixed herbs
black pepper
salt
(cheese sauce)
2 egg yolks
1 Lt milk
110g butter
120g flour
300g grated cheddar
Salt, black pepper and mixed herbs
Method:
Slice the aubergines to 0.5cm thickness. Layer on a baking tray, sprinkling salt in between layers. Set aside for 30 mins. After 30 mins pat dry with paper towels. Lightly oil with olive oil and bake in the oven until golden brown. Use 2 trays.
Whilst the aubergines are baking, prepare the rest of the ingredients.
Fry the onions, mince meat, pepper, plum tomatoes and puree in heated olive oil. Season and simmer on low heat whilst you prepare the potatoes. Check the mince and stir regularly. Add boiling water as needed and the chopped parsley just before taking off the heat.
Shallow fry the potatoes which should be sliced to the same thickness as the aubergines. Sprinkle salt to taste. Drain on a paper towel.
Prepare the cheese sauce. Heat a drop of olive oil in a medium size pan. Stir in the flour then gradually add the milk, egg yolks, cheese and seasoning. Continue stirring on low to medium heat until the sauce thickens.
Put the musakka together by layering the aubergines, mince mixture and potatoes. Top with the cheese sauce
Bake in the oven at Gas Mark 4 180°C until top has browned.
Rest for 10 mins before serving.
Afiyet Olsun
Enjoy!
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