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
#greekcuisine
#howtocook
#eggplantsrecipe
#mousakarecipe
Eggplant and Potato#Bechamel #Arabic Style
Eggplant and Potato #Bechamel #Arabic Style
Josephine Robles/ feb 27,2021
Hello my recipe today is one of the best favorite in Arab, made in this slice eggplant and potato fried.covered the white sauce and cheese nutritious and delicious hope you enjoy
How To Make Moussaka | Moussaka Recipe (Traditional Greek Moussaka)
Greek Moussaka Recipe: Eggplant Casserole. Learn how to make Greek moussaka with layers of tender roasted eggplant, a rich sauce made with ground lamb or beef, and a creamy bechamel topping. This is a comforting casserole for any time of the year, and you'll be surprised at how simple this Greek recipe as you follow this video for how to make Greek moussaka.
FULL RECIPE ????
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???? MEDITERRANEAN SPICES:
???? EXTRA VIRGIN OLIVE OIL:
INGREDIENTS:
???? 2 large eggplants, sliced lengthwise into ¼ inch-thick slices
???? salt
???? extra virgin olive oil
???? 4 tablespoon breadcrumbs
For The Meat Sauce
???? 1 large yellow onion, finely chopped
???? 1 pound ground lamb, or beef
???? 1 tablespoon dried oregano
???? 1 teaspoon ground cinnamon
???? ½ teaspoon black pepper
???? ½ teaspoon ground nutmeg
???? ½ teaspoon paprika, or hot paprika
???? ½ cup red wine
???? 14 ounce can diced tomato
???? 1 teaspoon sugar
???? ½ cup hot beef broth
For The Bechamel
???? ⅓ cup + 2 tablespoons extra virgin olive oil
???? ⅔ cup all-purpose flour
???? ½ teaspoon salt, more if you like
???? ¼ teaspoon ground nutmeg
???? 4 cups 2% milk, warmed
???? 2 large eggs
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:16 Prepping the eggplant
0:48 Broiling the eggplant
1:14 Making the meat sauce
2:17 Seasonings!
2:35 What is Egyptian moussaka?
3:31 Making the bechamel sauce
6:15 Assembling the moussaka
8:19 Baking the moussaka
8:35 Taste test
#moussaka #eggplantrecipe #casserole #greekrecipes #greekfood
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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 .... ????
Eggplant Potato Moussaka w/ Pine Nut Cream | The Vegan Test Kitchen
Greek Night!! This eggplant potato moussaka from the Veganomicon is layers upon layers of delicious. You'll have dreams of bathing in the pine nut cream...
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w/Eli Haynes, edited by JosephLucas
Moussaka:
1 lb eggplant
1 lb zucchini
1 1/2 lb Russet/baking potato
1/4 cup olive oil (for roasting vegetables)
1/4 cup olive oil (for sauce)
1/2 cup dry, fine white bread crumbs (Panko works well)
4 large shallots, sliced thinly
3 cloves garlic, minced
1/3 cup red wine
2 (15 oz) cans crushed tomatoes
2 tsp dried oregano
1/4 tsp ground cinnamon
1 bay leaf
salt
Pine Nut Cream:
1 lb soft silken tofu
1/2 cup pine nuts
3 tbsp lemon juice (1 large lemon)
1 tsp arrowroot powder
1 clove garlic
pinch of nutmeg (fresh grated if you got it)
1 1/4 tsp salt, or to taste
white pepper
Music:
Night Rider by Neil Krin
Metropolitan by Fish n Chips
Love Aegean Style by Auracle